years of cooking

Always the last to know

2011-01-13T03:46:00.000-08:00

I have just discovered Smoothies and with a freeze full of Blueberries and some Strawberries I am in heaven.
I am not sure what I drank years ago when I decided I did not like smoothies.
It might have been the thought of putting together juice and yogurt.
Bleck- I would think.
I was invited out to play games the other night and smoothies were on the menu.
Well boy they were good!
Berries, yogurt and a splash of something.
I was sold.
I have had two this week as my afternoon snack.

I used Strawberries, blueberries, juice from a tangerine and Vanilla yogurt.
I tried one with banana added and think I will just stick with the berries.
Like I said- where have these been all my life.
Tasty!

Blueberry and Blackberry Galette with Cornmeal Crust

2011-01-03T14:27:00.001-08:00

Blueberry and Blackberry Galette with Cornmeal Crust
( disclaimer one- I had no blackberries---)
Crust:
1 ¾ cup all purpose flour
1/3 cup raw organic sugar
¼ cup cornmeal
¼ tsp. salt
½ cold ,cold butter, cut into small pieces
1/3 buttermilk- or in my case milk

lightly spoon flour into measuring cup and level with knife.
Combine flour, sugar, cornmeal into food processor and pulse to mix.
Add:
Butter- pulse 3-4 times or more in my case.
Add milk to just hold together but not wet.
Chill- I did over night.

Filling: Combine in a bowl toss well to coat.
4 cups of blueberries
2 cups of blackberries- I only used the 4 cups of blueberries.
½ cup of sugar- I used 1/4th
3 TBS. flour
2 TBS. lemon juice
2 TBS. milk

I added a TBS of orange liqueur, cinnamon and chopped up orange rind

Preheat oven to 350
Roll crust into a 15 inch prefect circle
Not really I just threw that in.
I rolled this on a pastry cloth I have using light flour on top.
Flipped it over onto lightly flour dusted wax paper.
Continued to roll using light flour on the rolling pin.
Then flipped it over on parchment paper to bake and place that on a baking sheet.

Place the filling on crust leaving about 2 inches all the way around the edges.
Fold edges inward to center, pressing gently to seal.

I baked for 30 minutes then brushed the piecrust with 2TBS. Blackberry Jam heated with about 1 TBS. orange liqueur.
I poured the extra on the berries.
Baked another 30 minutes.
Let cool and serve.

Cooking

2010-01-06T05:44:00.000-08:00

I must say finding the time to blog about food does not seem to be my thing.
I love to cook, well, some days I don't love it, but I know how to do it.
I find this time of year a good soup is always in order.
Soup and stews are easy to make and not think about until you need some dinner.
Then, if you are lucky, you will have soup for the next day.
I find that I just cook.
There is not always planning involved.
The plan seems to come from what I have on hand.
I keep a well stocked pantry for a few reasons.
One, I hate to shop.
Two, I live 25 minutes from a store so I don't shop often and it is better to have things on hand.
Three, I know how to squeeze an onion.
In other words, if you have onions, garlic, celery and some peppers you have a start to a meal.
Add some meat and protein and you are on your way.

I keep two refrigerators and a freezer along with that pantry.
I freeze red peppers and make Thia and Pesto from herbs to pull out of the freezer as well.
I buy a quarter of a grass fed beef when I need to and then I buy local pork and lamb.
I buy Chicken and Seafood when it is on sale and freeze.
When I plan for the week of cooking, I go shopping in my reserve of pantry and freezer.

When in the mood I bake bread.

So- do I follow recipes?
Some nights I do.
Others nights I chop up the onions, garlic and whatever else suites me, then I pull out frozen red pepper and add herbs.
Then I toss over rice or pasta or leafy greens.
I may find a recipe I want to follow.
But it is not really rocket science to throw food together.
You just have to want to.
So the deal we worked out here is I cook and he cleans.
I make the meals and he does the clean up.
Not a bad deal for him or me.
So for tonight- well what to do with those chicken breast.

Lion’s Head Meatballs in spicy Coconut Sauce

2009-11-14T02:58:00.000-08:00

Here is a recipe that I found in Cooking light serveral years ago.
I like to use my grass fed beef.
It is a real winner and with the weather turnning cooler these days could be a good one for you as well.
Like all good things it takes some thought and time.

Sauce: combine all in large pot and set aside.
NOTE- I use regular milk in place of Soy.
1/2 cup coconut Milk
1/2 Cup Soy Milk
2Tbs. Minced fresh ginger
2 tsp. minced hot red Chile
1 Tbs. chopped green onion
2 Tbs. Thai fish sauce
( I chop up the rest of the water chestnuts and add those)
Meatballs:
1 pound ground meat
1/3 cup chopped green onions
1/4 cup chopped water chestnuts
2 Tbs. cornstarch
1 Tbs. flour
1 Tbs. minced fresh ginger
1 Tbs. soy sauce
1 Tbs. sesame oil
1 tsp. hot red pepper
1/4 tsp. salt
1 Tbs. oil for frying
Combine meat and all ingredients; shape into meatballs and brown on all sides, about 7 minutes.
Add, sauce, simmer about 8 minutes
Garnish with:
1/4 cup fresh basil or cilantro (I use cilantro)
1 Tbs. grated lemon rind

My mother and friend George Tucker- Norfolk Va.

2009-10-04T19:07:00.000-07:00

The Person who taught me how to cook and enjoy many things in life.
My Mom- Anna Henderson.
Mother of 5 (in under 6 years....)
Wife.
Math teacher.
And Cook!
Thanks Mom!

One for the kids

2009-09-28T04:22:00.000-07:00

During my "Mother Earth" days in which my kids would have no white death, or sugar I learned to cook with honey.
Which I thought was more healthful.
This recipe was made over and over.
And we all liked it.
After all there was plenty of honey in it!
Take 1 cup peanut butter, I do like the pure stuff.
heat it over a low burner on the stove with 1 cup of Sesame seeds, stir in 3/4 cup dry milk,
add 1/4 cup cocoa, I use to try carob...... and 1/2 cup coconut out of the bag.

Press the whole mess into a 9x9 pan cool and cut.

1 cup peanut butter
3/4 cup honey
1 cup sesame seeds
3/4 cup dry milk
1/4 cup cocoa
1/2 cup coconut
enjoy!

Pesto Cheesecake

2009-08-14T03:53:00.000-07:00

This is a recipe passed on to me by my sister Leslie.
We, all the women in the family, have used this one over and over.
It is a good quick one to pull out of the hat when you have a reception or company coming.

You just beat:
2 eggs
2 packages of cream cheese
1 container of pesto, this time of year just make your own.
Place this in a pie dish or tart pan and bake at 350 for about 45 minutes.

Top this with roasted red peppers, about two chopped up with three TBS. Parmesan cheese.
So darn easy it should be illegal!
Serve with crackers.

Shallot Salad Dressing

2009-07-28T16:08:00.000-07:00

I have been asked for a salad dressing my father use to make.

I know he did one in the wooden bowl that I think must have been your classic Cesar Salad dressing; rub the bowl with garlic, pour in all ingredients in the bowl and then throw in the mixed greens.

This one I found several years ago reminds me of one he use to make.

I know his used fresh shallots because; I remember well his search for fresh Shallots.

All you could find back then were some frozen ones. He used them, but grumbled knowing there was something better out there somewhere!
I can't help but think of him anytime I buy the fresh ones.

He loved good food and would have "relished' in the slow food movement.He thought and talked about food as far back as I can remember. He loved whole wheat, stout, breads, which he would call peasant breads. He called wonder bread, “library paste” and wanted nothing to do with it.
He liked good cheese and a good cut of meat.
He liked good food and loved to cook.

Some of my favorite memories are eating his Chili with a grapefruit, orange and onion green salad on the side.

The hot, spicy chili set off by the citrus.

Mark and I shared this meal with my parents every Sunday while I was expecting my first child.

A lazy Sunday evening, Chili, the parents and good conversation.

His reaction to fast food was that it was the down fall of civilization.

When we traveled, as a family, he looked for good Mom and Pop diners.
And once told me to judge a place by the cars in the parking lot.
He said if there are Cadillac’s next to pick up truck you can bet the food is good.

Now back to the salad dressing:

1 TBS. Minced shallots
½ tsp paprika
½ tsp. powdered mustard
¼ dries basil
¼ tsp. oregano
½ tsp salt
pepper to taste
1/3 cup live oil
3 TBS. vinegar
Place all but the vinegar in a bowl.
Stir well and let sit for about 1 hour.
Stir in vinegar.
You can play with this depending on the herbs you like.
Tarragon instead of basil and oregano…
Add garlic if you like….

Long and Slow, Plain and Simple Yellow Squash

2009-07-22T04:04:00.001-07:00

This works best with young and tender squash, but you can make it work with any by just cook it a bit longer.
Cut one good onion into rings
Wash and slice medium thin about one pound of yellow squash.
Put a good tablespoon and olive oil or any oil and about that much butter in a pan.
On low heat toss in the onion and let it sweat nice and slow.
Add the squash and do the same.
Leave this on the back burner while you cook dinner.
Stir so it does not stick or burn.
Let it just drift.
At the end, but not before add salt to taste.
You can, if you wish, add fresh basil just out of the garden.
But really this will become melt in your mouth squash.

Blueberries

2009-07-02T05:33:00.000-07:00

What is summer without fresh summer fruits?
I love summer vegetables, but summer fruits are a bit of heaven.
When the blueberries start coming in I head out to the bushes every morning with a bowl. I love to pick enough to go with my morning cereal right off the bush. They are sweet, yet tart and still a little warm.........oh yum!
Mark on the other hand prefers his with some sugar and flour and cooked with some sort of topping.... I'll go with that as well. But I still prefer them off the vine and in a bowl with cereal or yogurt.

Crisp is my favorite quick dessert.This past week was the first picking to have enough for a Crisp and put some in the freezer for those winter months.

Pick and sort through the berries, wash and put in a handmade pottery pie plate or baking dish.
How many you wonder- as many as you can get in the dish----

The topping:

3/4 cup white flour
3/4 cup old fashion oats
1/2 stick butter- you can use more if you like- but I try to use a Little less if I can.
1/2 cup white sugar
1/4 cup brown sugar and cinnamon of course- do you really need me to tell you how much???
As much as you like!

Place this all in a bowl and use your fingers to work the butter into the flour/oats/sugar throw in 1/2 cups nuts

Throw the whole mess on top of your fruit and bake 350 for about 35-45 minutes.

Serve slightly warm with ice cream or yogurt.

We use a yogurt topping:
Take a cup of low fat or regular yogurt.
Place it in a strainer which you have about 4-6 coffee filters placer inside. Don't have the filters? Use paper towels. Put the strainer over a bowl. This is important- or you will have a big mess!
Let the yogurt sit in the fridge covered for a few hours.
This will make a nice thick pudding like substance.
To this add brown sugar to taste and a bit of vanilla and some cinnamon, if you like.
Use this to top your crisp or for that matter anything you would use ice cream on.
Enjoy!

Got Basil?

2009-06-21T13:09:00.001-07:00

Basil Cheese Torte
1-8 ounce package of room temp cream cheese
4 ounces of regular feta cheese
2 tablespoons butter
1 package of pesto
2 packages of provolone cheese slices
¼ cup roasted pine nuts
Roasted red pepper salsa- recipe to follow
Process cream cheese, feta and butter until nice and smooth.
Stir in pesto- you can make your own, but if you don’t have your own use from jar or out of the refrigerator section of your local store.
Line a loaf pan with plastic wrap; allow at least 1 inch over hang.
Arrange 1/3 of the cheese slices on bottom and up the sides of the pan.
Layer with ½ of the pesto cheese mixture.
Cover with ½ the roasted red pepper salsa- make this before you start- recipe is coming
Cover with 2 tablespoons of the pine nuts.
Another layer of the cheese slices just across the bottom.
Repeat layers ending with cheese slices.
Fold in your over hanging cheese to center.
Fold over the plastic wrap and chill.
This will freeze.
I like to make this in mini loaf pans and take out of the freezer as needed.
Note:
PLEASE don’t use no fat cream cheese- I do use the 1/3 fat- but belch to the no fat anything!

Roast Red Pepper Salsa
4 red peppers roasted in the oven under the broiler and wrapped in foil to steam.
Pell off the skins and chop.
Okay, you say you don’t know how to do this?
Just buy the ones in the jar’s but remember- THEY WILL NOT BE AS GOOD!
Add to peppers:
1 tablespoon of olive oil
1 tablespoon of balsamic vinegar
3 tablespoon of fresh chopped basil- really it has to be fresh it is so much better!
2 cloves of crushed garlic
1/3 cup of sun dried tomatoes from a jar or do the water in the microwave and squeeze them out a bit and chop up.
½ teaspoon salt
ground pepper
Mix this all together.
Use this just anyway you want to other then this recipe it is great with goat cheese as well!

Beef or Pork Bulgogi; from” The Frugal Gourmet” with a few changes added.

2009-06-13T05:21:00.000-07:00

Last night we had a friend drop in and we asked him to stay and have dinner with us.
I had no idea what I would fix, but with stuff coming in from the garden I knew I could come up with something.
I had a chuck roast I had pulled from the freezer which was thawing away. I put it in the microwave to thaw a little faster and then I was putting on the thinking cap," what are we going to do with this roast?"
I pulled the roast out and knew I had to move things along more and cutting it up was the way to go.
If the beef is still a tad frozen- just a tad it makes the cutting easier.
As I sliced and then cut into bite size pieces I knew I would do some form of a stir fry.....
Boom or click! The light came on Beef Bulgogi! It is a favorite of ours and you can not go wrong with this dish.
I have eaten it cooked by visiting Korean Potters and from Korean restaurants. Everyone has their own favorite way to cook this.
So with that done and Mark putting on rice to cook. I went out for the last of the red lettuce and some fresh herbs.
I washed the lettuce and herbs and then took the large hand full of the first green beans. Cleaned the green beans and cook them quick in salted water until just done- out and quick cooled.
The salad was: lettuce with cucumbers from the garden
grated carrot from out friends garden and topped with the cooled green beans.
I make a dressing of coarse ground mustard, olive oil and balsamic vinegar.

I took fresh young yellow squash, cut them in half and pan fried them with a pat of butter until brown on each side--- on Yum -I like my squash like I like my men: Young, tender and a little crooked.
Cooked up the Beef Bulgogi and we were good to go.
A little red wine and the evening was set.

Beef or Pork Bulgogi; from,” The Frugal Gourmet” with a few changes added.
The marinade:
3 tablespoons of good soy sauce
1 tablespoon of sugar
1 ½ tablespoons of sesame oil
1 tablespoon of sesame salt
few ground of black pepper
4 scallions chopped about 1 inch
3 cloves of garlic crushed
1 ½ or just go for 2 teaspoons of fresh grated ginger
1-2 tablespoons of sake’
a good hit of red pepper flakes- you can always add more hot later- but you can not take it out.
I don’t like it hot- Mark does.
I add:
At least one tablespoon fresh coriander and some fresh parsley
Cut up about 2 pounds of good grass fed beef. Oh, you can use the stuff from the store, but I promise you it is not as good.
Mix the marinade in a pottery bowl ( from Whynot pottery).
Pour over beef which is also in a pottery bowl ( from Whynot Pottery)
Toss well and let marinade at least 30 minutes.
Heat a pan on high heat and use a non flavored oil or peanut oil.
Cook the meat until just done- just a few minutes.
Garnish with sesame seeds and a few fresh herbs.

Cow

2009-05-31T16:31:00.000-07:00

We have been buying beef from our good friends and neighbors who raise some of the best beef.
Each cow from their farm is named and treated like a family pet.
Yea- I know you would not eat your pets, but they are not our pets......
So this spring/summer I was trying to find a way to use some of the beef other then roast or stew.
I was getting tired of those methods and wanted to find some tasty way which was also quick.
Kabobs popped into my head!
After the fourth time we served these to guest I thought, " we have a hit here"
I have even used some cuts which are not your best roast, but have turned out well done this way.
Here you go:

Marinade for Beef or Lamb
3 tablespoons fresh cilantro
3 tablespoons fresh basil
3 tablespoons fresh parsley
a hit of fresh thyme
½ teaspoon ground cumin
½ teaspoon paprika
1 tsp. dried or 2 tsp fresh oregano
1 clove garlic- more if you like
½ teaspoon salt
a hit of ground pepper
2 tablespoons olive oil
Using a glass pan or handmade pottery bowl from your favorite local (Whynot Pottery) potter.
Put oil in pan or bowl.
Throw in all the dried ingredients
Then take the garlic and chop up all the fresh herbs with the garlic.
Put in with the oil.
Cut up 2 pounds of beef or lamb, local if you can get it.
Place in marinate and get down and dirty with this rub- rub the beef well with the marinade.
Marinate for about 4 hours.
Put bamboo skewers in to soak for at least 30 minutes or more before putting the meat on.

Pull meat from the refrigerator and place on bamboo skewers, putting 4 to 5 pieces of meat per skewer.
Let it rest on the counter top to bring it to room temperature.
Preheat grill and grill until just a tad over rare. 2-3 minutes on each side.
Note:
Cook sides first- don't let the meat sit too long or in the oven- it will overcook.
You can grill onions and squash, red peppers or anything good you have in vegetables.
I like to do these all separate and serve them beside the beef.
If you mix them on the skewers with the meat something does not get done.
Pay attention to each thing separately and you will be rewarded with a great meal and great leftovers.

Couscous crust for quiche

2009-04-30T13:41:00.000-07:00

One day I had left over couscous and did a search to see what you can do to use this up.
What I found was a great recipe for using the couscous instead of a crust for quiche.
I used the leftovers, which was pretty good. But since then I have made the couscous fresh, added in some butter or oil and what ever else you like and made the quiche right on top of the couscous just like you would any favorite recipe.
It is really good. You really don't miss the crust and it cuts the calories a bit from a regular crust.
Quiche to me is what you have on hand.
Mushrooms and onions- sounds good.
Crab and roasted red pepper- sounds good
Spinach, mushrooms and onions even better.
Any combination with good cheese and good eggs will make a great quiche.
Even better the next day so make two!

Did someone say pie?

2009-04-06T15:48:00.001-07:00

I have never been a pie eater much less a pie baker.
BUT- lately- since Thanksgiving I have baked a few pies.
If you have been here before you might have found the recipe for Katie's Sour cream Apple Pie. A real winner-
1 Cup Sour Cream
1 well beaten egg
1 tsp. vanilla
1/8 tsp. salt
beat egg, add sour cream , vanilla and salt and mix well.
Add:
2Tbs. flour
3/4 cup sugar
mix well and add
2 1/2 cups apples sliced thin- coating the apples well-
Pour into pie crust
Bake 450 degrees for 15 minutes
while baking make a topping of:1/3 cup sugar1/3 cup flour1/4 cup butter1tsp. cinnamon
Bake 325 degrees for 30 minutes
take out of oven and put topping on and place foil over crust ends to keep from burning.
Bake another 20 minutes.
Cool- and eat about 4-6 hours after-good at room temp.
Yummy!

Now- the other day, knowing I was not going to be up to cooking after my shift on the wood kiln- but- having to bring something back to the pot luck I thought about making a pie- no pie crust... Then I thought about making a pie...no sour cream......
Then I thought - you are a big girl and you know how to make a crust- just make the crust- so I did. I added some cinnamon to the crust- nice touch.

Then I made the following Apple pie with an old fashion apples stolen from my friend and neighbor Carol.
The apples are good old fashion cooking apples and make a really good pie-
So here is the recipe given to my by my sister.
I would like to call it Stolen Apples- pie but it is really called:
V.P.I. Apple Pie
(V.P.I. Home Economic Dept conducted research 1959 - 1960 to find best apple pie- this recipe won.)
5 C fresh apples, sliced thin (recipe calls for York, but I use any tart apple)
2 T flour
1/2 c. white sugar
1/4 c. light brown sugar
1/4 t salt
1/8 t nutmeg (I substitute cinnamon for nutmeg...I prefer the flavor of cinnamon)
1/8 t grated lemon rind
2 T margarine (I use butter)
1 (9") double pie crust
Mix all ingredients except butter and heap into lower crust.
Dot with butter and seal with top crust.
Slit crust in several places.
Bake 450 degree oven for 10 minutes
and then reduce temperature to 350 degrees and cook for another 55 minutes.

It was a hit- Gone to nothing but crumbs in about 10 minutes- I should have made two!

Couscous Salad with Yogurt Dressing

2009-04-04T02:45:00.001-07:00

1 Tbs. olive oil
1 small onion, chop fine
1 small rib celery, chop fine
1 cup couscous
1 1/2 cup water
Sauté' onion, celery in oil , add water boil, add couscous and cover let stand 30 min. fluff with fork.

Add to couscous;
1/2 cup garbanzo beans
1/2 cup chopped red and yellow pepper
green or black olives
artichoke hearts
2 med. scallions, sliced
and whatever your family likes........raisins......nuts

Dressing
3 Tbs. yogurt
3 Tbs. sour cream
6Tbs. lemon juice
1 Tbs. olive oil
1 clove crushed garlic
2tsp. fresh ginger or1/2 tsp. dried
1/2 tsp. cumin
1/2 tsp. coriander
1/2 tsp. turmeric
salt and pepper

Put this all together and let cool until served
We also like this dressing on cole slaw...

It's the bread-

2009-03-17T05:14:00.000-07:00

So- we talked about bread and I hope you all start making some.
But- I wanted to tell you about what I did with more whole wheat and Rye.
I do like a good stout bread. It runs in the family. My father hated- pasty white loaf bread. He thought of it as the down fall of civilization as we know it. He referred to it as " library paste."
With that in mind... I like the base recipe but I like a good stout bread- yes, I said it again!
So here is what I did-
I had only 3 1/2 cups of bread flour left in the house.
So I did the water, yeast, salt per the recipe below and then added one package or organic instant oats. and the bread flour.
I then used equal pats of wheat and rye until I had the Constancy of the sticky dough - per the recipe below.
I have to tell you again I don't measure exactly by the recipe.
Well- I do and then I add a Tbs. at a time if I think it needs more dry-.
I go by feel and how it pulls away from the bowl.
I then set the dough to rise on the counter and proceeded as the recipe below- I baked loaf one after 3 days and the next two about day five.
Because of the wheat and rye I thought day 3 the best for baking- day five the loaves split a bit around the edges. And- note it takes at least 10 minutes longer to bake.
Now taste- it was wonderful- I really liked this bread and so did my mother and my sister Lee.
So there!
Mark, he likes them all and is happy to have the bread to eat!

Bread

2009-03-06T04:05:00.000-08:00

It's time to talk about bread.
My first loaf of bread could have saved the world- that's a big statement- but- it was dense and "hard as a brick".
My sweet husband let me know if a war broke out we could lob the bread at the enemy and win the war.
Well- I am always up for a challenge and this sounded like one to me.
It was 1974ish when I started looking for good bread recipes and what made good bread.

First off I had to discover good flours and second off we did not yet live in the age of "yeast" as we know it now. It needed to be "pampered"- Proofed to make sure you did not make a fully packed- uneatable brick.
I worked on and learned to make bread- I scaled the milk, proofed the yeast, had a sourdough and learned about sponge. I made all the family bread for years. My kids knew other kids ate bread from a loaf, but that was rare in this house.
Meanwhile I also raised goats, pigs and rabbits.
Then there was pottery- which took over our lives and soon I was not making bread but pots- I was given a bread machine. I tried it and thought the bread a bit "unexciting".

I used it to make the dough and did the final rise in the pan and baked in the oven.
Then- my son grew up and started making his own bread.
But- Mom all I use is water, four, salt and yeast.

It was falling on deaf ears- Yea, yea yea----
Mom I want you to "watch" me bake bread- okay, I said- humor the boy.
Well I did and it was simple and good!

Then within weeks Tom Gray hand deliver a loaf of his bread.
And it was GOOD as well- better then most of the breads I had slaved away on.

One afternoon at his kitchen table- a borrow book and I was on my own.
That was early January. I have not looked back.
Since then all the bread is coming from the kitchen.

Here is the base:
3 cups of water room temp
1 and 1/2 TBS. yeast
1 TBS. salt
1 cup whole wheat or 1 cup rye
5 and 1/2 cups good bread or all purpose flour

the down and dirty on mixing- I use my Kitchen aid mixer.
Throw in water- yeast salt and 1 cup flour- add 1 cup at a time holding back on adding too much. If you are truly into it you can weigh out the measurements. I gave this up for look and touch.
The dough is damp and sticky.

Place it all in a 14-16 cup container and leave it on the counter to rise for at least 2-3 hours. Burp a corner of the lid and leave it not on tight!
After the rise knock down the sides and place in the refrigerator.
Leave it for about 3 days if you can. The dough will still rise but start to go dormant.
Pull your container out- place some flour on the counter and flour up your hands. Take out one third .

Now I am handing you over to a site which explains it all!
I just found this one:
Cheap like me

Follow their instructions on baking day

Now- I don't use the dutch oven- I use the broiler pan in the bottom of the oven with a cast iron griddle, which I love and bought just to bake the bread and it was worth every penny I paid for it.

I let the dough rise- preheat to 450 degrees- throw in 1 cup water and bake 25-30 minutes.
I take the temperature of the bread the last 2 minutes and take the bread to 205 inside-.
Cool before slicing - do this!
this bread is better if you cool it.

Next I am going to tell you how I am beefing up this recipe adding more grain and oats- but not today I have to go make pots!

Granola

2009-03-03T17:05:00.000-08:00

Granola is one of those things I make off and on- when I remember, when I am in the mood- when Mark reminds me I know how.
This is one of those things which is worth the effort after it is all over.
Especially if you go price this stuff in the store.
Here is the whole recipe - but you can throw in anything you want just remember 6 cups dry to 1 cup wet.
My old tried and true Recipe:
Mix all the dry in a big pottery bowl-
Chop up in a variety of forms:
1 cup walnuts
1 cup cashews
1/3 cup almonds
add:
1/2 cup sesame seeds
1/3 cup coconut
1/3 cup wheat germ
1 teaspoon cinnamon
3-4 cups oats

mix all the wet in a big measuring cup
1/4 cup oil
3/4 cup honey
1 tsp vanilla

add wet to dry with a big spoon and mix well.
Dump onto a cookie sheet- or two if you need the room and bake at 250- for 30 minutes.
Stir after 15- keep a close eye after 25-
add dried fruit of your choice in the last 2 minutes- just to warm it and blend in.
BECAUSE you do not want to burn the dried fruit- trust me.

Biscotti

2009-01-15T13:53:00.000-08:00

Biscotti
Base recipe:
1 Cup Sugar
1 stick butter
2 eggs
1/4 cup milk
3 cups flour sifted
2 TBSP. baking powder
Preheat oven to 375
cream sugar and butter add eggs one at a time.
add milk
add dry ingredients.
Spread on baking sheet that has been lightly greased and floured. ( or use parchment paper)
Bake- 20 Minutes or until golden brown
turn oven down to 300
Remove cool slightly and cut into slices.
Return to oven for 10-20 minutes
depending how crunchy you like them.

Our favorite variation:
decrease sugar by 1/4 cup and add 1/2 cup maple syrup
1tsp. vanilla
1/4 cup orange liqueur
add 1/2 cup toasted pecans
cranraisins if you like.

Not just any Sweet Potatoes

2009-01-04T14:21:00.000-08:00

Anna Henderson’s Sweet Potatoes

5 medium sweet potatoes scrubbed and dropped into boiling water.
Simmer about 10 minutes – cool, peel and cut in half crosswise.
Cut into ½ inch slices.
Place slices in a buttered baking pan in no more then two layers. Use two pans to start, but you can combine them later.
Combine in a sauce pan and bring to a boil:
1 cup OJ
1 ½ cups sugar
½ cup molasse
2-4 Tbsp. butter
1 cup Bourbon
2 tsp cinnamon
Simmer for about 2 minutes.
Pour over potatoes
Bake at 300 degrees for about 2 hours reduce heat for another 1 ½ hours
Or until the syrup has thickened and is mostly absorbed into the potatoes. Combine sweet potatoes into one pan if necessary.
You can hold them here and keep overnight- in the morning or a few hours before you need them -
Combine and pour over sweet potatoes and adjust the additional liquid as needed:
½ cup OJ
¼ cup bourbon
Add nuts and raisin in the last hour of cooking so they don’t burn.
1 or ½ cup pecans
½ cup raisins
.
Note from Cook:
Most cookbooks recommend cooking at 350 for 30 minutes.
However that method does not allow the potatoes to absorb all the liquid. So I prefer to cook them longer and slower- just letting them “drift” for up to 5 hours.

Note from Me: These are the best sweet potatoes EVER! They are really better then any pie or dessert you could have.
They have been served with fish, chicken, beef ,pork or smoked turkey-

Joel's bread

2008-12-29T14:46:00.000-08:00

Joel has been baking bread quite a bit this past year.
His latest breads are done with a simple sponge the night before-
48 hour sponge, 8.5 cups flour total, baked 35 minutes at 450 degrees
in a soup pot preheated in the oven, with the lid on.
The results are wonderful- if you love bread start the drool!

Favorite Corn bread

2008-12-19T04:27:00.000-08:00

Yogurt Corn Bread or Corn Muffins

Makes 1 9x9-inch corn bread or 12 muffins

1 cup unsifted all-purpose flour
¾ cup yellow cornmeal
2 tablespoons sugar (or 2 packets of Splenda)
1 teaspoon double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup unflavored yogurt
1 egg, slightly beaten
3 tablespoons butter, melted

Sift together the flour, cornmeal, sugar, baking powder, baking soda and salt into a large bowl. Make a well in the center and add the yogurt, egg and melted butter. Stir to blend the liquid and dry ingredients. Turn the batter into a greased 9x9-inch pan or spoon into greased muffin cups, filling each 2/3 full. Bake in a preheated 425` oven 25 to 30 minutes or until golden brown and cooked through.

The Book of Yogurt; An International Collection of Recipes
By Sonia Uvenzian (ISBN: 0-89286-135-5)
Pg. 122

Oven Stew

2008-12-11T04:54:00.000-08:00

Burgudy Oven stew

What did I do different last night- I used one onion- I added some red pepper- I added cut up potatoes about 5 small.

I added the barley during the last hour of cooking and during the very last 20 minutes frozen corn.

I had less time so I cooked at 375 for the first hour and a half

cut back to 350 towards the end.

Finish on the stove top and served- no pictures of the eats!

Side of salad and some bread.

Are you tired of Turkey??

2008-11-30T13:12:00.000-08:00

Picadillo
Recipes for picadillo vary with each country and or region in Latin America.
This one is from my mother Anna Henderson and was her favorite.
I have made some changes and so can you, add more hot or less- add more spices if you like. You can use this in tacos, burritos, or chilaquiles.
We like to make it and serve it with rice, black beans and corn or flour tortillas.

2 pounds of good ground beef- we use our locally raised grass fed beef- or you can use ground turkey or 1/2 pork
2 onions chopped 1-2 cloves garlic
1-2 apples, peeled, cored and chopped
1 red bell pepper sliced
1 yellow bell pepper sliced
1 pound (about 3 medium) tomatoes- or canned- or homegrown frozen.
1-3 jalapenos
1/2 cup raisins
1/4 cup pimiento olives, cut in half
1/8 tsp. cinnamon and cloves
1/2 tsp oregano
1 tsp cumin
salt and pepper

Saute onions, peppers and garlic in 2 tbs. oil.
cook and drain meat and add to saute
add all the rest and simmer 20-30 minutes.
enjoy!

Smoked turkey and Apple Pie!

2008-11-26T19:56:00.001-08:00

What more could you want -- turkey and pie!
It was all we could do not to eat it tonight!

Base for Cookies and two cookie recipes

2008-11-18T03:15:00.000-08:00

Basic Cookie Mix

4 cups sifted flour (I used cake flour) you can find at any store.
4 cups sugar
1 ½ cups nonfat dry milk powder
1 ½ TBS. baking powder
1 ½ teaspoon salt (use less if your butter is salted)

Place all ingredients in a large bowl and mix very well.
Store in a tightly covered container.
This will keep for about 1 month at room temperature.

Lemon Cookies: Preheat oven to 325-350 use your judgement here you know your oven.
2 cups of your base
½ cup butter, melted
1 egg beaten
1 tsp lemon extract
1 TBS. lemon juice
About 1 TBS. grated lemon rind, yellow only

Just mix all together.
Make and then shape into a log.
Use extra flour or mix to help make it stiff.
Roll in wax paper or plastic wrap.
Place in the refrigerator until very chilled.
Cut a small piece and with floured hands roll 1 “ balls.
Place 2 inches apart. ( I use parchment paper to bake on, it does not stick)
Bake in preheated oven for 10 to 12 minutes.
Should be golden.
Cool a minute before removing.
Notes:
Cookie batter does best chilled.
Don’t put too many on pans.
Try not to burn.
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Oatmeal Bars:
2 cups base
1 ½ cup oats
1 egg, beaten
3/4 cup butter, melted
¼ cup cold water
1 tsp. vanilla
1 cup raisins
Spoon into a 13x9x2’ pan bake 30-35 minutes
Cool in pan 10 minutes then cut in bars.

I thought these should bake longer.
I ended up cutting and putting them back in the oven and baking another 10 minutes.

More on smoked meats

2008-11-17T03:55:00.000-08:00

Well it is long after tomorrow and the meeting at Starworks.
How did the smoked meats turn out?
I was talking to my son and he reminded me I never did a follow up.
After marinading the meats for 24 hours, I took them out and place them all on my broiler pan and tented them over with foil.
I placed them in the Beer refrigerator - we live in the county 25 minutes from a grocery store- and let them rest for another day.
Then brought them up to room temperature and handed them over to Mark.
He started the smoke at about 4 pm. He keeps the temperature between 185 and 200- but mostly around 185-
He used charcoal for heat and hardwood for smoke.
In this case oak, a bit of mesquite and apple.
He keep them on until about 11 pm- we took them off and they were a nice rare to med rare.
The next day I sliced them thin and put the meat out on one of Mark's platters.
Sorry no picture-
It took about 15 minutes for the crowd to empty the platter.
They took a bee line over to the smoked beef and it was gone.
Here is what I found of the cuts we used.
The brisket was by far the best.
The shoulder roast a good second.
The chuck roast- fair.
Although I took trimming and bones and made soup stock and the best soup-
I took Tom Gray's advice and used nothing but bones- adding no extra seasonings.
I did add onion, carrots and celery.
I let the stock simmer in the oven for several hours.
It was great and has a nice smoke flavor.

Smoking meats for Starworks Annual Meeting

2008-10-27T05:11:00.000-07:00

We were given work space at Starworks while we are rebuilding our work building since a fire last July.

Starworks is having their annual meeting and the folks at Star are preparing the food.

Mark and I have teamed up to make smoked beef using locally raised beef from our area.

This is step one- the marinade.

I always start with red wine and soy sauce. Then I add in fresh garlic and onions- from there it can be anything you like in the amounts you like.

I added- 1/2 lemon, splash of rice vinegar, chives, ginger, chili powder, cumin, coriander, dry mustard, some hot pepper, oregano, dash salt and ground pepper.

Here is a peak at the meat which will marinate until tomorrow- turning it several times between now and then.

More tomorrow--

Roast Chicken with Pomegranate Glaze and fresh mint

2008-10-13T04:49:00.000-07:00

Roast Chicken with Pomegranate Glaze and fresh mint
From Barbara Kafka; Roasting a Simple Art.

1 bunch fresh mint
5-6lb chicken, wing tips removed
2 to 3 tsp kosher salt
Freshly ground black pepper, to taste
About 4 whole cloves garlic, unpeeled
1 1/2 cup seeds from 1 (or 2 small) large pomegranate
1/2 cup pomegranate juice from 1 large (or 2 small) pomegranate
1/2 cup of your favorite chicken stock
1. Place rack on second level from bottom of oven and heat oven to 500*.
2. Remove leaves from half of mint bunch, reserving stems.
Stack the leaves, roll, and cut them across into thin strips.
3. Remove the fat from the tail and crop end of the chicken.
Use livers, neck and giblet in stock.4. Place chicken breast side up in a 12x8x1 ½ inch roasting pan.
Sprinkle cavity with some of the salt and pepper and stuff with garlic, ½ cup pomegranate seeds, ½ bunch mint with leaves on, and reserved mint stems.
Pour ¼ cup of the pomegranate juice over chicken, Sprinkle with 1tsp salt.
Put chicken in oven, legs first.
Roast 50 minutes, moving the chicken after the first 10 minutes with a wooden spatula to keep it from sticking.
The chicken should not burn, but if it smells like it is burning, reduce heat to
400* and open oven door for a minute to lower the temperature quickly.
Continue roasting at lower temperature.
5. Chicken will be a beautiful mahogany brown color, and any liquid will seem to have disappeared. Tilt the chicken over pan, and then remove the chicken to a platter.
6. Tilt roasting pan and spoon out fat, leaving any juices. Place pan over medium-high heat. Pour in the chicken stock and the last ¼ cup pomegranate juice. Scrape hard along the bottom of the pan. Use a wooden spoon to get all the good brown gunk up from the pan.
7. Add remaining mint leaves. Lower heat. Cook 1 minute. Taste carefully, liquid will be hot. Salt and pepper to taste. Add any juices that have collected on the platter. Cook liquid 30 seconds. Pour about half of the juices over bird on platter, being careful not to overflow platter.
Top with half of the juices over bird on platter, being careful not to overflow.

Top with half of the remaining pomegranate seeds. Put the rest of the juices in a sauceboat with the rest of the seeds. Mix well and serve with chicken.

To juice pomegranates: Cut pomegranates in half like oranges and use a citrus juicer holding the cut sides down firmly and moving the pomegranate half around to extract maximum juice from the seeds.
To seed pomegranates: Cut pomegranates into quarters. Using a small spoon, or your fingers, gently pull seeds away from hard skin. Seeds are bouncy but fragile. As seeds are pulled away, they will separate. Let them drop into a measuring cup. Continue until all seeds are removed. Pick off any white membrane clinging to seeds

White chip and Craisins cookies

2008-10-06T14:25:00.000-07:00

1 1/2 cups sifted flour
1 tsp. salt
1 tsp. soda
1/2 tsp. baking powder
3 cups oats; put through food processor
1 1/2 cups nuts; put through food processor

Sift flour, salt, soda and baking powder.
Stir in oats and flour.

1 cup butter
3/4 cup brown sugar
3/4 cup white sugar
2-eggs
1 tsp vanilla
Cream butter and sugar, add eggs and vanilla.
Stir in oats and nuts.
Add 1 package white chips
and 1 cup craisins.

Bake 350 until light brown and done.
Depending on size of cookies anywhere from 12 to 17 minutes.

Chicken Patties

2008-10-05T16:50:00.001-07:00

Mark and I discovered these last year and they have become one of the items I make once or twice a month. I like the way you can change them to suit your mood and they are great left over.

2 skinless, boneless chicken breast cut into chunks
1 bread slice- stale processed in the food processor.
(I don’t like bread crumbs out of the can- look at the ingredients- it is a mile long- because they don’t want the stuff to ever grow mold! So, I prefer to just use the same bread I eat. I know what is in that.)
1 egg
About ¼ cup chopped onion.
Now here is where you can vary according to mood.
Tonight I added salt, pepper, basil, paprika and oregano.
¼ cup Parmesan cheese.
Other nights this could be curry.
And yet another night try water chestnuts, soy sauce and ginger.

Pulse the bread in food processor; add onion and spices pulse again.
Add egg pulse one more time.
Throw this in a bowl.
Add chicken to processor and pulse until well ground, but not mush.
Add chicken to bread crumb mixture.
Mix well using rubber gloves if you like or wet you hands a bit.
Shape into patties.
You should get 6 out of this.
Heat a skillet with some olive oil and brown on both sides until cook through.
Make a sauce with mayo and some hot or sweet.
These are great leftover.
Double the recipe if you want.
Keep some water going in the sink for all that chicken clean up.

This is not a great picture- I have to work on my presentation.
And yes that is white rice- Mark will not eat brown rice and after 36 years I don't make him.
Pick your battles!

Roasted Beets

2008-10-04T11:12:00.000-07:00

Preheat oven to 500*
Clean about 4 pounds of beets- use the smallish ones or med size.
Trim up stems to about ½ inch
Line a pan with foil- this helps with clean up later.
Pat dry the beets- rub them with olive oil and salt.
Roast on center rack for 30-40 minutes or until you can pierce through with a sharp paring knife.
Cool to handle- then slip off skins.
I like to marinate them in olive oil and balsamic salt pepper- maybe some fresh herbs.
These keep well for several days.

Peanut Butter Cookies

2008-09-27T11:15:00.000-07:00

My sister Leslie gave me this recipe for the Easiest Peanut Butter Cookies:

Preheat oven to 350

Mix together:

2 cups sugar

2 eggs

2 cups chunky peanut butter.

I use any organic - just nuts, salt and oil

Drop by spoonfuls onto baking sheet lined with parchment paper- bake 12 minutes.

Cool- there you have it.

No flour- no baking powder - no nothing else-

You can add chopped nuts or chocolate chips if you like.

Bright Carrot Slices

2008-09-21T12:14:00.000-07:00

I find I am quite lazy when it come to veggies and carrots are high on that list.
I like carrots eaten raw the best- but some days it seems you should be able to do wonderful things with them. This is a recipe found in Barbara Kafka book on Roasting at high temps.
I have made a few changes- but this is really good and once you get started easy.

Bright Carrot Slices -adapted from-Barbara Kafka book-Roasting

2 Tbs. Butter
2 pounds carrots
trimmed peeled and sliced into ½ slices.

Glaze:
¼ cup fresh orange juice (or frozen if you live where I do with no grocery within a 25 minute drive).
2 Tablespoons fresh lemon juice. ( this should be fresh)
2 Tablespoons. sugar
1tsp grated ginger ( I like to throw in some pickled sushi ginger)
½ tsp salt
1/8 tsp cumin

Heat oven to 500*
Steam carrots until just tender. (2-3 minutes)
Drain well-
Place in a 14x12x2 inch pan-
Toss with melted butter
Roast 10 minutes-
Pour glaze mixture on top and roast until all is absorbed in.
At least another 10 minutes, but could be more.
Serve as a side

Mushrooms Berkley

2008-09-21T12:09:00.000-07:00

Mushrooms Berkley:
1 pound fresh mushrooms, cleaned and cut in half
2 medium peppers, red and yellow or orange, cut in 1 inch chunks
1 onion, chopped
1 Tbs. butter and some olive oil in a non-stick pan
Sauce:2 Tbs. Dijon mustard
2 Tbs. Worcestershire sauce
3 Tbs. brown sugar
3/4 cup mellow red wine
salt & pepper

Sauté Onion, add mushrooms and peppers.
Mix sauce in small bowl wisking well.
Add as mushrooms begin to cook down.
Simmer about45 min.
This is one of Mark's favorite recipes and one I have made for most of our married life.
It is full of good memories and we have served it alone or with beef or chicken.
If you are a mushroom fan like we are- this is the best!
Can be doubled- is good leftover-

Roasted Squash

2008-09-14T05:05:00.000-07:00

This is good day one and better day two!

Roasted Squash:
Cut up 2 pounds of yellow squash
Trim squash cut in half lengthwise and cut again.
Scoop out seeds and slice about 2 inches.

Marinate squash overnight in plastic bags- or save the world and use pottery bowl or glass.
¼ cup fresh lemon juice
¼ cup olive oil
¼ cup fresh parsley or mint
salt

Preheat oven to 500 degrees.
Place oven rack into the very top position.

Put squash into a 14x12x 2 inch roasting pan.
Roast for 15 minutes, stir and roast for another 15 minutes, stir and roast 15 more minutes.
The trick is to absorb all liquid without going to far to burn- just keep a close eye and nose as yoy are going along.

Can be served hot or room temperature.

I think it is better at room temperature.
It gives the squash time to rest and absorb flavors.

Ada Darling's Skillet Pineapple Upside down Cake

2008-09-12T19:12:00.000-07:00

This was giving to me by my husband's grandmother.
It does not get any better than this. Use real butter! Go for it.
The cake batter made with good local organic eggs turns a beautiful yellow color.
I also use this cake batter to make a cake for berry shortcakes. alone ,with no fruit, bake in a 8X8 non- stick pan for about 20-25 minutes. ( or be sure to grease and flour your pan)
It is better than any store bought cake you will every buy and very easy! Just layer with berries and whip cream.

Use either a good seasoned cast iron skillet or I use a rectangular glass baking pan.

Ada Darling's Skillet Pineapple Upside down Cake
1 stick butter
1 cup brown sugar
1 can of pineapple rings, drained
Batter- just beat this all together- one egg at a time- until nice and creamy:
1 cup sugar
3 eggs
1 cup flour
1 tsp. baking powder
1 tsp. pineapple
1 tsp. vanilla

Melt butter in cast iron skillet or glass pan, add brown sugar melt.
Place pineapple rings over melted butter and sugar.
Pour cake batter over the pineapple mixture.
Bake 30 to 40 min in a 375* oven.
Turn over on to platter to serve.
It is tricky to turn this over as it should be done while still hot or not complete cooled.
Be careful it is hot!
Invert plate or I place foil over cake and use a pizza sheet or cookie sheet over top and turn over.
Enjoy!

Burgundy Oven Stew

2008-09-12T04:44:00.000-07:00

Burgundy Oven Stew
2 pounds chuck, cut into 1 inch cubes
4 medium carrots, sliced
2 medium stalks celery, sliced
2 medium onions, sliced
1 pound mushrooms, cleaned, sliced
½ cup barley
3 Tbs. flour
1/2 tsp. salt
1 tsp. thyme and basil
1 tsp. dry mustard
1/4 tsp. pepper
1 16 ounce can whole tomatoes, undrained
1 cup water
1 cup dry red wine
Mix beef, carrots, celery, onions, barley and mushrooms in a
4-quart Dutch oven or casserole. Mix flour, salt, herbs, mustard, and pepper; stir into beef mixture.
Mix in remaining ingredients. Cover and bake 325*about 4 hours.

NOTE: I add potatoes to this but cook them separate and add in the last 30 minutes of cooking. I find the potatoes cook through and hold better when reheating.
This can be doubled.
We make this on New Years day for family and friends

Tomato, Barley, Chicken Soup

2008-09-12T04:33:00.000-07:00

Tomato, Barley, Chicken Soup

Serves 4 - 6 Prep Time: 30 minutes
Cook time: 11⁄2 hours

Combine in large pot.
3 cups chicken broth
Bring to boil.
Add:
1 can (28 oz) tomatoes, with juice, chopped
Turn heat down, cover pot, simmer
Add:
2 cups diced carrots
1 small onion, chopped
1 Tbsp peeled, grated, ginger root
2 Tbsp minced garlic
1 Tbsp crumbled oregano
1 tsp prepared hot Chinese mustard
6–8 chicken legs, skinned or whole cicken cut up or thighs- I prefer thighs.
1⁄2 cup barley
1 cup dry white wine - optional
1⁄2 tsp fresh ground pepper

Simmer the soup, uncovered, for 30 minutes, stirring occasionally
or until soup is thickened. Turn heat lower(or even off). Transfer
the chicken to a platter and let cool. Strip meat from the bones and
cut into bite size pieces. Return chicken to the pot and reheat soup
if necessary.

Serve with good bread and a good salad.

Notes: I put most of my soups in the oven these days- the gas stove top cooks too hot and does not allow a nice simmer. I can put a soup in the oven at lunch time on a low heat and it will be ready for dinner- better than a cock-pot- which I have never mastered.

End of Summer Ratatouille

2008-09-10T02:05:00.000-07:00

Anne down at StarWorks has a garden going and Mark called with the good news she was selling veggies at bottom price.
Bring home whatever she has.
Basil, tomatoes and eggplant.
I am a big eggplant fan- this was good news.
I use to garden on a large scale, but have not done much the last several years. So I now buy from folks who still garden. Our favorite is our good customers Rick and Henrietta. Rick grows the best -save your own seeds- vegetables I have had since my youth. The tomatoes-brandy wines- are sinful and with some sharp cheese...... whoops off the subject.
Back to the eggplant: Preheat your oven to 450 degrees.
I like to cut up some onion, red pepper, mash some garlic, peel and slice the eggplant, clean and slice some mushrooms - I am throwing all of this in a rectangular glass baking pan- why glass I am going for high heat-
I peel and slice the tomatoes placing them in a colander to drain before adding them to the pan.
How many, well like the peaches- as many as you like- but don't go overboard.
I then add 1/4 cup good olive oil and some splashes of balsamic vinegar.
Salt pepper, fresh basil and oregano.
Cover the pan tightly with foil and Bake for 20 minutes. Uncover, stir and bake 20 more minutes.
Now if you want to add some squash you can do that at the 1/2 way point.
Make sure you stir a time or two, keep a close check and turn down the oven to 400 degrees or less if needed and you can bake longer- don't burn. If it is a bit runny add a tablespoon or so of tomato paste.
When you are done you will have the best Ratatouille.
It is so creamy.
You can serve as a side, on top of pasta or with some really good bread.

Apple Crisp

2008-09-08T18:41:00.000-07:00

Apple crisp or any crisp is my favorite quick dessert.
In the summer I use fresh blueberries.
Or fresh peaches or both.

When Anna was home I had some peaches and the last few handfuls of blueberries from our garden.
The peaches were not as ripe as I liked and as I peeled them for just eating a plan started.
I layer them in a bowl and threw on 3 tablespoons of triple sec and a tablespoon of sugar.
What the hey- I have maybe two cups blueberries- in they go.
On top of the peaches.
Oh, you want to know how many peaches-
well as many as it takes to fill up the pie plate I was using.
Anyway-
The topping:
3/4 cup white flour
3/4 cup old fashion oats
1/2 stick butter- you can use more if you like- but I try to use a Little less if I can.
1/2 cup white sugar
1/4 cup brown sugar
and cinnamon of course- do you really need me to tell you how much???
As much as you like!
Place this all in a bowl and use your fingers to work the butter into the flour/oats/sugar
throw in 1/2 cups nuts - we used almonds because I had them.
I also like walnuts or pecans.

Throw the whole mess on top of your fruit and bake 350 for about 35-45 minutes.
Serve slightly warm with ice cream.
Go for it after all it's dessert.

In the fall I use apples.

Our Favorite Banana Nut Bread

2008-09-08T18:33:00.000-07:00

A quick sweet bread that I made for years when the kids were young.
We love this toasted- with butter or if you are feeling really decadent.
peanut butter!

Our Favorite Banana Nut Bread
cream:
1/2 cup butter
1 cup sugar
beat in one at a time:
2 eggs
Add:
3 ripe bananas, mashed
Sift and add
2 cups flour and 1 tsp. salt
1 tsp. soda, dissolved in 3 Tbs. water
1 tsp. vanilla
1/2 cup pecans
Bake 1 hour at 325 * check with toothpick
Makes two small or 1 large loaf

Whole Wheat and Rosemary Focaccia Bread

2008-09-08T18:18:00.000-07:00

This is such a quick bread.
I don't get the time to bake bread like I use to.
And- I don't eat it as much as I use to.
In my family bread was king. We love the smell the taste the butter.......warm.
Sigh, we love bread.
My father was convinced that white bread was an abomination.
And would compare it to eating Library paste.
He thought that the peasants were lucky to have the whole grains while the royalty ate the processed stuff. He was a real snob when it came to food. He never ate fast food. He thought a piece of cardboard was better then a burger from McDonald's.
I begged him when McDonald's first opened to take us there. I was positive it would be great. He would say. " Just let me put Catchup and Mustard on a piece of cardboard, it will taste the same".
My mother finally took us to McDonald's and My thought was , "he is right"! I never developed a taste for fast food.
thank Goodness

Whole Wheat and Rosemary Focaccia Bread
1 cup warm water
1 tbsp. sugar
1 envelope dry yeast ( ¼ ounce)
Place warm water in a large bowl along with sugar. Sprinkle with yeast and let stand 5 minutes.
Stir in:
2 tbsp. Olive Oil
Add:
2 cups white flour
½ cup whole wheat
1 tsp. salt
knead until smooth –but soft

place in oiled bowl -cover with towel and let rise in warm area for about 1 hour.

1 tbsp. olive oil
1 tbsp. fresh rosemary or 1 tsp. dried
1 glove garlic finely chopped
heat oil and throw in garlic and herbs- cook quickly- but don’t let it burn.

Punch down dough and put on baking sheet- make about a 12” circle.
Top with garlic-herb oil.
Bake in 400 degree oven close to bottom rack for 15-20 minutes.
Cool a bit and cut and serve.