The gang’s all here

Glazed Lemon Cakesters

Wed, 1 Feb 2012 21:12:04 -0700

About twelve years ago I compiled all my favorite recipes into a scrapbook/cookbook for my family. It was a labor of love (emphasize the word “LABOR”) - and they tell me they use it all the time. Since I’ve started this blog (about 5 years ago now) - my kids keep asking when I’m going to blog about those family favorites in the family cookbook. I decided to do that again - this being the first one in a long time.

This recipe was filed under “Butterscotch Cookies”. But when I started to make them tonight, I discovered they are NOT the Butterscotch Cookies I thought they were. By then, it was too late to change - so I forged ahead and finished them. And... are they ever amazing!

They reminded me of the texture of Oreo Cakesters - light & pillowy, but with a wonderful light lemon flavor.

They are soft and moist, without being heavy. Since shortening is used instead of butter, they stay fresh much longer. I’ve found when I use butter in cookies & cakes, it’s harder to have a light texture like this. The jury is still out which is “better” for you anyway - butter or shortening (“better” probably isn’t the best adjective here... but these are COOKIES, and I just don’t worry about cookies being good in a healthy way)

Since they are lemon-flavored - I did a quick search on the web for a lemon glaze. Don’t turn up your nose when you read what’s in it... it’s a perfect match, adding just enough “tang” to compliment the lemon.

These aren’t show-stopping cookies to look at, but you just might change your mind when you try them.

Ingredients:

1 cup shortening
2 cups sugar
1 tsp vanilla
1 tsp lemon extract
lemon zest (if desired - optional)
1 cup sour cream
2 eggs
1 tsp baking soda
1 tsp baking powder
4 cups flour

Glaze:

3 Tbs well-shaken buttermilk (really!)
1 tsp vanilla
1-1/2 cups powdered sugar

Directions:

Cream together the shortening and sugar - mixture will not be smooth.

Add eggs and sour cream, beating well.

Add flavorings.

Beat in the dry ingredients - flour, baking powder, & baking soda until smooth. (Batter will be stiff)

Drop by spoonfuls onto baking sheet - four rows of three work well.

Bake at 375° for 10-12 minutes, or until set and lightly browned.

Remove to cooling racks.

For glaze, mix together buttermilk, vanilla, and powdered sugar until completely smooth. Adjust with more buttermilk or sugar as needed to reach proper consistency.

Brush with glaze while still warm. Remove to platter when completely cool and glaze is set.

Cinnamon Pretzels

Mon, 23 Jan 2012 20:36:07 -0700

After all the heavy holiday treats, it’s nice to find one that is just enough to satisfy your sweet tooth - but won’t ruin your New Year’s Resolutions.

Since they are fast to put together, these make a great weekend snack when you don’t want to take the time for something complicated.

I changed the preparation a bit to make it easier. I tossed them in a large bowl before spreading them out on a baking pan. That was a lot less mess than mixing them IN the pan.

There are microwave directions, but I didn’t try it that way. Next time I’m going to use half real butter and half vegetable oil for a different flavor.

Recipe source: adapted from midwestliving.com

Ingredients:

2/3 cup vegetable oil
1/2 cup sugar
2 tsp ground cinnamon
1 one-lb package small pretzel twists

Directions:

In a large bowl, combine oil, sugar, and cinnamon until well mixed.

Add pretzels and GENTLY fold in until pretzels are well coated.

Bake in a 300° oven for 30 minutes, stirring twice.

Cool, and store in airtight container.

Makes 12 cups.

Microwave directions:

In a very large bowl - stir together oil, sugar, and cinnamon.

Add pretzels; toss well to combine.

Place half of the pretzel mixture in a large microwave-safe bowl.

Microwave on 100% power (high) for 3 minutes, stirring after every minute.

Spread on waxed paper to cool. Repeat with remaining pretzel mixture.

Simple Blueberry Pie

Wed, 18 Jan 2012 09:26:07 -0700

For some strange reason, blueberries are EVERYWHERE right now. Am I imagining it, but don’t they usually show up in the spring (not January)? I’m not complaining - because I love it when they are available for a good price. So... I had the urge to make a blueberry pie in the dead of winter!

Am I the only one that has trouble getting blueberry pie filling “right”? It’s either too runny, thicker than frozen mud, or very bitter. I ran across a formula that seems to take the guesswork out of it.

Resist the temptation to “fudge” on amounts here (I had about 1/2 cup extra of blueberries and just threw them in with extra water... it came out too runny)

When I’m in a hurry, I like to make my pie without the traditional top crust. Instead of dividing the pie dough in half for the top & bottom crust, I just roll the whole amount out into an extra large circle. I center it in the pie pan and drape the excess over the edge of the pie pan (and there is a LOT of excess... like about 4” over the edge).

After filling it, I then make accordion folds around the outer edge as shown. It looks hard, but it’s very simple. No venting of the crust is needed - as it has one large vent in the center. This is called a “galette” - or a very INformal, rustic style of pie. I really like it because it’s extra fast. You’ll see these baked “free-form” on a baking sheet - but I like mine in a pie tin to keep it from oozing as it bakes.

For two other recipes using this lazy “free-form” pie - check out the post on Lazy (Free-Form) Pie, and Plum Galette/Crostata.

Grab those blueberries before they go into hiding again until spring.

Ingredients:

2 level cups of washed, fresh blueberries
water (just enough to come up to the top of the blueberries)
1 cup sugar
1 Tbs cornstarch
1 Tbs flour

Directions:

Mix together the sugar, cornstarch, and flour until blended in a small bowl. Set aside.

Measure blueberries to the 2 cup level (don’t fudge here!)

Add just enough water to reach the top of the blueberries.

Pour berries & water into saucepan.

Bring to a boil.

Turn down heat.

Slowly add sugar/cornstarch/flour mixture to hot berries - stirring gently.

Cook until thickened and bubbling.

Set aside to cool slightly before adding to pie.

Overlap the dough into folds in a circular fashion as shown.

(I baked my pie at 400° for about 45 minutes until browned as shown)

Allow to cool after baking for easier slicing.

At right... see two other types of free-form pies:

Lazy (Free-Form) Pie

Plum Galette/Crostata

Ham In a Loaf

Mon, 16 Jan 2012 13:15:55 -0700

The two big holidays of the year (Christmas & Easter) are usually celebrated with at least one meal that includes a ham. We enjoy it twice a year, but what we don’t enjoy about that is what to do with the leftover ham. The part of the ham that stubbornly clings to the bone, in between layers of fat - you know what I’m talking about.

I have (since the beginning of time) usually made Ham & Beans from the leftover ham bone, letting it cook down slowly over about 24 hours. It’s great for some of us, but there are always those who refuse to eat it with the rest of us.

I’ve always heard of “Ham Loaf” - but thought I’d experience it myself. There are so many variations of it out there, that I took a little from several recipes to come up with the right proportions for the amount of ham I had. It was good, especially with the glaze. Not good in a “holiday” way... but a good homestyle main dish.

Use a blender to “grind” up the ham (making sure there is no bone or other really tough parts in it first). I purchased ground pork, then gave it a few minutes in the blender also. Mine was ground really fine, but a coarser texture would have been great too. Ground pork was in almost every recipe I found, but next time I’m going to just use ground ham. It would bake faster and not be as “firm”.

The glaze added a lot of flavor and seemed to tone down the salty flavor of the ham. It’s similar to the glaze I’ve always used on baked ham. Almost like a thick, sugary paste that you spread over the top, then it liquifies and turns crackly when it bakes - keeping the loaf moist.

Ingredients:

1-1/2 lbs leftover cooked ham - lean parts only (remove skin/bone/etc)
1 lb ground pork (optional - use for a firmer loaf)
1 egg
1/2 cup dry bread crumbs
1/2 cup milk
1/8 tsp ground pepper

Glaze:
3/4 cup brown sugar
2 tsp dry mustard powder
2 Tbs vinegar

Directions:

Cut ham into chunks as shown. Place in blender jar and pulse.

You will need to stop your blender occasionally and redistribute the meat so it becomes evenly ground. Grind to desired texture.

You may do the same thing with the raw ground pork to make the texture finer.

Place in mixing bowl.

Add bread crumbs, egg, milk, and pepper (salt isn’t necessary, unless you like it really salty)

Mix with hands lightly just until well mixed. Don’t overmix, as the bread crumbs will cause it to turn a bit doughy - making it tough.

Form into a loaf shape, and place in loaf pan.

Heat oven to 350°.

Bake, uncovered, for about 90 minutes (if you’ve used the raw, ground pork) - or about 45 minutes if you’re using just precooked ham.

During the last 15 minutes of baking time, combine glaze ingredients and spread over top of the ham loaf.

Return to oven and finish baking. The glaze will liquify and form a hardened crust.

Allow to stand about 10 minutes after baking before removing to a serving platter and slicing.

Drizzle with additional glaze/juices if desired when serving.

Leftovers can be pan-fried for breakfast sandwiches.

Orange Rolls

Fri, 6 Jan 2012 22:49:09 -0700

I came across this idea (for cinnamon rolls) on melskitchencafe.com - and I wanted to try it for our Christmas morning breakfast. Cinnamon rolls are tradition on this morning - if I didn’t serve them I would lose my “Mom” and “Grandma” badge permanently. So I formed it into two large cinnamon rolls that morning. I made them during the day on Christmas Eve, put them in the refrigerator, and brought them out to rise as we left for church on Christmas morning. By the time we were through tearing through presents, they were ready to bake.

On New Year’s Eve (we had brunch, then put the grandkids to bed early so we could celebrate as adults), I made the dough into orange rolls. These disappeared FAST, and I regretted not doubling the recipe.

My family didn’t disown me for the change - and they really liked having one GIANT cinnamon roll they could cut into wedges. Forming it this way eliminated everyone going for the MIDDLE rolls (and leaving the outer edges alone). You also didn’t feel committed to taking an entire roll if you just wanted a taste.

Today I tried it with one large orange roll - in addition to freezing the rest and giving a few away. I like to have a bunch of “Cafe Rio” takeout pans on hand for taking meals to people. They have a foil-lined disc that you can crimp in place for freezing, and they are great to bake in as well. I doubled the batch and have a stockpile now for when my “hotel” opens as the kids come home next time.

Recipe source: adapted from melskitchencafe.com

Ingredients:

Dough:
3/4 cup buttermilk, warmed in microwave for 1 minute
(notice that it will curdle as you heat it... this is normal)
6 Tbs butter, melted & cooled slightly
3 large eggs
4-1/4 cups flour
1/4 cup sugar
1 Tbs instant yeast
1-1/4 tsp salt

Orange Filling:
1/2 cup butter, softened
1 cup sugar
2 Tbs freshly squeezed orange juice (or use concentrate)
Grated orange zest from 1-2 large oranges

Orange glaze:
1-1/2 cups powdered sugar
3 Tbs freshly squeezed orange juice (about 1 orange)
1/2 tsp grated orange zest (optional - I used all mine in the filling)

Directions:

Cut butter for orange filling into small pieces in a small bowl to soften.

For the dough - place melted butter and buttermilk in bowl of bread mixer. Lightly pulse to combine. Add eggs & pulse briefly.

Now add sugar, salt, and about 3-1/2 cups of the flour.

Measure yeast on top of the dry ingredients.

Pulse again to begin mixing. Continue till all flour is incorporated.

Now add additional flour a few Tbs at a time until dough pulls away from side of mixing bowl.

Continue mixing on medium speed for about 10 minutes.

Drizzle countertop with oil (or a bowl) and coat dough with oil.

Cover with plastic wrap and allow to rise until doubled.

Meanwhile, zest the orange - reserve.

Whip together the sugar, zest, and butter for the filling.

Squeeze the orange and measure out 2 Tbs into the filling. Beat well.

Prepare pan(s) by spraying with non-stick cooking spray.

When dough has doubled, roll into large rectangle. It’s your call here how thin you want your dough rolled. Some like theirs thick, but I like to roll it extra thin so there’s thin layers of dough and filling.

Spread with filling. Roll up and seal edges.

Using a bread knife, cut the roll in half lengthwise. This will make you panic a little, because it may stick. Just keep cutting it through - it will turn out great.

Place your pan nearby. Gently take one length of dough and coil it around in one of the prepared round pans. You’ll notice the dough will flop around and look messy, but don’t worry - it bakes up beautifully.

Try to separate the roll slightly in the very center till you can see the bottom of the pan - as this is where it may underbake if you don’t.

Allow to rise until doubled again. Preheat the oven to 350°.

Bake about 18-22 minutes, depending on the size you make.

*For standard orange rolls, simply cut them into 1-1/2” to 2” rolls and place in prepared pans.

Prepare glaze by mixing together sugar and orange juice (I’ve even used orange extract sometimes)

Allow to cool slightly, then drizzle with glaze.

Swedish pancakes

Mon, 2 Jan 2012 23:02:34 -0700

Happy New Year to all! After staying up till the wee hours of the morning for over 10 days now - today was our last hurrah before my children and grandchildren left my house after Christmas. We were all a little down now that there is nothing to look forward to for WEEKS... so what to do? Consume more sugar, of course.

The Youngberg family is Swedish, and Swedish Pancakes have been a tradition for several generations. The recipe is really simple if you use a blender, but keep in mind you may need to adjust the amount of flour to make a crepe-like batter. It should be thin and pourable, but not too much so. Don’t be afraid to add more flour, a few tablespoons at a time, until it yields a thin crepe.

The pancake itself may not be too unusual, but the filling they all love the most IS. I would never have thought to make crepes this way - they are delicious! My favorite is a heavy sprinkling of powdered sugar, then a drizzle of lemon juice. The other filling of choice is whipped cream and strawberry jam. (Calories don’t count until January 3rd, by the way)

My grandsons love to eat these like a rolled up tortilla, with the sticky sugar/lemon juice filling leaking out onto their plates. That’s not a problem, because you just dip the end of the pancake back into it again and again.

Save these for a special occasion - they are a great breakfast/dessert for those days when cold cereal just doesn’t cut it.

Recipe source: Janet Atkinson Youngberg

Ingredients:

6 eggs
3 Tbs sugar
1-1/2 tsp salt
6 cups milk
4-5 cups flour (start with four cups, and add more as needed)
3/4 cup vegetable oil
1/2 tsp almond flavoring

Directions:

Combine all ingredients in a blender (my choice) - OR - mix with a hand mixer as directed below:

Beat eggs on high speed for 2 minutes. Add sugar, salt, milk, and flour. Add oil and flavoring.

Measure 1/3 cup of batter, and place one on each end of a buttered griddle.

Pick up griddle and rotate to spread the batter thin. They should look like crepes when done.

*(Note: I made mine in a heavy non-stick fry pan - which I didn’t need to butter before adding the batter)

You may flip them if desired (as I did) - but my daughter doesn’t bother. She allows them to cook completely without turning - which takes a lot less time.

Serve with fresh strawberry jam and whipped cream (or Cool Whip, for convenience). Also wonderful with powdered sugar and lemon juice.

Peeling Pomegranates

Thu, 22 Dec 2011 17:06:56 -0700

Whenever I see the double-bowls of pre-seeded pomegranates this time of year - I always get right up to the check out, and then think better of it and run it back to the shelf. I have purchased them before, only to have them spoil before I can use them up. That’s a lot of money to spend for a pretty red garnish for a salad, only to throw most of it away.

Yesterday I found pomegranates at the grocery store for $1.25. I needed them for a salad (my all-time favorite salad... “Mrs. Mecham’s Salad” - and the link is HERE)

I came home ready to wear the biggest apron I could find to keep from ruining my clothes. I wasn’t looking forward to red fingernails (and not the pretty kind) either.

I decided to do a search to see if there is an easier way to peel a pomegranate. I found a method that sounded simple, and gave it a try. Bingo - it worked like a charm!

Pomegranates are a concentrated source of antioxidants - and they are just beautiful and a pleasure to find in a salad. Enjoy!

Source: drbenkim.com

Instructions:

Fill a large bowl of water in your sink beforehand.

Slice off the top and bottom of the pomegranate.

Score the skin from top to bottom around the pomegranate every few inches, just as you would do to an orange to make it easy to peel. (But, don’t use the actual orange peeling tool pictured - as the skin is too thick for it to work effectively)

Dunk the scored pomegranate in the water and use your fingers to separate the arils (seeds) from the skin and white membrane that surround them.

Throw the hard bits of red skin away. You will find the loose portions of the white membrane will float to the surface, while the arils will sink to the bottom - magically!

Use your hands to scoop as much of the white membrane as possible off the surface of the water - discard.

Strain the remaining water and arils.

Rinse a few times to get rid of the underdeveloped and immature “albino” arils - leaving you with the beautiful red ones.

Refrigerate and use as soon as possible. They spoil within about a week.

Red & Green Appetizer Wreath

Sat, 17 Dec 2011 20:09:09 -0700

I’ve seen appetizer “wreaths” all over the place, and most of them call for refrigerated crescent rolls as the base. Although I really love the canned version, I would rather have something I’ve baked myself (try the “Streamlined Baguette” recipe HERE - it’s faster than running to the store)

Crescent rolls (from the can) are usually sliced and arranged on a baking sheet in a single row, then baked and transferred to a large platter. This is tricky to do, and then each person has to pry them apart when they serve themselves. Baguette slices make it easier to take just what you want, and they hold up well when refrigerated before serving.

A touch of dill, garlic powder, (and my own addition here) Beau Monde seasoning give just enough subtle flavor to not overpower the fresh veggies.

Ingredients:

3 baguette, sliced in 1/2” - 3/4” rounds (this RECIPE is great)
1/2 cup sour cream
8 oz package cream cheese (softened)
1 tsp dried dill
1/8 tsp garlic powder
1/2 tsp Beau Monde seasoning
1 cup broccoli florets, chopped fine
1 cup celery, finely diced
1/2 cup red pepper, finely diced
Cherry or grape tomatoes (optional) - for garnish
Olives (optional) for garnish

Directions:

Whip cream cheese until fluffy, then fold in sour cream.

Add seasonings and whip once again.

Spread each baguette round generously with mixture, and arrange on serving platter in a wreath formation.

Sprinkle evenly with broccoli, then celery, then finally the red pepper.

Garnish as desired with any extra vegetables that you enjoy.

Grape or cherry tomatoes resemble ornaments or red Christmas lights - they are also easy to place between the rounds so guests can take them if they wish, or leave them behind.

Chill before serving.

Albondigas Locas Soup

Sat, 12 Nov 2011 19:37:24 -0700

I’m not usually a fan of buffet restaurants - you know the kind I’m talking about. Line up, take a tray, walk down the sneeze-guard covered stainless steel rack and take what appeals to you.

My daughter & her husband took me out to Sweet Tomatoes (also known as Souplantation in some parts of the country) on a busy Friday evening. Salad is always a good idea on a Friday night - when I am typically tempted to overindulge at a restaurant. We checked out the “hot bar” area, where they had all kinds of things to supplement the salad we had just filled up on.

That’s where I discovered this strange soup. It didn’t look especially appetizing, but the title intrigued me. I took a small helping, garnished it with tortilla strips, sour cream, cheese, and a few other ingredients - and it didn’t take me long to realize I LOVED this soup.

You’ll just have to try it. When you make it at home, it will HAVE to appear more appetizing - since it’s not cooking all day in a steam kettle. The flavor has a hint of Southwest, but it also has a downhome, hearty personality that is perfect for a cold night.

There are very few online “versions” of whatever defines this as “Crazy Meatball Soup”. I had to go from my memory of what I saw in the soup, along with the flavors I tried to guess. I think I got it pretty close - and if not, I just might like this better than the original.

Enjoy a hot bowl with diced avocados, additional chopped cilantro, a helping of cheese - and don’t forget a squeeze of fresh lime (that puts it over the top, in my opinion)

Recipe Source: changeabletable.com

Ingredients:

Soup Base:
3 large carrots, diced
3 stalks celery, diced
2 15-oz cans diced tomatoes, with juice
One additional can of water (use to rinse tomato cans)
1 sweet onion, roughly chopped
1/4 cup chicken bouillon granules (or 4-6 bouillon cubes)
1 tsp cumin
1 tsp chili powder
1 quart hot tap water
2 zucchini, chopped (reserve)
1-1/2 cups frozen corn
1/4 cup chopped cilantro leaves (fresh, if possible)

Meatballs:
1-1/2 lbs lean ground beef (I like Angus)
1/4 cup cornmeal
1 egg
3/4 tsp cumin
1/4 tsp garlic powder
1//2 tsp salt
1/4 tsp pepper
1/4 cup finely chopped cilantro leaves
1/3 cup finely chopped fresh sweet onion

Directions:

Prepare ingredients for soup base, by chopping vegetables and bringing to a boil (reserve corn, zucchini, and cilantro to add near the end of cooking time)

Allow soup base to simmer until vegetables are tender - about 40 minutes.

While cooking, prepare meatballs. Mix together all ingredients thoroughly as shown with fork or hands - but don’t overmix (as this will toughen the meatballs.

Drizzle small baking sheet with olive oil, and preheat oven to 400°.

Form meat mixture into small balls (less than 1” is best).

Place on pan, then roll them around in the olive oil to coat.

Bake in preheated oven as your soup continues to cook.

Now chop up your zucchini and additional cilantro.

Test vegetables in soup base, correct seasonings if needed.

Add zucchini and frozen corn - cooking till barely tender.

When meatballs are done (not pink in center any longer) - add to soup and stir. Heat through till boiling again.

At the last minute, add the cilantro.

Serve immediately.

Note: The photo just below is what the soup looks like in the steam kettle of Sweet Tomatoes Restaurant. It didn’t look very appealing, but the flavor was great. I am biased here (?) - but I think making it at home produces a vivid, bright soup - much better.

Here is the finished (homemade) soup. Mmmm.

Beginner’s Quiche

Fri, 11 Nov 2011 12:08:35 -0700

Quiche hasn’t been taken seriously as great comfort food until recently. It seems that most of us dismiss the possibility of serving quiche for a meal because of the dreaded pie crust/pastry. I’ve gotten past that with “crustless” quiches - and, even though it’s always better WITH a crust - it’s still a great spur-of-the-moment meal.

Quiche is usually made with a combination of eggs, liquid, and cheese. This forms a filling that gives some kind of structure so the pie will hold together when sliced. The formula that usually does the trick is about a cup of some kind of dairy product (milk or cream - or a combination) with 3-4 eggs. As the eggs cook, they set - forming the custardy filling you expect in a quiche.

Another advantage of serving quiche is that it’s simple to hide odds & ends (‘er - “leftovers”?) into it without being too obvious. Baked in a new dish, I’ve rarely had objections from my family.

Quiche is always a good idea. But it’s even better served with warm bread of some kind (cornbread, breadsticks, rolls, etc), a fresh green or fruit salad, and (for those “real men don’t eat quiche” guys) even a side of soup.

This recipe is the one I begin with - and it turns out different every time.

Recipe adapted from SEVERAL I’ve used over the years.

Ingredients:

9” or 10” pastry shell - unbaked
4-5 eggs
2 cups milk, light cream, or a combination of the two
1/4 tsp salt
1/4 tsp ground black pepper
1/4 tsp dry mustard
Onion - sliced green, sweet, red - your choice (any amount - abt 1/4 c)
Vegetables - I love chopped spinach, broccoli, etc... enough to cover bottom of pie pan.
Meat - Bacon is my first choice, but I’ve used ham, chicken, etc...
Cheese - I always use a LOT, but a good starting point is 1-1/2 to 2 cups.

Directions:

Prepare pastry in pan, fluting edges if desired.

In large bowl, beat together the eggs & milk/cream.

Add seasonings, mixing well.

Layer vegetables on top of crust in prepared pie plate.

Add other ingredients (meat, etc...) ending with cheese.

Finally, pour egg/milk mixture carefully over the top.

Place pie plate on a baking sheet (which will save your oven in case you fill it too full - which I’ve done MANY times)

Place in preheated 425° oven for 15 minutes, then reduce heat to 350° for about 25 additional minutes.

At this point, the crust is hopefully golden and the filling is just set enough for a knife to be inserted halfway between the center and the outer edge and come out cleanly. The very center might be just a tiny bit jiggly, but not liquid. This will continue cooking as it cools for 10 minutes outside the oven. If you need to add time, be sure to do so.

Serve when it has cooled down - as this is the one fault of quiche - you can’t hurry it to the table.

Quiche is always easy to reheat in the oven.