Long time friends of ours, Evelyn and Paul Bostick, had a B & B in a small town outside of Waco, Texas, Clifton,in the central Texas hill country. She is an excellent cook and this was one of her very quick and unusual cookie recipes. Clifton is the Norwegian Capital of Texas - they have great annual festivals there. Clifton also has been recognized as one of the top 100 small art communities in the nation on several occasions. Think you would like it, Margaret. Small college town.
No, John and I didn't make it to their B& B. They both were corporate or medical people - wanted to get out of the hustle and bustle of the DFW area so bought the B& B. However, they found it tied them down and so sold it. Paul had continued to work for the health insurance, etc. Back to the recipe. Paul and Evelyn are Methodist, we became friends, enjoyed going to a Cowboys game or two and exchanging recipes. They live several hours from us so we don't get to see them too much. Just good folks. She would often bring these cookies to potlucks (we Methodists love to do potlucks, of course), and this is her most requested recipe. I truly don't know where it came from originally, but sure is good. I just pulled a batch out of the oven. A quick 15 minute or less preparation -- and it bakes in 20.
Evelyn's Honey Bars
Mix together:
1 cup sugar
3/4 cup cooking oil
1/4 cup honey
Mix together and add to oil mixture:
3 cups sifted flour
1/4 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
Add:
1 egg, beaten
1 cup chopped nuts (walnuts seem to be the best)
Press dough into a cookie sheet with sides.
Bake at 325 for 20 minutes and glaze while hot.
Glaze:
Thoroughly mix:
1 cup powdered sugar
1/2 teaspoon vanilla
2 Tablespoon mayonnaise (not Miracle Whip)
1 Tablespoon water
And there is an good hot chocolate mix that can be made up and kept on hand:
3 Cups powdered milk
3/4 Cup good cocoa
3/4 cup fine sugar
Stir thoroughly.
Mix 4 Tablespoons with 8 oz.. of hot water and enjoy.
December 12, 2007
London Fog -- The Wilbois' Traditional Christmas Eve Party Drink
London Fog
Ingredients:
1 gallon of vanilla ice cream
2 cups of gin
½ cup of cream of sherry
Blend all the ingredients thoroughly with mixer or immersion blender, then put it in an air tight container and back into the freezer for at least an hour. Remove it from the freezer 40 minutes before serving to let it soften up.
You can always mix in more ice cream if it is too strong for your taste (or visa versa).
Kristy's Story: This drink has been the house drink every year at my mother’s annual Christmas Eve open house party. It was always a big hit and people would look forward to having it each year. It packs a powerful punch, so be careful! One year my sister was in town from Minnesota. It was Christmas Eve and we would make an enormous amount of London Fog to accommodate all of the guests. We would put the buckets of it out on the back porch to keep them cold because we wouldn’t have enough room in the freezer. This particular Christmas my sister’s schnauzer, Ashley, was let outside to do her business. She evidently, however, got into our business!
Somehow, apparently, she got the lid off of one of the containers of London Fog, and, unbeknownst to us, decided to help herself to the holiday cheer! When we let her in later, we noticed she was behaving very oddly. She was running into things and acting quite “out of it.” She tried to go down some stairs but her front paws were glued to the floor and she lifted her back legs up in the air trying to move-- she was doing a hand-stand (or paw-stand)! When we went to get the London Fog from the porch we saw that over a cup was missing, explaining the dog’s behavior. Most of us thought it was hysterical, but my sister didn’t see it that way. She thought Bill and I intentionally got her dog drunk! Poor dog, the whole next day she didn’t even move!
The sad part of it is that my sister and her family moved to Florida and Ashley was eaten by an Alligator. It lived in the pond very close to their house. I guess Ashely is one of those dogs who would have been better off staying inside.
December 11, 2007
Sugar Cookies That Work, with Four Variations
Here is my mom's favorite sugar cookie recipe. If it's the one I think it is (and I'll tell you on Monday), it will make perfect cookie-cutter cookies. I needed this recipe badly, since my efforts have been less than stellar on the decorated Christmas sugar cookie front.Yes, of course there is lots of Christmas cookie baking going on at the Waverly Place residence -- at least as much as the mandatory 60 hour work week I'm operating under in my day job allows (sorry, just had to add a little whine). I cannot say that I'm yet an expert cookie baker, but I'm learning. Last night a metrosexual man friend (and yes, I mean friend) came over and we played with making fun cookie glaze colors, painting the sugar cookies in all sorts of child-like, crazy ways, and generally discovering that our lack of talent was not a detriment to cookie decorating enjoyment. I'll take some pictures! I love most, I think, the red-headed angel I made for my red-headed daughter (see the picture? isn't it pretty?). Or, from my friend, the purple mane and tail he painted on my sky-blue pony.
But the trouble is finding exactly the right sugar cookie recipe. I've tried two in the last two days. One just wouldn't come together, so I added a whole egg to the one yolk it called for, and still the dough would not roll out, so I made little balls that I then pressed with a cookie form. They taste like rocks. The batch I made last night rolled great, tastes great, but the cookies puffed up upon baking a lot more than my mother's or Mamaw's ever did. I know this beyond a doubt, because I am using the cookie cutters that my mother used when we were growing up, and her angels and Santas and bells and stars and odd Celtic cross thingy were always quite well formed, almost identical to the mold, and mine came out looking like cloud forms that one, with enough leisure to stare at the sky, might imagine were angels and Santas and bells and stars and odd Celtic crosses.
Nicely, though, this morning I received an email from Aunt Janey sending me, at her request, my mother's favorite sugar cookie recipe. Thanks, Mom. You heard my plea. I thought at first this was the recipe from our childhood cookies, but here's what Aunt Janey says about it: "I believe the recipe came from the Midwest Living Magazine. I made them for the first time two years ago, took Christmas cut-out cookies to Salem, that was when your Mother first tasted them and said she liked them better. I don't decorate them at all - just don't take the time. Guess the cream cheese takes some of the sweet out and may be the reason I like them over the traditional sugar cookie. Mother's sugar cookies were always so delicious - sometimes my stuff doesn't turn out like hers."
I hope to make these this coming Sunday. Can you believe I have something booked every single night from now until Saturday? My God. Here's the cookie recipe. If you try it before I do I know we'd all love to hear and see your results!
4-in-One Cookie Dough
The cream cheese adds richness and flavor to this simple, versatile recipe.
1 pkg (8 oz) Philadelphia Cream Cheese, softened
3/4 cup butter(1 1/2 sticks)
1 cup granulated sugar
2 tsp. vanilla
2 1/4 cups flour
1/2 tsp baking soda
1. Beat cream cheese, butter, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
2. Add flour and baking soda, mix well.
3. Wrap and refrigerate for half an hour.
Proceed below to the variation of your choice. They look great on their own or together on a tray.
Pinwheel Cookies
1. Divide above dough in half.
2. Add 2 sq. melted Bakers Semi-sweet Baking Chocolate to one half of dough, mix until well blended.
3. Divide each half into 2 equal parts (you should have 2 white and 2 chocolate pieces).
4. Roll 1 of the white and 1 of the chocolate dough pieces each into a 10 x 8 inch rectangle on floured surface.
5. Place rolled out chocolate dough onto rolled out white dough and press gently to form even layer.
6. Starting from the short side, roll up dough tightly to form a log; wrap in plastic wrap. Repeat with remaining dough.
7. Refrigerate 1 hour.
8. Preheat oven to 350 F.
9. Cut dough into 1/4 inch thick slices; place on ungreased baking sheets.
10. Bake 10 to 12 minutes or until lightly browned.
Makes about 5 dozen cookies.
Thumbprint Cookies
1. To the basic dough recipe above, add 1 cup finely chopped pecans.
2. Refrigerate 30 minutes.
3. Preheat oven to 350.
4. Shape dough into 1 inch balls. Place on ungreased baking sheets.
5. Indent centers.
6. Bake 10 minutes.
7. Fill each cookie with about 1 tsp. of your favorite preserves.
8. Continue baking 8 to 10 minutes or until golden brown.
Sugar Cookie Cut-Outs
1. Preheat oven to 350.
2. Roll basic dough recipe above to 1/8 inch thickness on lightly floured surface.
3. Cut into assorted shapes and place on greased baking sheets.
4. Bake 10 to 12 minutes until edges begin to brown.
5. Transfer cookies to wire tack.
You can frost these when they cool, or sprinkle with colored sugars before baking - use your imagination!
Pecan Bars
1. Preheat oven to 350.
2. Press dough firmly onto bottom of ungreased 15 x 10 x 1 inch baking pan (cookie sheet).
3. Bake for 20 minutes or until lightly browned.
4. Meanwhile, combine until well blended:
2 eggs
1 cup firmly packed brown sugar
2/3 cup light corn syrup
1/4 cup (1/2 stick) melted butter
1 tsp. vanilla
5. Stir in 3 cups chopped pecans.
6. Spread the egg/nut mixture evenly onto the warm crust.
7. Bake an additional 20 to 25 minutes or until the topping is firm around the edges and slightly soft in the center.
8. Cool and cut into 60 bars.
All this from one recipe! No wonder it's my mommy's favorite!
December 10, 2007
Hot Toddie from Lisa: Minted Mocha Hot Chocolate for Grown-Ups
Lisa says: This is a delish spiked hot chocolate. Doesn't get any easier. You can make hot choc from scratch, or just heat milk and add Hersheys syrup, or buy the envelopes [see Margaret's recipe below]. A candy cane stirrer looks festive, too.
Lisa's story: This comforting hot chocolate was served to me by my freelance writer friend, Carol. It was a chilly (for FL), very windy evening last December. It was already dark out when I got to her house, and the kettle was whistling invitingly. Expecting a hot cup of tea, I was pleasantly surprised when she set down this fragrant mug in front of me. It smelled like a peppermint patty, a favorite candy of mine. She winked and lifted her cup, "Cheers, dear!"
We took a long drawn out sip and in unison, sighed, "AAAhhhhhhhh."
That warm break from routine was special, unexpected, and made our quick hello a festive little visit. I have made it since, and it always leaves me feeling like it's holiday time!
Margaret's Note: Here's my favorite way to make hot chocolate (adapted from Ina Garten), which I think would work fabulously with Lisa's Minted:
2 1/2 cups whole milk
2 cups half-and-half
4 ounces chopped bittersweet chocolate
4 ounces chopped milk chocolate
1 tablespoon sugar
Heat the milk and half-and-half in a saucepan on medium heat to just below the simmering point. Remove the pan from the heat and add both chocolates. When the chocolates are melted, add the sugar and vanilla extract and whisk vigorously. Reheat gently and serve immediately.
Ingredients:
1 oz. peppermint schnapps
Hot chocolate
Whipped cream
Mixing instructions:
Add the schnapps to the hot chocolate and stir. Top with whipped cream.
Option: Sprinkle with chocolate
Lisa's story: This comforting hot chocolate was served to me by my freelance writer friend, Carol. It was a chilly (for FL), very windy evening last December. It was already dark out when I got to her house, and the kettle was whistling invitingly. Expecting a hot cup of tea, I was pleasantly surprised when she set down this fragrant mug in front of me. It smelled like a peppermint patty, a favorite candy of mine. She winked and lifted her cup, "Cheers, dear!"
We took a long drawn out sip and in unison, sighed, "AAAhhhhhhhh."
That warm break from routine was special, unexpected, and made our quick hello a festive little visit. I have made it since, and it always leaves me feeling like it's holiday time!
Margaret's Note: Here's my favorite way to make hot chocolate (adapted from Ina Garten), which I think would work fabulously with Lisa's Minted:
2 1/2 cups whole milk
2 cups half-and-half
4 ounces chopped bittersweet chocolate
4 ounces chopped milk chocolate
1 tablespoon sugar
Heat the milk and half-and-half in a saucepan on medium heat to just below the simmering point. Remove the pan from the heat and add both chocolates. When the chocolates are melted, add the sugar and vanilla extract and whisk vigorously. Reheat gently and serve immediately.
December 2, 2007
The History of Syllabub, and a Tudor Recipe
Cookies, hot toddies, syllabub -- these are our favorite things, for our December recipe call, anyway.
What is a syllabub? A syllabub is something Papaw asks for sometimes when he wants a cocktail. Growing up, I always thought it was a funny word my Papaw made up! Now that he’s nearing 100, and I 50, and my aural travels have brought me far enough afield to hear the word spoken outside of my grandparents’ house I find that a syllabub is a real thing, a dessert, a drink, a frothy liquor confection apparently greatly loved by the Tudors and Stewarts and perhaps by those dwelling even farther back in time than they. (And yes, those who know me can wink at the odd little Tudor connection there). So, this Christmas I vow to make my Papaw a real, true syllabub. Will he like it? I’ll let you know. But I’d love to collect some syllabub recipes here, and hear from you about your experiences making or imbibing it. And I’d love to know if anyone else’s grandpa ever referred to his cocktails this way. Also, just pure curiosity, is the plural of syllabub, syllabi?
-- Margaret
This recipe and commentary are from Food Heritage dot com:
LEMON SYLLABUB
Syllabub was a popular dessert in seventeenth, eighteenth and early nineteenth century England. It was popular for celebrations, special occasions and holidays due to its festive appearance. Many original recipes survive with various modes of preparation. Generally Syllabub was made with a mixture of whipped cream, whipped egg whites, white wine, sugar, lemon juice and zest of lemon. The quantity of white wine added would determine the consistency qualifying whether the mixture would be a creamy dessert or a popular punch. White wine could be substituted with apple cider or other alcoholic beverages. One could always detect the drinker of the beverage by the thick white mustache left behind. The following modern adaptation will make a Syllabub Dessert Parfait for 10 people. For a punch add more wine until you have achieved the desired consistency.
Ingredients:
2 cups of whipped cream
½ cup of white sugar
1/8 cup of white wine
1/8 cup of freshly-squeezed lemon juice and zest of lemon
grated nutmeg
sprig of mint
lemon slice
Method:
Whip cream until thick in a chilled bowl. When the cream begins to thicken, add the sugar, white wine, lemon juice and zest of lemon. Continue to whip until thick. Chill in the refrigerator until ready to serve. Spoon the mixture into footed parfait glasses and garnish with a sprig of mint, a slice of lemon and a sprinkle of grated nutmeg.
Quantity:
10 servings
What is a syllabub? A syllabub is something Papaw asks for sometimes when he wants a cocktail. Growing up, I always thought it was a funny word my Papaw made up! Now that he’s nearing 100, and I 50, and my aural travels have brought me far enough afield to hear the word spoken outside of my grandparents’ house I find that a syllabub is a real thing, a dessert, a drink, a frothy liquor confection apparently greatly loved by the Tudors and Stewarts and perhaps by those dwelling even farther back in time than they. (And yes, those who know me can wink at the odd little Tudor connection there). So, this Christmas I vow to make my Papaw a real, true syllabub. Will he like it? I’ll let you know. But I’d love to collect some syllabub recipes here, and hear from you about your experiences making or imbibing it. And I’d love to know if anyone else’s grandpa ever referred to his cocktails this way. Also, just pure curiosity, is the plural of syllabub, syllabi?
-- Margaret
This recipe and commentary are from Food Heritage dot com:
LEMON SYLLABUB
Syllabub was a popular dessert in seventeenth, eighteenth and early nineteenth century England. It was popular for celebrations, special occasions and holidays due to its festive appearance. Many original recipes survive with various modes of preparation. Generally Syllabub was made with a mixture of whipped cream, whipped egg whites, white wine, sugar, lemon juice and zest of lemon. The quantity of white wine added would determine the consistency qualifying whether the mixture would be a creamy dessert or a popular punch. White wine could be substituted with apple cider or other alcoholic beverages. One could always detect the drinker of the beverage by the thick white mustache left behind. The following modern adaptation will make a Syllabub Dessert Parfait for 10 people. For a punch add more wine until you have achieved the desired consistency.
Ingredients:
2 cups of whipped cream
½ cup of white sugar
1/8 cup of white wine
1/8 cup of freshly-squeezed lemon juice and zest of lemon
grated nutmeg
sprig of mint
lemon slice
Method:
Whip cream until thick in a chilled bowl. When the cream begins to thicken, add the sugar, white wine, lemon juice and zest of lemon. Continue to whip until thick. Chill in the refrigerator until ready to serve. Spoon the mixture into footed parfait glasses and garnish with a sprig of mint, a slice of lemon and a sprinkle of grated nutmeg.
Quantity:
10 servings
December 1, 2007
Cookies! Hot Toddies! Sillubub!
Thanksgiving. And a plethora of dressings. Bill’s mother-in-law Carol brought one, Bryan (brought along by Molly) brought one, and I made the oyster version.
I have to say, though, that minus that fruity one I made a couple of years ago (which seemed to make everyone forget all the good dressings I’d made in the past and decide I was a lousy stuffing maker) I am missing the cornbread-based versions I’ve whipped up in years past. Those were great. The last two years my mom has had packaged cornbread/bread crumb mixtures laying around and wanted me to use them, and really I’ve been rather horrified at the results, oysters or none.
Next year, then, I vow to post two stuffing recipes: my favorite, made from cornbread crumbs baked the night before and left out, half-crumbly to dry; and Mamaw Greatie’s, which in spite of its use of the packaged crumb product was always wonderful, not at all slimy or chewy. Had I remembered her recipes was in a pile of papers in my bedroom I would have made it! Alas.
In spite of that embarrassment of dressings and a few cranky persons (including myself) it was wonderful to see the old Papaw hanging in there for yet another holiday. Nearing 100. Wow, are we lucky.
And so -- on to December! with its call for Cookies! Hot Toddies! And Sillubub! Send them in, dears. Let’s launch this last month of the year with bang.
I have to say, though, that minus that fruity one I made a couple of years ago (which seemed to make everyone forget all the good dressings I’d made in the past and decide I was a lousy stuffing maker) I am missing the cornbread-based versions I’ve whipped up in years past. Those were great. The last two years my mom has had packaged cornbread/bread crumb mixtures laying around and wanted me to use them, and really I’ve been rather horrified at the results, oysters or none.
Next year, then, I vow to post two stuffing recipes: my favorite, made from cornbread crumbs baked the night before and left out, half-crumbly to dry; and Mamaw Greatie’s, which in spite of its use of the packaged crumb product was always wonderful, not at all slimy or chewy. Had I remembered her recipes was in a pile of papers in my bedroom I would have made it! Alas.
In spite of that embarrassment of dressings and a few cranky persons (including myself) it was wonderful to see the old Papaw hanging in there for yet another holiday. Nearing 100. Wow, are we lucky.
And so -- on to December! with its call for Cookies! Hot Toddies! And Sillubub! Send them in, dears. Let’s launch this last month of the year with bang.
November 14, 2007
Wishing for Warmth, but White Wine and Brussel's Sprouts Will Do
The winds of November are here, and coming upon Thankgiving I am giving you a nice warming recipe for the holiday. Even Brussels Sprouts haters love this dish.
Brussels Sprout with Bacon
3 slices bacon, chopped
1 tablespoon extra-virgin olive oil
1 shallot, chopped
1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved
Salt and pepper, to your taste
1 cup chicken broth
1. Brown bacon in a medium skillet over medium high heat.
2.Remove bacon to a paper towel lined plate.
3. Add extra-virgin olive oil to the pan, 1 turn.
4. Add shallots to the pan and saute 1 to 2 minutes.
5. Add Brussels spouts and coat in oil. Season with salt and pepper.
6. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth.
7. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender.
8. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.
Brussels Sprout with Bacon
3 slices bacon, chopped
1 tablespoon extra-virgin olive oil
1 shallot, chopped
1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved
Salt and pepper, to your taste
1 cup chicken broth
1. Brown bacon in a medium skillet over medium high heat.
2.Remove bacon to a paper towel lined plate.
3. Add extra-virgin olive oil to the pan, 1 turn.
4. Add shallots to the pan and saute 1 to 2 minutes.
5. Add Brussels spouts and coat in oil. Season with salt and pepper.
6. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth.
7. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender.
8. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.
October 9, 2007
Apple Pie Contest!!! The first entry is in! Thanks, Aunt Sarah
So I put the call out for an Apple Pie Recipe Contest. The idea is:
1. All of you darling relatives send me your apple pie recipes.
2. I bake them.
3. They are judged by an "objective" panel of tasters (like my kids or neighbors).
4. We see which recipe wins.
5. Will there be a prize? Yes. I don't know what. It won't $10,000 or a trip to Hawaii, but it will be something.
And I get to learn a lot more about making various kinds of apple pies, in the process. As an aside but on the subject, on my way back from visiting friends in Kalamazoo, Michigan this weekend I stopped at an MI orchard and bought a really, really yummy deep dish apple-peach pie, all crispy and chewy with brown sugar and really crusty. I like really crusty, if it's good enough. I don't think I will be entering this contest, since it seems that would be sort of unfair since I'm more or less running the baking and the judging. But if I were, I think I would try to replicate that pie.
So -- the first entry is in! Yeah, Aunt Sarah! We should devise some award to you for being timely.
Carmel Apple Pie
1 recipe pastry for a 9-inch double crust deep-dish pie
1/2 cup packed brown sugar
1/4 cup butter, melted
1/3 cup all-purpose flour
5 cups thinly sliced apples
2/3 cup white sugar
3 tablespoons all-purpose flour
2 teaspoons ground cinnamon
20 caramels, halved
2 tablespoons milk
Preheat oven to 375 degrees.
To make the taffy: In a small bowl combine brown sugar, melted butter or margarine, and 1/3 cup flour. Mix well and set aside.
To make the apple filling: Place apples in a large bowl. Add white sugar, three tablespoons flour, cinnamon, and lemon juice. Toss until all ingredients are mixed well and apples are thoroughly coated.
Spoon half of apple filling into pastry-lined deep-dish pan. Top with half of caramels and half of taffy mixture. Repeat process with remaining apple filling and caramels and taffy mixture.
Place top pastry over filling and seal well (this is very important - if edges are not sealed caramel will leak all over). Cut steam vents and brush top crust with milk or light cream.
Cover pie with foil and place on a baking sheet. Bake in preheated oven for 25 minutes. Remove foil from pie and bake for another 20 to 25 minutes, until crust is golden. Serve warm.
1. All of you darling relatives send me your apple pie recipes.
2. I bake them.
3. They are judged by an "objective" panel of tasters (like my kids or neighbors).
4. We see which recipe wins.
5. Will there be a prize? Yes. I don't know what. It won't $10,000 or a trip to Hawaii, but it will be something.
And I get to learn a lot more about making various kinds of apple pies, in the process. As an aside but on the subject, on my way back from visiting friends in Kalamazoo, Michigan this weekend I stopped at an MI orchard and bought a really, really yummy deep dish apple-peach pie, all crispy and chewy with brown sugar and really crusty. I like really crusty, if it's good enough. I don't think I will be entering this contest, since it seems that would be sort of unfair since I'm more or less running the baking and the judging. But if I were, I think I would try to replicate that pie.
So -- the first entry is in! Yeah, Aunt Sarah! We should devise some award to you for being timely.
Carmel Apple Pie
1 recipe pastry for a 9-inch double crust deep-dish pie
1/2 cup packed brown sugar
1/4 cup butter, melted
1/3 cup all-purpose flour
5 cups thinly sliced apples
2/3 cup white sugar
3 tablespoons all-purpose flour
2 teaspoons ground cinnamon
20 caramels, halved
2 tablespoons milk
Preheat oven to 375 degrees.
To make the taffy: In a small bowl combine brown sugar, melted butter or margarine, and 1/3 cup flour. Mix well and set aside.
To make the apple filling: Place apples in a large bowl. Add white sugar, three tablespoons flour, cinnamon, and lemon juice. Toss until all ingredients are mixed well and apples are thoroughly coated.
Spoon half of apple filling into pastry-lined deep-dish pan. Top with half of caramels and half of taffy mixture. Repeat process with remaining apple filling and caramels and taffy mixture.
Place top pastry over filling and seal well (this is very important - if edges are not sealed caramel will leak all over). Cut steam vents and brush top crust with milk or light cream.
Cover pie with foil and place on a baking sheet. Bake in preheated oven for 25 minutes. Remove foil from pie and bake for another 20 to 25 minutes, until crust is golden. Serve warm.
October 3, 2007
Easy Avacado-Chicken Salad
From Aunt Janey
This recipe isn't Italian but it is delicious. The dressing is good on sandwiches - maybe even a tossed salad. The son of our good friends, who are our age but were moving to a nursing home, served it to us. He, like your Brother Bill and you, is a great cook. You all chops like a professional. I didn't ask him about the roasted red pepper but think since we were drop-in visitors (brought a six pack to share) may have used pimentos. Not sure. Aren't pimentos roasted red peppers?
1 1/2 to 2 lbs. chicken breast - season and grill or broil, then cut into 1/2-inch cubes.
1/3 cup fresh cilantro - chopped
1/3 cup roasted red pepper, diced
15 oz. can whole kernel corn, drained (quality brand)
15 oz. can black beans, drained
Dressing:
1/2 cup Mayo
1 cup plain yogurt
Chipolte sauce
Combine to desired taste.
Mix all together and divide into individual servings, spooning the salad over 1/2 large avocado for each person.
September 14, 2007
Aunt Janey's Quick and Easy Tortellini Alfredo
John and I were at Olive Garden in St. Louis sitting at the bar - there were no tables available, of course, or we wouldn't have been in the bar. The gentleman next to us requested the kitchen to make this dish.
INGREDIENTS
Either frozen or dried Tortellini. John and I need 1/2 package of the dried. We like the five cheese kind.
1/2 jar of Alfredo sauce - I have Frank Sinatra's on hand because I haven't found one that is outstanding and am trying Frank's. Start with your favorite brand of Italian sauces in a jar. One time I purchased dried packaged Alfredo Sauce - bad. Also, I am looking for a low calorie, low fat Alfredo sauce recipe. I could probably figure it out if I would just work on it but the purchased makes this a ten minute meal.
As many pre-cooked frozen shrimp as you would like. I keep this on hand for several different quick meals. One could cook their own but this is a quick and easy recipe. I also do a large salad topped with thawed shrimp for a quick meal.
Frozen peas (or could use fresh asparagus, steamed)
METHOD
Put the shrimp and peas out to thaw [shrimp thaws well in cool water; leave it in the package -- so do peas, for that matter]
Cook and drain the tortellini.
Combine the above, heating thoroughly and serve. Can sprinkle with a grated Italian cheese.
Serve with garlic bread and either a Caesar or garden salad. Enjoy.
INGREDIENTS
Either frozen or dried Tortellini. John and I need 1/2 package of the dried. We like the five cheese kind.
1/2 jar of Alfredo sauce - I have Frank Sinatra's on hand because I haven't found one that is outstanding and am trying Frank's. Start with your favorite brand of Italian sauces in a jar. One time I purchased dried packaged Alfredo Sauce - bad. Also, I am looking for a low calorie, low fat Alfredo sauce recipe. I could probably figure it out if I would just work on it but the purchased makes this a ten minute meal.
As many pre-cooked frozen shrimp as you would like. I keep this on hand for several different quick meals. One could cook their own but this is a quick and easy recipe. I also do a large salad topped with thawed shrimp for a quick meal.
Frozen peas (or could use fresh asparagus, steamed)
METHOD
Put the shrimp and peas out to thaw [shrimp thaws well in cool water; leave it in the package -- so do peas, for that matter]
Cook and drain the tortellini.
Combine the above, heating thoroughly and serve. Can sprinkle with a grated Italian cheese.
Serve with garlic bread and either a Caesar or garden salad. Enjoy.
[Note from Margaret: In my thinking, there are certain things that are just not worth making in a low fat version. Alfredo sauce is one of those. Fake butter and low fat milk, to me, are not going to get it! Good butter, good cream. That's what it takes. But, Aunt J, if you figure it out then you will get the Best Recipe Modification Award for 2007-2008!]
September 6, 2007
Italtian! Our September Recipes
So confident am I that we are going to get multiple submissions this month that I am putting the plural right in the title. RecipeS. Ours. I know you're on the verge. -- Margaret
Italian Tomato Gravy -- Cheryl's First Recipe!
Okay, I'm actually going to do this one...I make great tomato "gravy." I make a big pot and freeze it in small containers to use throughout the week. It's very easy and doesn't take as much time as you'd think.
2 (large) cans Italian whole canned tomatoes (I use Scalfadi)
1 can Italian tomato paste (also scalfadi)
Fresh herbs: oregano, basil, parsley (I chop a couple of leaves each pretty wide)
1 small onion, chopped (you can also chop a whole big onion, use 1/2 and freeze to use the next time--if you want add a small clove of garlic; I can't eat garlic)
Salt
Pepper
Merlot (wine)
Romano cheese (grated)
Olive oil (a good one)
1. Get a big pot and heat up the oil with the fresh chopped herbs, salt and pepper). I use a good amount of salt to bring out the flavor.
2. When oil's hot, put in the chopped onion and saute until they're transparent and soft -- not brown. This alone will smell really good.
3. Add the whole canned tomatoes and paste and then use a potato masher to smush really good. In fact, I smush every time instead of stirring. Heat well and simmer for as long as you want but really, by the time you make the pasta it's ready (the paste thickens it up; if you don't have paste, then you really should simmer until it's nice and thick, and it can take all day).
4. Add the cheese and Merlot towards the end. If it's bland, then add a little more salt and cheese to taste.
Italian Tomato Gravy -- Cheryl's First Recipe!
Okay, I'm actually going to do this one...I make great tomato "gravy." I make a big pot and freeze it in small containers to use throughout the week. It's very easy and doesn't take as much time as you'd think.
2 (large) cans Italian whole canned tomatoes (I use Scalfadi)
1 can Italian tomato paste (also scalfadi)
Fresh herbs: oregano, basil, parsley (I chop a couple of leaves each pretty wide)
1 small onion, chopped (you can also chop a whole big onion, use 1/2 and freeze to use the next time--if you want add a small clove of garlic; I can't eat garlic)
Salt
Pepper
Merlot (wine)
Romano cheese (grated)
Olive oil (a good one)
1. Get a big pot and heat up the oil with the fresh chopped herbs, salt and pepper). I use a good amount of salt to bring out the flavor.
2. When oil's hot, put in the chopped onion and saute until they're transparent and soft -- not brown. This alone will smell really good.
3. Add the whole canned tomatoes and paste and then use a potato masher to smush really good. In fact, I smush every time instead of stirring. Heat well and simmer for as long as you want but really, by the time you make the pasta it's ready (the paste thickens it up; if you don't have paste, then you really should simmer until it's nice and thick, and it can take all day).
4. Add the cheese and Merlot towards the end. If it's bland, then add a little more salt and cheese to taste.
August 6, 2007
Margaret Wins Pie Baking Contest
Suburban Journal Article with Picture of Margaret with Her Winning Pie!
Yes, it's true, dear readers. Your favorite Cranky Cook won second place in the Clayton Farmer's Market Pie Baking Contest on Saturday. I used the French Lemon Cream we had at the reunion, with the ginger snap crust, but this time I put these gorgeous local blackberries on top, which had macerated over night, and then I reduced the resulting juice (adding some seedless blackberry jam to give it a little more sheen) and drizzled that over the top. It was kinda yummy. I won a tour or the market with the market master, and $25 to spend there (first price was $50).
Yes, it's true, dear readers. Your favorite Cranky Cook won second place in the Clayton Farmer's Market Pie Baking Contest on Saturday. I used the French Lemon Cream we had at the reunion, with the ginger snap crust, but this time I put these gorgeous local blackberries on top, which had macerated over night, and then I reduced the resulting juice (adding some seedless blackberry jam to give it a little more sheen) and drizzled that over the top. It was kinda yummy. I won a tour or the market with the market master, and $25 to spend there (first price was $50).
July 10, 2007
Family Reunion
Countdown: three days and we're all together again. I can't wait to see you all and boat and libate and eat. I am certain I've never had a bad meal at one of our gatherings (sort of a criminal lack of prosity, that). Lisa is playing things close to the chest with her plans, but I'm going to go ahead and post the menu Bill and I have devised for Friday night (though changes are still possible). It's an evening in New Orleans, in case you can't tell.
Friday Night Dinner
Starts
Oysters Bienville
Wisconsin Cheese Plate
Guacamole with Lump Crab
Chips
Mains
Centralia House Shrimp
Bread
Pork Tenderloin
Rice
Macaroni with Five Cheeses
Salad of Lettuces and Herbs, with Bacon and Fig Balsamic Dressing
Fresh Hand Made Butter
Desserts
Black Bottom Pie
Margarita Lime Pie
Starts
Oysters Bienville
Wisconsin Cheese Plate
Guacamole with Lump Crab
Chips
Mains
Centralia House Shrimp
Bread
Pork Tenderloin
Rice
Macaroni with Five Cheeses
Salad of Lettuces and Herbs, with Bacon and Fig Balsamic Dressing
Fresh Hand Made Butter
Desserts
Black Bottom Pie
Margarita Lime Pie
Pecan Bread Pudding with Whiskey Sauce
June 28, 2007
BBQ Ribs with Caramelized Onions and Lemon
I can't pinpoint it, but I remember these onions and lemons along with ribs being cooked somewhere, somehow, as I was growing up. I tried it myself a few weeks ago and it was fantastic. Slow cooking the ribs makes them fall-off-the-bone tender. This recipe is really kind of fool-proof.
Hints:
The combination of the slow cooked, caramelized onion and lemon is unbelievable with the BBQ sauce. Make sure there is enough sauce to make it worth the onion's and lemon's while.
A sprig or two of rosemary put on the grill either near the ribs or directly on the coals is a pretty nice addition. Another branch will made a fragrant garnish on the platter, for your touch of green.
1. Take a couple of slabs of ribs, whatever kind you like, and marinate them in your favorite BBQ sauce for two days to a week.
At Least Six Hours Before the Meal (the night before works quite well):
Note: Precision in quantities is not an issue here.
1. Preheat the oven to 2oo degrees, with a rack in the center.
2. Slice 6-10 big onions of any color into medium-thin rounds.
3. Slice 3-4 lemons into very thin rounds.
4. Pour some olive oil into the bottom of a sided cook sheet or a hotel pan.
5. Lay 3/4 of the onions and 3/4 of the lemons into the pan.
6. Put the ribs on top of the onions and lemons.
7. Lay the remaining onions and lemons on top of the ribs.
8. Spray a big sheet of aluminum foil with non-stick oil stuff and cover the tray, making a tent/dome of the foil so that it isn't pressing down on the ingredients; seal the edges tightly to keep moisture in.
9. Put the loaded tray onto the oven's center rack and go away for a long time. Maybe you should just go to bed now.
In the morning (or a couple of hours before the meal):
1. Remove the ribs from the oven and set aside.
2. Prepare you other dishes.
3. Light the grill.
4. Carefully remove the foil from the rib pan and put the ribs on a platter, gently brushing off most of the clinging onions and lemons; put the pan with the onions and lemons into a low oven to warm them up, if they need it.
5. When the coals are white and ready to go, put the ribs on.
6. Grill the ribs for a few minutes on both sides, just long enough to mark them and give them a nice caramelization.
7. Just before removing the ribs from the grill sprinkle a moderate amount of onion and lemon on top of the meat.
8. Put the remaining onions and lemons on the platter, then put the grilled ribs on top of that.
9. Serve.
Hints:
The combination of the slow cooked, caramelized onion and lemon is unbelievable with the BBQ sauce. Make sure there is enough sauce to make it worth the onion's and lemon's while.
A sprig or two of rosemary put on the grill either near the ribs or directly on the coals is a pretty nice addition. Another branch will made a fragrant garnish on the platter, for your touch of green.
1. Take a couple of slabs of ribs, whatever kind you like, and marinate them in your favorite BBQ sauce for two days to a week.
At Least Six Hours Before the Meal (the night before works quite well):
Note: Precision in quantities is not an issue here.
1. Preheat the oven to 2oo degrees, with a rack in the center.
2. Slice 6-10 big onions of any color into medium-thin rounds.
3. Slice 3-4 lemons into very thin rounds.
4. Pour some olive oil into the bottom of a sided cook sheet or a hotel pan.
5. Lay 3/4 of the onions and 3/4 of the lemons into the pan.
6. Put the ribs on top of the onions and lemons.
7. Lay the remaining onions and lemons on top of the ribs.
8. Spray a big sheet of aluminum foil with non-stick oil stuff and cover the tray, making a tent/dome of the foil so that it isn't pressing down on the ingredients; seal the edges tightly to keep moisture in.
9. Put the loaded tray onto the oven's center rack and go away for a long time. Maybe you should just go to bed now.
In the morning (or a couple of hours before the meal):
1. Remove the ribs from the oven and set aside.
2. Prepare you other dishes.
3. Light the grill.
4. Carefully remove the foil from the rib pan and put the ribs on a platter, gently brushing off most of the clinging onions and lemons; put the pan with the onions and lemons into a low oven to warm them up, if they need it.
5. When the coals are white and ready to go, put the ribs on.
6. Grill the ribs for a few minutes on both sides, just long enough to mark them and give them a nice caramelization.
7. Just before removing the ribs from the grill sprinkle a moderate amount of onion and lemon on top of the meat.
8. Put the remaining onions and lemons on the platter, then put the grilled ribs on top of that.
9. Serve.
June 6, 2007
June Has Come Too Soon
God, it's been crazy around here. More has been happening than I can keep up with, and as a result, even though it feels like I've been cooking up a storm (to which my perpetually full-of-dishes sink will bear witness), I don't think I've done much that's original or noteworthy. Except -- I did make that lamb stew from Julia Child's Mastering, with some local lamb stew meat from the Tower Grove Farmer's Market (sorry, Soulard, you're just too crazy and unreliably sourced for me). I also got some fabulous bones from the same farmer ($1 a pound), and I'll tell you, that was a fine stock. It's totally worth it to keep a bag for vegetable and sundry scraps in the freezer for the purpose. The more I make them, the better my stocks get. I think it all has to do with just saving the scraps and then being totally not picky about what you put in the pot. As long as it doesn't have dirt on it, it goes in. I do give a flash of thought to the dish, I guess. For instance, some things might not like a ton of some strong vegetable taste, like asparagus, and I'll sort of sort through the bag with such things in mind. And of course the base is almost always onion, carrot, and celery, unless I haven't managed to get to the store for them. In that case, the scraps of these work fine.
At any rate, the stew recipe includes spring vegetables, and I used the entire crop of sweet peas from my garden (maybe two cups, tops; it's a small plot), which made the whole thing feel really springy -- lamb from a Missouri farm, my own garden peas. I meant to make some sort of amuse bouche or other out of fresh mint, but, what with Anth's surgery and all, it didn't happen. I do think a good stew is a very healing thing, and at least he did eat some of it.
I have been getting two quarts of organic berries at the TG market these last two weeks, and they have been fantastic. Just eating a handful here and there feels like such a luxary. These berries are smaller than the typical grocery store variety, and the flavor is far more concentrated. The trick of setting them in a single layer, on top of paper towels, in a sealable (like Tupperware) container without washing them first works very well to keep the berries fresh. Don't let them touch one another. Wash them just before you eat them.
I did make an unbelievable peach, raspberry, and apricot cobbler from a chef friend's family recipe. Ohmygod. I have never had a better cobbler. Strangely, I'd set out that morning for rhubarb and couldn't find any, but the cobbler ended up apparently mimicking rhubarb, as several people thought that's what it was. I have been sworn to semi-secrecy, though, regarding the topping recipe, so I regret to say that I can't share it here (the web is certainly not semi-secret). I will try to make it for the reunion this year, with whatever fruit I can find in season at that moment.
Beyond that, there's been a bit of grilling. I'm enjoying the little Weber Molly got me for Mother's Day. It's been at least 25 years since I've really grilled, and it's a lot of fun. Ribs, burgers, brats. Corn, mushrooms, eggplant, onions. Yum.
Not a lot of baking action. I've had to put a hold on it, more or less, for the sake of my butt. Since I started in on learning to bake a year ago I've put on 15 pounds! My God. There's no excuse. So, except when requested, I will no longer be playing with dessert recipes, at least for the foreseeable future. OK, I know that contradicts the cobbler paragraph above. I'm sorry. I can't explain it. Just remember that in paradox lies the heart of truth.
At any rate, the stew recipe includes spring vegetables, and I used the entire crop of sweet peas from my garden (maybe two cups, tops; it's a small plot), which made the whole thing feel really springy -- lamb from a Missouri farm, my own garden peas. I meant to make some sort of amuse bouche or other out of fresh mint, but, what with Anth's surgery and all, it didn't happen. I do think a good stew is a very healing thing, and at least he did eat some of it.
I have been getting two quarts of organic berries at the TG market these last two weeks, and they have been fantastic. Just eating a handful here and there feels like such a luxary. These berries are smaller than the typical grocery store variety, and the flavor is far more concentrated. The trick of setting them in a single layer, on top of paper towels, in a sealable (like Tupperware) container without washing them first works very well to keep the berries fresh. Don't let them touch one another. Wash them just before you eat them.
I did make an unbelievable peach, raspberry, and apricot cobbler from a chef friend's family recipe. Ohmygod. I have never had a better cobbler. Strangely, I'd set out that morning for rhubarb and couldn't find any, but the cobbler ended up apparently mimicking rhubarb, as several people thought that's what it was. I have been sworn to semi-secrecy, though, regarding the topping recipe, so I regret to say that I can't share it here (the web is certainly not semi-secret). I will try to make it for the reunion this year, with whatever fruit I can find in season at that moment.
Beyond that, there's been a bit of grilling. I'm enjoying the little Weber Molly got me for Mother's Day. It's been at least 25 years since I've really grilled, and it's a lot of fun. Ribs, burgers, brats. Corn, mushrooms, eggplant, onions. Yum.
Not a lot of baking action. I've had to put a hold on it, more or less, for the sake of my butt. Since I started in on learning to bake a year ago I've put on 15 pounds! My God. There's no excuse. So, except when requested, I will no longer be playing with dessert recipes, at least for the foreseeable future. OK, I know that contradicts the cobbler paragraph above. I'm sorry. I can't explain it. Just remember that in paradox lies the heart of truth.
May 26, 2007
Lisa'a Breaded and Broiled Asparagus Spears
Here's a quick and yummy recipe for May:
These asparagus are so tasty that I have to fight not to eat them all before the platter gets to to the table!
A great side dish with meat or pasta, or serve as an appetizer (or just eat them cold out of the fridge- if you have any left over!).
Breaded Asparagus
Fresh asparagus, blanched (or frozen, blanched)
Beaten egg, salt/pepper
Seasoned bread crumbs
Grated or shredded Parmesan cheese (optional)
Oil
1. Blanch the asparagus lightly. Drain and let cool until they are easy to handle.
2. Dip each spear in beaten egg w/salt and pepper, let excess run off.
3. Dredge in breadcrumbs (if adding cheese, mix it w/breadcrumbs, then dredge spears).
4. Lay out on baking sheet, drizzle a bit of oil sparingly on the spears.
5. Broil (watch them closely, it only takes a minute or two).
6. Turn spears and broil until crispy.
Serve!
These asparagus are so tasty that I have to fight not to eat them all before the platter gets to to the table!
A great side dish with meat or pasta, or serve as an appetizer (or just eat them cold out of the fridge- if you have any left over!).
Breaded Asparagus
Fresh asparagus, blanched (or frozen, blanched)
Beaten egg, salt/pepper
Seasoned bread crumbs
Grated or shredded Parmesan cheese (optional)
Oil
1. Blanch the asparagus lightly. Drain and let cool until they are easy to handle.
2. Dip each spear in beaten egg w/salt and pepper, let excess run off.
3. Dredge in breadcrumbs (if adding cheese, mix it w/breadcrumbs, then dredge spears).
4. Lay out on baking sheet, drizzle a bit of oil sparingly on the spears.
5. Broil (watch them closely, it only takes a minute or two).
6. Turn spears and broil until crispy.
Serve!
Subscribe to:
Comments (Atom)