Monday, December 29, 2008
This may seem a few days late, but I was reminded yesterday that it is still Christmas. Christmas Day may be past, but we are in the 12 days of Christmas and should still be celebrating. On that note, here is one of my favorite cake recipes from childhood. My mom would occassionally make this when we would have company or go to someone else's house for dinner. We called it Crazy Cake, but it is listed as "Wacky" Chocolate Cake in the church cookbook.
1 1/2 cups flour
1 cup sugar
3 Tbsp cocoa
1 tsp baking soda
1 cup cold water
1/2 tsp salt
6 Tbsp salad oil
1 Tbsp vinegar
1 tsp vanilla
Sift flour, sugar, cocoa, baking soda, and salt into an ungreased pan. Make 3 holes in dry ingredients and put in each hole the oil, vinegar, and vanilla. Pour over this the water. Mix with fork but do not beat. Bake 25 to 35 minutes in a 350 degree oven.
The recipe lists an 8 or 9 inch square pan or a loaf pan. I last made it in a 10 inch round oven-proof skillet and a friend of mine has doubled the recipe and made it in an 9x13 inch pan. I let the cake cool and serve it dusted with powdered sugar.
Monday, December 22, 2008
2 pkgs active dry yeast
1 1/2 cups warm water
3/4 cup granulated sugar
1 Tbsp salt
1/4 cup soft butter or margarin
6 cups flour
Pour water into bowl (rinse bowl with hot water). Sprinkle yeast over water and dissolve. Add sugar and salt. Add egg, butter and 3 cups flour. Beat with mixer about 2 minutes or till smooth. Add another cup of flour gradually while beating. Knead in last 2 cups flour - about 5-10 minutes - until not sticky. Let raise 1 1/2 - 2 hours or until double in size. After raised, punch down, divide into 6 sections. Roll each one out into a rectangle about the size of a cookie sheet (a couple of inches shorter than the longest side).
2 lbs English walnuts - ground very fine
12 oz granulated sugar
12 oz brown sugar
1 tsp. cinnamon
1 egg white
1 tsp vanilla
1/2 stick melted butter or margarine
Enough milk to get to spreading consistency (1/3 - 1/2 cup)
Mix together. Divide into 6 parts and spread on each section of dough and roll. Let raise 1 1/2 hours or until double in bulk. Bake at 350 degrees for 25-35 minutes or until brown on top. Brush with butter on top. Cool.
- How important is this tradition in our house? Mixers are purchased for the ability to handle kneeding the dough. Personally I have a kickin' 5 quart Kitchen Aid Mixer that I absolutely love. If you want to want a good upper-body workout though, you can always do it by hand (smile).
- My mom shared this with a friend who does half a batch and uses her bread machine's dough cycle for the dough.
- These freeze well for a month or two, so if you are good at planning ahead this is an option.
Also on the Christmas breakfast menu is a tradition that we started a few years ago. It is a fruit salad made from locally grown fruit that I either pick myself or purchase at a farmer's market and then freeze to enjoy on Christmas morning. It is a delicious reminder of the crops of the past year and a preview of what lies ahead after the cold of winter.
Sunday, December 21, 2008
- Use Dry Milk: I don't use this for my regular drinking milk. I tried to substitute it and it did not go over well. However, my mom's family used this regularly at one point when my grandma was concerned over the cleanliness of the local dairy's milk bottles, so it can be done. I mainly use it in recipes that call for milk. It takes 1/3 cup dry milk and 1 cup of water to get a cup of milk. When I make muffins, I'll add the appropriate amount of dry milk to my dry ingredients and then use water instead of milk when mixing the wet ingredients. I also use it for white sauces and cream soups.
- Buy fresh and in-season foods. Personally, I try to shop the local farmer's markets and community supported agriculture to support the local economy (when I can). To find a farmer's market or CSA near you, visit the Local Harvest web site.
- Watch for and take advantage of sales.
- Make a white sauce instead of using creamed soups in recipes (I'll post a good substitue for condensed soups later. It can be found in the More with Less cookbook).
- Avoid processed foods.
- Use more recipes that call for beans (canned or dried).
- Use foods wisely (i.e. use leftover bones to make your own broth).
- Use broth instead of water for rice for added nutritional value.
- Make your own broth from meat bones and carrot, onion, and celery scraps and freeze it for use in future recipes (another recipe I plan on posting later).
- Freeze leftovers for future meals/lunches instead of letting them go to waste in the fridge.
- Use more rice.
- Use less meat. As a culture (American), we tend to eat more meat/protein than we need to.
- Eat more grains, fruits, and veggies. I know, we hear this all the time! If you take a close look at your food prices though, you will notice that pound for pound these are cheaper than meat. Yet we over-eat meat and eat too few fruits and veggies.
- Cook from scratch as much as possible.
- Buy in bulk and cook multiple meals at once, or double/triple a recipe and freeze extra for future meals.
- Snack less and snack on healthy foods when you do snack.
- Reduce desserts. They increase your grocery bill and we eat more than we should as it is. Try saving them for special occassions. If you are really craving a dessert, try fruit. It will help satisfy your sweet tooth and it is a healthy alternative.
- Purchase store brands over name brands. The quality is frequently the same.
Wednesday, December 17, 2008
This is from our friend Peggy. She made this as the cook on a mission trip and I was so happy to see it in the church cookbook. Thanks Peggy!
Baked French Toast
1 loaf white bread
1 dozen eggs
2 cups milk or half & half
1/2 cup brown sugar
1 tsp. cinnamon
3/4 cup chopped walnuts or pecans
4 tbsp. butter or margarine
Tear bread into pieces and place in a 9 x 13 inch baking dish. Scramble eggs and stir in milk. Pour over bread. Cover and let soak overnight.
Next morning, mix together cinnamon and brown sugar. Sprinkle that and nuts on top of casserole. Melt butter and pour over top. Bake in 350 degree oven for 1 hour or until center is set. Cut into squares and serve with powdered sugar or maple syrup. Enjoy!
Personal note: I use whole wheat bread as well.
This next one is from my mom. She had this at a morning meeting and thought to get the recipe for me. It has been a hit everytime I have made it. It did not come with a name, so I made one.
Cheese Danish Casserole
2 pkgs crescent rolls (preferably the “big and flaky” variety)
2 8-oz pkgs light cream cheese
1 cup sugar
½ cup (1 stick) butter
2 Tbsp cinnamon sugar
Spread one pkg of crescent rolls in bottom of 9”x13” pan. Mix cream cheese and sugar together. Spread over the crescent rolls in the pan. Lay out other pkg of crescent rolls atop. Melt butter and drizzle over all, then sprinkle with about 2 T cinnamon sugar. Bake at 350 for 20-30 min.
Friday, December 12, 2008
I hope that you were able to step outside to see the moon tonight. This is the closest it will be to Earth all year, so it is the largest that it will appear. I took this from the backyard at dinnertime as the moon was peeking through the trees and clouds.
Thursday, December 11, 2008
1 16oz jar dry roasted peanuts, unsalted
1 16oz jar dry roasted peanuts, salted
1 12oz package semi-sweet chocolate chips
1 4oz bar German Chocolate, broken into pieces
3 lbs or 2 planks white chocolate bark, broken into pieces
Put ingredients into crockpot in order listed. Cover. Cook 3 hours on low. Do not remove lid. Turn off and cool slightly. Mix through. Drop by teaspoonfuls on wax paper. Let cool thoroughly. Makes approx. 170 pieces.
Personal note: Do not cook much longer than the 3 hours instructed. Trust me! I ruined my first batch by cooking it too long.
Sunday, November 30, 2008
from: Rae Ann
3/4 cup Instant Tea
1-1/2 cup Tang
1/2 cup lemonade mix
2 cups sugar
1/2 tsp ground cloves
1 tsp cinnamon
dash of nutmeg
Mix well and store in a closed container. Use 2-3 tablespoons per mug of hot water.
Hot Cocoa Mix
from: Good Eats
2 cups powdered sugar
1 cup cocoa (Dutch-process preferred)
2-1/2 cups powdered milk
1 teaspoon salt
2 teaspoons cornstarch
1 pinch cayenne pepper, or more to taste
Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water.
Fill your mug half full with the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk.
Personal note: I usually leave out the cayenne, but it's good if you want to add a little kick.
Thursday, November 27, 2008
For flowers that bloom about our feet,
Father, we thank Thee.
For tender grass so fresh, so sweet,
Father, we thank Thee.
For the song of bird and hum of bee,
For all things fair we hear or see,
Father in heaven, we thank Thee.
For blue of stream and blue of sky,
Father, we thank Thee.
For pleasant shade of branches high,
Father, we thank Thee.
For fragrant air and cooling breeze,
For beauty of the blooming trees,
Father in heaven, we thank Thee.
For this new morning with its light,
Father, we thank Thee.
For rest and shelter of the night,
Father, we thank Thee
For health and food, for love and friends,
For everything Thy goodness sends,
Father in heaven, we thank Thee.
"This three-stanza, 21-line poem has long been attributed to Emerson, but is definitely not by him. No author has been discoverd. It is widely reprinted in hymnals, and has been published separately as We Thank Thee (Racine, Wisc.: Whitman, 1955) and Father, We Thank You (New York: SeaStar Books, 2001)."*
My grandmother often used the last three lines of this poem as a blessing at meal time. We continue to use it today. It is one of the ways I use to keep her memory alive.
I hope you all have a wonderful Thanksgiving!
Monday, November 24, 2008
As we make the arrangements for our respective feasts this week and think about our reasons for giving thanks, please remember those around us who may not have as much as we do. Our Sunday School class is adopting a local family and providing the ingredients for their Thanksgiving dinner. Others are inviting those without family nearby into their homes. I know our local Rescue Mission is accepting donations to feed those in need a wonderful Thanksgiving meal.
There are many avenues available to helping those in need. If you don't know of one in your area, there are links to a few options in the "Food Links" list on this blog (CROP Hunger Walks, Feeding America, and Habitat for Humanity). Thanks!
Saturday, November 22, 2008
Congratulations Buckeyes on a great game and a great season! We are proud of you all! Good luck Seniors! We will miss you!
Now, for the recipe I promised yesterday. This dip is a household favorite and it is not unheard of for me to find out that this has been promised for a last minute get-together. My mom made this one time when I was either in high school or college and had some friends over. I have been making it since then. It is extremely quick, easy, and versatile. I have made it for guests, pot-lucks, movie nights, etc. I hope that you enjoy it!
Layered Mexican Dip
1 block (8 oz) cream cheese
1 can (15 oz) refried beans
2 cups shredded cheese blend w/taco seasonings
Preaheat oven to 350 degrees. In an 8x8 baking dish layer the first four ingredients. Spread the block of cream cheese evenly along the bottom of the dish. Spread the refried beans over the cream cheese. Pour salsa over the refried beans. The amount is up to you, depending on how wet you want it to be. I use about a 1/2 cup or so. Top with shredded cheese. Bake for 20-25 minutes. Use the tortilla chips to scoop up the dip.
Personally, I use reduced fat cream cheese, fat free refried beans, and reduced fat shredded cheese. It still goes over well.
Friday, November 21, 2008
So, what does all this have to do with food? Tailgating is an obvious answer and I'm planning on posting a favorite dip recipe tomorrow. However, today I thought I'd share some of my favorite campus restaurants. Not surprisingly, there are several pizza places - it is a college campus after all and pizza is one of my favorite foods. If you are in Columbus, or ever visit the OSU campus area, be sure to try some of these places:
Donato's – N. High St., so good that I have my dad bring some when he visits
Adriatico’s – 11th Ave., my favorite Sicilian pizza
Buffalo Wild Wings – N. High St.
China Garden – N. High St. and Lane Ave.
Tommy’s Pizza – Lane Ave, awesome pizza and Italian subs
Campus had some other awesome food stops, but things have changed a lot in the last "few" years. Some of my favorites are gone and I hear that there are a lot of wonderful new places, I just haven't been there to try them lately.
Again, I hope to post a recipe or two tomorrow. In the meantime, I'll be donning my scarlet and grey and preparing to watch The Game (noon ET on ABC)! GO BUCKS!
Thursday, November 20, 2008
I especially love cookbooks that teach about food and how to cook. One of my favorite and most frequently used cookbooks is the Better Homes and Gardens New Cookbook. It often lists variations for its recipes, which has helped me learn what can be adjusted in a recipe and how to use my imagination more in my cooking. The following recipe is a great example:
Create-Your-Own Meat Loaf
1 beaten egg
¾ cup soft bread crumbs (1 slice) or ¼ cup fine dry bread crumbs
¼ cup milk, beer, apple juice or water
¼ cup finely chopped onion or 1 tablespoon dried minced onion
¼ cup finely chopped celery or green pepper or shredded carrot; or one 2-once can mushrooms, drained and chopped (optional)
2 tablespoons snipped parsley (optional)
½ teaspoon dried sage, thyme, basil, or oregano, crushed; or dried dillweed
½ teaspoon salt
¼ teaspoon pepper
1 pound ground beef, lamb or bison
2 tablespoons bottled barbecue sauce, chili sauce or catsup
In a mixing bowl, combine the first nine ingredients (egg through pepper). Add ground meat and mix well.
In a shallow baking dish pat mixture into a 7x3x2-inch loaf. Or, shape into a circle with a 6-inch diameter. Form a 2-inch-diameter hole in the center of the circle.
Bake in a 350 degree oven for 45 to 50 minutes for the loaf (25 to 30 minutes for the ring) or till not pink remains. Transfer to a serving plate. Spoon barbecue sauce over meat. Makes 4 servings.
Personal note: I have also made this into 4-5 burger-sized patties or filled regular-sized muffin cups (straight in the baking dish, no paper) for individual servings. They bake in about 20 minutes. When I made this the other night, I needed some extra but didn't want to double the recipe to two pounds of meat. So, I reconstituted about 1/3 cup of TVP (textured vegetable protein) and added that to the mixture before I added the meat. It went over very well.
TVP can be found in the Whole Foods bulk section or possibly at your local food co-op. It's a healthy and very inexpensive way to stretch the ground meat in a recipe or, in some cases, replace. You take one cup of TVP and pour 7/8 cup boiling water over it and let it sit for 10 minutes. You can add taco or other seasonings in the process. It's like a blank canvas, so use your imagination. You can also just add it straight to chili or spaghetti sauce, just keep in mind that it will soak up some of the liquid, so you may have to add more to compensate. TVP is around $1.80/lb here. One cup (about $0.35) is about the equivalent of one pound of ground meat.
Monday, November 17, 2008
The Wild Trees is about a group of "botanists and naturalists that found a lost world above California" in the canopy of the redwoods. Preston writes about how and why these individuals started climbing the redwoods and what they found in the canopy. We often hear about the abundance of life in the oceans and how our activities effect that life. What was not known until recently was how abundant life is in the canopy of an ancient forest. Researchers are consistently documenting new species or finding lifeforms 300 feet above ground that they didn't know could survive that high in a tree. The trees are so large that in areas where the trunk has split to form two or more trunks, there is enough space for fern gardens and huckleberry bushes to grow.
Through interviews and time spent climbing with the subjects of his book, Preston is able to tell the story of their individual lives and relationships, their search for the tallest tree on Earth, and their research documenting a newly discovered part of our ecosystem. These researchers literally risk life and limb in an effort to document and help save this environment. I recently compared this to storm research and tornado chasing only with trees and climbing instead.
As exciting as many of the accounts in his book are, I have to say that one of my favorite chapters is about how his personal climbing and research for this book inspired his children to climb with him. He tells about camping in the trees with his son and how his son was visited by flying tree squirrels. Also, one of his daughters became the youngest certified tree climber in the sport. He also involved his wife, parents, brothers, and their families.
For more information about The Wild Trees, visit http://www.richardpreston.net/books/wt.html.
Sunday, November 16, 2008
Preparing multiple meals at once saves time, money and energy. “Power Cooking” combines the tasks of planning meals, buying groceries, and slicing & dicing with FUN tools while assembling healthy meals for your freezer. With Power Cooking, you will save money by reaching into your freezer for your meal rather than reaching for the telephone for take-out.
Helpful hints to prepare for Power Cooking:
•Clean out your freezer and refrigerator the day before shopping.
•Plan to use containers designed for the freezer, or purchase Ziploc freezer-quality storage bags.
•Purchase a new, black permanent marker for labeling the bags or containers.
•Find a comfy spot and make your shopping list in pencil. Go through the recipes and list the ingredients. This list will be your Master List. Alter the quantity of items on your list as you reread each recipe so that you do not over-purchase. Then go through your freezer, fridge, and pantry and mark off items that you find. A primary goal of “Power Cooking” is to SAVE MONEY!
•Keep a copy of your list so that you do not have to recreate your list in the future.
•Shop the day before you plan to cook so that you have the energy to have fun in the kitchen!
•The night before your “Power Cooking” day, clear off your countertops; you will need the space. Disinfect your countertops, gather all your ingredients and group them by recipe. Make sure your tea towels and dishcloths are clean. Unload your dishwasher and empty your garbage cans, including your recyclables garbage can. In the morning, you will be ready to “Cook with Power!”
Helpful hints for shopping:
•Shop at your “bulk” store first and purchase in large quantities. Then shop at your regular grocery store and buy store-brand items.
•Shop the inner aisles first, produce next, then bakery and frozen foods last.
•Watch the “sell by” dates on the meat; always select meat from the bottom of the stack for freshest.
Helpful hints for Power Cooking Day:
•Begin by labeling your freezer bags or freezer-safe containers using a permanent marker. Write the name of the recipe and date it was prepared for the freezer. Also list anything that needs to be added from the pantry and/or fridge.
•Record the start and finish times of foods that are cooking at the same time.
•Fill the sink with hot, soapy water. Wash the dishes as you go. When you are completely finished using a tool, place it in the dishwasher for less cleanup later.
•Chop and grate all fresh foods at once and place in bowls on your countertop.
“Scoop” required amounts when assembling your meals. Freeze leftover veggies into 1 cup portions for later use (personal note: small margine tubs are perfect for this).
•Cool your cooked ingredients in an area away from your prep area so that you can continue your recipes without feeling short on space. Pour cooled ingredients into freezer bags or containers that are appropriate for food quantity to avoid freezer burn. Squeeze extra air out of filled freezer bags.
•Pull tomorrow night’s dinner out of the freezer and place in fridge before bedtime.
This is one of my favorite Power Cooking recipes, also from Elizabeth. I usually purchase a large tray of chicken (6 lbs) and bulk jar of salsa and make 3 of these at once. You could also use a pork loin instead of chicken breasts.
2 lbs. boneless, skinless chicken breasts or tenderloins (fresh or frozen)
16 oz. jar mild or medium salsa
2-3 cloves freshly pressed garlic
1/2 c. finely chopped onion
2 1/2 oz. can sliced black olives, drained
sliced or grated Monterey Jack cheese
Place chicken into freezer bag. Add remaining ingredients except cheese. Coat chicken well. Squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken from bag and place in rectangular baking dish. Pour excess sauce from bag over top of chicken. Bake, uncovered, at 400 degrees for
45 minutes (30 minutes for tenderloins). Top with grated cheese; bake 10 minutes and serve.
Personal note: I also love to put this in my crockpot on low first thing in the morning and let it cook until dinner. Before serving, I use a couple of forks to shred the chicken. Then I use it for tacos, burritos, burrito bowls (burrito ingredients in a bowl instead of a tortilla), etc. I serve this with basic taco/burrito ingredients (pinto/refried beans, black beans, corn, rice, lettuce, salsa, sour cream, etc.) Enjoy!
Saturday, November 15, 2008
Therefore, I feel that it is only fitting that I start this blog, at the start of Michigan Week, with a recipe for Buckeyes. In case you are unaware, Buckeyes are candies that resemble a Buckeye nut from a Buckeye tree. It's always a treat to find a Buckeye tree in the wild and collect the nuts underneath. While Buckeye nuts are not edible, Buckeye candies are and they are a favorite of Buckeye fans everywhere. Many thanks to my aunt, who made sure to submit this for our church cookbook. I always know where to find it.
3 lb. confectioners sugar
2 lb. peanut butter
1 lb. butter or margarine
1 (12 oz) pkg. semi-sweet chocolate chips
3/4 bar of paraffin
Mix sugar, peanut butter, and butter (mixture will be very dense, I usually end up using my hands, even though I have a Heavy Duty Kitchen Aid mixer). Form into small balls. Melt over low heat in a double boiler, chocolate chips and paraffin. Keeping chocolate mix over steam (top of double boiler), dip peanut butter balls into chocolate with a toothpick till the balls are not quite completely covered (i.e. leave some peanut butter peaking out). Set out on wax or parchment paper until chocolate cools and hardens. Now, give half of them away!
These freeze very well and make excellent holiday gifts (or any time).
This is a great group activity, if you'd like to make a party of it. Also, kids REALLY get into dipping peanut butter balls into a small bowl of melted chocolate, just be ready to deal with the resulting mess and sugar high.
FYI - For those of you who are not up on college football rivalries, Michigan Week is huge! It begins as soon as the clock ticks down on the game before the Michigan game and the excitement builds as the week progresses. While the rivalry is always present, it is especially great this week. Many times, The Game has determined who will be conference champs and attend The Rose Bowl. Even if only one team is looking forward to the Rose Bowl or even the National Championship Game, the other team is looking to knock the other team out of contention. The competition extends beyond the football game too. Every year there is a blood drive through the American Red Cross to see which school has the greatest number of donations.