Oreo Truffles
8 oz. pkg. cream cheese (full fat version, please)
16 oz. Oreo cookies (I like the ones with the chocolate cream centers), crushed
12-16 oz. semi-sweet fine chocolate, chopped
1 T. shortening
Let your cream cheese get to room temp....either place in food processor, kitchen aid or bowl for your hand mixer...whip til broken up. Add half your crushed oreo cookies, mix up well.....add last half of cookies, mix well again. The mixture will begin to look like a solid chocolate color, this is what you want. Chill mixture til very firm (about 2 hours). Roll into 1" balls, chill again. Melt up your chocolate with a tablespoon of shortening for a more smooth coating. Dip chilled truffles into chocolate and rest on wax paper. Chill again. You may drizzle white chocolate or milk chocolate over the tops if you'd like. makes about 3 dozen truffles. They taste like chocolate covered chocolate cheesecake. yum...
Thursday, December 17, 2009
Sunday, October 4, 2009
The Turks are Coming!
Domatesli Patlican
Eggplant Stew with Tomatoes
2 eggplants, washed and peeled
2 tomatoes, diced
1 ½ cups diced tomato in a can
1 big onion, chopped
1 tsp tomato paste (optional)
1 green pepper, chopped
3 tbsp olive oil1 tsp salt
¼ tsp black pepper
1/2 tsp basil (optional)
½ cup hot water
Cut the eggplants in cubes and place into a bowl covered with water. Leave for 15-20 minutes. Then rinse and drain.In a pot, sauté onions with olive oil. Then stir in tomato paste (optional) and peppers. Saute them over medium heat and then stir in eggplants. Saute for 3-4 minutes. Finally add salt, hot water, basil and tomatoes. Do not stir, just leave tomatoes on top and cover the lid. Cook for 20-25 minutes over low heat till eggplants are tender.Sprinkle black pepper on top and stir.
Serve Eggplant Stew with Tomatoes warm or cool, with yogurt or cacik as you like.
Sut Corbasi
Milk Soup
1 cup vermicelli
2 cups water
3 cups milk
1 tbsp salt to taste
1 tbsp butter
1 tsp Good Fresh Paprika
Boil 2 cups of water in a pot and add vermicelli. Cook for 8-10 minutes over medium heat till vermicelli is soft. Then add salt and milk. When it boils, simmer for 6-8 minutes, stirring occasionally.For garnish, place the butter in a small frying pan and melt over low-medium heat. When spitting starts, stir in paprika and a pinch of salt. Then pour on the soup and serve warm.
Cooking Eggplant for Babaganoush
Cut slits on med sized eggplant.
Bake @ 400ºF for 1 hour.
Place eggplant in plastic bag to wilt for 20 min.
Peel off skin and use flesh.
Eggplant Stew with Tomatoes
2 eggplants, washed and peeled
2 tomatoes, diced
1 ½ cups diced tomato in a can
1 big onion, chopped
1 tsp tomato paste (optional)
1 green pepper, chopped
3 tbsp olive oil1 tsp salt
¼ tsp black pepper
1/2 tsp basil (optional)
½ cup hot water
Cut the eggplants in cubes and place into a bowl covered with water. Leave for 15-20 minutes. Then rinse and drain.In a pot, sauté onions with olive oil. Then stir in tomato paste (optional) and peppers. Saute them over medium heat and then stir in eggplants. Saute for 3-4 minutes. Finally add salt, hot water, basil and tomatoes. Do not stir, just leave tomatoes on top and cover the lid. Cook for 20-25 minutes over low heat till eggplants are tender.Sprinkle black pepper on top and stir.
Serve Eggplant Stew with Tomatoes warm or cool, with yogurt or cacik as you like.
Sut Corbasi
Milk Soup
1 cup vermicelli
2 cups water
3 cups milk
1 tbsp salt to taste
1 tbsp butter
1 tsp Good Fresh Paprika
Boil 2 cups of water in a pot and add vermicelli. Cook for 8-10 minutes over medium heat till vermicelli is soft. Then add salt and milk. When it boils, simmer for 6-8 minutes, stirring occasionally.For garnish, place the butter in a small frying pan and melt over low-medium heat. When spitting starts, stir in paprika and a pinch of salt. Then pour on the soup and serve warm.
Cooking Eggplant for Babaganoush
Cut slits on med sized eggplant.
Bake @ 400ºF for 1 hour.
Place eggplant in plastic bag to wilt for 20 min.
Peel off skin and use flesh.
Friday, July 10, 2009
Gooseberry Jam
Ingredients
1.3kg (3 lb) fresh gooseberries
1.3kg (3 lb) caster sugar
75ml (3 fl oz) liquid pectin (Certo)
Preparation method
Remove blossom and stem ends from gooseberries. Force berries through food mill. Measure 4 tea cups of the berry mash into a large pot. Stir in the sugar. Bring to a full rolling boil over high heat, and boil hard for 1 minute, stirring constantly. Remove from heat, and stir in pectin at once. Skim off any foam with a large metal spoon.
Sterilize jars and lids in boiling water for at least 10 minutes. Take turns with skimming foam, and stirring the berry mixture for 5 minutes to let it cool slightly. Ladle into hot sterile jars, leaving .5cm (1/4 in) headspace.
1.3kg (3 lb) fresh gooseberries
1.3kg (3 lb) caster sugar
75ml (3 fl oz) liquid pectin (Certo)
Preparation method
Remove blossom and stem ends from gooseberries. Force berries through food mill. Measure 4 tea cups of the berry mash into a large pot. Stir in the sugar. Bring to a full rolling boil over high heat, and boil hard for 1 minute, stirring constantly. Remove from heat, and stir in pectin at once. Skim off any foam with a large metal spoon.
Sterilize jars and lids in boiling water for at least 10 minutes. Take turns with skimming foam, and stirring the berry mixture for 5 minutes to let it cool slightly. Ladle into hot sterile jars, leaving .5cm (1/4 in) headspace.
Red Currant Jelly
Ingredients:
4 lbs red currants
6 ½ cups granulated sugar
1 cup water
4 oz liquid pectin
note: To get transparent jelly, crush the currants gently. Press too hard and the jelly will taste good, but have a cloudy appearance.
Preparation:
In a large stockpot, crush currants, add 1 cup of water and bring to a boil. Reduce heat and simmer for 10 minutes. Strain the liquid through cheesecloth and measure out 5 cups of the currant juice.
Bring the strained juice to a boil, stir in the liquid, boil for an additional 30 seconds, and then remove from heat. Skim foam from top and ladle into 5 sterilized ½-pint jars, leaving ½-inch of headspace. Wipe rims of jars with a clean cloth, top with sterile ring and lids, and process in simmering water for 10 minutes.
Makes 5 1/2-pint jars of jelly.
4 lbs red currants
6 ½ cups granulated sugar
1 cup water
4 oz liquid pectin
note: To get transparent jelly, crush the currants gently. Press too hard and the jelly will taste good, but have a cloudy appearance.
Preparation:
In a large stockpot, crush currants, add 1 cup of water and bring to a boil. Reduce heat and simmer for 10 minutes. Strain the liquid through cheesecloth and measure out 5 cups of the currant juice.
Bring the strained juice to a boil, stir in the liquid, boil for an additional 30 seconds, and then remove from heat. Skim foam from top and ladle into 5 sterilized ½-pint jars, leaving ½-inch of headspace. Wipe rims of jars with a clean cloth, top with sterile ring and lids, and process in simmering water for 10 minutes.
Makes 5 1/2-pint jars of jelly.
Quince Jelly
Ingredients:
7 1/2 cups sugar
3 fluid ounces liquid pectin
4 1/2 cups water
3 pounds quinces, cored and chopped, peels
on
1/4 cup lemon juice
Directions:
1.
Sterilize 8 (1/2 pint) jars in boiling water for at least 5 minutes, and have new lids ready.
2.
Place the quinces in a large pot, and pour in water. Bring to a boil, then reduce heat to low, and simmer, covered, for 15 minutes. Strain off 4 cups of the juice. Mix juice with sugar and lemon juice in a heavy pot, and bring to a boil over high heat, stirring constantly. Stir in pectin, and return to a boil. Boil for 1 full minute, stirring constantly. Remove from heat and skim off foam. Ladle into hot sterile jars, and process for 10 minutes in a hot water bath to seal. Refrigerate jelly after opening.
7 1/2 cups sugar
3 fluid ounces liquid pectin
4 1/2 cups water
3 pounds quinces, cored and chopped, peels
on
1/4 cup lemon juice
Directions:
1.
Sterilize 8 (1/2 pint) jars in boiling water for at least 5 minutes, and have new lids ready.
2.
Place the quinces in a large pot, and pour in water. Bring to a boil, then reduce heat to low, and simmer, covered, for 15 minutes. Strain off 4 cups of the juice. Mix juice with sugar and lemon juice in a heavy pot, and bring to a boil over high heat, stirring constantly. Stir in pectin, and return to a boil. Boil for 1 full minute, stirring constantly. Remove from heat and skim off foam. Ladle into hot sterile jars, and process for 10 minutes in a hot water bath to seal. Refrigerate jelly after opening.
Sunday, June 14, 2009
Basic Pancakes
Ingredients:
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
DIRECTIONS
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
PS: I add dried blueberries instead of fresh or frozen. They dont bleed or get squishy. The kids seem to like them a lot better and can get a few in each bite.
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
DIRECTIONS
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
PS: I add dried blueberries instead of fresh or frozen. They dont bleed or get squishy. The kids seem to like them a lot better and can get a few in each bite.
Friday, May 29, 2009
Sugared Flowers
Here is a really sweet way to finish truffles, cakes, cookies or cupcake. Find fresh edible violets, pansies, rose petals and mint or lemon balm leaves. Mix marangue power, and using a small brush, cover flower completely with a thin even coat. Dip in caster sugar and set aside on a plate to dry for 15 minutes.
Sunday, May 10, 2009
Oil Cloth
I have a house that is almost 100 yrs old. I also have the origional wood floors that are in great shape since they had been covered with carpeting or old OLD flooring. I also have 2 boys ages 5 & 2, so I would like the floors to be a bit protected at times. Oil cloth is relly $$$$ so being the Domestic Rebel, I should see if I could make some. I got this off ebay, and I will give it a go sometime after school is not so hectic.
What is REAL OILCLOTH - and what isn't?
Many of us remember walking into Grandma's kitchen while she was canning, and smelling an unmistakeable smell that came from the oilcloth she had tacked to her kitchen table to protect it. To me, it always smelled like heat. I associated it with humid August afternoons and steam from the canner. Oilcloth could be a utilitarian solid color, or it could be printed in stripes or plaids or florals - really a lovely variety of prints. It was durable, though with time it did get brittle. It was relatively waterproof and thus made an ideal picnic cloth or tablecloth for use in the kitchen. It could be used to make seats for lawn furniture. It was relatively inexpensive, frequently sold by the foot at the local hardware or five and dime.So what was that oilcloth, and where can we get it today?Oilcloth was woven natural fiber cloth, usually cotton duck/canvas or linen, that had been treated with a coating based on linseed oil. The fabric could be dyed or printed before treatment, or sometimes the color and design were added in the treatment process. It was a smelly process, but linseed is a natural byproduct of flax processing, not petroleum based, and thus it was not toxic in the way that modern plastics processing can be. Oilcloth also biodegraded in a landfill when its usefulness was over.Unfortunately, oilcloth went out of style by the late 1950s, and a new and "improved" version of waterproof table covering came along: The vinyl-covered flannelbacked tablecloth. And now, within the past few years, a PVC-coated woven cotton fabric is being marked as "real oilcloth," though I personally would not call it such, as it is made from polyvinyl chloride. True, it is on the old-fashioned cotton duck fabric, but PVC does not break down in a landfill like linseed products do. It has a slick plasticky feel to the touch rather than the slightly sticky oily feel of true oilcloth (or at least of used oilcloth). It is said to be more durable and long lasting than real oilcloth, but I think the jury is still out on that. Let's see how it holds up after 20 years.On the plus side, much of the modern "oilcloth" available is printed using some of the vintage designs, in many cases using the actual plates and rollers that were used for the vintage oilcloth, so that we have easily found reproductions of the colorful vintage designs - something people are looking for as they redecorate in vintage style. Most of this modern oilcloth is made in Mexico in 48" widths and has wonderfully bright pigments and vibrant designs that seem ready to leap off the fabric. They are lovely in their own right. But in my opinion - and I'm the one writing this review, so I get to say this - they should not be called "real oilcloth."I did find a source for real, honest-to-goodness oilcloth by the yard, but it's utilitarian, brown or very dark green, and is marketed to war reenactors. It is available from Hamilton Dry Goods (check their eBay store or their website). If you are looking for the pretty stuff that would look nice on your kitchen table, then I don't have an answer for you; sadly. I am still looking for a real source for real, non-PVC-but-still-beautiful oilcloth.But wait! All is not lost. You can always make your own oilcloth. It's quite possible, you know, and kind of a fun experiment. Start with a piece of heavyweight cotton canvas. Pick one that already has a print that you enjoy, or you can tie-dye it with fabric dyes, or even stamp it with colored oil paints. Now you need to stretch it, just like you would an artist's canvas. You want it smooth and you want it to hold still. So staple it to a square wooden frame. Now you need to take linseed oil and a paintbrush. You are going to paint the cloth in long strokes, all over the "good" side. Set it aside. It will take a couple of days to dry. Give it a few more coats. If you don't already have a design on it, pause between coats and add some color using oil paints. Add more coats of linseed. After you have a nice thick coating built up and it is thoroughly dry, remove your oilcloth from the frame and trim the unpainted edges, or better yet, turn them under and glue them to make a smooth edge and use your new oilcloth as a floor cloth.You can also make an item out of canvas and then after the fact dip it in linseed oil and allow it to dry, repeating the process until the article is thoroughly coated. I learned this from the folk on eBay's Dolls Discussion Board. Many vintage doll shoes are made of oilcloth. If you can build the shoe from canvas or duck, you can then coat it and end up with a pretty authentic oilcloth doll shoe.The short version of all this is: The modern fabrics being marketed as "real oilcloth" are no such thing. They are beautiful in their own right, but they should be called something else.
And I found this one too:
But wait! All is not lost. You can always make your own oilcloth. It's quite possible, you know, and kind of a fun experiment. Start with a piece of heavyweight cotton canvas. Pick one that already has a print that you enjoy, or you can tie-dye it with fabric dyes, or even stamp it with colored oil paints. Now you need to stretch it, just like you would an artist's canvas. You want it smooth and you want it to hold still. So staple it to a square wooden frame. Now you need to take linseed oil and a paintbrush. You are going to paint the cloth in long strokes, all over the "good" side. Set it aside. It will take a couple of days to dry. Give it a few more coats. If you don't already have a design on it, pause between coats and add some color using oil paints. Add more coats of linseed. After you have a nice thick coating built up and it is thoroughly dry, remove your oilcloth from the frame and trim the unpainted edges, or better yet, turn them under and glue them to make a smooth edge and use your new oilcloth as a floor cloth.You can also make an item out of canvas and then after the fact dip it in linseed oil and allow it to dry, repeating the process until the article is thoroughly coated. I learned this from the folk on eBay's Dolls Discussion Board. Many vintage doll shoes are made of oilcloth. If you can build the shoe from canvas or duck, you can then coat it and end up with a pretty authentic oilcloth doll shoe.
What is REAL OILCLOTH - and what isn't?
Many of us remember walking into Grandma's kitchen while she was canning, and smelling an unmistakeable smell that came from the oilcloth she had tacked to her kitchen table to protect it. To me, it always smelled like heat. I associated it with humid August afternoons and steam from the canner. Oilcloth could be a utilitarian solid color, or it could be printed in stripes or plaids or florals - really a lovely variety of prints. It was durable, though with time it did get brittle. It was relatively waterproof and thus made an ideal picnic cloth or tablecloth for use in the kitchen. It could be used to make seats for lawn furniture. It was relatively inexpensive, frequently sold by the foot at the local hardware or five and dime.So what was that oilcloth, and where can we get it today?Oilcloth was woven natural fiber cloth, usually cotton duck/canvas or linen, that had been treated with a coating based on linseed oil. The fabric could be dyed or printed before treatment, or sometimes the color and design were added in the treatment process. It was a smelly process, but linseed is a natural byproduct of flax processing, not petroleum based, and thus it was not toxic in the way that modern plastics processing can be. Oilcloth also biodegraded in a landfill when its usefulness was over.Unfortunately, oilcloth went out of style by the late 1950s, and a new and "improved" version of waterproof table covering came along: The vinyl-covered flannelbacked tablecloth. And now, within the past few years, a PVC-coated woven cotton fabric is being marked as "real oilcloth," though I personally would not call it such, as it is made from polyvinyl chloride. True, it is on the old-fashioned cotton duck fabric, but PVC does not break down in a landfill like linseed products do. It has a slick plasticky feel to the touch rather than the slightly sticky oily feel of true oilcloth (or at least of used oilcloth). It is said to be more durable and long lasting than real oilcloth, but I think the jury is still out on that. Let's see how it holds up after 20 years.On the plus side, much of the modern "oilcloth" available is printed using some of the vintage designs, in many cases using the actual plates and rollers that were used for the vintage oilcloth, so that we have easily found reproductions of the colorful vintage designs - something people are looking for as they redecorate in vintage style. Most of this modern oilcloth is made in Mexico in 48" widths and has wonderfully bright pigments and vibrant designs that seem ready to leap off the fabric. They are lovely in their own right. But in my opinion - and I'm the one writing this review, so I get to say this - they should not be called "real oilcloth."I did find a source for real, honest-to-goodness oilcloth by the yard, but it's utilitarian, brown or very dark green, and is marketed to war reenactors. It is available from Hamilton Dry Goods (check their eBay store or their website). If you are looking for the pretty stuff that would look nice on your kitchen table, then I don't have an answer for you; sadly. I am still looking for a real source for real, non-PVC-but-still-beautiful oilcloth.But wait! All is not lost. You can always make your own oilcloth. It's quite possible, you know, and kind of a fun experiment. Start with a piece of heavyweight cotton canvas. Pick one that already has a print that you enjoy, or you can tie-dye it with fabric dyes, or even stamp it with colored oil paints. Now you need to stretch it, just like you would an artist's canvas. You want it smooth and you want it to hold still. So staple it to a square wooden frame. Now you need to take linseed oil and a paintbrush. You are going to paint the cloth in long strokes, all over the "good" side. Set it aside. It will take a couple of days to dry. Give it a few more coats. If you don't already have a design on it, pause between coats and add some color using oil paints. Add more coats of linseed. After you have a nice thick coating built up and it is thoroughly dry, remove your oilcloth from the frame and trim the unpainted edges, or better yet, turn them under and glue them to make a smooth edge and use your new oilcloth as a floor cloth.You can also make an item out of canvas and then after the fact dip it in linseed oil and allow it to dry, repeating the process until the article is thoroughly coated. I learned this from the folk on eBay's Dolls Discussion Board. Many vintage doll shoes are made of oilcloth. If you can build the shoe from canvas or duck, you can then coat it and end up with a pretty authentic oilcloth doll shoe.The short version of all this is: The modern fabrics being marketed as "real oilcloth" are no such thing. They are beautiful in their own right, but they should be called something else.
And I found this one too:
But wait! All is not lost. You can always make your own oilcloth. It's quite possible, you know, and kind of a fun experiment. Start with a piece of heavyweight cotton canvas. Pick one that already has a print that you enjoy, or you can tie-dye it with fabric dyes, or even stamp it with colored oil paints. Now you need to stretch it, just like you would an artist's canvas. You want it smooth and you want it to hold still. So staple it to a square wooden frame. Now you need to take linseed oil and a paintbrush. You are going to paint the cloth in long strokes, all over the "good" side. Set it aside. It will take a couple of days to dry. Give it a few more coats. If you don't already have a design on it, pause between coats and add some color using oil paints. Add more coats of linseed. After you have a nice thick coating built up and it is thoroughly dry, remove your oilcloth from the frame and trim the unpainted edges, or better yet, turn them under and glue them to make a smooth edge and use your new oilcloth as a floor cloth.You can also make an item out of canvas and then after the fact dip it in linseed oil and allow it to dry, repeating the process until the article is thoroughly coated. I learned this from the folk on eBay's Dolls Discussion Board. Many vintage doll shoes are made of oilcloth. If you can build the shoe from canvas or duck, you can then coat it and end up with a pretty authentic oilcloth doll shoe.
Thursday, April 23, 2009
Saturday, April 11, 2009
Easter
Royal Blue, Teal, No Taste Red, Kelly Green, Golden Yellow and Black made that great purple.
In a pint wide mouth canning jar
1/4 tsp gel (wilton's) food coloring
1 tablespoon of vinegar.
Add 3/4 full of boiling water.
.
Gently lower eggs in the cup. The longer you leave the eggs in the dye, the darker the colors will be. Once the egg reaches the desired color, remove from the cup with a spoon and pat dry with a paper towel.
One happy Kid!
Saturday, March 21, 2009
Homemade Bisquick
Note: I omit the shortening and sub fine sea salt for table salt and will sub castor sugar for regular sugar (it has a tendency to settle out because of the size)
This way you can keep it on the counter in a glass and not keep it in the fridge, just remember to add a bit of oil when you use it. We
Ingredients
9 cups flour
1/4 cup sugar
2 1/3 cups powdered milk
1 tablespoon salt
1/3 cup baking powder
2 cups shortening
Directions:
In a large pan, stir the dry milk, baking powder, sugar and salt into the flour; mix thoroughly.
Cut the shortening into the dry ingredients until the MIX is the consistency of corn meal.
Place the mix in a covered glass or plastic container and keep in a cool, dry place.
In warm weather the MIX should be refrigerated. Use within a month.
To measure, pile the MIX lightly into a cup and level off with a spatula or the back of a knife.
This way you can keep it on the counter in a glass and not keep it in the fridge, just remember to add a bit of oil when you use it. We
Ingredients
9 cups flour
1/4 cup sugar
2 1/3 cups powdered milk
1 tablespoon salt
1/3 cup baking powder
2 cups shortening
Directions:
In a large pan, stir the dry milk, baking powder, sugar and salt into the flour; mix thoroughly.
Cut the shortening into the dry ingredients until the MIX is the consistency of corn meal.
Place the mix in a covered glass or plastic container and keep in a cool, dry place.
In warm weather the MIX should be refrigerated. Use within a month.
To measure, pile the MIX lightly into a cup and level off with a spatula or the back of a knife.
Saturday, March 14, 2009
Lime Pickle Made Easy
8 cups of limes sliced them quartered
1 1/2 C chili powder
3 T Curry powder (I used Watkins)
1 cup of kosher salt
3 T Crystallized Ginger Minced
3 T Garlic Powder
1/4 C Lime Juice
1 C Olive Oil
Mix together and place in canning jars. You can either leave out on the counter for 2-4 weeks until the rines get soft
Or I guess it would be possible to "can it" as you would can pickles or other high salt foods.
I have not a clue on canning since I am the only person in my family that has ever actually canned anything. But if you are a canner, please leave a comment on how you would do it.
I will give it a try.
1 1/2 C chili powder
3 T Curry powder (I used Watkins)
1 cup of kosher salt
3 T Crystallized Ginger Minced
3 T Garlic Powder
1/4 C Lime Juice
1 C Olive Oil
Mix together and place in canning jars. You can either leave out on the counter for 2-4 weeks until the rines get soft
Or I guess it would be possible to "can it" as you would can pickles or other high salt foods.
I have not a clue on canning since I am the only person in my family that has ever actually canned anything. But if you are a canner, please leave a comment on how you would do it.
I will give it a try.
Saturday, February 14, 2009
Buttermilk Pumpkin Bread
I am baking these in loaf pans.... so then they became bread
Pumpkin Bread
1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan
2 1/4 cups all-purpose flour plus additional for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15-ounce can; not pie filling)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/4 cups granulated sugar
3 large eggs
For icing
2 tablespoons plus 2 teaspoons well-shaken buttermilk
1 1/2 cups confectioners sugar
Special equipment: a 10-inch nonstick bundt pan (3 quart)
Preparation
Make cake:Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.
Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
Beat butter (1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.
Make icing:While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.
Cooks' note: Cake can be made 3 days ahead and kept in an airtight container at room temperature.
Pumpkin Bread
1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan
2 1/4 cups all-purpose flour plus additional for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15-ounce can; not pie filling)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/4 cups granulated sugar
3 large eggs
For icing
2 tablespoons plus 2 teaspoons well-shaken buttermilk
1 1/2 cups confectioners sugar
Special equipment: a 10-inch nonstick bundt pan (3 quart)
Preparation
Make cake:Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.
Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
Beat butter (1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.
Make icing:While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.
Cooks' note: Cake can be made 3 days ahead and kept in an airtight container at room temperature.
Saturday, February 7, 2009
That Lasagna
I am sure this is the most unauthentic lasagna.... but bth my kids will eat it.
it also makes enough for days, and army or unexpected guests.
Ingredients:
2 boxes or no boil Lasagna noodles (it takes more than one box, but less than 2)
2 cans of hunts pasta sauce
1 jar of Alfredo sauce
1 -2lbs container of ricotta cheese
1/2 pound of sandwich pepperoni
3 cup package of shredded Mozzarella cheese
2 lbs of sweet Italian sausages
1 lb of fresh mozzarella cheese
My Lasagna pan fits 6 barilla no boil lasagna noodles perfectly and it is 3" deep
Cook sausages and cut in half.
The ricotta cheese layer
pour 1/2 can of pasta sauce on bottom
place 6 noodles on top
mix ricotta cheese and Alfredo sauce and spread over first noodle layer
place 6 more noodles over cheese layer
The pepperoni cheese layer
pour 1/2 can of sauce over noodles
spread 3 cups of shredded mozzarella cheese over sauce
cover with pepperoni
cover with noodles
The sausage and fresh mozzerella cheese layer
evenly place the sausage links on the noodles
cut the loaf of fresh mozzarella cheese into 1/4" slices and tuck between sausages
pour whole can over the top
cover and bake @ 350f for 1 hour
let sit 15-30 min and serve.
it also makes enough for days, and army or unexpected guests.
Ingredients:
2 boxes or no boil Lasagna noodles (it takes more than one box, but less than 2)
2 cans of hunts pasta sauce
1 jar of Alfredo sauce
1 -2lbs container of ricotta cheese
1/2 pound of sandwich pepperoni
3 cup package of shredded Mozzarella cheese
2 lbs of sweet Italian sausages
1 lb of fresh mozzarella cheese
My Lasagna pan fits 6 barilla no boil lasagna noodles perfectly and it is 3" deep
Cook sausages and cut in half.
The ricotta cheese layer
pour 1/2 can of pasta sauce on bottom
place 6 noodles on top
mix ricotta cheese and Alfredo sauce and spread over first noodle layer
place 6 more noodles over cheese layer
The pepperoni cheese layer
pour 1/2 can of sauce over noodles
spread 3 cups of shredded mozzarella cheese over sauce
cover with pepperoni
cover with noodles
The sausage and fresh mozzerella cheese layer
evenly place the sausage links on the noodles
cut the loaf of fresh mozzarella cheese into 1/4" slices and tuck between sausages
pour whole can over the top
cover and bake @ 350f for 1 hour
let sit 15-30 min and serve.
Lime or Lemon Pickle
I remember buying jars of this at my local Arab grocery store. I can not remember the brand, but I loved it. I spoke to the owner once and she asked why didn't I make my own. Who knows, that was atleast 10 years ago. And why know. She said that you layer lemons and limes in a jar with salt and cheyenne pepper.... and maybe some olive oil. It was a while ago, so there could have been other things too.
I found this and it looks good.
But for me it is an all day thing with toasting the spices and then making it. I would also like a cannable recipe, so I can make a lot and open a new jar as needed. In my google search, I heard this is great with sweet peanut butter on bread. I usually ate this on bread or with some rice. I also spread this one bread dough then rolled it up for pinwheel bread.
Lemon/Lime Pickle
Ingredients:
3 cup lemon/lime pieces
1/2 cup salt
3/4 cup chili powder
1 t turmeric powder
2 t mustard seeds
1/2 t garlic
1/2 t fenugreek seeds
2 tea spns oil
1 T chopped green chilies
1 T ginger pieces
Cut the lemons or limes in 1/4" slices and half or quarter.
Heat 1 tea spn oil and fry mustard seeds, fenugreek seeds, garlic on a medium heat. Take care not to burn any of these. (mustard turns really bitter when it gets burnt, so be careful) . Take off heat and add turmeric powder. When it is cooled to room temperature, grind it to a smooth powder.
Store this in an airtight container. Leave it as it is for about 2 weeks. Then open the container and see if the pickle is fine. Then close the lid again and leave it for about 45 days. As the pickle gets ready, the lemon pieces get softer. This time largely depends on the kind of lemon/lime used.
To speed up the pickling time, some people boil the pieces and make the pickle. By boiling them, pickle gets ready within 4-5 days, but it does not usually have very long shelf life. Also, the Vitamin-C content in the lemon/lime gets lost. I personally prefer this slow pickling process where the pieces are not boiled.- While making the pickle, make sure all the vessels, spoons, grinder/mixer are very dry. Even a small drop of water makes this pickle spoil soon. Even while serving the pickle, make sure the spoon you put in this container is very dry. Better yet, transfer small quantity in a smaller container which can be used to serve.- As I mentioned earlier, the spices should NOT get burnt while frying. While making my last batch, I accidentally burnt some of the spices and the pickle became very bitter and I had hard time to finish it off.- Any pickle should taste salty when it is prepared. The salt gets absorbed by the pieces as time passes. If it tastes just perfect when the pickle is prepared, it gets spoiled soon.- Use limes or lemons that has lots of juice.
I found this and it looks good.
But for me it is an all day thing with toasting the spices and then making it. I would also like a cannable recipe, so I can make a lot and open a new jar as needed. In my google search, I heard this is great with sweet peanut butter on bread. I usually ate this on bread or with some rice. I also spread this one bread dough then rolled it up for pinwheel bread.
Lemon/Lime Pickle
Ingredients:
3 cup lemon/lime pieces
1/2 cup salt
3/4 cup chili powder
1 t turmeric powder
2 t mustard seeds
1/2 t garlic
1/2 t fenugreek seeds
2 tea spns oil
1 T chopped green chilies
1 T ginger pieces
Cut the lemons or limes in 1/4" slices and half or quarter.
Heat 1 tea spn oil and fry mustard seeds, fenugreek seeds, garlic on a medium heat. Take care not to burn any of these. (mustard turns really bitter when it gets burnt, so be careful) . Take off heat and add turmeric powder. When it is cooled to room temperature, grind it to a smooth powder.
Store this in an airtight container. Leave it as it is for about 2 weeks. Then open the container and see if the pickle is fine. Then close the lid again and leave it for about 45 days. As the pickle gets ready, the lemon pieces get softer. This time largely depends on the kind of lemon/lime used.
To speed up the pickling time, some people boil the pieces and make the pickle. By boiling them, pickle gets ready within 4-5 days, but it does not usually have very long shelf life. Also, the Vitamin-C content in the lemon/lime gets lost. I personally prefer this slow pickling process where the pieces are not boiled.- While making the pickle, make sure all the vessels, spoons, grinder/mixer are very dry. Even a small drop of water makes this pickle spoil soon. Even while serving the pickle, make sure the spoon you put in this container is very dry. Better yet, transfer small quantity in a smaller container which can be used to serve.- As I mentioned earlier, the spices should NOT get burnt while frying. While making my last batch, I accidentally burnt some of the spices and the pickle became very bitter and I had hard time to finish it off.- Any pickle should taste salty when it is prepared. The salt gets absorbed by the pieces as time passes. If it tastes just perfect when the pickle is prepared, it gets spoiled soon.- Use limes or lemons that has lots of juice.
Recipes on this whim...
I am always looking for good recipes...
On the top of my list this whim....
Lime/Lemon Pickle
Dry Spice Blends always
Savory Pies
Floral Jelly Recipes: Honeysuckle, Rose or Lavender
Flavor Honey
Who knows what tomorrows whim may be....
On the top of my list this whim....
Lime/Lemon Pickle
Dry Spice Blends always
Savory Pies
Floral Jelly Recipes: Honeysuckle, Rose or Lavender
Flavor Honey
Who knows what tomorrows whim may be....
Thursday, February 5, 2009
Seeds for the Garden
Oh how I love my odd little garden filled with heirlooms and things you cannot find at the stores or markets in central Ohio. I cut & paste the list from my receipts and left the prices. That is the first thing I would want to know and to look at the pictures. This year I am going to try to be good about saving seeds.
Seeds for 2009
Territorial Seed Company
French Nicoise Blend - 4 grams $4.35
Super Gourmet Blend Lettuce - 4 grams $3.60
Tangy Mesclun Blend - 4 grams $4.45
Wild Garden Lettuce Mix Organic - 3 grams Organic $5.25
Tomato Bob
Siberian (20-25 Seeds)$2.95 USD
Black Cherry (20-25 Seeds)$2.95 USD
Noir de Crimme (20-25 Seeds)$2.95 USD
Green Grape (20-25 Seeds)$2.95 USD
Hartman's Yellow Gooseberry (20-25 Seeds)$2.95 USD
Spoon (20-25 Seeds)$2.95 USD
Rutgers (20-25 Seeds)$2.95 USD
Cucumber, Boston Pickling (40 Seeds)$0.25 USD
Lettuce, Leaf - Black Seeded Simpson (100 Seeds)$0.25 USD
Radish, French Breakfast (150 Seeds)$0.25 USD
Aunt Ruby's German Green (20-25 Seeds)$2.95 USD
Caspian Pink (20-25 Seeds)$2.95 USD
I like to plant a lot of lettuce. It is one of the best veggies that takes little to no effort when you are busy. I like to toss some herbs in with the greens for extra flavor. My favorites are arugula and dill, Basil is nice and so are chives.
If you stop by while the arugula needs thinning or getting ready for a replant.... Bill plants so much we will stick a bag in your car. I have tossed a trash can full of it out.
I heard that arugula pesto is good, but I also like it on sandwiches.
Seeds for 2009
Territorial Seed Company
French Nicoise Blend - 4 grams $4.35
Super Gourmet Blend Lettuce - 4 grams $3.60
Tangy Mesclun Blend - 4 grams $4.45
Wild Garden Lettuce Mix Organic - 3 grams Organic $5.25
Tomato Bob
Siberian (20-25 Seeds)$2.95 USD
Black Cherry (20-25 Seeds)$2.95 USD
Noir de Crimme (20-25 Seeds)$2.95 USD
Green Grape (20-25 Seeds)$2.95 USD
Hartman's Yellow Gooseberry (20-25 Seeds)$2.95 USD
Spoon (20-25 Seeds)$2.95 USD
Rutgers (20-25 Seeds)$2.95 USD
Cucumber, Boston Pickling (40 Seeds)$0.25 USD
Lettuce, Leaf - Black Seeded Simpson (100 Seeds)$0.25 USD
Radish, French Breakfast (150 Seeds)$0.25 USD
Aunt Ruby's German Green (20-25 Seeds)$2.95 USD
Caspian Pink (20-25 Seeds)$2.95 USD
I like to plant a lot of lettuce. It is one of the best veggies that takes little to no effort when you are busy. I like to toss some herbs in with the greens for extra flavor. My favorites are arugula and dill, Basil is nice and so are chives.
If you stop by while the arugula needs thinning or getting ready for a replant.... Bill plants so much we will stick a bag in your car. I have tossed a trash can full of it out.
I heard that arugula pesto is good, but I also like it on sandwiches.
Subscribe to:
Posts (Atom)