Meyer lemon bread with the new Nordic bread pan~

Each January in Florida I get my fill of Meyer lemons.  I try to bring several home with me but now, luckily, Giant Eagle has brought them to Columbus on a pretty regular basis. Today, with one of my two new Nordic pans which arrived in the mail from Amazon, I went to work on the Meyer lemon bread recipe.  It is in the oven as we 'speak'. My new bundt baking thermometer is a great invention as well and works like a charm.  Simply stick it in the cake or bread when time is up and if the tip turns red, the baked item is done.  No more guessing. (pictured with the bread and pan.) I have not yet put the glaze on before the picture was taken.

The Meyer lemon fruit is yellow and rounder than a true lemon.  Softer too. The skin is fragrant and thin, colored a deep yellow with a slight orange tint when ripe. Meyer lemon fruits have a sweeter, less acidic flavor  than the more common Lisbon or Eureka supermarket lemon varieties.  The pulp is a dark yellow and contains several seeds.

When the bread is cool enough, I will take a picture to show the texture.

 

Lemon tea bread:
1/2 cup butter
1 cup sugar (next time I am cutting down the sugar)
2 lemons grated for zest--I used several more
2 eggs --I used thre1 1/2 cups flour
2 tsp. baking powder
1/2 tsp salt
1/2 cup milk --I'll try sour cream next time
2 tsp lemon juice
Glaze: juice of 2 lemons
1/2 cup sugar (I used only 1/4 cup and still found it too sweet.)

Heat oven to 325. Grease lemon loaf pan.  In large bowl, beat butter and 1 cup sugar. Add lemon rind and eggs; mix well.  add dry ingredients, alternating with milk and lemon juice.  Spoon batter into prepared pan.  Bake an hour (I only baked 40 minutes and then tested and it was done but I use convection ovens.) Cool 10 min. Remove from pan and spoon hot glaze over hot bread.  (You could skip the glaze and it would still be good.)        
                                            

 

Andy liked the crust.  These Nordic pans are wonderful !
I would use less sugar in this recipe especially the glaze. I actually only used 1/4 cup and it was a little too sweet for us. I may skip the glaze next time.

Pinterest Interests

Under the category of why didn't I think of this?

There are hundreds of uses for tubed crescent rolls and this simple put together is just one of them that I have never tried. Don't forget to roll up the rim so goodies do not spill out and pre cook the bacon.  Actually I used the real bacon crumbles that I keep in the freezer. (Buy them at GFS stores and keep the bag in the freezer.  Pull out a hand full when you need them for any bacon enhancing dishes.)

 

You realize those little oyster crackers have zero taste. So why do we keep buying them? Now we're talking:

 

 

 

Taco Crackers Recipe photo by Taste of Home        

Ingredients

• 3 packages (10 ounces each) oyster crackers
• 3/4 cup canola oil
• 1 envelope taco seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili powder 
•                                                           
      Grilled Mac & Cheese Sandwich..........         Now who would have thought of that???? And who would dare eat it?

For Tom: bacon with brown sugar (and pecans if you dare.)

Pinned by gypsyannaAF

Glenda Deer (and cake)

                                            

My sister-in-law is named Glenda; maybe after the good witch in the Wizard of Oz because of (their) goodness. Andy and I just spent the week end with she and Joe because we missed them and because Glenda has had two surgeries  within ten days or so.  She was home mending but not accustomed to sitting and having people serve her.  Glenda was always fast and efficient but age has slowed her down and she is less active (like the rest of us.) Now with the right side full of daggers and pins she was feeling down.  Andy and I planned a visit to play cards and take some good food in case any of the family wanted to join us and join us they did.  I had been cooking for about a week waiting for the call to arms when suddenly there she was on the phone telling us to get down there. I said we'd leave in an hour and so we did.  As we neared their Cincinnati home I thought we had better stop at Pizza Hut to take Glenda some of her favorite food.  So we bought one of those big boxes of pizza that has wings and things, enough for eight people.  We needed every bit of it.  When we arrived she was suddenly perky, but not hungry.  She ate a wing and one piece of pizza and that stunned me.  She is a pizza hound, but no, she was not hungry.  That started to change as the week end progressed.  We had so much fun.  Her girls, their husbands and kids (home for spring break) came in and out all the days and stayed to play cards into the evenings. We wore her out, but in a good way.  She was happy and when you are happy you are also mending. We left her in good shape and improved mental health on Sunday morning.  The dogs were calling telling us we were needed at home.  When we arrived home the house sparkled from my daughter-in-laws thoughtful and helpful cleaning. Then things started going wrong.  Mike came down with a severe case of flu and more 'things' started their spring breaking period.  Why is it the entire winter goes by and in the spring every appliance and machine takes a turn for the worse?  And, what a winter it has been here in Ohio !

Back to Glenda,  Now that things have supposedly slowed for us we have become even closer than before.  We spend a month at the beach each January and believe me that's a long time to be with another couple without killing one another.  We do get along so well. We get cranky now and then when the cards don't fall the way she and I would like, but it is all in good fun.  Every once in a while I declare I hate the game, but I really don't. Glenda is a really good person, very kind and without malice. (But she does like to win! A tad competitive... a trait that follows her wonderful girls, I might add.) Her girls and sons-in-law are so much fun and very helpful to Glenda and Joe and even to us in far away Columbus. Glenda is like a sister to me and it makes me sad to imagine the hurt she was going through and that which she will continue to have. Joe has been a real rock for her now that the roles have changed.  Glenda always took care of his every need and now he is returning the favor.  The way a good marriage should be.

I am glad the Cincinnati Lechlers are in our lives here in Columbus. Let the healing continue.

Here is part of Joe and Glenda's back yard( which merges with neighbors) where the deer eat and play.  Glenda has seen as many as 18 at one time.    CLICK ON THE PICTURES TO MAKE THEM BIGGER AND CLOSER.                             

                                            

Glenda's back yard.

My new cheesy (cream cheese) cherry cake from the Nordic pan and recipe book. It is a favorite already. Delicious!

Nordic Ware Bundt Cakes~

Do you know how some people get sent free products to try and then they show them along with what they have done with them on line?  Unfortunately, I am not one of them.  I have to buy my ware and then discover the good news or the bad news.  I must say there are a couple of things for me to carry on about.  First, I adore Nordic products.  I am thrilled each time I buy and receive one of Nordic products from the great source called Amazon.  There. Amazon is the second thing I am praising today. But, Nordic first.  The Nordic  bundt pan production started in 1949.  They are heavy and deeply etched for pleasing forms.  The heat loves these pans and cakes turn out perfectly.  I just bought another pan and with it I bought Nordic's bundt recipe collection book. (I am gearing up to try several of the cakes because sooner or later we will get to Cincinnati for a family get together once Glenda has her legs back on the ground.) These pans are based on the beautiful copper molds found in antiques collections and in the flea markets and shops in London and Paris.  But you really have to adore these copper beauties because they will keep you busy all of the time.  The cleaning, the shining, the display will keep you hopping and then you tire of the extra work and time put into the effort all for show and tell. These Nordic pans can simply be wiped out with out a care.  It is amazing.  The little bundt pan recipe collection boook is well written and neatly organized.  I feel the recipes will not only be delicious, but simple to use.

Painted Peach 

The first one I will try is Cheesy Cherry Cake. I'll picture it and give the recipe if it is what I think it will be.

Now to Amazon, my favorite place to shop now days.  This on line shopping place has nearly everything you can possibly wish to purchase.  You give them your information one time and then when you place your orders it's done with a click.  They keep your information, recognize who you are and ship the products so fast you can barely make it to the door in time to collect your prize.  EXCELLENT service, quality products and I know now that it will all fall through because once you praise something this much, it goes to pot...but I am taking the chance.  You do not have to give them your information each time you shop, they have it, know it, and protect it.  No I am not working for Nordic or Amazon, but I wish I had bought stock in these companies. For instance my sister-in-law wanted certain shoes and after going to store after store and being told they were no longer made, we got on Amazon and bought both (new of course) pair and they were cheaper than when she had originally bought the shoes YEARS ago. 

Well off I go to make the cheesy cherry cake if Joe and Andy Lechler haven't used all of the maraschino cherries in drinks.

This from Studio Cottage: Looks like our Winston sat for a portrait while we were gone.

Midnight Cake ~ Good and Evil

             

                        

Midnight chocolate chip rum cake.

 

 

 

If you know me at all you know that chocolate is not my favorite.  But as I finally began to sort through, organize, and redo my recipe files which are over fifty years old (some from relatives are even older), I ran into this wonderful cake.  I can find nothing wrong with this recipe and I nearly panicked trying to find it once I was in the cake section of one of my recipe drawers.  As you can see, it has been made many times for many people and even I love it. Naturally it looks even better coming out of my new Nordic cake pan.  Love it too.  It might be the rum that keeps drawing me back to this cake because the sauce poured on top of the hot cake can be poured on many different kinds of cake, all with scrumptious results.

 

Of all the recipes I have given you, this is in the top five.

1 box of chocolate cake mix

1 box instant chocolate pudding mix (4 1/2 oz.)

1 teaspoon vanilla

1 cup sour cream

1/2 cup rum and 1/2 cup cold brewed coffee

4 large eggs

1/2 cup salad oil (or butter for richness)

1 cup chocolate chips (divided)

1 cup of nuts (divided)

 

Thoroughly combine cake mix, pudding, vanilla, sour cream, eggs, rum and oil. Add half of the chocolate. chips and half of the nuts. Beat five minutes.  Fold in the rest of the nuts and chips. Turn the batter into a well greased and floured bundt or tube pan. Bake at 350 (In my convection oven it takes about 40 minutes.) The recipe calls for an hour--so judge your oven and bake accordingly. Now this is where we differ: recipe says cool in pan 30 minutes and then invert on serving plate.  Puncture with fork tongs on top of the cake and drizzle the glaze evenly over the top. (You can do this, I have.) But now I do not punch holes, I keep it in the pan and while everything is still hot I pour the following rum glaze over the top, taking a sharp knife and moving the cake's sides to let the glaze run freely down into the cake.  While it is still warm, not hot, invert on a pretty cake plate. Most of the glaze will have been absorbed.

 

Glaze (use on many different cakes)

1/4 lb. butter

1/4 c. water

1 cup granulated sugar

1/2 cup rum

 

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly.  Stir in rum (off the heat). Done! and Yum!

 

As you can see, we are also rushing spring.  Andy bought these flowers today for our new window boxes made for us by Cincinnati Joe F.  Andy also bought two Belle of Georgia peach trees to expand our orchard.  We are ready to plant!  Andy is taking two organic gardening classes at The Ohio State this semester, so plants are on the minds of the guys here at Many Branches.

 

 

 

 

Fiesta Flats~

These are really good.  Everyone at the table praised these delicious treats filled with taco familiars.

I am working on the things we want to take to Cincinnati for an over night with Glenda and Joe.  Glenda fell on the ice and had to have two rods inserted in her hip and although she is doing well, she is going cabin fever on us. We are going to play cards and I am taking a variety of food to keep them entertained. (Joe strained his back while helping Glenda get around, so they are both hurting.) Andy and I figured we are hail and hearty so we will lend a hand. Also, we miss them.

  One thing I am taking is something new and I am going to the store today to get these:

I want to try the new Ortega Fiesta Flats.  They are like little (long) troughs or canoes. They should hold the taco mixture so much better.  It just seems easier and less messy.

So while the sauce burbles away I am going to find these little boats and surprise them with that treat among others.  I can prep everything ahead and get it on the table so we can get at the card game and cocktails.

I also want to make something sweet.  Glenda and Andy like their sweets, so I am debating about initiating the new Nordic four in one cake pan.  I figure one large batter in four different bowls with four different treatments.  That should be fun to do and delicious.

Then there is always home made pizza, another favorite of Glenda's. With a nice big salad, that should be a tasty treat as well.  I will make the broccoli/cauliflower mixture, put it in a bag and only take out what we need to dress it for the meal.  The rest stays fresh in a bag so she can pull out what she needs for a quick bite.  There is not much to it just clean the vegetables, about anything you want to use but mine is usually shaved sweet onion (or green onions), broccoli florets and cauliflower (small pieces.) and tiny chunks of carrots (not the ready made baby carrots which have no taste.) I dress the salad with mayo if I am in a hurry but you can use any dressing you want on the mixture.  The rest stays really well in a bag in the frig without any dressing at all, or, with mayo for a day or two. It is still good after that, but it gets watery and I don't like that.  So dry in the frig is best.

I am considering soups to take to leave for their meals, but have not decided which ones to put together.  I will probably make an extra big batch of one kind because since we go on Tuesday and that is when we feed the Tuesday's kids;  I can kill two birds with one stone- unfortunate verbiage. LOL

Revisit home made granola~

                                                             Years ago I would not have thought of making home made granola, let alone eating it.  But I made it once and my family fell in love with it and renamed it CRACKola.  It has traveled all over America with friends and family taking some home with them and then feeling let down once it's gone.  I never make little batches.  It's a full on production because it stores beautifully and never lets us down.  Andy has it every morning with milk.  Other people eat it by the handful like popcorn.  I don't care how it is eaten, they always come back for more.  Today is the second way I have made it.  The first time it was all oven roasted to a beautiful brown.  The English Kitchen (blog) had a different take on it and I think I like it more though either way it must be watched or it will get too dark.  Not enough heat and the raw oats will taste like raw oats.  Here is Marie's version, and now mine because I tweaked it a bit since I have made pounds and pounds of it. She also used Goji berries which we discussed and looked up on Google Sunday at dinner.  But I don't know where to buy them and it is good without these berries.

I got out my VERY old and very large iron skillet to make this version and I am pleased with the results.

4 cups of old fashioned rolled oats
1/2 cup butter (I had none so I used coconut oil/ some olive oil) I know, how could anyone be out of butter?  Beats me.
1 tsp. vanilla  plus I used 1 tsp. coconut extract
4 tablespoons honey
1/2 cup brown sugar
1/2 cup coconut
1 cup of a variety of nuts--what you like, what you have on hand
Save the variety of dried fruit that you like until everything has gone from the heat of the skillet or oven or both--any dried fruit or trail mix that you like.  You can't kill this recipe.

Place a large skillet over medium heat.  Add the butter, brown sugar, honey, vanilla and other extract of choice. Cook and stir, cook and stir and watch it!  When incorporated fully add the oats and nuts and coconut to the skillet.  Stir and coat and stir and coat and watch it until the oats become a golden brown (or put this mass on a lined cookie sheet and finish it in the oven to a golden brown.)  Add the dried fruit and mix.  Do not put the dried fruit in the skillet or on the cookie sheet and then apply heat. The fruit will become hard as stone!  But mixed in after the cooking vessel is off the heat plumps them up to their full glory.  Cool and store in air tight container.

The other recipe that I used was from Barefoot Contessa.  Ina Garten's recipe can be found some where in my 200 posts, in her cookbooks or on line.  It is basically the same thing, however, without the brown sugar.  It's better with. Also, she does not make it on top of the stove.  I make it on top of the stove now, then spread it out and brown it more in the oven on high heat, watching it carefully.  You don't want to waste that goodness.

 

 

          

New Toys for the Kitchen~

                                

                                             

I recently saw the movie Babette's Feast and when she unpanned her lovely dessert, I knew I must have a cake pan like hers.  It's from Nordic and there is a big selection from which to choose.  This morning I made this orange sour cream cake and I must say the pan is heavy and it does what it should.  It's a beauty.  I love the pan with the four shapes and thought with a basic batter one could have four bowls and change each of the cakes to be different yet from the same base recipe.  I'll try that next. Everyone is on a diet and it is difficult to get rid of these sweets, but, somehow in the middle of the night they do disappear.  It's the cake fairy no doubt.

The Danish/French Babette's Feast is based on a story by Isak Dinesen, also the source of the very different Out of Africa (1985). Stephane Audran plays Babette, a 19th century Parisian political refugee who seeks shelter in a rough, poor Danish coastal village.  With religious fervor the towns' people are grumpy, mean and suspicious of one another.  Babette wins a 10,000 franc lottery and makes it all better spending the money to compile a feast like no other for the characters of the town.  Food heals it all in the end and she is then back where she started...poor but now happy.

Sunday: A rum carrot cake to go with the Sunday roast, caramelized onion mashed potatoes and salad.          

                                                                  

I also want to try the new Ortega Fiesta Flats.  They are like little (long) troughs or canoes. They should hold the taco mixture so much better.  It just seems easier and less messy.

Ina's grilled cheese croutons

 

                                                                     Ina's grilled cheese croutons before being cubed..

  Before cutting                                            

I had no white country bread, so I used Everything bagels. Delicious with a dab of multi-grain mustard too.

 

 

 

 

I must admit to being cranky today.  I don't know why, but everything is hitting me wrong for some reason.  I am easing up a bit since Ina Garten's new book arrived in the mail.  I waited to buy it on Amazon for $15. 'used', but does not look like it, rather than paying the $35. which was the original price. By the time I got to page 59, I felt better.  This is Tuesday and I have a big pot of chili ready for the Tuesday kids and when I saw this recipe for grilled cheese croutons, I knew this was the answer to my maudlin mood today.  I will send these with the chili and make many people pleased.

 

I am off to make these, cut them into cubes and take another picture to please you.  Here is her recipe and above is her picture, not mine.  Thank you, Ina.

 

4 (1/2 inch-thick) slices of country white bread

2 tablespoons butter, melted

4 ounces Gruyere cheese, grated

 

Make the sandwiches and put them in you Panini grill for about 5 minutes.  Allow to rest for a minute or so and cut in 1-inch cubes.

 

Pasta Pie

I am always looking for good but interesting food for our
 Tuesday's children. Beth and Mike are part of a group who offers downtown children a good hot meal, some games, and some religion on Tuesday evenings. I provide the meal. The number of children varies according to the time of month, the weather, and the mode of transportation available. I saw pasta pie in the Pinterest section and thought they might enjoy this dish tomorrow night.  I've been away, so they have been fed hot dogs for the month of January, I expect, so this pasta pie might be something to kick things back into gear. It's very simple but the presentation is special because it is made in a spring form (drop sides) pan.
Here’s my Facebook movie. Find yours at https://facebook.com/lookback/ #FacebookIs10


 

 

 

 

 

Pasta Pie

Recipe from: Martha Stewart | Serves: 8

Ingredients

• 1 pound Rigatoni
• 2 Tablespoons Olive oil, divided
• 1 pound Ground beef (I used ground sirloin)
• 2 Garlic gloves, crushed
• 1/4 teaspoon Freshly ground pepper

• 1 can (28 ounces) Good quality crushed tomatoes ~ Muir Glen
• Butter, for pan
• Salt
• 1 cup Parmesan cheese, finely grated
• 8 ounces Coarsely grated mozzarella cheese

Directions

• In a large pot of salted boiling water, cook pasta until slightly underdone (I cooked mine for 12 minutes when the box indicated 14 minutes). One pound of pasta should be cooked in 6 quarts of water, make sure you are using a big enough pot so the pasta doesn't stick together. When done, rinse in cold water and drain again. Toss pasta with 1 Tablespoon olive oil to coat. Set aside.
• Heat remaining 1 Tablespoon olive oil in a large skillet over medium-high heat. Add ground beef. Cook, stirring occasionally until browned. Add garlic, 1 teaspoon salt and pepper. Cook 2 minutes more.
• Add crushed tomatoes; simmer until thickened, about 20 minutes.
• Toss pasta with Parmesan cheese. Butter a 9-inch springform pan. Tightly pack pasta into pan, standing each piece on end. Spread meat sauce on top of pasta.
• Push the meat sauce into the pasta holes filling each one up. Stuffing the meat into the holes is a weirdly satisfying task. Enough said.
• Place in a 400 degree oven for 15 minutes. Sprinkle mozzarella cheese on top and bake another 10-15 minutes until cheese is golden. Remove from oven and let stand for 15 minutes. Run a knife around the edge to loosen and then unmold.
• Cut into wedges and serve with any remaining meat sauce you might have.

pictures from Pinterest; recipe from Martha Stewart

 

 

Winter and kitchens go together~

                                     

The woods are lovely, dark and deep,                     

 




What a winter ! We've been back six days and I just don't believe this weather in Ohio. However... it's good to be in the kitchen.

                 

 

 In searching Pinterest after a month away, I've found some interesting things.  Pinterest has to be the best site on the web for people who like to cook, craft, or collect.

 

The coconut cake caught my eye right away because I am wild about coconut in any form.  Now that I have ventured back into the kitchen, I am thinking of making this cake.  By the way I made the orange juice cake for guest in Florida and it was well received although I had to do it in a glass baking dish because there was no bunt pan.  How can people do without bundt pans? I think this coconut cake will be beautiful in such a pan.  It put me in mind of the movie Babette's  Feast when she unpanned the swirled baba au rhum. (Uh oh, I read further and it said a bundt pan was not recommended because the cake is so delicate. ) I can't think why, a pound cake is anything but delicate,  so I might just risk it.

Saturday.  I did risk it.  I took many risks and I like my results.  I used a bundt pan but I also used a French vanilla cake mix, two sticks of room temperature butter, five room temperature eggs and one cup of milk, with a half a bag of Baker's coconut.

 

                                                                  

                                                                   

 

 Recipe as shown of Pinterest:

Coconut Pound Cake Ingredients:

FOR THE CAKE:

 

Coconut Pound Cake - Recipe

• 2 cups all-purpose flour
• 1½ tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter (at room temperature)
• 2 cups sugar
• 5 eggs (at room temperature)
• 1 cup whole (or low-fat) milk
• 1 tsp coconut extract
• 3½ oz Angel Flake sweetened, shredded coconut (used half a bag of Baker's coconut.)

FOR THE GLAZE:

• 2 tbsp unsweetened coconut milk (or regular milk)
• 1/2 tsp coconut extract
• 1/2 – 1 cup confectioners’ sugar

Instructions:

1. Preheat oven to 325°F. Grease and lightly flour a 9- or 10-inch tube pan. This cake is delicate so I wouldn’t recommend using a bundt pan.
2. In a large bowl, whisk together flour, baking powder and salt.
3. In a separate bowl, use an electric mixer (on medium speed) to cream the butter and sugar until fluffy (about 3 minutes). Add in eggs, one at a time, and mix well. Stir in the milk, coconut extract and shredded coconut. Finally, add the flour, baking powder and salt mixture, and stir to combine. Pour batter into prepared pan and bake until golden brown, about 1 hour.
4. Meanwhile, prepare the glaze. Whisk together the coconut milk, coconut extract and confectioner’s sugar until smooth, adding more sugar as needed to thicken the glaze (or more milk if you want to thin it out).
5. Cool cake in pan for 5-10 minutes before removing. Drizzle with glaze while cake is still warm.