My new challenge today has been to list items on E-Bay for sale for my husband. Happily I already have a bid and 13 views and it has only been a couple of hours. Maybe the challenge of keeping track of something new will snap me back to my normal routine of busy productive days.
Ingredients for the Best Banana Bread:
6 C. flour
2 t. baking soda
1 1/2 t. salt
6 large eggs
4 C. sugar
2 2//3 C. vegetable oil
2 T. vanilla
2 T. dark rum
1 t. nutmeg
3 C. masked ripe bananas (5-6)
2 C. shredded coconut
2 C. pecan bits
1 C. buttermilk
1/4 C. demerara sugar
nonstick cooking spray
Preheat the oven to 350 degrees F. Prepare 3 large loaf pans with nonstick baking spray and set them aside. Whisk together the flour, salt, and baking soda and set aside.
Use the paddle attachment to a stand mixer and beat the eggs in a large bowl. Add the sugar and oil and beat at medium low speed to combine. Beat in the flour mixture. Add the vanilla, rum, nutmeg, banana, coconut, pecans, and buttermilk and beat just to combine.
Pour the batter evenly into the pans smoothing the tops.
|This is a tangy BBQ, not overly sweet with the zest of the vinegar and the warmth of clove.|
We all love it. I can tell you though there is too much ground clove in the recipe to suit my husband so I cut it back to 1/2 t. now when I make it for us. I am giving the recipe though exactly as Mother gave it to me. It is terrific served open face on buns or bread.
This is a wonderful use for leftover roast with the bonus of being perfect to throw into a slow cooker in the morning and enjoy the wonderful perfume of it as it simmers or the greeting of it's essence when you return home from a days work.
Ingredients for Mother's BBQ:
1 medium onion diced
1/4 C. celery diced
1 T. vinegar
1 t. sugar
1 C. ketchup
1 t. ground cloves
2 T. prepared mustard
2 C. water
dash of Worchershire Sauce
salt and pepper to taste
4-5 C. diced or shredded cook roast
Simmer all of the above ingredients together atop the stove or combine in a slow cooker and simmer until the flavors have melded and the meat is tender. Serve hot on buns. Yield 8-10 servings.
This is one of those, "it just gets better the longer it simmers" recipes. I like to serve with macaroni and cheese and slaw or green salad. Big comfort food to our family.
|Dad and Grandpa|
Today September 21st is our 39th wedding anniversary and I am very grateful to have him here.
|Sliced apples shingled onto a layer of apple butter atop a tender crust.|
I saw someone on Martha Stewart talking about an Apple Pizza but they made applesauce for it. I have my homemade Apple Butter and thought that an even better idea!! But in all truth they were my inspiration.
Ingredients for Apple, Apple Pizza:
Pastry of your choice for one 9" crust
1/3 C. apple butter
4-5 cooking apples cored, peeled, and sliced
2 T. melted butter
1/2 C. powdered sugar
1/4 t. ground cinnamon
juice of 1 lemon
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
|Warm thick slices of moist and flavorful pork make great sandwiches.|
Pork Loin Ingredients:
3 1/2 -4 pound tied loin roast
1 T. butter
1 T. safflower oil
freshly ground black pepper
1/4 C. brown sugar
1/4 C. molasses
1/4 C. ketchup
1/4 C. cider vinegar
Preheat oven to 300 degrees F.
Season the meat generously on all sides. Melt the butter and safflower oil in the bottom of a dutch oven and sear the roast on all sides.
Combine the sauce ingredients in a small bowl and pour atop the roast. Add enough water to come about two thirds up the roast. Cover and roast and place in the oven. Turn the roast every hour or so and cook to desired temperature. Should braise for 3 hours or so. Remove from the pan and allow to sit for fifteen minutes or so before slicing. Tonight I am making hot roast pork loin sandwiches and home fries for Brian's supper.
Freshly ground black pepper
Slice washed tomatoes about 1/4" thick and place on parchment paper. Sprinkle with salt and pepper and drizzle with a few droplets of olive oil. Roast until the desired dryness is achieved, about 2-3 hours at 300 degrees F. Cool and store in the refrigerator in an airtight container. These are not dry enough to leave at room temperature.
|Delicious, spicy, sweet, and so good for you soup.|
|Diced and shredded fresh vegetables from the garden.|
|"Dibby-dabs" I have frozen for soup.|
2 meaty beef shanks, about 2 pounds
3 onions, one diced the other two halved
1 head of garlic
1/2 of a bunch of celery, use the top 4-5" with the leaves in the beef stock and dice the rest
10 small to medium carrots, wash and break 3-4 for the stock, peel and slice the rest
1/2 head of small to medium cabbage shredded
2 turnips peeled and diced
5 medium potatoes peeled and diced
2 hot peppers leave whole
1 yellow or red bell pepper seeded and diced
2 bay leaves
1/2 t. black pepper corns
2 t. kosher salt
2 C. peas
3 C. green beans
3 C. corn
8-10 tomatoes, peeled, seeded, and quartered
1/4 C. barley
1/4 C. brown rice
8 C. beef stock, granulated beef stock, or bullion cubes with water to mix
any other vegetables or beans you like or have on hand
any hard cheese rinds you may have saved (rinds from Parmesan cheese is ideal)
|Meaty Beef Shanks Simmering with Seasonings and Vegetables Form the Stock.|
Place the beef shanks, 2 halved onions, head of garlic, celery tops, broken carrots, hot peppers, bay leaves, black pepper corns, and salt in a large stock pot and cover with water. Bring to a boil then reduce to a medium simmer and cover. Cook for 2-3 hours or until the meat is fork tender. Remove the meat and set aside to cool. Strain the broth and either pitch the spent vegetables and seasoning or puree them in a processor for thickening. I usually pitch them.
Return the broth to the large kettle and add all of the remaining ingredients. Pick the cooled meat to remove any fat or gristle and shred it into bite sized portions. If you need additional liquid add water. Taste for seasoning and add salt pepper and fortify as needed with beef bullion. I often add a tablespoon of sugar and additional hot sauce until if tastes just the way we like it. Bring to a boil then simmer over low heat until all of the vegetables are tender and the flavors are melded. Serve steaming hot with crisp crackers.
Note this could also be made in a slow cooker by just assembling everything and leaving it to cook all of the day.
Ingredients for Maple Pecan Yummies:
1/2 C. soft butter
1/2 C. packed dark brown sugar
1/2 t. baking soda
pinch of salt
1/2 C. pure maple syrup (the real stuff)
1 large egg yolk
1/2 t. pure vanilla
2 C. flour
1/2 C. chopped pecans or nuts of your choice (optional)
Ingredients for Maple Frosting:
3 T. soft butter
1/4 C. heavy cream
1/2 t. maple extract
2 C. powdered sugar
Preheat the oven to 350 degrees F. and prepare pans with parchment, silpat mats, or lightly grease cookie sheets and set aside.
Beat the soft butter in a mixing bowl with an electric beater for about a half of a minute then add the sugar, soda, and salt. Beat until combines scraping the sides and bottom of the bowl. Add syrup, egg, and vanilla and beat well. Slowly add in the flour until mixed then fold in the nuts.
Drop by rounded teaspoonfuls 2" apart on the prepared pans and bake 8-10 minutes. Cool completely before frosting.
Note: I was short frosting for the last 5 cookies but had some leftover vanilla frosting in the refrigerator. I added a few drops of the maple extract and stirred well and it worked great.
So, you could just add maple flavor to canned vanilla frosting and it would work just fine. It is good to have options.
|Beautiful Blue-Black Concord Grapes for Jelly or Jam|
To Prepare the Juice:
I checked my pectin box and the Ball Blue Book and both called for 3-3 1/2 pounds of grapes. These were sold by the dry quart measure but I am guessing close to or just under a pound apiece. so with 4 I purchased there should be just enough for a recipe yielding 8 cups of delicious grape jelly.
First the grapes need to be washed then removed from the stems and crushed and placed into a large heavy bottomed kettle. Add 1 1/2 Cups of water and bring to a boil. Reduce to simmer, cover, and cook gently until the fruit has softened, about 10 minutes for soft fruit such as grapes.
Wash and sterilize the jars and lids to have enough for 8-9 cups of jelly. Keep the lids and bands in simmering water until you are ready to use them. Stack the clean sterile jars in the rack of the cold packer and hook the rack across the rim of the pan and bring the water to a boil beneath the jars to keep them hot. Keep another kettle of water simmering in case you need to add additional water to the bath to process. The boiling water will need to cover the filled jars by at least 1" .
To Make Grape Jelly:
Once the juice is ready measure it. Place 5 C. pure grape juice into a large pan. You may add up to 1/2 C. water if needed to make up any shortage of liquid. Add the pectin and 1/2 teaspoon of butter to keep the foam to a minimum. Using another medium sized bowl measure 7 C. of sugar and set aside for now.
Remove the rack from the bath and hook over the edge of the bottom pan and leave for 5 minutes. Then lift the rack and cans out and onto a folded layer of towel. Remove each jar carefully onto a tea towel and leave undisturbed for at least 24 hours. Store in a dark cool place for 1 year. I yielded 9 and 1/2 cups of jelly.
I have adapted it a bit for ease as I found the recipe confusing as it was given. It is a bit labor intensive and you do dirty up a few dished but the end result it well worth it. I would tell you if it were not so. These smooth creamy bars absolutely melt in your mouth with a velvet chocolate raspberry intensity I find hard to describe properly. You just have to try them!
Ingredients for Chocolate Raspberry French Silk Bars:
The Crumb Crust:
2 C. finely crushed chocolate cookies (about 38 cookies)
1/4 C. flour
2 T. sugar
1/2 C. melted butter
1 C. whipping cream
1/2 C. chopped semi sweet chocolate or chips (3 ounces)
1/2 C. chopped bitter sweet chocolate or chips (3 ounces)
1/3 C. sugar
1/3 C. butter
2 egg yolks beaten
3 T. Creme De Cacao or whipping cream
1/2 C. raspberry preserves or seedless jam
fresh raspberries for garnish, optional
1 C. chopped semi sweet chocolate
1/3 C. whipping cream
1 T. seedless raspberry jam
DIRECTIONS; Preheat the oven to 375 degrees F. and line a 13" x 9" x 2" baking pan with foil. Extend the foil over all of the edges of the pan well and fold over. Set aside.
Make the crumb crust by combining all of the ingredients and mixing until well blended. Press the crumb mixture into the bottom of the foil lined pan and extend the crumbs up slightly around the edges. Press lightly to firm them. Bake for about 10 minutes until set. Remove from the oven and set aside to cool completely.
Meanwhile make the filling: Using a heavy medium saucepan combine whipping cream, chocolates, sugar, and butter. Cook over low heat about 10 minutes or until all is melted and smooth. Remove from the heat. VERY gradually stir in half of the hot mixture into the beaten egg yolks stirring the whole while as you do so. Add all of the combined egg yolk mixture back into the remaining chocolate in the pan. Cook and stir over medium low heat for about 5 minutes until slightly thickened and bubbly.
Remove from the heat. (Mixture may appear slightly curdled.) Stir in the Creme De Cacao or cream. Place the saucepan in a bowl of ice water. Let it stand to cool stirring occasionally for about 20 minutes until the mixture hardens and is hard to stir. Transfer to a medium mixing bowl.
Spread the first amount of raspberry preserves over the cooled crumb crust. Beat the chocolate filling mixture with an electric mixer on medium high speed for 2-3 minutes until it becomes light and fluffy. Spread the beaten filling over the preserves evenly, cover and chill for 1-2 hours until firm.
Prepare the ganache: In a large glass measuring cup combine the chocolate, cream, and last amount of jam. Microwave on high heat for 1 minute at 100% power. Stir and heat again in 30 second increments stirring each time until melted. Let this stand and cool at room temperature for 1 hour until slightly thickened. Spoon the raspberry ganache over the top evenly, spreading gently as you go. Chill -1-2 hours or more until firm.
Using the edges of the foil lift off the uncut bars from the pan. Cut into bars. Garnish with fresh raspberries if desired. Keep refrigerated until immediately before serving. Yield 32 bars that absolutely melt in your mouth!
I do not know where I got this. I have it hand written with my recipes and think it is a great soup starter and lends itself to adding any additional meat or vegetables you might like to add.
I am including in my "CARE PACKAGE" a batch of Aunt Betty's !-2-3 Cake mix in a Mug. This should work nicely.
Ingredients for Pasta Soup Mix:
2 T. dried basil
1 t. Herbs De Provence
1/2 t. celery salt
1/2 t. garlic powder
1/4 t. pepper
1/4 C. dried onion bits
1/3 C. beef bouillon granules
3 1/2 C. tri-color pasta
1 quart glass jar
Fill the bottom of the jar with the seasonings as listed then add the pasta on top to fill the jar. Attach or enclose these directions to complete the recipe: (I also included a can of crushed tomatoes in my basket.)
For a heartier meal add any cooked poultry or meat on hand to the soup. (Or brown and drain ground beef or sausage.) You may also add additional cooked vegetables on hand as desired. Taste and season with salt and pepper to taste.
I first gave this recipe in November 2011. There are many many comments and additional variations given by readers. If you would like to view them type "Aunt Betty's 1-2-3 Cake" in the finder box in the lower right margin of the blogs first page.
I started thinking it would be wise to just freeze assorted sizes of packages of green beans as I picked them for assorted uses instead of the whole big "rig-a-morrow" of canning.
* I add a tablespoon of vinegar to the water to help the color and I time the 3 full minutes after the water has resumed a rolling boil.
There are those who prefer it one way or another but for me, this is working out just fine.
To cook the beans as a side dish I fry 3-4 strips of diced bacon until crisp and add 1/2 of a diced onion cooking 4 minutes or so. Then I add the frozen or thawed green beans to the hot skillet and stir fry 3-4 more minutes in the hot bacon fat. Next, add about chicken stock to the pan to about a half inch depth, season well, reduce the heat, cover and let simmer about 20 minutes.
To use in soups or stews just drop the frozen beans into the cooking liquid at the same time you are adding the other vegetables and cook as you normally would.
We have family members who don't care for regular spaghetti and meat sauce and some who would never eat shrimp so it works out especially well for those of us who love both!
Ingredients for Chocolate Icebox Pie:
1 1/4 C. crushed graham crackers or chocolate wafers
1/4 C. sugar
1/4 t. cinnamon
5 T. melted butter
Preheat the oven to 375 degrees F. Butter a 9" pie plate and set it aside.
Combine all of the ingredients well and pat into the pie plate. Place in the freezer for 15 minutes then bake for 8-10 minutes. Do not over brown. Remove from the oven and cool completely.
1/3 C. hot water (or coffee)
2 T. Dark Cocoa
1 T. vanilla
1/2 T. espresso powder (omit if using coffee)
1 1/3 C. bittersweet chocolate chips
1 1/2 C. heavy cream
1 T. sugar
pinch of salt
Combine the hot water and espresso powder or coffee, the cocoa, and vanilla then stir until dissolved in a small cup. Set aside.
Microwave the chocolate for 1 minute and stir. Microwave an additional 30 seconds and stir again. Continue at 15-20 second intervals and stirring until the chocolate is completely smooth. Let this cool.
After the chocolate has cooled whip the cream with the sugar and salt until stiff peaks form.
Stir the cocoa mixture into the chocolate until well combined.
Using a whisk by hand, fold the chocolate mixture into the cream until no white streaks remain.
Spread the filling evenly into the cooled crust and refrigerate.
1 C. heavy cream
2 T. powdered sugar
Whip the cream and sugar together until soft peaks form then refrigerate. Top each slice with a dollop of cream as you serve the pie.
This pie should be refrigerated for at least 1 hour before serving. Yield one 9" pie, 8-10 servings.
Saturday with no warning became such a day! Mike offered to go by the store to pick up anything additionally we might need. Then soon he and Emily, followed shortly by Katie, were here twirling shinny red apples on Popsicle sticks through warm oozing caramel.
Ingredients for Caramel Apples:
12 small to medium juicy crisp apples washed and dried (Today we used Johnathan's.)
2 pounds of caramel ( I order 5 pound blocks from King Arthur Flour company during the cool months and keep on hand or use Kraft Caramel bits.)
2 C. crushed pretzels
2 C. mini chocolate chips
Meanwhile place the pretzels in a plastic bag and crush with a rolling pin or a can. Place the toppings you choose into flat shallow containers like soup bowls or pie dishes.
I am not usually a big proponent of packaged anything. The exceptions are few but I do like Knorr Alfredo Sauce Mix and usually have a package or two laid back. This coupled with cooking spaghetti or your favorite pasta can be your road to success.
Ingredients for my 10 minute dinner, based on what I found in the refrigerator:
8 ounces spaghetti or other pasta
1 package Knorr Alfredo sauce mix
1 3/4 C. milk
1 T. butter
1 leftover grilled chicken breast
1/4 C. broccoli, previously blanched
1 1/2 C. sugar snap peas, previously blanched
1 1/2 C. cherry tomatoes
salt and pepper to taste as desired
Heat the pasta water and cook the pasta according to the package directions. Meanwhile prepare the cheese sauce using the milk and butter and reduce to the lowest heat to keep warm. Place the chicken, broccoli and peas on a microwave safe plate and cover with a very damp paper towel. Warm up on medium or medium low heat until warmed throughout. This took about 6-8 minutes.
When it is time to drain the pasta add the tomatoes to the boiling pan then drain them with the pasta. This will heat them perfectly. Arrange the warm pasta, vegetables and chicken in a large serving dish and pour the cheese sauce over all. Yield 3-4 servings.
Note: I often blanch vegetables to keep them longer when I sense it needs to be done. That is how I came to have the broccoli and sugar snap peas blanched. Blanching means to plunge into boiling water then to remove them after a minute or two and plunge them into ice water to stop the cooking, resulting in bright color and a tender crisp product. Blanching can be part of the process of freezing a vegetable or fruit. Earlier in the week I blanched string beans for freezing and then did the same with the broccoli and snap peas using the same boiling water. You just want to use the water for the darkest colored vegetables last. I also drain them well before putting them away either in the freezer or the refrigerator. With prices set to skyrocket it pays to use everything you have at hand as well as you can.