Winter Storms

Looks like Punxsutawney Phil was right.  I hope everyone almost literally buried in snow is able to enjoy some Snow Ice Cream and Hot Cocoa and/or Russian Tea.

Snow Ice Cream

As the Plains recover from a snow storm and the Midwest and East Coast brace for another, it seems like a great time to share one of my favorite snowy day treats - Snow Ice Cream. My husband shared this recipe with me when we were dating and it's been a favorite since. I was excited to see an official recipe published in the More with Less Mennonite cookbook. We usually just "wing it."

We don't have the opportunity to enjoy it very often, partially because we're picky about the snow (making sure it's fresh, etc.). Just before our last snow storm, I grabbed my giant stainless steel mixing bowl and placed it outside (out of reach of our precious beagle) just before the snow started. By morning we had 8 quarts of beautiful snow! Since it had been a while, I used the recipe as a guide, but made some adjustments. The published recipe is below, but first I'll tell you what I did most recently. To the 8 quarts of snow, I added 2 cups of skim milk, 2 cups of sugar, and 1 tablespoon of vanilla. Then I stirred, and stirred, and stirred... until it became soft and creamy, much like soft-serve ice cream. Even better, I just happened to have made chocolate chip cookies the previous day - yum! Cookies and ice cream. It was quite the treat. I hope you have the opportunity to make some snow ice cream. It's easy and worth every bite!

Snow Ice Cream

Stir together lightly:
2 1/2 quarts clean snow
1/2 cup milk or cream
1 tsp. vanilla
1 cup sugar

Eat right away.

Happy New Year!!!!!

I hope that you all have a wonderful time ringing in 2010.  It is hard to believe that it has been 10 years since we anxiously experienced Y2K.  I'm excited by the potential of the 2010s!  There are so many things to look forward to!
We are ringing in the new year very quietly here.  We had a light, celebratory dinnner that, in a way, incorportated some of our extended family.

Raspberry pie made with raspberries my grandpa gave us from his raspberry patch.  He brought a few bags of frozen berries when he came for Christmas.  Thanks Grandpa!

Bison salami (with crackers and cheese) from a gift box my sister sent for Christmas.  Thanks Sis!

Last, but not least, virgin Strawberry Daquiris made in the Cuisinart Frozen Yogurt-Ice Cream & Sorbet Maker my mom gave us for Christmas.  Yummy!  We've had this for less than a week and we've already made the daquiris, rootbeer slushies, and mixed berry frozen yogurt.  We're looking forward to some wonderful cool, healthy, snacks/desserts as we warm to summer.  Thanks Mom!
Once the house is quiet, I'm hoping to pop some popcorn and enjoy a movie.  Have a safe and happy night everyone!

The Most Expensive Coffee Cake I Will Ever Make

Certain foods have a history. They remind us of events in our past. They bring back memories and emotions. My mom’s coffee cake is kind of like that. It brings back sense of warmth and hospitality. I love my mom’s coffee cake. Okay, to be fair, it’s Better Homes and Gardens coffee cake, but my mom is the one who made it and taught me how to make it. It has always reminded me of when we had guests for breakfast. Now it has a new story.

I don’t make Mom’s coffee cake very often because, on a daily basis, I prefer something healthier. However, a couple of weeks ago I decided to treat the family and, in the process, see how I could play with the recipe to make it a bit better for us. In an unusual move, I served it from the table. Then we left for a while. I’m usually very careful about food on the table, and clearing it when we’re done. Unfortunately, it was a hectic morning, we were in a rush to get out the door, and I forgot about clearing the table. Well, remember this girl? She was more than happy that I didn’t clear the table. When we returned home, the ½ - 2/3 of the coffee cake that was left was gone and my slim 19 lb beagle was in her recliner looking like someone watching football after Thanksgiving dinner. Ordinarily our only problem would be an extremely stuffed Beagle – except that I had put raisins in the coffee cake.

We had heard how raisins can cause renal failure in dogs. I called the vet and we rushed her right in.  The interesting thing is that at this point it’s completely unpredictable. A dog can eat a ton of raisins and be fine or it can eat a single raisin and die. After the vet induced vomiting (hopefully getting all the raisins, but not sure), we were given the options of taking her home and observing her or putting her on a 48 hour IV flush, including emergency vet service for overnight observation. The problem with taking her home was that by the time we noticed something wrong, it would be too late. The problem with the 48 hour IV flush was that it may not have been needed, and it was a great expense (not that she isn’t worth every penny). We couldn’t go with the observation option because we couldn’t imagine being wrong and losing her, but, after discussing it with the vet, the 48 hour IV flush seemed like too much (esp. since we responded quickly, probably got all the raisins out, and there was no guarantee that it would work). So, we compromised. We did a 30 hour IV flush, one overnight stay with the emergency vet service, and a follow-up renal test a few days later. After an anxious 4 days, and many prayers, she received a clean bill of health.  Someday I will make the coffee cake again, but probably never again with raisins.

For your enjoyment, here is the recipe as printed in Better Homes and Garden New Cook Book (1989). Just please remember that if you decide to add raisins, keep it away from your dog, if you have one.

Streusel Coffee Cake

1 ½ cups all-purpose flour
¾ cup sugar
2 tsp. baking powder
1/8 tsp salt
1 beaten egg
½ cup milk
¼ cup cooking oil
¾ cup raisins or semi-sweet chocolate pieces (optional)

Streusel Topping:
2 Tbsp brown sugar
2 Tbsp all-purpose flour
1 tsp. ground cinnamon
1 Tbsp butter
½ cup chopped nuts

Stir together flour, sugar, baking powder, and salt. In a separate bowl, stir together egg, milk, and cooking oil. Add the wet mixture to the dry mixture. Mix well. If desired, stir in raisins or chocolate pieces. Pour into a greased 9x9x2-inch baking pan.

For streusel topping, combine brown sugar, flour, and cinnamon. Cut in butter until crumbly. Stir in nuts. Sprinkle over batter.

Bake in 375F oven for about 30 minutes or until toothpick inserted near the center comes out clean. Server warm. Serves 9.

Personal Notes:

1. I used 1 cup all-purpose flour and ½ cup whole wheat flour
2. I used 2 Tbsp. cooking oil and 2 Tbsp. plain, low-fat yogurt
3. I added wheat germ to the streusel topping
   
   
   

Pumpkin Crisp

A friend and I were testing the Better Than Pumpkin Pie in the Deep Covered Baker a couple of weeks ago and we got to wondering if it could be made in a slightly healthier (but just as delicious) way.  We talked about a graham cracker topping, but suddenly one day I thought of a fruit crisp topping.  Why not, right?  Using a tip from the More with Less cookbook, I mixed up the pumpkin part using half the sugar.  Then I used the crisp recipe from my Better Homes and Gardens Cookbook for the top.  However, I multiplied the crisp part by 1.5, except for the butter and sugar, and added wheat germ.  It passed with flying colors - and I can have a mighty critical group at times!  So, here's the full-revised recipe.  Many thanks to Jahan for working with me on this!
Pumpkin Crisp

24 ounces pumpkin, canned
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 eggs -- beaten
1 tablespoon vanilla
12 ounces evaporated milk
2 teaspoons ground cinnamon
1 teaspoon ground allspice

Crisp Topping:
3/4 cup regular rolled oats
2 tablespoons toasted wheat germ (optional)
1/2 cup packed brown sugar
1/4 cup + 2 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg, ginger, or cinnamon
1/4 cup butter
3/4 cup nuts -- chopped

In a large mixing bowl, combine the pumpkin, sugars, eggs, vanilla, evaporated milk and spices, mixing well. Pour into 13"x9" pan.

Using a pastry blender, combine all crisp ingredients except butter and nuts. Cut in butter then mix in chopped nuts.

Sprinkle the crisp topping on top and pat down.

Bake in 350 degree oven for 45-60 minutes.

Serve warm or cooled.

Personal Note: If you have a Pampered Chef Deep Covered Baker, you can cook this in your microwave uncovered for 20 minutes.

Better Than Pumpkin Pie

My mom made this one year for a family holiday gathering and we all loved it.  It's a great recipe for a crowd.  She found it in the Columbus Dispatch.
Better Than Pumpkin Pie 

24 ounces pumpkin, canned
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs -- beaten
1 tablespoon vanilla
12 ounces evaporated milk
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 box yellow cake mix
1/2 cup butter
3/4 cup nuts -- chopped

In a large mixing  bowl, combine the pumpkin, sugars, eggs, vanilla, evaporated milk and spices, mixing well. Pour into 13"x9" pan.

Sprinkle the dry cake mix on top and pat down. Melt the butter and drizzle over the top. Sprinkle with nuts.
Bake in 350 degree oven for 45-60 minutes.
Serve warm or cooled.

Personal Note:  If you have a Pampered Chef Deep Covered Baker, you can cook this in your microwave uncovered for 20 minutes.

Pumpkin Pancakes

Saturday mornings are pancake mornings around here.  We have a variety of recipes and mixes that we use, depending on how much time we have and how well stocked the pantry is.  As much as I love your basic pancake, I love to try to find a healthier twist if we are eating them this often.  Usually we add blueberries, apples, or something like that (chocolate chips:  not healthier, but a treat!).  However, with the arrival of fall, I went looking for something more fall-like.  I found the following recipe on allrecipes.com and it received rave reviews, so I had to try it.  True to review, it has been very well received and has become a household favorite.
Pumpkin Pancakes
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
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.
Personal Notes:

1. Due to the baking soda and vinegar, the batter will be very thick.  Again, do not over-stir and don't worry about thinning it.  Just spread it out a bit as you pour it into the pan.
2. Immediately after pouring into pan, sprinkle with chopped nuts (I like pecans), for a little added nutrition and flavor.
3. Great served with sausage:  links, patties, etc.  Recently I sliced some chicken-apple sausages in half length-wise and browned them cut-side down in a skillet.