466 blog views in one day~

Yesterday I have 466 views (in one day) of my post.  That is a lot of views for a family and friends blog.  I think it was the funny segment about the elderly trying to set up a pass word. If you missed it, it is worth a look. 

Strawberry short cake today: look at these 'giant' strawberries from Giant Eagle...better hurry to get yours.  (These are the ones used for chocolate dipping.)

I was down and out all day yesterday.  I get this malady every once in a while and it puts me down for the day. I can usually figure out the cause of something health wise, but this is a mystery.  Good today, however.



There is a big pot of Rose's ham and Great Northern beans burbling on the stove today.  I had it set up for yesterday but could not get it done.  I don't think you can beat the taste and texture of Rose's ham. They are the little shoulder hams that are like ham hocks (what ever that is) that one buys to go with beans of every sort.  They are great, too, with fresh green beans with the addition of potatoes and if you are lucky season-wise, corn on the cob.  I am yearning for spring--not to hurry my life along, but seriously, we have all had enough of winter.



As it turns out, this little ham is not the only product this company sells.  I believe McDonalds uses Rose's Canadian ham for their muffins. They have a nice arrary and if you cannot find it in your store you can buy on line.  I'll get the info for you. Look up Rose Packing Co. on the Internet.

Cream of Potato Soup with Smoked Ham and Wild Rice

Cook Time: approx. 35 minutes
Type of Dish: Soup
Occasion: Lunch, Dinner
2 cups cooked wild rice (grocer may have instant
wild rice that is ready in 15 minutes)
2 cups Rose Diced Ham
2 (10 3/4 ounce) cans cream of potato soup
2 cans water
1 or 2 cups sautéed fresh sliced mushrooms
1 pint half-and-half cream
2 cups shredded cheddar cheese, divided
fresh chopped herbs, optional
Mix all ingredients in large saucepan, reserving 1/2 cup cheese to garnish top of soup. Heat soup and simmer until heated through 10-20 minutes. Serve hot sprinkled with cheese and fresh herbs.

This one uses Canadian bacon, but my little Rose hams would do the trick if diced up just as well.

Canadian Bacon & Sun Dried Tomato Quiche

Cook Time: approx. 1 hour
Type of Dish: Entree, side dish
Occasion: Dinner

Ingredients:

Pastry Shell:

Use your favorite home made or frozen pie dough
1 egg well beaten with a few tablespoons of water and 1/2 teaspoon of sugar
Aluminum foil and beans or pie weights

Quiche:

3/4 cup Rose Canadian Bacon cut into chunks (cut up slices can be used if stick type is not available)
1 1/2 oz Sun Dried Tomatoes chopped into small pieces
1/4 to 1/2 cup chopped spinach leaves
1 clove garlic finely minced
3 Tblsp red wine vinegar
4 eggs
1 Tbls all purpose flour
1 cup Half & Half
1 cup shredded Swiss or Gruyere Cheese
1/4 cup grated Parmesan or Romano cheese
1/2 tsp salt
Fresh ground black pepper
Cayenne pepper

Directions:

Roll out the pie dough on a floured surface to about 13 inches in diameter. It should be about 1/8 inch thick. Lightly press into a 9 inch pie plate or Quiche pan and trim excess. Pierce the bottom of the dough with a fork in several places. Place in refrigerator to rest for at least 20 minutes. PreHeat oven to 450 degrees.
Line the dough with aluminum foil. Add the beans or pie weights and bake for about 8 minutes. Carefully remove the foil and weights, brush with the egg wash and continue baking for about 4 or 5 more mintes. Do not let pastry get browned. Remove the pastry from the oven and allow to cool slightly while assembling the filling. Reduce oven temperature to 350 degrees.
Place the garlic in a small saucepan along with the wine vinegar and tomatoes and cook over medium heat till tomatoes soften. About 4 or 5 minutes. While tomatoes are cooking, lightly beat the eggs, add the flour and half & half. Mix well. Stir in the cheeses, Canadian Bacon pieces and spinach. Remove the softened tomatoes from the liquid, drain slightly and stir into the filling. Add the salt, a few grinds of black pepper and a dash of cayenne pepper. Pour the filling into the pastry shell - it will come to within 1/4 inch of the top. Bake the quiche in the top 1/3 of the oven for about 45 minutes or until filling is set and top is slightly browned.
Hint: If crust starts to get too brown before filling is set - place a strip of aluminum foil around the edges to protect. Quiche is delicious warm or cold.
Serves 4.

Rose products:  I am ordering one for Easter!!!

Pluck it bread (and other favorites)

I have shown this a year or so ago, but this one from Mennonite Girls Can Cook's blog reminded me to get it going again.


 Method:

1. Cut round bread in one inch sliced (both directions) to within half an inch of the bottom)
2. Fill cuts with cheese, drizzle with butter and sprinkle with chives...or what ever pleases you on toasted bread.
3. Wrap in parchment and foil to hold together well.
4. Bake at 350 F for 15 minutes. Open foil and bake about 10 minutes longer, until cheese is melted. 

The elderly trying to set up a pass word:

WINDOWS: 

Please enter your new password.

USER:

cabbage

WINDOWS:

Sorry, the password must be more than 8 characters.

USER:

boiled cabbage

WINDOWS:

Sorry, the password must contain 1 numerical character.

USER:

1 boiled cabbage

WINDOWS:

Sorry, the password cannot have blank spaces.

USER:

50damnboiledcabbages

WINDOWS:

Sorry, the password must contain at least one upper case

character.

USER:

50DAMNboiledcabbages

WINDOWS:

Sorry, the password cannot use more than one upper case character

consecutively.

USER:

50damnBoiledCabbagesShovedUpYourAssIfYouDon'tGiveMeAccessNow!

WINDOWS:

Sorry, the password cannot contain punctuation.

USER:

ReallyPissedOff50DamnBoiledCabbagesShovedUpYourAssIfYouDontGiveMeAccessNow

WINDOWS:

Sorry, that password is already in use.

The original recipe for this lovely bread comes from a Kraft Canada flyer. This one comes from Mennonite  Girls Can Cook (blog). This is on my 'to make' list.

Ingredients:

• 1 egg
• 1/2 cup mayonnaise
• 3 bananas, mashed
• 1  1/2  cups flour
• 1 cup sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp vanilla
• 3 Tbsp baking cocoa

Method:

1. Beat egg, mayonnaise and mashed bananas in bowl, using a whisk, until well blended. Add vanilla.
2. In separate bowl, mix flour, sugar, baking powder, soda and salt. then stir into wet ingredients.
3. Spoon half  (or slightly over half) of the batter into prepared 8x4 inch loaf pan.
4. Sift cocoa into the batter left in the bowl, stir and drop by spoonfuls onto white batter.
5. Bake in preheated 350 F oven for 1 hour or until toothpick comes out clean. Cool in pan for 10 minutes, before removing to wire rack. 

Triple Coconut Pound Cake

WHAT YOU WILL NEED

• 1 1/4 cups all purpose flour
• 1/4 cup coconut flour (or use all regular flour)
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 stick (1/2 cup) unsalted butter at room temperature
• 1 cup sugar
• 2 large eggs, at room temperature
• 1/2 cup evaporated milk (or coconut milk!)
• 1/2 tsp vanilla extract
• 1 tsp coconut extract
• 1 cup sweetened shredded coconut plus more for garnish
for the glaze
• 1 heaping cup confectioner's sugar
• milk or cream or coconut milk, to thin
• 1/2 tsp coconut extract

INSTRUCTIONS

1. Set oven to 350F
2. Whisk together the flours, baking powder, baking soda, and salt. Set aside.
3. Cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time.
4. Mix the evaporated milk with the extracts, and add alternately to the bowl with the dry ingredients, beginning and ending with the dry. Don't over mix the batter.
5. Stir in the shredded coconut and turn into a greased and floured loaf pan. Smooth out the top and bake for about 55 minutes until risen, golden, and a toothpick inserted in the center comes out without wet batter clinging to it. (Moist crumbs are ok)
6. Let the cake cool for 10 minutes before turning out onto a rack. let cool completely before glazing.
7. Make the glaze by mixing the confectioner's sugar and extract with enough liquid to make a spreadable glaze. Top the glazed cake with more shredded coconut.

Tex Mex Lasagna

Snowing again, frozen pipes...February hurry away please.  (At my age I should not, however, hurry away my days, but seriously 8 degrees? Come on.

frit·ta·ta

  (frĭ-tä′tə, frēt-tä′tə)

                 

Cold weather breakfasts.

 

From Mennonite Girls Can Cook blog.  These are adorable and doable.

German pancake batter puffs up into wee little pots when baked in a standard size muffin tin. Perfect for filling with a warm trio of blueberries, raspberries and strawberries.

• 1/2 cup milk
• 1/2 cup flour
• 1/4 tsp salt
• 1 tsp vanilla
• 1 tablespoon butter, melted

1. Mix together all ingredients until you have a smooth batter.
2. Spray 6 muffin tin cups with non stick spray. Divide batter between cups. 
3. Bake in oven pre heated to 400º. 
4. Bake for 16 minutes. Do not open oven door during baking.
5. While puff pancakes are baking prepare fruit filling.
6. Remove crispy pancake pots to individual serving plates. Fill with the following fruit filling or fresh fruit and dust with powdered sugar.

Fruit Filling:

• 1/2 cup each, blueberries, raspberries and strawberries
• 3 tbsp sugar
• 2 tsp corn starch

1. Stir together fruit. Stir in sugar and corn starch.
2. Heat in microwave stirring every 30 seconds until mixture thickens. Allow to cool slightly.

This is from the Mennonite Girls Can Cook (blog).  I made this Tex Mex type lasagna yesterday with the left over Cincinnati chili as the meat sauce.  The family seemed to like it, but I just can't get past the tortillas.  I have never found them appealing in any dish, but they do make a nice presentation.  I made small ones in (greased) 8" spring form pans and let them rest from the oven before slicing. 

• 1 pound ground beef
• 1 package taco seasoning mix
• 1/2 cup water
• 1 1/2 cups salsa (medium or hot)
• 1-14 oz / 398 ml can re-fried beans
• 1-12 oz / 341 ml can corn (or 1 can black beans, drained and rinsed)
• 2 cups shredded Mexican cheese blend (Cheddar and Monterey Jack)
• 6-8 flour tortillas  (ten inch) (I used 8")

1. Place ground beef in a deep skillet. 
2. Cook over medium high heat until evenly brown. 
3. Drain, then season with taco seasoning and add water. Simmer for 10 minutes.
4. Add salsa, refried beans and corn; heat through.
5. Place about 1/3 cup of meat mixture in the bottom of a round baking dish...quiche pan, cast iron skillet, or round casserole dish.
6. Place 1 tortilla at bottom of dish.
7. Add a layer of meat mixture (about 2/3 cup); sprinkle with a layer of cheese.
8. Continue alternating tortilla, meat mixture and cheese...ending with a thin layer of meat mixture.
9. Cover and bake at 350°F for 30 minutes.
10. Top with a layer of cheese.
11. Bake uncovered for an additional 10 minutes or until cheese is melted.  
12. Let stand several minutes before serving. 

Garnish with olives, guacamole, tomatoes, shredded lettuce and sour cream...as desired.  

Yield: 8 servings. 

Trader Joe's Mandarin orange chicken.

We are in such a deep freeze here!  Two water pipes have frozen and more below zero weather just keeps on coming.  No wonder I feel like a slug this February.

I have become so lazy that Andy had to take me to Trader Joe's for frozen entrees.  Joe's Mandarin orange chicken is so good.  We rushed home, I made a pot of scented rice and whipped up the chicken with orange sauce and Bob's your uncle.  I could not have prepared it better from scratch.

But before we could go the plumber had to arrive.  It isn't winter until the plumber comes.  I have him on speed dial. We really stay on top of things around here, but 'something' needs doing all of the time when you own a home, and I for one can't rest until it is done.  Next, the door locks. But that's another day. (No today, Nate's doing it.)

If people ever start eating here and if I become active again, I want to make these coconut pie bars.  Don't they look fabulous?

Willow Bird Baking, thank you.

cherylsternmanrule.com.

Don't over-think this one.
Get a sifter, a bowl, a whisk.
Combine dry ingredients, then wet. Mix together. Heat oil. Fry in small mounds.
Drizzle with honey 'til you can drizzle no more, then drizzle more, and more, until fingers stick and lips shine.
(Kiss Andy.)

Recipe for Eggnog Fritters with Nutmeg Honey
Fritter batter is always easy to whisk together, and starting with eggnog makes it easier still. The nutmeg honey really brings out the eggnog flavor, so don't skip it. (In fact, you may want to double it.) Not Jewish? Totally irrelevant. Make these for Hanukkah, or Christmas, or any time you need a tonic.
Makes 25 fritters
1-1/4 cups all-purpose flour
1/4 cup malted milk powder
3 tablespoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon nutmeg
1/4 teaspoon kosher salt
1 cup eggnog
1 egg
Plenty of vegetable oil, for frying
1/4 cup good honey + 1/4 teaspoon nutmeg, for drizzling (or more)
For the fritters: In a large bowl, sift together the flour, malted milk powder, sugar, baking powder, nutmeg, and salt. In a medium bowl, whisk the eggnog and egg. Pour the wet ingredients into the dry and whisk to combine. (Make sure to moisten any dry bits at the bottom of the bowl.) Set aside to rest while you heat up the oil.
Affix a candy thermometer to the side of a deep saucepan. Fill with 1 to 1-1/2 inches oil, set over medium-high heat, and bring the oil up to between 350°F and 375°F.
When the oil has reached the target range, drop 1 heaping tablespoon of batter for each fritter into the oil. Work in batches (I make 4 at a time), and do not crowd the saucepan. Fry for 1 to 3 minutes per side, flipping gently once. Remove with a slotted spoon to a paper towel-lined plate.
For the Nutmeg Honey: Combine the nutmeg and honey in a small microwaveable bowl. Heat very gently at 50% power for about 15 seconds, just to loosen. Drizzle over the fritters and serve, making an additional batch of nutmeg honey if desired.



Orange chicken with scented rice.

Don't over-think this one.
Get a sifter, a bowl, a whisk.
Combine dry ingredients, then wet. Mix together. Heat oil. Fry in small mounds.
Drizzle with honey 'til you can drizzle no more, then drizzle more, and more, until fingers stick and lips shine.
Kiss someone

Things are looking up~

                                                     

From my valentine of 56 years.

                                                             

I have been such a slug since coming back from a month in Florida.  I can't seem to get inspired to make use of the kitchen.  Everyone seems to be on some kind of weird diet...they can't eat this, they won't eat that. (Can you eat this?  No, too many carbs.) So, cook for yourselves.
Note:  I made this in an 8" spring form cake pan and it was good for two or even three people. Go to countrycook.net for the recipe.

 I look at Pinterest and think that looks good or I should try that and then a book beckons me or a puzzle needs finishing or the dogs need attention. It's limbo time for me, but I will soon snap out of it so my readership might spike again.   I have noticed other blogs seem lacking as well, so maybe it is time to shut this one down.  This will be my fifth year of blogging and it has been fun.  We will see how it goes in the next few months.

I did have an inspiration yesterday for Facebook.  I was going through a drawer and found one of my class albums--the school pictures encased in a small booklet done each year in each school.  I found the one from 1968-69 and put the picture of the class on my Facebook and within five minutes it had 15 hits and the former students were so excited to see their class pictures.  These same children are now in their fifties and have grown children of their own and probably grandchildren.  I remember their sweet faces and some of them visit me on Facebook and we are Friends.

                      

I know nearly everyone here is looking forward to the Home and Garden Show this week end.  I live with a lot of 'planters.'  They have already started seeds in the greenhouse and are looking forward to new ideas at the show to implement here at Many Branches. We will be bursting forth in no time but we have not beaten winter yet.  Though the sun shines today I think it is like 2 degrees here in Ohio.

                                           SOON...PLEASE

How about this?  Can you eat this? Believe so...

Pineapple Sheet Cake Recipe

Save Print

Recipe type: Dessert

Serves: 20

Ingredients

• 2 cups sugar
• 2 cups all-purpose flour
• ½ cup vegetable oil
• 2 eggs
• 1 (20-ounce) can crushed pineapple with juice
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Icing

• 1 cup sugar
• ½ cup butter, cut into chunks
• ⅔ cup evaporated milk
• pinch of salt
• ¾ cup sweetened shredded coconut
• ½ cup toasted pecans, chopped

Download an Apple Butter e-Cookbook

Instructions

1. Preheat oven to 350 degrees and grease a 13X9-inch pan or a sheet pan.
2. Combine all cake ingredients in a medium bowl. Stir until evenly combined and then pour into prepared pan. Bake for 30-35 minutes if using a 13X9-inch pan or 20 -25 minutes if using a sheet pan.
3. Make icing while the cake bakes. Combine sugar, butter, evaporated milk, and salt in a medium saucepan. Bring to a boil and then lower heat. Simmer and stir for 10 minutes.
4. Add the coconut to the icing. Pour icing over hot cake.