I wish I had a smell-o-blog!
Tuesday, September 21, 2004
Baked Apples
It's like a pie, without having to slice it!
6 large apples, raw, (Macintosh or Granny Smith, the Delicious variety will not do for this)
2 tablespoons lemon juice
1 recipe pie crust
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup granulated sugar
6 tablespoons butter
1. Preheat oven to 350°F.
2. Wash and core apples, slicing a bit off the bottom so they will stand straight without rolling.
3. Sprinkle all cut parts with lemon juice.
4. Mix sugar and spices together. Reserve 2 tablespoons of mixture.
5. Divide pie crust into 6 equal parts, roll out each part into a square big enough to envelope the apple.
6. Place apple in the middle of the rolled out crust.
7. Place a pat of butter (1 tablespoon) into the cored out apple, cover with sugar mixture, dividing it equally among the apples.
8. Bring opposite corners of the crust up to meet at the top of the apple, then do the same with the other corners.
9. Pinch the top and sides of the crust to seal. You should now have what looks like an apple in a basket.
10. Sprinkle each with part of the reserved sugar and spice mixture.
11. Fold the corners of the 'basket' over the apple in the same direction all the way around. It just looks pretty. :c)
12. Bake at 350°F for 45 minutes or until crust is golden and apples are tender.
13. Serve in a bowl with a slice of sharp cheddar cheese*, vanilla ice cream or whipped cream.
*Note: This seems to be a New England thing, I've never seen apple pie/baked apples served with cheese anywhere else in the country. I recommend the Hunter, Private Stock or Vintage. The sharper the better!
6 large apples, raw, (Macintosh or Granny Smith, the Delicious variety will not do for this)
2 tablespoons lemon juice
1 recipe pie crust
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup granulated sugar
6 tablespoons butter
1. Preheat oven to 350°F.
2. Wash and core apples, slicing a bit off the bottom so they will stand straight without rolling.
3. Sprinkle all cut parts with lemon juice.
4. Mix sugar and spices together. Reserve 2 tablespoons of mixture.
5. Divide pie crust into 6 equal parts, roll out each part into a square big enough to envelope the apple.
6. Place apple in the middle of the rolled out crust.
7. Place a pat of butter (1 tablespoon) into the cored out apple, cover with sugar mixture, dividing it equally among the apples.
8. Bring opposite corners of the crust up to meet at the top of the apple, then do the same with the other corners.
9. Pinch the top and sides of the crust to seal. You should now have what looks like an apple in a basket.
10. Sprinkle each with part of the reserved sugar and spice mixture.
11. Fold the corners of the 'basket' over the apple in the same direction all the way around. It just looks pretty. :c)
12. Bake at 350°F for 45 minutes or until crust is golden and apples are tender.
13. Serve in a bowl with a slice of sharp cheddar cheese*, vanilla ice cream or whipped cream.
*Note: This seems to be a New England thing, I've never seen apple pie/baked apples served with cheese anywhere else in the country. I recommend the Hunter, Private Stock or Vintage. The sharper the better!
Monday, September 20, 2004
Pumpkin Whoopie Pies
This is a family favorite any time of the year:
1 pound brown sugar
1 cup vegetable oil
15 ounces pumpkin, canned
2 large eggs
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
Filling:
2 each egg whites
2 teaspoons vanilla
4 tablespoons flour
1 pound confectioner's sugar
1 cup shortening
1. Cookies:
2. Cream together sugar and oil.
3. Add eggs and pumpkin.
4. Gradually add sifted dry ingredients and mix thoroughly.
5. Drop by tablespoonsful on ungreased cookie sheet and bake at 350 degrees for 10 to 12 minutes.
6. Filling:
7. Combine all ingredients, except box of confectioner's sugar.
8. Mix well then add 10x sugar and beat until fluffy.
9. Put filling between matched cookies.
1 pound brown sugar
1 cup vegetable oil
15 ounces pumpkin, canned
2 large eggs
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
Filling:
2 each egg whites
2 teaspoons vanilla
4 tablespoons flour
1 pound confectioner's sugar
1 cup shortening
1. Cookies:
2. Cream together sugar and oil.
3. Add eggs and pumpkin.
4. Gradually add sifted dry ingredients and mix thoroughly.
5. Drop by tablespoonsful on ungreased cookie sheet and bake at 350 degrees for 10 to 12 minutes.
6. Filling:
7. Combine all ingredients, except box of confectioner's sugar.
8. Mix well then add 10x sugar and beat until fluffy.
9. Put filling between matched cookies.
Saturday, September 18, 2004
Ribs!
No, not Adam's.
We had a couple of racks of ribs that had to be cooked during the fun-times last week.
Unfortunately, someone forgot to pick up the new tank for the grill, so we didn't 'actually' do that part.
Ribs and sauce were so good, I hated packing up the rest for family members we were hurrying out the door...
2 large racks of pork ribs
1 very large roasting pan
1/4 cup olive oil
2 tablespoons basil, marjoram, and parsley
1 tablespoon oregano, sage and thyme
1 teaspoon garlic, lemon pepper seasoning and cayenne
1/4 cup soy or Worcestershire
Mix together everything but the ribs. Rub mixture on the ribs and place in very large pan to marinate for an hour. Pour rest of mixture over the top then set aside to marinate.
After marinating, place ribs on grill for 5 to 10 minutes on each side. You're not cooking them here, just getting the flavor.
Place back in large pan and put in the oven on 350°. Bake for 2 hours uncovered, then cover and bake for 2 to 3 more hours.
trust me
While baking the ribs, make the sauce...
1 15 oz can diced tomatoes
2 large cans tomato sauce
1 small can tomato paste
1/2 cup hot sauce - your choice, I used the 'louisiana' brand
1/4 cup prepared horseradish
1/2 cup molasses
1/2 cup honey
1 large onion, minced
3 tablespoons butter
1/2 cup vodka or whiskey of your choice ( I happened to have vodka on hand)
1/4 cup Worcestershire sauce
Process diced tomatoes until not quite but almost smooth, a few chunks are good.
In a 2 quart saucepan combine all the tomato items and turn heat on low.
In a small saute' pan melt butter and brown the onions until they are not quite crispy brown.
While onions are getting almost-but-not-quite crispy brown, add the rest of the ingredients to the saucepan, except for the alcohol.
Once the onions are done, add them to the other pan. Continue to simmer sauce until it cooks down to about 3/4 to 1/2 of the original amount. Add the alcohol and continue to cook until it starts to thicken again. Keep warm until ribs are done.
We had a couple of racks of ribs that had to be cooked during the fun-times last week.
Unfortunately, someone forgot to pick up the new tank for the grill, so we didn't 'actually' do that part.
Ribs and sauce were so good, I hated packing up the rest for family members we were hurrying out the door...
2 large racks of pork ribs
1 very large roasting pan
1/4 cup olive oil
2 tablespoons basil, marjoram, and parsley
1 tablespoon oregano, sage and thyme
1 teaspoon garlic, lemon pepper seasoning and cayenne
1/4 cup soy or Worcestershire
Mix together everything but the ribs. Rub mixture on the ribs and place in very large pan to marinate for an hour. Pour rest of mixture over the top then set aside to marinate.
After marinating, place ribs on grill for 5 to 10 minutes on each side. You're not cooking them here, just getting the flavor.
Place back in large pan and put in the oven on 350°. Bake for 2 hours uncovered, then cover and bake for 2 to 3 more hours.
trust me
While baking the ribs, make the sauce...
1 15 oz can diced tomatoes
2 large cans tomato sauce
1 small can tomato paste
1/2 cup hot sauce - your choice, I used the 'louisiana' brand
1/4 cup prepared horseradish
1/2 cup molasses
1/2 cup honey
1 large onion, minced
3 tablespoons butter
1/2 cup vodka or whiskey of your choice ( I happened to have vodka on hand)
1/4 cup Worcestershire sauce
Process diced tomatoes until not quite but almost smooth, a few chunks are good.
In a 2 quart saucepan combine all the tomato items and turn heat on low.
In a small saute' pan melt butter and brown the onions until they are not quite crispy brown.
While onions are getting almost-but-not-quite crispy brown, add the rest of the ingredients to the saucepan, except for the alcohol.
Once the onions are done, add them to the other pan. Continue to simmer sauce until it cooks down to about 3/4 to 1/2 of the original amount. Add the alcohol and continue to cook until it starts to thicken again. Keep warm until ribs are done.
Monday, September 13, 2004
chipotle and cream cheese
in avacado halves.
This is so yummy, thank you (you know who you are), for the inspiration!
1 small can chipotles in adobo sauce (cans of chipotles come in small and smaller, use the smaller size )
1 8 oz package of cream cheese
2 large avocados
1 tablespoon lemon (or lime) juice
Cut the avocados in half and remove the pit, sprinkle with the lemon (or lime) juice, set aside.
Put chipotles, sauce and all into a blender or food processor, process for a few seconds. Add the cream cheese and process for 20 to 30 seconds more, or until completely mixed.
Spoon into avocado halves and chill for an hour or two before serving.
Or eat it right way, chilling the sauce seems to increase the heat. ;)
This is so yummy, thank you (you know who you are), for the inspiration!
1 small can chipotles in adobo sauce (cans of chipotles come in small and smaller, use the smaller size )
1 8 oz package of cream cheese
2 large avocados
1 tablespoon lemon (or lime) juice
Cut the avocados in half and remove the pit, sprinkle with the lemon (or lime) juice, set aside.
Put chipotles, sauce and all into a blender or food processor, process for a few seconds. Add the cream cheese and process for 20 to 30 seconds more, or until completely mixed.
Spoon into avocado halves and chill for an hour or two before serving.
Or eat it right way, chilling the sauce seems to increase the heat. ;)
Sunday, September 12, 2004
Cheesecake
Why are people so amazed when you make one and put it in the oven?
1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter, melted
3 packages cream cheese
1 cup sugar
3 tablespoons all-purpose flour
4 large eggs
1 cup sour cream
1 tablespoon vanilla
1 teaspoon lemon zest
2 tablespoons lemon juice
1. Preheat oven to 350°
2. Mix crumbs, sugar, and butter. Press onto bottom of 9 or 10-inch spring-form pan Bake 10 minutes.
3. Beat cream cheese, sugar, and flour at medium speed until well blended.
4. Add eggs, one at a time, beating well after each addition. Blend in sour cream, vanilla, lemon zest and lemon juice.
5. Pour over crust. Bake 1 hour and 10 minutes. Turn oven off and let cake sit in oven with the door propped open until oven has cooled.
6. Loosen cake from rim of pan. Rim can be removed when completely cooled.
7. I prefer this as is, but most people seem to like a topping. Choose as you will.
8. Substitute key lime for the lemon and leave out the vanilla, trust me.
9. Leave out lemon, divide filling in half and add melted chocolate to one half, stirring in to blend thoroughly. Pour the white half into pan, swirl the chocolate half on top and use a knife to mix the two. Marble cheesecake!
10. You get the idea, experiment!
1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter, melted
3 packages cream cheese
1 cup sugar
3 tablespoons all-purpose flour
4 large eggs
1 cup sour cream
1 tablespoon vanilla
1 teaspoon lemon zest
2 tablespoons lemon juice
1. Preheat oven to 350°
2. Mix crumbs, sugar, and butter. Press onto bottom of 9 or 10-inch spring-form pan Bake 10 minutes.
3. Beat cream cheese, sugar, and flour at medium speed until well blended.
4. Add eggs, one at a time, beating well after each addition. Blend in sour cream, vanilla, lemon zest and lemon juice.
5. Pour over crust. Bake 1 hour and 10 minutes. Turn oven off and let cake sit in oven with the door propped open until oven has cooled.
6. Loosen cake from rim of pan. Rim can be removed when completely cooled.
7. I prefer this as is, but most people seem to like a topping. Choose as you will.
8. Substitute key lime for the lemon and leave out the vanilla, trust me.
9. Leave out lemon, divide filling in half and add melted chocolate to one half, stirring in to blend thoroughly. Pour the white half into pan, swirl the chocolate half on top and use a knife to mix the two. Marble cheesecake!
10. You get the idea, experiment!
Friday, September 10, 2004
Sometimes
You just have to say no.
For those of you who don't know, I started this blog from another one, where I had starting posting recipes to show people how easy it is to take a just a little time and actually cook.
This all started from my disgust at the convenience foods available in the grocery stores, not to mention fast food restaurants.
Don't get me wrong, I like a Big Mac and fries a couple times a year, must come from the 10 years I spent working there.
I just like to cook.
I don't understand people that don't cook. Can't cook? Please. Anyone can cook. It's just a matter of what's more important, watching that TV show, or feeding your face?
For me it's the face that wins. TV is highly overrated, other than a few choice shows that I don't get to watch anyway since I don't have a TV.
No recipe today, I'll get back into it soon.
For those of you who don't know, I started this blog from another one, where I had starting posting recipes to show people how easy it is to take a just a little time and actually cook.
This all started from my disgust at the convenience foods available in the grocery stores, not to mention fast food restaurants.
Don't get me wrong, I like a Big Mac and fries a couple times a year, must come from the 10 years I spent working there.
I just like to cook.
I don't understand people that don't cook. Can't cook? Please. Anyone can cook. It's just a matter of what's more important, watching that TV show, or feeding your face?
For me it's the face that wins. TV is highly overrated, other than a few choice shows that I don't get to watch anyway since I don't have a TV.
No recipe today, I'll get back into it soon.
Thursday, September 09, 2004
Ginger water
This is a drink my grandmother made in the summertime for quick rehydration. Kind of an early version of the -ades that do that these days.
Ginger Water:
1 large egg, beaten
3/4 cup sugar
1 to 2 tbsps ground ginger (to taste, I use 2)
1/2 tsp salt
2 to 3 tbsps cider vinegar (must be cider, not white!) (again, to taste, you don't want it too vinegary, but if you mis-measure the sugar you may need more)
2 quarts ice cold water
Mix the first 5 ingredients thoroughly and add to the water stirring slowly. Taste and add more vinegar as needed.
You have to mix the ingredients into the water, not the water into the ingredients, or you'll get a lot of froth. Not that I have anything against froth, I just do it the way grandma did.
Serve over ice. Lay back in a hammock, relax.
Ginger Water:
1 large egg, beaten
3/4 cup sugar
1 to 2 tbsps ground ginger (to taste, I use 2)
1/2 tsp salt
2 to 3 tbsps cider vinegar (must be cider, not white!) (again, to taste, you don't want it too vinegary, but if you mis-measure the sugar you may need more)
2 quarts ice cold water
Mix the first 5 ingredients thoroughly and add to the water stirring slowly. Taste and add more vinegar as needed.
You have to mix the ingredients into the water, not the water into the ingredients, or you'll get a lot of froth. Not that I have anything against froth, I just do it the way grandma did.
Serve over ice. Lay back in a hammock, relax.
Wednesday, September 08, 2004
It's just so hot today
nothing really sounds good.
well, maybe ice cream, or a sorbet
oooo an italian lemon ice!
::rummages through her recipe folders::
Found it!
1 cup boiling water
1 small package unflavored gelatin
1/4 cup sugar
1 cup chilled lemon lime-flavored seltzer
1/2 tsp grated lemon peel
3 Tbsp fresh lemon juice
Stir boiling water and sugar into gelatin in medium bowl at least 2 minutes until completely dissolved. Stir in seltzer, lemon peel and juice. Pour into 9-inch square pan; cover.
Freeze 3 hours or until frozen. Let stand at room temperature 10 minutes.
Beat with electric mixer or blend in covered blender container on high speed until smooth. Spoon into dessert dishes. Store leftover ice in freezer.
My boys loved making this when they were small. I think breaking up the flavored ice was the best part for them. (grin)
Well, after eating it, of course!
They also liked adding other flavors via kool-aid packets when my back was turned!
well, maybe ice cream, or a sorbet
oooo an italian lemon ice!
::rummages through her recipe folders::
Found it!
1 cup boiling water
1 small package unflavored gelatin
1/4 cup sugar
1 cup chilled lemon lime-flavored seltzer
1/2 tsp grated lemon peel
3 Tbsp fresh lemon juice
Stir boiling water and sugar into gelatin in medium bowl at least 2 minutes until completely dissolved. Stir in seltzer, lemon peel and juice. Pour into 9-inch square pan; cover.
Freeze 3 hours or until frozen. Let stand at room temperature 10 minutes.
Beat with electric mixer or blend in covered blender container on high speed until smooth. Spoon into dessert dishes. Store leftover ice in freezer.
My boys loved making this when they were small. I think breaking up the flavored ice was the best part for them. (grin)
Well, after eating it, of course!
They also liked adding other flavors via kool-aid packets when my back was turned!
Tuesday, September 07, 2004
Real popcorn
Popped kernels of buttery delight.
Popcorn has been a snack for thousands of years.
Granted the addition of butter came much later but that's not the point today.
Don't get me wrong, I'm not knocking technology, but I just do not care for microwaved popcorn. It has a filmy taste to it that brings to mind the Valdez for some reason.
I can remember Saturday nights, huge bowls of popcorn that took a while to make (there were 10 of us, so that means a LOT of popping) and sitting around the TV watching whatever it was we watched on Saturday nights in the 60's.
Everyone had their own preferences, "Extra, extra butter!" "Lots of salt!" "No salt!!!" so mom would make a couple of the huuuuge bowls with butter and we'd add our own extra. (Yes, I'm the "No salt!!!" kid)
To make the popcorn you need:
Heavy 2 quart saucepan with a lid.
3 tablespoons vegetable oil or (best) coconut oil
1/4 cup popcorn
Heat the pan until a drop of water sizzles away quickly.
Add the oil and popcorn, cover.
Shake the pan over the heat slowly. Yes it makes noise, deal with it, it's worth it!
As the kernels start popping shake the pan faster to make sure none of the popped corn scorches. There are few things more noxious than the smell of burnt popcorn!
When the kernels are all popped (you'll always have a few that don't pop, listen for the popping to slow down to about 5 seconds between pops) pour the popped corn into a large bowl, melt REAL butter and pour over. Add salt if you must, the butter usually has more than enough for me.
Using the coconut oil will give you the taste of popcorn as it was made in the movie theaters 'back in the day'. It is truly wonderful, trust me!
Popcorn has been a snack for thousands of years.
Granted the addition of butter came much later but that's not the point today.
Don't get me wrong, I'm not knocking technology, but I just do not care for microwaved popcorn. It has a filmy taste to it that brings to mind the Valdez for some reason.
I can remember Saturday nights, huge bowls of popcorn that took a while to make (there were 10 of us, so that means a LOT of popping) and sitting around the TV watching whatever it was we watched on Saturday nights in the 60's.
Everyone had their own preferences, "Extra, extra butter!" "Lots of salt!" "No salt!!!" so mom would make a couple of the huuuuge bowls with butter and we'd add our own extra. (Yes, I'm the "No salt!!!" kid)
To make the popcorn you need:
Heavy 2 quart saucepan with a lid.
3 tablespoons vegetable oil or (best) coconut oil
1/4 cup popcorn
Heat the pan until a drop of water sizzles away quickly.
Add the oil and popcorn, cover.
Shake the pan over the heat slowly. Yes it makes noise, deal with it, it's worth it!
As the kernels start popping shake the pan faster to make sure none of the popped corn scorches. There are few things more noxious than the smell of burnt popcorn!
When the kernels are all popped (you'll always have a few that don't pop, listen for the popping to slow down to about 5 seconds between pops) pour the popped corn into a large bowl, melt REAL butter and pour over. Add salt if you must, the butter usually has more than enough for me.
Using the coconut oil will give you the taste of popcorn as it was made in the movie theaters 'back in the day'. It is truly wonderful, trust me!
Monday, September 06, 2004
Mmmmm Crisp
Rhubarb, to be exact.
4 cups rhubarb, cut 1/2" thick
1 cup white sugar
1 1/4 cups all-purpose flour
1 teaspoon cinnamon
1 cup brown sugar, packed firmly
1/2 cup old-fashioned rolled oats, not the quick-cooking
1/2 cup butter, softened
1. Preheat oven to 375°
2. In a large bowl combine rhubarb with sugar, 1/4 cup flour, and cinnamon, spread out in an 8" x 8" pan that has been buttered generously.
3. In a bowl combine remaining 1 cup of flour, brown sugar, rolled oats, and butter, mixing well.
4. Sprinkle over the rhubarb mixture and bake for 35 minutes until topping is golden brown and rhubarb is tender.
5. Serve with vanilla ice cream.
This is a family favorite, everyone still fights over the pan to clean it out!
4 cups rhubarb, cut 1/2" thick
1 cup white sugar
1 1/4 cups all-purpose flour
1 teaspoon cinnamon
1 cup brown sugar, packed firmly
1/2 cup old-fashioned rolled oats, not the quick-cooking
1/2 cup butter, softened
1. Preheat oven to 375°
2. In a large bowl combine rhubarb with sugar, 1/4 cup flour, and cinnamon, spread out in an 8" x 8" pan that has been buttered generously.
3. In a bowl combine remaining 1 cup of flour, brown sugar, rolled oats, and butter, mixing well.
4. Sprinkle over the rhubarb mixture and bake for 35 minutes until topping is golden brown and rhubarb is tender.
5. Serve with vanilla ice cream.
This is a family favorite, everyone still fights over the pan to clean it out!
Sunday, September 05, 2004
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