Full, in more ways than one~

If it's going to happen, it will happen to our son David.  He came to Columbus to celebrate his 50th birthday bringing his son, JD. We had a glorious long week end with over twenty guests coming for the day on Sunday. (The pictures are on after this post.)  Today Andy took the guys to the airport around 5:30 in the morning and it is a good thing they went early.  Look what happened! His suitcase was so full it exploded. I have the picture, I am having trouble getting it on here.  Twenty-five packets of Cincinnati Chili flew hither and yon to say nothing of the rest of the items packed so tightly in the one suitcase.  Luckily JD's new bat was secure in his bat case, or so I hope.  So much for male packing.         
                                          

Sunday could not have been better.  The food and family coupled with the perfect weather was another memory to hold near and dear. The food hit was the salty caramel cheesecake, a new invention of mine, using salty caramel sauce that Barefoot Contessa raved about on her blog. I bought it on line to try and intend to stock up on that. I have also made this new recipe, of three-bean (or more) salad with herbs, from Cook's Corner.  The addition of fresh herbs such as rosemary and thyme and sweet corn cut closely from the cob so it nestles in squares in the salad add such color and spark--and, it is good the next day.

Caramel and salt. Yum
Chocolate is the ideal foil for salt – as is caramel – both are richly flavored and fill your mouth with the best tastes you can imagine. And a generous pinch of salt works to balance them out like nothing else can. Because all salt isn’t the same (nor are people’s tastes), it’s not always possible to tell people exactly how much salt should go into something. (David Lebovitz) But Trader Joe knows--buy some today and put it in your cheesecake recipe.       
                                                     

I will put the recipes and hopefully the suitcase picture on as soon as my computer allows it.  Enjoy this glorious day.

Oh, I was about to cancel the sorority sister/dorm mates get together until I found out at least fifteen are planning to attend from all over the USA. (That's a lot considering our ages.)  I thought only two or three signed up, but was informed late last night that twelve have responded and more are planning their busy lives around a visit for the day here at Many Branches.  I haven't seem them for fifty odd years, so it will be fun. Life is good and it is FULL!



Recipe tested by Dispatch staff  Three bean salad with herbs and fresh corn
Vegetarian recipe
Makes 6 to 8 servings
The addition of fresh herbs such as rosemary and thyme gives this standard bean salad a fresh flavor. And, even with the sugar in the dressing, it contains less sugar than most baked beans recipes.
1 can (15 ounces) cannellini or other white beans, drained
1 can (15 ounces) kidney beans, drained
1 can (15 ounces) garbanzo beans, drained
1/2 red onion, finely chopped
1 cup chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1/3 cup red wine vinegar
1/4 cup sugar
1/4 cup vegetable oil
Salt and pepper
I also added corn off the cob, cut closely from the cob so it would be in squares of sorts.
Rinse all the beans. Drain well. Transfer to a large bowl. Add onion and herbs. Toss to combine.
Whisk vinegar and sugar in a medium bowl until sugar dissolves. Gradually whisk in oil. Add to bean mixture. Toss to coat. Season generously with salt and pepper.
Cover and refrigerate at least 4 hours or up to 3 days.

They are eating high on the hog (cow) this morning as I have 'come to' after the long busy week end and decided to send the crew off to work and school with left over steak, peppers, and onions in just a touch of wine sauce.

                              

                                          

Labor Day at Many Branches 2013

 JD,Mary, David and Glenda Lechler

 Mary, David, Jd Lechler

Glenda, Joe, Nate, David, Jd Lechler

 Mary and Kathy just arriving.

David and Posy

 Marvin, JD and David

Pat, Kathy, Joe, JD, Joe, Jim

Over view of party's beginning.

Hooray It's Fall ~

                                                         


I used to get so sad at this time of year for I loved summer and fall meant the end to so many things. Now I consider it a beginning, so I like it more. I have not had time to get sad with all the  preparations afoot for the company that's coming our way.  Every day the soup pots are burbling and I seem to have worn out two crock pots at the same time.  One has an iffy dial that makes me unsure if it is on high, low, or not at all.  The other, my favorite and the one that goes to the beach house, lost its knob lifter and it is a devil prying that lid up with a knife and burning myself in the process.  (New and previously unheard of cuss words frighten the dogs or so it seems.) So far I have six soups and stews made and in the freezer.  I have two sets of meatballs, and two casseroles completed as well. This next picture is a pretty one of the soup based on the chicken from today.

                                                          

 

Chicken/ roasted vegetables and grilled chicken ravioli.

 

 

In case you missed David Lebovitz, here are his autumnal offerings: hot tomato soup with corn relish adornment, and rustic bread--we would probably serve it with grilled cheese sandwiches.

 

Andy will bring home a load of corn from tomorrow's outdoor market.

For the salsa
2 cups (300g) fresh or frozen corn kernels (warm or char the corn kernels first)
1 tablespoon olive oil
1 small tomato, diced (We have plenty of those.)
1 small red onion, diced
½ bell pepper, diced
1 small fresh chili, seeded and chopped
½ cup chopped flat-leaf parsley or cilantro
generous pinch of ancho or chipotle chili powder
juice of 1 to 2 limes
salt
 mix and adjust to taste

 

 

Roasted vegetables using Andy's tomatoes (soups)

I have two slow cookers going this morning on Andy's first day of class at The Ohio State University
 where he once taught, got a Masters, and worked.  Today, at 77, he is starting classes again. What a man! Also, he still works part time for the Regents.

I am making this soup, one pot of which will be turned into cold gazpacho, and one pot, for Pam, of roasted tomato soup with caramelized vegetables. Cooking is not always pretty but usually smells so good you can excuse some of the mess. This is a busy day with the rug cleaners coming and Andy leaving and the dogs sniffing the air waiting for a morsel to drop from the counter.

I have used every vegetable I had on hand in these two pots including butternut squash, also from our garden.  I also used that squash in the beef stew that I've prepared for the company that will be rolling in during September and October.

I used five large trays for roasting everything.  Cook's Corner had a recipe for this in today's paper which made me want to work on this, but I did not follow their recipe.  I used everything but the kitchen sink and it smells so good.  I will run it all through a food mill in the end.  The herbs from the garden roasted with all the other goodies in two different pots.

              

 

 

 

 

 

Vegetable Pies ~

NOTE: The season begins Sunday night at 9:00--the Food Truck Race season is starting.

The summer has ended and company galore will be coming to Many Branches in September and October.  David and JD arrive on the first day of the OSU football game and that is also Labor Day's long holiday week end. Andy and Joe will be at the game and Glenda will be here with me.  They will all be spending the night too, because Sunday is a big family and friends get together. New to me allrecipes sent me their magazine.  I love it! (I don't remember ordering it.)  They have the very best fall recipes  and I want to make them all starting with this beauty.  Is there anything prettier than the combination of toasty mushrooms and bright green broccoli? (Andy would say yes. He does not care for mushrooms.)
Broccoli Cheese Pie:
1 head of fresh broccoli, chopped
1 cup shredded cheddar cheese
3/4 cup plus 2 tablespoons all-purpose flour1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 cup melted butter
1 tablespoon butter
1 chopped onion
1/4 pound fresh mushrooms, sliced
1 cup half-half
1 teaspoon salt
1/4 teaspoon ground nutmeg
3 beaten eggs

oven 400
Blanche the broccoli
In a bowl mix: cheddar, 3/4 cup flour, salt, mustard. Mix in melted butter until evenly moist. Press into bottom and sides of 9-inch pie dish.
Saute mushrooms and onions then stir in remaining 2 tablespoons flour and then the half and half. Add salt and nutmeg. Bring to boils and cook one minute. Remove from heat and stir in chopped blanched broccoli. Gradually and carefully stir in eggs. Transfer to pie crust.
Bake 15 minutes in preheated oven. Then reduce heat to 375 and bake 20 minutes or until a knife inserted in center comes out clean. Lovely!

Everyone seems to bring salads to potlucks.  How about bringing vegetable pies?

                                       

 

Sweet onion pie:
I first tasted onion pie in New Orleans.  Beth's family make this and it is sooo good!
1 1/2 cups Ritz crackers crumbled
6 tablespoons soft butter
2 cups thinly sliced sweet onions
2 cloves garlic
2 eggs
3/4 cup whole milk
1 tablespoon chopped chives
1/2 teaspoon  salt
3/4 cup shredded cheddar cheese
1 pinch paprika
1 tablespoon chopped fresh parsley
oven 350
In a bowl mix the crumbled crackers and 4 tablespoons of soft butter and then press it into a crust on the bottom and sides of a pie dish. (chill till needed)

Melt 2 tablespoons butter and sauté the onions and garlic for about 12 minutes.  arrange this mixture on to the cracker crust.
Beat eggs, milk, chives and salt in a bowl and pour this over the onions. Sprinkle with cheddar and paprika. Bake 35 minutes until knife comes out clean. Serve hot or room temp.

I can never get the lemon bars to come out right although I do enjoy other people's offerings.
I think I can pull this one off to assuage my lemon craving.

 photo: www.beckycharms.com

Lemony Lemon Brownies


Ingredients:

The "Brownie" Batter:

• 3/4 cup all-purpose flour {King Arthur All-Purpose Flour}
• 3/4 cup granulated sugar
• 1/4 teaspoon salt {Sea Salt}
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice

Tart Lemon Glaze:

• 1 rounded cup powdered sugar
• 4 tablespoon lemon juice
• 8 teaspoons lemon zest

Instructions:

Preheat oven to 350°F. Grease/Spray an 8-by-8-inch baking dish with butter/cooking spray and set aside.

Zest and juice two small/large lemons; set aside. {whatever you have}

In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.

In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.

Pour into baking dish and bake for 23-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing.  Do not over bake, or the bars will be dry. {even with the yummy glaze}

When brownies are cooled completely, make the glaze...sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. Spread 1/2 the glaze over the brownies with a rubber spatula.  Let glaze set.  Spread the remaining glaze over the bars, and let it set.  This glaze does not harden like most.  Cut into bars, and serve!

The sisters are coming, the sisters are coming~

At least I hope they are.  For six or more years my sorority and
dorm mate sisters from Otterbein have been meeting once a year, just for the day, to catch up and to stay tuned. I had always taught and then I traveled for business a third of the year every year and when I finally landed at home, home is where I wanted to be. So, I never attended these get-togethers. I received pictures and updates and it was fun to receive both. This September, I hope they come here.  We are waiting for a head count, but I have a feeling fun is in the air. In the past the gracious hostess has been Mary Kay, and she kindly provided the location and the basics and every one else brought salads.  Since they come from far and not so near, I don't want them to trouble themselves with hauling dishes across the country.  I'd like to treat them, so I hope they will allow this.

Today it's fall that's in the air and having just received the magazine Food and Family, which this blog is all about, I have several pictures and some recipes for you to enjoy. These are quick and comforting or long and luscious, take your pick.

I know, I know, this is sooo decadent and I probably won't serve the sisters this, since salad has always been on the agenda--but maybe they need shock treatment and this might just do it. lol This potato thing has made a come back in this form and in a breakfast dish with frozen potatoes in different forms.
Smothered French fries:

1 pound frozen French fried potatoes
1/4 cup sour cream
1/4 cup Ranch dressing
2 cloves garlic, minced (I leave this out, garlic kills my stomach, though I love it.)
1/4 cup blue cheese
4 slices cooked, crumbled bacon
2 green onions sliced and diced
Bake the French fries as directed
mix the other stuff together and put it over the potatoes after the potatoes come out of the oven

My sister-in-law does the following:
a bag of frozen tater tots or home fries
a can of celery or mushroom, or cream of chicken soup
a cup of sour cream
shredded cheddar cheese 2 or more cups
buttered crushed corn flakes on top
combine and bake till bubbly

This is actually on my stove burbling away right now.  Not exactly this, because I am using our own tomatoes which we have a ton of... and I am using ground chuck and Bob Evans zesty sausage instead of pulled pork. But you get the idea. It's thick and goes well over corn chips, Fritos, or in taco shells with the usual taco trims and enhancements.

Twisted sisters

1 can Crescent dinner rolls
1tbsp melted butter
basil leaves
1 tsp garlic powder
2 tablespoons grated Parmesan cheese
1/4 cup shredded five cheese with a touch of Philadelphia (These are Kraft products.)
Oven 375.
Cut the dough in strips (you will have 8 short strips) and twist each strip. Place 1 inch a part on baking sheet, brush each twist with butter, sprinkle with the remaining ingredients. Bake 9-10 minutes until they look like this picture.

There's more, but that's enough for today. Enjoy.

pictures: Mennonite Girls Can Cook (flowers and corn)

 

 

Labor Day party--we are using this method.

Cooler Corn

• Picnic cooler
• Shucked corn cobs
• Boiling water (several kettles)

1. Place corn cobs in clean picnic cooler
2. Carefully pour boiling water over the corn (to cover) and close the lid immediately.
3. Allow to sit for at least thirty minutes...with no peeking.
4. Serve with butter and seasonings.

The corn will keep its temperature for several hours as long as the lid remains closed. Do not drain. Perfect and simple!

At last~Computers and oatmeal cake

What a week or three actually.  This new computer blew its mother board and that had to go away for a long time.  We spent hours yesterday picking it up and having things added back on etc.  Then Alyssa, Beth's daughter, came today and for two hours worked on both computers and she is my new hero, so I'm back.  You probably didn't miss me, but even though I was not on, I was busy in the kitchen getting ready for Labor Day week end .  We are having a blow out party and preparations have begun. I have stocked up on steaks and good heavens, have you priced those lately? Time was you could buy the whole cow for what you pay for a package of four or five New York strip steaks. But, it's a party, so Andy and I think we should do it while we can. We can't take it with us, don't you know.

Alyssa likes my cooking so I made a mac and cheese with all the the left over cheese board selections and along with pepperoni, it made a dish she enjoyed; finished off with fresh peach cobbler with blueberry sauce. Got to keep them happy in their work. She went away full and flush with money. lol

For Labor Day week end I am going to do the corn on the cob in the cooler with a kettle of boiling water poured over the corn and then the lid closed for thirty minutes.  The corn is perfect then and with four or five dozen ears, that is the way to do it for a crowd.

We have been using Georgia's famous onions.  I saute them as shown and use them in many many dishes.  I miss them when they leave us but always greet them happily in the spring.

                  

These onions go well with the steaks.  We actually have two meals at these parties one when everyone arrives around noon and one in the evening before everyone heads home.  September opens the football OSU season and Andy has received his much loved tickets.  This year each of the Cincinnati men get to go with Andy to one game.  Each selected a game that fit his schedule and then he  comes up for the week end.  The wives and I hang out and have a good time.  Now if the OSU football players can stay out of trouble, the year should be a good one for all to enjoy. (That is a BIG IF.)


I am baking this cake at this moment.  The recipe does not give the oven time, so I am starting at 30 minutes.  The topping looks absolutely divine.  Can't wait to let you know how this goes.

Note: Have you tried Trader Joe's sesame honey almonds?  Wow! They are delicious.  I've been using them in our homemade granola, but alone in a bowl...yum.

 

 

Cake Ingredients:

1 1/4 cup boiling water
1 cup oats
1/2 cup butter, room temperature
1 cup white sugar
1 cup brown sugar, firmly packed
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1 1/2 cups flour
1/4 nutmeg
1/2 teaspoon salt

Topping Ingredients:

1/2 cup butter, melted
2 cups coconut
1 cup pecans, chopped finely (optional - I omit)
1 1/2 cups brown sugar, firmly packed
8 tablespoons milk (can use evaporated milk, if desired)

Directions:

Cream together butter and sugars.  Add eggs.  Beat well.

Add in the soaked oats, vanilla, baking soda, flour, cinnamon, nutmeg and salt.

Mix well.

 Pour into a greased 9 x 13 pan.
Preheat oven to 350 degrees.

Pour boiling water over oats in a small bowl.  Allow to sit for 15 minutes.

Pour and spread topping over cake when you take it out of the oven.  Bake under the broiler for a few minutes until top is brown.  Watch cake closely so that it does not burn.

Allow cake to cool.  As it cools, the topping will get thick and sticky ... and will really ooze down into the cake!

Homemade granola day~

      This computer is a  #$%##$%^^ to use for this blog's purpose, but I am in to making homemade granola today and you must see this.  Excuse, please, the odd coloring and underlining...this computer does as it pleases and today it wants you to see it in blue. (or not, I guess it did not come out in blue.) Recipe by Barefoot Contessa but I enhance it and double it, at least, because it goes fast but stores well. Toast it in the oven to a warm brown, but watch it  burns fast.  You cannot hurt this recipe or go wrong in what you add to it.  Let yourself go and invent from the basics.  My GOOD computer comes home tomorrow afternoon. I will make better sense then and I'll get this post adjusted.                                       

 

Ingredients
•4 cups old-fashioned rolled oats
•2 cups sweetened shredded coconut
•2 cups sliced almonds
•3/4 cup vegetable oil
•1/2 cup good honey
•1 1/2 cups small diced dried apricots
•1 cup small diced dried figs•1 cup dried cherries
•1 cup dried cranberries
•1 cup roasted, unsalted cashews
Add the dried fruit AFTER the mixture comes out of the oven so the fruit stays moist and plump.

 

 

Books and more books~

Six major things have broken here including my 3 month old computer. Don't buy a Lenovo (IBM). I was not even looking or touching that darn thing and 'crack', out it went.  I am cursed. Will talk to you after the full moon and after the Geeks have declared I am no longer a  menace to the tech world. (which MAY NEVER HAPPEN.) There are over 200 posts here to keep you busy. Have fun without me.
Doris

Today, Saturday: (I don't know why some things are underlined and what needs to be isn't...it's the computer having its way.)
The Geek Squad has send my new computer away to the hospital without any clue as to what the problem is.  So now, with a different computer and different monitor, I am able to write a bit because I have amazing books from Amazon which were delivered today. (I, by the way, love buying on Amazon.  They make buying on line easy and convenient.) Anyway,  do you remember my telling you about the nine of us going to a famous ice cream parlor (Jeni's) here in Columbus for Father's day and how it cost Andy over forty dollars when each person only had two tiny scoops of ice cream? I then bought my own ice cream maker and at Hilton Head I made ice cream every day.  I put the machine away when we got home due to the caloric intake and being afraid of massive heart attacks among my loved ones.)  That's changed. Jeni has put out a very interesting and very good book, and, she is from Columbus and is now famous and hopefully rich. I am reading it like a novel and it is Jenis Splendid Ice Creams At Home by Jeni Britton Bauer. (I know the apostrophe is missing in the title, but that's the way it is on the book.) It tells how she started and restarted her business and about her travels to find the very best ingredients from Ohio growers and about the opening of her shops.  There is an interesting story about getting vanilla beans (from orchids) from Uganda Ndali estates. This is not to mention the delightful and surprising recipes--she uses cornstarch and cream cheese in almost all of the recipes. Can you believe that? There are 100 addictively good artisanal recipes in this well written book.  Had I done it, however, I would not have had the recipes printed in small type and in light green ink--very difficult to read, but thankfully the recipes are short. Well, I was beside myself because along with this book, I bought several David Baldacci books and started reading The Winner, which I had can hardly put down. Then with Jeni's book,  and the Baldacci books waiting for me, I am in literary heaven. (Oh, I also bought The Cuckoo's Calling by Galbraith who is in reality the woman who wrote the Harry Potter books.)

I just finished The Winner.  It was so good. So exciting.

Cook's Corner

I love early mornings on Wednesdays, after the dogs are fed, the coffee is made and people are out the door doing what they do.  It's then Cook's Corner time for me.  I am fearful that it will disappear as it has been reduced to just a couple of pages by the Columbus Dispatch  and seems to shrink weekly. Some weeks I think, well that was a bust, but days like today I am totally amazed.  I had NEVER heard of ice cream bread!!! Have you? Who would think of that concept and does it really work?  I am going to find out by trying this recipe as well as the other two listed here.  Nate has dug more red skin potatoes, so they will work in this potato salad recipe. Cornbread goes with many of my summer and winter recipes, so it will be fun to try as well.

Ice Cream Bread Recipe photo by Taste of Home
After looking up the recipes on the Internet, apparently I am the only person who did not know about this recipe. Duh!

Ice cream bread:

Makes 1 mini loaf (about 4 servings)
Nonstick cooking spray
1 cup butter pecan ice cream (or another favorite ice cream flavor), softened
3/4 cup self-rising flour
1 tablespoon sugar Preheat oven to 350 degrees. Coat a mini loaf pan (5 3/4-inch-by-3-inch) with cooking spray.
In a small bowl, combine all ingredients. Transfer to prepared pan.
Bake 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Cool 10 minutes. Remove bread from pan.
Joan Miller, Worthington
 
Time saving recipe
Makes 9 servings
Cheesy buttermilk cornbread:
1 cup flour
1 cup cornmeal
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup grated Monterey Jack cheese
3/4 cup buttermilk
2 large eggs
3 tablespoons honey
1/4 cup butter, melted
Preheat oven to 425 degrees. Butter 8-inch square baking pan.
Whisk flour, cornmeal, baking soda, baking powder and salt in a medium bowl. Stir in cheese.
Whisk buttermilk, eggs and honey in another medium bowl to blend. Add butter. Whisk until blended. Add buttermilk mixture to dry ingredients. Stir just until combined.
Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 15 minutes.
L.M., Columbus
 
Time saving recipe
Makes 6 servings
 
Potato salad with warm bacon dressing:
2 pounds red-skin potatoes, quartered
Salt
4 bacon strips
1 small onion, minced
3 tablespoons cider vinegar
3 tablespoons apple juice
1 tablespoon Dijon mustard
Cook potatoes in a large pot of boiling salted water until tender, but not mushy. Drain. Cool 10 minutes.
Meanwhile, cook bacon in a large skillet over medium heat until crispy and brown. Transfer to paper towels to drain. Crumble.
Add onion to skillet. Cook over medium heat 3 minutes. Reduce heat to low. Add vinegar, apple juice and mustard. Bring to a boil, stirring constantly.
Pour bacon mixture over potatoes. Toss to coat. Season with salt. Sprinkle with bacon and serve.

The Country Cook (blog) lady, the one obsessed with poke cakes, has this recipe for all of us to try.  Anything red velvet goes over well here, so let's give Brandi's cake a try. Her poke cakes are simply delicious and very easy to make.

Red Velvet Cheesecake Cake.

It starts off by using a red velvet boxed cake mix, then a sweet cream cheese layer is swirled in and then it's all topped off with a buttery cream cheese frosting.

 

Ingredients:

1 box Red Velvet Cake mix

(ingredients needed to make cake: eggs, oil & water)

1 block (8 oz.) cream cheese

1/2 cup sugar

1 egg white

For the icing:

1/2 block (4 oz.) cream cheese, softened

1/3 cup butter, softened

2 cups powdered sugar

1 tsp. vanilla

1 tbsp. milk

I am still laughing at this post.  My dear mother never said these things, but I surely did!

THINGS MY MOTHER TAUGHT ME:

1. My mother taught me about WEATHER.
"Your room looks like a tornado hit it."
2. My mother taught me about RELIGION.
... "You better pray that comes out of the carpet."
3. My mother taught me about TIME TRAVEL.
"If you don't straighten up I'm going to knock you into the middle of next week."
4. My mother taught me about OSMOSIS.
"Shut your mouth and eat your supper."
5. My mother taught me about the CIRCLE OF LIFE.
"I brought you into this world, I can take you out."
6. My mother taught me about ENVY.
"There are millions of less fortunate children in the world who don't have wonderful parents like you."
7. My mother taught me about RECEIVING.
"You are going to get it when we get home."
8. My mother taught me about GENEOLOGY.
"Shut that door... You think you were raised in a barn?"
9. My mother taught me about JUSTICE.
"One day you'll have kids... I hope they turn out just like you!"
10. My mother taught me about LOGIC.
"Because I said so, That's why."
11. My mother taught me about STAMINA.
"You'll sit there until your spinach is gone."
12. My mother taught me about IRONY.
"Keep crying. I'll give you something to cry about."

Baking in the rain

Today it is dark and rainy, but a nice break from the 90 degrees we have been 'enjoying'? I've lost my mind at the store again and the frig is bulging right when the garden has decided to pop. Right now I have a pot of gazpacho burbling on the stove. We have several baskets of tomatoes and no one leaves this property without tomatoes. The pool man came this morning and though he does not care for tomatoes, he saw that wild look in my eyes and decided to take some after all.

I have fruit galore, blueberries, peaches and the poor strawberries did not make it.  They wait for no one...either use them or lose them. I am going to do a blueberry muffin or buckle while it is raining and the gazpacho is brewing. (Nate's mouth is already watering over this tomato delight while his father can't run fast enough to get away from a pepper or a tomato.)

Visit thismamacooks.com

 

Blueberry Muffin Streusel Cake

 

Makes 12 servings

Ingredients:

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 cup sugar
• 1/2 cup skim milk
• 1 egg
• 2 tablespoons canola oil
• 1 cup fresh blueberries
• Streusel Topping (recipe follows)

Directions:

1. Preheat oven 375°F. Coat 9x9x2-inch square pan with nonstick cooking spray
2. In bowl, mix together flour, baking powder, sugar, milk and egg.
3. Stir in oil and blueberries, only until mixed.
4. Sprinkle 1/2 cup reserved Streusel Topping (see recipe) on bottom of pan. Carefully spread cake mixture on top. Cover with remaining reserved Streusel Pecan Topping.
5. Bake 20-25 minutes or until toothpick inserted in middle comes out dry.

Streusel Topping

A perfect topping to any breakfast cake.
Ingredients:

• 1/3 cup sugar
• 1/3 cup light brown sugar
• 1/2 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 3 tablespoons butter, softened
• 1/2 cup chopped pecans

Directions:

1. In small bowl, mix together sugar, brown sugar, flour and cinnamon.
2. Cut in vanilla and butter using pastry blender or fork.
3. Reserve 1/2 cup topping and add pecans to remaining topping.