Thanksgiving Party with Family

As you can see from this view, Thanksgiving day was beautiful, so we made like Pilgrims and had two meals outside with the dining room, set for 28, reserved for when the sun went down and candlelight was needed for dinner.

Joe, Glenda, Pam and George came up a day early and spent the night to help me.  They had breakfast outside which was pleasant and a lead in to an over 60s degree day of sun and fun.

Three tables were set for the evening meal with the old majolica turkey tureen from England claiming the center stage year after year.

Car loads of college students arrived in different shifts and we were able to get a group picture with all but Alyssa and Brooks who got here a few minutes short of a picture. Dusk was falling fast, so we had to shoot.

During the day several outdoor card games and basketball games were taking place and another bag toss game of some sort was happening.  No one wanted to stay inside on a day like that--a day we are not likely to enjoy again until spring.

The porch bar was set up and many trips in that direction took place all day and evening.

After the group picture it was time to light the candles and carve the bird(s). What a lovely time we had and we are thankful that so many continue to be able to join us in celebration each year.  Bless them all.
                                                  

Sweet Tooth

Several years ago one of my sisters-in-law came here for a few days and brought these cookies.  Now I don't care for chocolate and I can't stand chocolate chips, but to be nice, I had one of her Mrs. Field's cookies.  Then another and another...I could not stop.  I asked that she leave the other fifty cookies with me and she hesitated.  I offered Sally my first born and she said she'd just leave them on the table and took off in a flash. There is a story to go along with this which I am sure you all have heard before, but here goes: A woman and her daughter were having lunch in a big department store.  They had these cookies for dessert and raved about them until the waitress said the recipe could be bought.  The woman asked how much. The waitress said two fifty.  Well, $2.50 didn't seem unreasonable so she said just add it to my charge and let me have the recipe.  I guess she went home and stirred up a batch, and I mean a batch, I get about five dozen large cookies from this recipe.  Back to the story, the bill came and the recipe cost two-fifty all right, $250. Yes, two hundred fifty dollars.  Now days you can find any recipe you want online at no cost. And, the woman was so mad she circulated the recipe all of the nation and asked everyone who got the recipe to do the same.

Sally's Mrs. Field's Cookies

If you use a mixer it must be a BIG heavy duty one with a large bowl (that will not be large enough, believe me.)

cream together:
2 c. real butter
2 c. sugar
2 c. brown sugar

add:
4 eggs
2 tsp. vanilla

mix together:
4 cup flour
5 c. oatmeal (having ground up one out of cup of oats to a fine grain)
1 tsp. salt (I use less)
2 tsp. baking powder
2 tsp. baking soda

mix all ingredients together
now add: 24 oz. chocolate chips and 3 cups of nuts of your choice.
Bake on ungreased cookie sheet making golf ball sized cookies. Space 2" a part. Bake for 9-12 minutes at 375...depending on your oven.

Homemade Marshmallows ~easy and luscious

Steps to get to these luscious clouds of wonder...as follows.

 

 

Recipe and steps:

3 packages unflavored gelatin

1 1/2 cups granulated sugar

1 cup light corn syrup

1/4 tsp. salt (I use less)

1 tablespoon pure vanilla extract

Confectioners' sugar for dusting

 

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

Combine the sugar, corn syrup, salt and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves.  Raise the heat to high  and cook until the syrup reaches 240 degrees on a candy thermometer.  Remove from heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin.  Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes.  Add the vanilla and mix thoroughly. (I didn't set my mixer all the way to high, but just about. I don't want you to burn up your mixer...so watch it.  If it labors after a while turn it down a little.) The picture above shows about mid-point in the 15 minute beating session. It will be VERY thick. Don't worry, it is SO easy.

 

With a sieve, generously dust an 8x11 glass baking dish with confectioners' sugar. Pour the marshmallow mixture into the baking dish, smooth the top, and dust with more confectioners' sugar.  Allow to stand uncovered overnight until it dries out.  Turn the marshmallows onto a board, the next day, and cut them in squares.  Dust with more confectioners' sugar.

 

 

I always use the recipe from Barefoot Contessa's family style cookbook.  She has made them on her TV show too and I saw how easy they are to make.

I think it would be fun to greet guests who traveled far for Thanksgiving with a big cup of hot chocolate topped with a marshmallow square...or with a big gin and tonic. LOL

 

 

 

 

 

 

 

     

We are planning to put some of these homemade beauties on top of our sweet potato casserole Thanksgiving Day.                                                

Old recipes made easier ~

 

Breakfast to me is the most difficult meal.  I can never get everything hot and on the table at the same time.  This ham and egg(s) baked in cupcake pans gave me the answer.  These are my pictures of breakfast for a crowd, in a hurry, or just like today--a Saturday morning when I intend cracking the whip around here.  Cooke Road is now finished after being closed for two months having left a layer of dust over the house and windows.  Today it is to be 60 degrees and there will be no sun bathing--it's a work day.  Windows are weeping dust, and I hate to say it, but the porch light decorations must go up today.  I can't believe it is that time of year AGAIN.  Can't we skip a yearly celebration here and there?

Take a cupcake pan of any size. Line each cup with a slice of thin deli ham and a spot of mustard in the bottom if you like it. Crack an egg into each cup. Salt and pepper to taste with a spot of parsley for prettiness and bake to the desired firmness of the eggs.  They can go in and out of the oven easily for those who want firmer eggs (like me.) Breakfast made easy!

Next I have an easy chicken cordon bleu recipe, but I can't get it printed right, so check back later to view that--I have to get my whip, I hear the boys and they are in for a double shock today.

Nate doing the windows, at last.

Matt doing holiday prep on the sun porch.

 

Result.

 

I made some changes to Marie's (My English Kitchen) recipe.  But this is the easiest recipe for a seemingly difficult effort from long ago.

 

Chicken Cordon Bleu

 

 

Have ready a large baking tray with a lip.  Stir together about 1 tsp. of salt and 1/2 tsp of black pepper in a small bowl.

 

Wash the chicken breasts, pat them dry, and then cut a deep pocket in the thickest part of the breast with a sharp knife, making an opening of about 3 inches. Don't cut through the meat. Smear the inside of each pocket with the mustard of your choice. Lay out slices of deli ham on a board.  Top each with two slices of pepperoni, some grated cheese of your choice and roll each slice of ham into a tight cigar like form.  Tuck each ham roll into its pocket and seal with a toothpick or kitchen string.

 

Beat the 3 eggs.  Assemble 3 bowls in this order: flour, eggs, and then Panko bread crumbs.  Season each chicken breast all over with salt and pepper mix.  Roll each breast in the flour (shake it) then dip into the egg to coat, and finally roll each in Panko bread crumbs.  Press the crumbs into the meat to make them adhere.  At this point you can refrigerate them until you are ready to bake them. Before baking, I dripped olive oil (or butter) over each breast to keep it moist while baking about 40 minutes at 350 or until juice runs clear.

 

I found this wonderful, delicious idea on the blog mennonitegirlscancook.ca/ I hope they don't mind my showing it to you here in case you have missed their site. They got it from another blog, so I guess we are passing it along.  I am making these for Thanksgiving for sure.  I did not know you could buy caramel bits, unwrapped and ready to melt.  Good idea!

 

Ingredients:

• 1 package 11 oz. caramel bits, or make your own caramel
• 2 tablespoons of water
• A large bunch of grapes washed and stems removed
• Strong round toothpicks
• 1 cup pecans finely processed

Process:

1. Stick a toothpick in each individual grape so they are ready to dip.
2. Melt caramel bits with 2 tablespoons water in a heavy bottomed saucepan.
3. Dip the grapes into the caramel.
4. Swirl the dipped grapes in the finely chopped pecans.
5. Place gingerly on a serving platter.

I had forgotten about Taste of Home (Facebook and magazine) until I was in Sam's and noticed this thick wonderful magazine with 100 best desserts from Taste of Home.  This is a beautiful issue and one you will most likely enjoy.  I've found several wonderful recipes to try this holiday season.

 

READY, SET, BAKE

I see I am going to have to find my sifter to spray these delightful shortbread pecan fingers. This is the nicest dough with which to work. I think this recipes comes under many different names like pecan sandies etc. This recipe comes from mennonitegirlscancook.ca and naturally I had to make do because I did not have all the right ingredients.  But, they turned out really well and I might have to use these changes all the time, especially the almond flour part.  I will give you their recipe and my changes at the same time...changes of necessity.  I am not really ready for holiday baking, but I figure if they started, I'm starting. EASY!

I have found if I lay out the baking ingredients for the recipe the night before that I enjoy baking so much more.  This is a busy household and the added steps of seek and find that I have to go through to bake is less fun. So that problem is solved.

1 cup softened butter
1/2 cup icing sugar
2 cups flour (I had to use 1 cup almond flour and 1 cup self-rising flour because that is what I had.)
1/2 tsp. salt (luckily, I left this out.  I don't know where the salt came in, but it was there.) I think it is too much any way.
1 cup pecan pieces
additional icing sugar for sprinkling on cookies--find your sifter. LOL
Cream butter and icing sugar till well mixed.
Combine flour, salt and stir into the creamed mixture (still think that is too much salt.)
Stir in pecans--the dough will be crumbly but will gather nicely into a ball.
Shape 3" finger lengths.
Place on parchment lined cookie sheets.
Bake 350 for 15-18 minutes until lightly browned.
Cool and sprinkle with icing sugar
Yields: 2 1/2 dozen

Coffee ~a yummy jolt

 

 

Coffee is more than a morning pick me up. Even instant coffee has its good uses in ways that may surprise some. As instructed by Ina, the Barefoot Contessa, I started adding coffee to all chocolate desserts with wonderful results.  You can't taste the coffee, but it brings out the chocolate essence in a subtle, interesting way.  It's a mystery, but it works.

Then I tried a bit of coffee in my chili recipes when the depth of flavor was missing.  Cook's Corner suggested a tablespoon or two of instant coffee granules but I usually just used some of my morning brew.

I also use it in a tomato or red wine based beef stew and it plays well.  I've also learned to mix instant coffee  with salt, cumin, ground black pepper and whatever else one normally uses, to grind together and use  as a rub on steaks or beef roast.

Cook's Corner also writes that it makes the best hot cocoa:  "In a saucepan, combine equal parts cocoa powder and instant coffee with milk.  Bring to a gentle simmer and whisk in sugar to taste."  Or be really naughty and use chocolate chips instead of sugar.

Bourbon Java Steak Tips

1 cup bourbon (how bad can this be?)
1 cup packed brown sugar
1/4 cup instant coffee granules
1/4 cup soy sauce
4 garlic cloves
1-inch chunk fresh ginger. sliced
2 pounds sirloin steak tips
3 large yellow onions, chopped

In a blender, combine bourbon, brown sugar, coffee granules, soy sauce, garlic and ginger. Puree until smooth.  Transfer to large zip-lock plastic bag.  Add steak tips, close the bag, then turn to coat meat with the marinade.  Refrigerate at least 1 hour and up to overnight.  Heat the broiler with an oven rack 6 inches from the heat.  Remove steak from bag.  Add onions to the bag, close and turn to coat.  Transfer onions and marinade to large roasting pa.  Set onions under broiler and cook for 5-6 minutes.  Remove pan from heat, set steak tips over onions, then return to the broiler.  Broil for 5-6 minutes.  Turn steak and broil for another 5-6 minutes.  Let the meat rest for several minutes and then serve it with the onions.

I first had tiramisu in Paris and I thought it was the best thing ever.  I came home to find the recipe in Barefoot Contessa's cookbook.  I have made this many times and it if wonderful. AND, it uses espresso for another coffee hit.

Tiramisu (another way to use coffee)

6 extra-large egg yolks, at room temperature
1 1/4 cups sugar

1/2 cup good dark rum, divided

1 1/2 cups brewed espresso, divided

16 to 17 ounces mascarpone cheese

30 Italian ladyfingers, or savoiardi

Bittersweet chocolate, shaved or grated

Confectioners' sugar (optional)

Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. Whisk until smooth.

Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight.
Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired.

This next entry has nothing to do with coffee.  I spotted this in the English Kitchen blog and after several minor changes made this for lunch for the guys.  Andy had two servings, so It was a hit.


However, my favorite way to have coffee is when my son or grandson brings it to me in the mornings from Tim Hortons. Love this coffee !

 

Thanksgiving is coming ~ and company too

Kraft's Food &Family arrived today and I must say, I love this little magazine. I've selected
some really good recipes to try before the Thanksgiving crowd arrives.  Joe and Glenda, Pam and George are arriving the day before, spending the night, so we can all cook together...well, the ladies will cook.  I can't say that much for the guys. George is a good help in the kitchen and he is my carver man.  He's the best!

We prepare two of these, one to eat here, and one to cut up so all the guests have turkey and dressing to take home after  turkey day.

This dish I am going to prepare for the over night guests' lunch or dinner or when they arrive.  It is slow-cooker pork cassoulet.  Now the French version is a long slow onerous dish to prepare.  This, however, is easy and tasty without all the fuss.

What you need:
1 lb. boneless pork shoulder cut into chunks
1/2 lb. Italian sausage, crumbled (I'm using zesty Bob Evan)
1 can diced tomatoes, drained
1 large onion, chopped
2 stalks celery, sliced
2 Tbsp. tomato paste
4 cloves of garlic, minced
2 tsp. dried herbs ( fresh herbs of your choice--I use more and I put in stalk and all) Then at the end, just fish out the stems.
2 can Northern beans, rinsed (I may soak dried Northern  beans the night before and cook them with the pork.) Depends if you are in a hurry.
4 slices bacon
1/4 c. grated Parmesan cheese
Make it: combine all ingredients except beans, bacon and cheese in slow cooker; cover with lid. Cook low 7-8 hours or high 3-4 hours
add beans to ingredients (unless you've used soaked dried beans) and cook, covered on high 15 min. Cook the bacon crisp
crumble bacon; sprinkle over ingredients in slow cooker along with the cheese and serve.

You know I have trouble with pies and Pam is the pie baker now.  But, I will try to surprise them with this banana pie for a sweet ending.

 

bourbon caramel-banana cream pie

   what you need:

Bake a ready to use refrigerated pie crust
Melt 1/4 cup butter, add 3/4 cup packed brown sugar, stir 3 min.Remove from heat and stir in 3 tablespoons bourbon--I may slip and add a bit more

Beat 1 package of Jell-O flavored instant vanilla pudding with 1 cup of milk then whisk in 3/4 cup of sour cream

Slice bananas placing a single layer on the bottom of  baked crust; pour Bourbon caramel sauce over bananas; spoon pudding mixture over sauce; top with Cook Whip; refrigerate 1 hour

I think even I can manage this.

Cheesy baked ham roll-ups
This looks like a quick dinner treat or maybe even breakfast, since it has to wait in the frig over night.

                                              
                                               
  what you need

24 slices white bread, crust removed, flattened with a rolling pin
1 pkg. deli honey ham
12 eggs
1 cup milk
1/2 tsp. black pepper
1 pkg Kraft Mexican shredded four cheese with a touch of Philadelphia
2 sliced tomatoes

to make it

Top flattened bread slices with ham; roll up. Place, seam-sides down, in a 13x9 inch baking dish sprayed with cooking spray
Whisk eggs, milk, salt-pepper and fresh herbs; pour over roll-ups. Refrigerate overnight.

Heat oven to 350, top casserole with cheese and tomatoes, bake 45 min. or until center is set.

Remember the plucket bread that I raved about from Marie in My English Kitchen?  Well here it is again only with a twist.

                                          
  cheesy bread pulls
1 round loaf of sourdough bread (1 pound)
1 pkg. Kraft Colby Jack cheese slices with a touch of Philadelphia
6 slices cooked bacon, crumbled
1/4 cup butter, melted
2 tbsp. Kraft Zesty Italian dressing
1 green onion, thinly sliced
2 cloves minced garlic

Heat oven to 350
Use serrated knife to make diamond vertical cuts, 1 inch a part in the top of the bread loaf--don't cut all the way through
Cut each cheese slice into thirds; press into cuts in bread along with the bacon. Place loaf on large sheet of foil.
Mix remaining ingredients and drizzle over bread, then wrap bread in foil and place on a baking sheet. Base 15 minutes or until heated through and bake unwrapped for 15 more minutes.

This bacon-cheddar corn pudding is for Thanksgiving!

   What you need:

2 eggs, beaten
1 can (15ounce) cream-style corn
1 can (11 oz.) corn with red and green bell peppers, drained
1 pkg. corn muffin mix
1/2 cup Kraft classic Ranch Dressing
1 pkg. Kraft shredded cheddar cheese, divided
4 green onions, sliced
4 slices cooked bacon, crumbled

Make it:
Heat oven to 375
Mix first 5 ingredients until well blended; stir in 1/2 cup cheese, pour into 2-qt. casserole sprayed wit cooking spray.
Bake 40 minutes. Meanwhile, combine remaining cheese, onions and bacon.  Top casserole with cheese mixture; bake 15 more minutes or until lightly browned.
I may have to double this because of the crowd. We are expecting around 30 people.                                                                                                             

Okay, It's Tater Tots, Okay?

Ode to the tater tot~



                                                                    






 I have never met a potato I didn't like. I adore tater tots and I make no apologies.  Today, Cook's Corner inspired me to take the help where and when I can get it and I have selected tater tots to save a busy day.

                                               
 I have secretly been stashing bags of frozen tater tots in my freezers and pulling out portions when I am pinched for time.  Gradually I have begun using them in flat form (like McDonald's hash browns) in casserole breakfast dishes. And since rave reviews resulted, I am coming clean with recipes using the wonder of  left over potato products.  It all started with a restaurant making french fries.  Odds and ends were left over once the fry shape was achieved and there were too many scraps left to throw away--too wasteful and so a  tot was born. It seems: the brothers Grigg had just started a frozen-food company to make, among other items, french fries.  But what to do with the spud scraps left behind? The pieces were too small to be turned into proper fries but too numerous to be discarded.  One day in 1953 one of the brothers conceived a delicious idea.  He chopped the potato scraps, shaped them into bite-sized cylinders, fried them golden and crunchy... and now we're talking! There are tons of recipes on how to make your own from scratch, but really, if you are pressed for time why would you go to all the trouble? Take the help where you can get it and go on with your life.

 

Prep time

10 mins

Cook time

45 mins

Total time

55 mins

Author: Crystal @ Simply Being Mommy

Serves: 6

Ingredients

• 1 lb ground turkey
• 1 cup diced onion (I use frozen to make it easier.)
• 1 pkg (32 oz) tater tots
• 1 can (10 oz) cream of mushroom soup
• 1 can (10 oz) cream of chicken soup
• 2 cups grated cheddar cheese
• ½ tsp garlic salt
• fresh ground black pepper, to taste
• paprika, to sprinkle on top
• ¼ cup flat leaf parsley

Instructions

1. Preheat oven to 350°F. While oven is preheating, brown ground turkey and onion; drain.
2. Grease a 9×13 inch-baking dish. Transfer turkey and onion mixture to baking dish.
3. In a large bowl, combine cream soups (undiluted), cheese, garlic salt and black pepper. Once thoroughly combined, toss in tater tots and coat evenly.
4. Transfer coated tater tots to the baking dish and place on top of turkey and onion mixture.
5. Bake for about 45 minutes or until the top begins to brown slightly.
6. Sprinkle with paprika and parsley.
7. Serve and enjoy!

Give it a good sprinkle of Tabasco Sauce

http://www.huffingtonpost.com/2012/10/29/tater-tot-recipes_n_2024417.html

She uses them in everything, because they are so good. Click on the above and enjoy tons of recipes for these little nuggets.

 

The Epic Storm 2012.

Epic storm photo that's hitting the east.

Fork Theater

What will they think of next?  Last night Beth, Mike and I went to see the movie Argo.  It was a good movie, but that is not exactly what I am reviewing. A fork theater is new to Columbus and something I have been anticipating since we attended one in New Orleans at Christmas time.  The fork, in the case of Columbus, is a section of a regular cinema,  at Easton.  You pay three dollars more for tickets, but it is the way I intend to see movies away from home from now on. You can order on line and reserve your chairs. Or you can take a chance and get your tickets at the ticket window. There are two fork sections at Easton and they feature the most comfortable recliners known to man.  Plush, soft and remote driven. A serving tray swings over in front of you and presto a waiter appears while the movies to come are running.  Mike and Beth had a bottle of wine, I had a featured cocktail and then we ordered delicious food.  By this time Argo the intense began.  (The militants seized control of the U.S. embassy in Tehran during the height of the Iranian Revolution, CIA agent Tony Mendez (Ben Affleck) creates a fake Hollywood production in order to fool the terrorists into releasing a group of U.S. citizens.) Iran was immediately added to my mental list of places I would NOT be going. Back to the seats--up comes the leg rest, down goes the cocktail and the food arrives, hot, delicious and for around the same price as in a restaurant. The waiter then whisks all the debris away and you settle into the movie.  We were in the over 21 fork theater and there is a different one for under 18 accompanied by adults of some sort.  They serve liquor and everyone is carded which makes we older beings feel young and foolish again. I loved it! But, you can see the same movies in the same theaters as usual--but you cannot be as comfortable, that's for sure.

Here are some helpful cooking hints:

Can't find creme fraiche in your store?  Here's how to make it at home.  Very simple.

Ingredients

• 2 cups heavy cream (pasteurized, not ultra-pasteurized if possible)
• 2 tablespoons cultured buttermilk or cultured full-fat plain yogurt

Procedures

1. In a medium bowl, mix together the heavy cream and the buttermilk or yogurt. Stir to incorporate. Pour the mixture into a glass jar or plastic container.
2. Place in a warm room, partially covered, and let sit 12 to 24 hours, until thickened and slightly tangy. Chill and use for 7 to 10 days.

 

Confused about different creams for whipping or for coffee?

 

Half-and-Half: 12% fat
Light Cream: 20% fat
Light Whipping Cream: 30% fat
Whipping Cream: 35% fat
Heavy Cream and Heavy Whipping Cream: 38% fat

As food scientist Harold McGee explains, "The proportion of fat determines both a cream's consistency and its versatility." As the fat content increases, the cream gets thicker and you can do more with it.

Creams with more fat will whip up better into a stable whipped cream and they will also resist curdling when used to enrich soups. Creams with lower fat content are better used in beverages or for pouring over desserts.

If you can't find the specific cream needed for a recipe and are looking to substitute, it's always a safe bet to go for a cream with a higher fat content than the one called for. This ensures that everything on a molecular level will work out.

(Ideas from David Lebovitz)

Waaaaa, I want to make Salted Honey Pie (If I could only make a pie, this would be it.)

• 

Recipe Description

Salt and honey come together to make an irresistable pie!

Preparation Instructions

For the crust:
Place flour, sugar and salt into your food processor bowl. Pulse for 1 to 2 seconds to combine. Add the cold butter and shortening while pulsing in one-second intervals. Pulse it 8 to 10 times until it forms a sandy texture. Make sure not to over pulse. Add water 1 tablespoon at a time while pulsing the dough on and off to incorporate the water. The goal is to have the dough wet enough that it will stick together when pinched, but not too much water that it will be sticky. Pulse the food processor until the dough just comes together.
Turn dough onto a piece of plastic wrap, wrap disc up tightly and refrigerate for at least 30 minutes. When it’s nice and chilled, unwrap dough on a lightly floured work surface and roll dough to desired thickness (make sure it’s big enough to fit your pie plate). Transfer the dough circle to the pie plate and use a paring knife to trim off excess crust.
Crust must be partially baked for this pie recipe, so butter the shiny side of a piece of foil, place the shiny side down on top of the crust and top the foil with beans or rice. Bake crust at 400 F for 25 minutes. Then remove rice/beans and foil and bake crust for another 6 minutes. Set aside to cool.
To make pie:
In a medium bowl combine melted butter, sugar, salt and cornmeal. Then add the honey, vanilla and vinegar and mix together. Whisk in the eggs one at a time, then add the cream and whisk to combine everything.
Pour the filling into the pre-baked pie shell and bake at 350 F for 45 to 60 minutes. The filling will puff up like a marshmallow and the center will be just slightly wobbly. Let pie cool to room temperature and sprinkle the entire pie with sea salt.
Pie crust from Dorie Greenspan. Pie adapted from Four & Twenty Blackbirds.

Ingredients

• FOR THE CRUST:
• 1-½ cup Four
• 2 Tablespoons Sugar
• ¾ teaspoons Salt
• 1-¼ stick Very Cold Butter
• 2-½ Tablespoons Shortening (mine Was Frozen)
• ¼ cups Ice Cold Water
• FOR THE FILLING:
• ½ cups Melted Butter
• ¾ cups White Sugar
• ¼ teaspoons Salt
• 2 Tablespoons Cornmeal
• ¾ cups Honey
• 1 teaspoon Vanilla
• 2 teaspoons White Vinegar
• 3 whole Eggs
• ½ cups Cream
• 2 Tablespoons Sea Salt

.

Trader Joe's ~ one of my favorite places

I've had my nose in the Trader Joe's cookbooks all morning and just had to make a trip to the one at Easton.  The store was VERY busy for a Tuesday and I've begun to think no one works any more.  That, however, did not deter me.  I plowed through the crowd with the concentration of a fruit fly on Quaaludes. Assaults from every side...flowers blooming right next to the artisan breads, wines of every sort.  I had to pick an aisle and settle down.  The bottom of the shopping cart was filled before I got to the end of the first row.  I am going to do this post in sections so you can see and enjoy these products some of which are recipes found in the first 20 pages of the book in the picture.  I could not read on until I shopped.  By the way, it's a cooking teacher, Cherie Mercer Twohy, writing the books and in her home and in her business she uses supplies she buys  from any number of Trader Joe's (only).  I don't think the company hired her--like me, she just loves the store and its wares. During one of my first trips ever to Joe's I found those long strip cookies called dippers. I could never make these as good as Joe.  Having these in the morning with coffee or afternoon with tea...ahh, it doesn't get any more refreshing.

Trader Joe's oatmeal cranberry Dunkers with white fudge drizzle. Amen.

 

  Trader Joe's pasta sauces run a close race with Carfagna's in Columbus. The family enjoys both, but this three cheese Romano-parmesan-asiago  Pomodoro pasta sauce is kissable.
In the same picture white balsamic vinegar, a product of Italy, is a favorite and I have used many bottles of this.  Have you ever put the dark balsamic on a salad or in a dressing and the results look dirty.  No problem with this white balsamic vinegar. Pure as the driven snow. The little jar hold Joe's green olive tapenade which I got for the recipe that follows:

Warm Almonds and Olives
2 (10 ounce) containers Trader J. green olive tapenade or Greek Olive Medley, drained and drained well.
1 cup dry-roasted salted almonds (or unsalted) I get these at Joe's
3 tablespoons olive oil
several long swaths of orange and lemon peel which is removed with a vegetable peeler or channel knife
rosemary sprigs
Preheat oven to 375. In an ovenproof baking dish, combine the drained olives, almonds, olive oil, and all but a couple of the orange or lemon peel swaths and the rosemary sprigs. Place the dish in the oven and heat until warm about 10 minutes.  If the citrus peel and rosemary look too charred, replace with the reserved ones.  Serve with bread for dipping in the olive oil after the olives and almonds are gone.

     Slicing Brie.  As you can see it is a square and it is long.  Made for toppings as shown on the cover.  So easy to handle.  I can't wait to open it and start applying toppings. I bought some more of Joe's jams and jellies, one boysenberry and one raspberry.  This is for the men who get in my cupboards at night for the peanut butter and jelly treats.

                      I am saving the fleur de sel caramel sauce for the beach house in January. I have never had it but salt and caramel just seems right.  The Spanish extra virgin olive oil is new to me too, but it was such a great price I bought 2. (One liter, $5.99.) I have not had this goddess (it's not green) dressing and will let you know how it is.  Now the corn and chili goes in 'this little piggies' recipe:

Little Piggies
8 sesame seed pull-apart rolls or other rolls like Brioche buns, panini rolls etc.
1 (18 ounce) container Trader Joe's BBQ shredded pork
about 1/2 cup Trader Joe's corn and chili tomato-less salsa
1 ripe avocado
Slice the rolls horizontally and toast them. Heat the pork according to package. Pile 2-3 tablespoons of pork on each roll and top with a tablespoon of salsa. Add a slice of avocado (dipped in lemon to keep the color) to finish off the roll.

I understand these go really fast, so, for our crowd at Thanksgiving, I will double or triple this recipe.

Now the far left squat jar is a fat free spicy black bean dip.  I have several uses for this, but have not tried this product.

I am going to publish what I have done so far, but will be back to finish this post after I put away the groceries and check the stew.

                            I have had the  frozen  langostino tails from T. Joe's before.  I've used them in salads and in pasta Alfredo. They are delicious in these dishes.

Pasta Alfredo with langostino tails and Argentine shrimp from Trader Joe's.

The author raves about Trader Joe's frozen puff pastry which I have not tried, but going on her word, I bought four boxes for the freezer.  I had to ask where they kept their puff pastry because it looks nothing like the Pepperidge pastry that I have always used.  Trader Joe's is in a flat pizza like box.  No perforations to worry about, according to her, I have not actually opened a box since I just got them yesterday. I will let you know the first time I use a sheet.

Another thing I am eager to try, and will do so this week end, is mac & cheese bites.  They are appetizers... balls of mac & cheese. One time for a party I made these balls, but when the servers put them in the deep fryer they fell a part. So my experiment did not work.

 

Nate could not wait for the week end. He finds them delicious. I, however, find them just okay.  I see now why mine fell a part.  It takes a lot of breading, too much for me, to hold them together.  These were baked and mine were tried in a mini deep fryer.  I might try mine again, but in the oven and with a little more breading--not as much as Trader Joe's.  I think at a party, hot out of the oven, with a spicy dip for the balls, they might be a hit. (I really didn't care too much for these.  Always a first time; normally I like everything from TJ's.) NOTE: I am also not fond of the ready made pie crust.  It thaws in strips and is difficult to get in the pie dish. It tastes okay, but it is too much trouble to use. So that's a NO. So back to my other stand by in ready made.

From the English Kitchen:
Make Your Own Pumpkin Pie Spice: Mix together 1 TBS ground cinnamon, 2 tsp ground ginger, 1/2 tsp ground cloves, 1/2 tsp ground allspice, 1/2 tsp freshly grated nutmeg and a pinch of ground mace or ground cardamom. Stir. Store in an airtight container.

After reading all of this post, you won't have time to do anything but concoct this luscious recipe from An English Mum's Kitchen.

1 large cauliflower, broken into florets, cut the florets in half if they're big.
2-4 cloves of garlic, skins on
2 medium onions, quartered
Olive oil
A sprinkling of red pepper flakes
2 lemons
Chopped parsley
1 cup of toasted pine nuts
1/2 cup of black kalamata olives
2 tablespoons of unsalted butter
Salt and pepper

1 box of your favorite pasta - I used orecchietti

Heat the oven to 425F

Place the cauliflower, onions and garlic cloves on a baking sheet. Pour over a tablespoon of olive oil, sprinkle with salt and pepper, the red pepper flakes and a handful of chopped parsley. Mix so that everything is lightly coated in the olive oil.

Place in the oven and roast for approx 40-50 minutes. Stir around from time to time so that the veggies brown evenly.

Meanwhile toast the pine nuts and set aside.

In a large serving bowl place a large handful of chopped parsley, a good grinding of salt and pepper, a healthy gulg of olive oil, 2 tablespoons of butter and the juice and zest of two lemons.

Chop the olives and add them to the serving bowl.

Cook the pasta. Drain and pour into the serving bowl. Add the cooked cauliflower, onions and pine nuts and toss together.

Check the seasonings and add more salt and pepper, lemon juice and parsley if required.

Serve warm.