Cold enough today for this oldie from 11/29/2010

Monday, November 29, 2010

Christmas Baking in the Lechler Kitchen

For many years my nieces, Linda and Nancy, and my mother and I met for week ends on end from Thanksgiving until two weeks before Christmas baking cookies. (One year I got stung by a honey bee in December while cooling hard candy outside.) There are many tales to tell about those fun times. I don't think there is a cookie recipe that we didn't try and we always doubled or tripled the recipe. On Sunday we divided all the goodies and set off for another week of work.

When I gutted, added to, and designed my kitchen here on Cooke Rd., my neighbor, Pauline and I baked cookies the first and second year. After that I cut down on the cookies that I made to just a few favorites. I have two recipes, one of which I have never seen in print, and one that takes three days to make. The latter was given to me and I promised never to reveal the recipe but I have seen it lately pegged as clothes pin cookies (because they are baked on dowel rods or clothes pins, and I forget what Mary M. called them...I think Lady Locks. I will never make them again because it is just too time consuming. The interesting thing about them is that they are good to eat frozen or thawed, and they are adorable. Now one can use puff pastry from the store instead of making puff pastry from scratch which is a real pain. Also, instead of the Crisco filling (I know it sounds gross) I see the filling as anything you want to squirt in there. One recipe called for marshmallow fluff from a jar, I guess.

Here is the Lady Locks recipe as printed in the Columbus Dispatch, Cook's Corner December 2010--I didn't give out the recipe, Mary M. Not until it appeared in the Dispatch. This is the recipe that takes three days to make, unless you want to die trying.


COOKIE
LADY LOCKS
Wednesday, December 29, 2010
For Nancy Johnson, Columbus
Makes about 6 dozen
Pastry:
3 cups flour
1 1/2 cups ice water
1/4 teaspoon salt
2 cups vegetable shortening (such as Crisco)

Filling:
1 cup milk
4 tablespoons flour
1 cup vegetable shortening (such as Crisco)
1 1/2 cups sugar
Pinch of salt
1 tablespoon vanilla
Jimmies
Confectioners’ sugar

To make pastry: Mix flour, water and salt to form a dough. Divide into 3 equal portion. Take one part and roll out on a floured surface. Divide shortening into 9 equal parts. Spread one part on square. Fold sides in and place on a well-floured baking sheet. Cover well. Refrigerate 1/2 hour. Repeat with remaining dough squares.

Roll each piece to a square again. Cover with shortening. Fold. Refrigerate 1/2 hour. Repeat one more time then refrigerate squares overnight.

Preheat oven to 400 degrees. Roll each piece to a 12-inch square. Cut into 1/2-inch-wide strips about 3 inches long. Wrap each strip on a metal clothes pin (or tapered pastry forms available at baking and cookware stores), overlapping dough. Secure ends with a dab of water.

Arrange on baking sheets. Bake 10 minutes. Cool. Remove clothes pins.

To make filling: Mix milk and flour in a small saucepan over medium heat, stirring constantly until thick paste forms. Cool completely.

Scrape cold paste into a bowl. Add shortening, sugar, salt and vanilla. Beat for 20 minutes or until fluffy and sugar dissolves. Refrigerate overnight.

Pipe filling into locks. Dip ends in jimmies. Sprinkle with confectioners’ sugar.

Barbara Kochick, Pickerington





When Andy and I were first married the ladies in my apartment complex and I had a cookie exchange. Everyone but one person worked very hard on their batches to make them the most desirable. One person, if you can believe this, bought her cookies and tried to pass them off as having slaved over the oven for days. You didn't fool anyone Carol M. LOL

Now days I enjoy making simple, tasty bunt cakes and fruit bread...like lemon or banana or chocolate breads. I have found many great recipes of all kinds by just googling the title or the ingredients for any of the recipes I am looking for on the Internet. Clothes pin cookie recipe, like the ones I used to make: http://louisj80sgarden.blogspot.com/2008/12/clothespin-cookies.html Read the different recipes and select the one that suits your needs best--not just this one. This one, however, shows pictures step by step of what they look like in different stages.

This year I am eager to try Sandy's Mound Cake from Cook's Corner in the Columbus Dispatch. I love Mound candy bars, so I assume they will taste like the bar.

Sandy's Mound Cake

Cake:
1 box chocolate cake mix
1 cup mayonnaise
1 cup water
3 eggs

Filling:
24 large marshmallows
1 cup milk
1 cup sugar
1 scant tablespoon cornstarch
1 package (14 ounces) sweetened flaked coconut

Frosting:
1 cup sugar
5 tablespoons butter
1/2 cup milk
2 cups chocolate chips

To make cake: Preheat oven to 350 degrees. Grease a 13x9 inch pan. Combine all cake ingredients. Beat 2 minutes. Pour into a pan. Bake 30-35 minutes.
Five minutes before the cake is done, start making the filling: Combine filling ingredients in a large pan. Stir over medium heat until marshmallows melt. Spread over hot cake. Cool cake afterwards.
To make frosting: Boil sugar, butter and milk 1 minute. Remove from heat. Add chocolate chips. Stir until smooth. Pour over coconut mixture. Let stand several hours until chocolate mixture is set.

One of the most festive and easy things I have ever made is homemade marshmallows. I use The Barefoot Contessa's recipe which I will list here. This is a wonderful easy, cheap, elegant, looking gift to give in an holiday exchange. It looks complicated, but if you have a sturdy mixer, it does ALL the work. You can add flavorings to the outside of marshmallows. You can use toasted coconut, or leave it out. You can dip them in chocolate, roll them in cinnamon sugar or eat them plain. Kids think you are really special having presented them with these delights.

Marshmallows:
2 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners' sugar, for dusting
Toasted coconut for the end product if you like coconut
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 the 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. (I found it dangerous for the mixer to do this at high speed for 15 minutes because I have a super duper mixer and it labored.)My friend called Kitchen Aid and they said not to use it on high speed for 15 minutes if the mixture is really thick, and it does get thick. I started it on high and when it started to get really thick, I reduced the speed and it still 'got there'.

When it is really thick add the vanilla and mix thoroughly.

With a sieve, generously dust an 8x12-inch non metal baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners' sugar. Allow to stand uncovered overnight until it dries out.

Turn the marshmallows onto a board and cut them in squares. Dust them again with more confectioners' sugar...or, the toppings of choice. You will never enjoy a store bought marshmallow again after making these delights. Cut them any size or shape you like but they look best big. Slip them into a cellophane bag tied with a festive ribbon for giving.

Since our Christmas is a quiet one this year, I'll have time to mix up and serve these scrumptious banana sour cream pancakes. Friends who have tried them, love them.

Banana Sour Cream Pancakes from Ina Garten's Family Style book:
1 1/2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/4 teaspoons kosher salt
1/2 cup sour cream
3/4 cup plus 1 tablespoon milk
2 extra large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
unsalted butter
2 ripe bananas, diced, plus extra for serving
pure maple syrup

In a medium bowl, sift together the flour, sugar, baking powder, and salt. Whisk together the sour cream, milk, eggs, vanilla and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.

Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute, until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup. I Use a 1/4 CUP MEASURE TO DROP THE BATTER INTO THE PAN. The pancakes stay warm in a 200 degree oven for 15-20 minutes.

Walnut-Cranberry Biscotti

1/4 (1/2 stick) butter,
softened
1/2 cup granulated sugar
1/4 cup packed brown sugar
3 eggs
3 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup chopped walnuts
1/2 cup dried cranberries
Cinnamon-sugar for sprinkling
Cream butter and both sugars until well-blended. Add eggs, one at a time, beating well after each addition.
Mix flour, baking powder and salt. Gradually add to butter mixture. Stir in walnuts and cranberries.
Line a baking sheet with parchment. Divide dough in half. Shape each half into a 1- 1/2-inch long, 2 1/2 inch wide and 1 inch thick rectangle. Chill 30 minutes. Preheat oven to 350. Bake rectangles 30 minutes. Cool.
Cut rectangles into 1/2 thick slices. Arrange on baking sheets. Rebake 15 minutes longer, turning once. Sprinkle with cinnamon-sugar. Cool completely.(They get hard and crisp.)

Columbus Dispatch Holiday Cookies (insert in the paper of 50 festive recipes)

December 6th found me still in my pajamas baking up a storm. Did the beds get made...no. It scared Matt so badly he cleaned his apartment and did his laundry, in between studying for two finals, while giving me odd looks. But, once he tasted the first batch of cookies, he forgave me, understanding first things first. It's cookie time. I made two batches of a molasses cookie, sending Nate out the door with three warm cookies and a hot Latte to start his school week. I quickly whipped up another favorite, Virginia O'Neils French almond crescent cookie. It makes thousands, but then she had many children, so this one recipe serves well instead of making several batches. I start out making them too big, but got the hang of the small crescents after several batches of large quarter moons. One enhancement, I roll them in crushed almonds instead of putting one almond on each cookie for charm. It is a very good recipe, as is the molasses cookie recipe from my cooking teacher Betty Rosbottom who has written several reliable cookbooks--she tests and retests, as does Ina Garten. My all time favorite is tastier the next day after it has time to soften up. I love this recipe from a friend that I have lost touch with named Lavonn. It is her Butterscotch Dessert Cookie. (Remember to wait until the next day to eat them, it's that important.)

I look forward to tomorrow when three more batches will be on the baking counter: Rich Filled Cookies with sour cream, honey, and coconut (It's the recipe I have never seen in print.) YUM ! Another is Vermont Maple Cookies, a soft delicacy which the family seems to enjoy. I am not a chocolate lover, but I will try a frosted chocolate drop cookie from the same recipe collection as the butterscotch dessert cookie.

Trouble a foot

Well, the coyotes are back.  It's personal now.  It's been personal, actually. When the weather breaks I am calling a trapper.  All the officials that we have called throw their hands in the air and have no solutions to the coyotes who can and have adapted to living in the city.  Some are said to have taken up residence in storage facilities, but I can hardly see how that can happen since they are locked. They have been seen all over the place and yet nobody has a solution.  I am to call the police chief if they get near the house--but how near do they have to get?  The pool area is where Winston was mauled.  The coyote was laying by the pool watching the house, in no hurry to get up or leave since he espied three plump dogs.  He was not hungry, however, Winston charged him and he had to respond and did so without ever getting to his feet.

We have workers coming this afternoon to adjust the heating and cooling facilities...pick a nice day with the vortex moving in (today) why don't you?

I am thinking of making those cranberry toasties from The English Kitchen recipe.  I have made them four or five times and the go pretty fast.  I made them for Thanksgiving not too many years ago and they were gone right away.

Memory:
This weather makes me think of Alaska.  Here is an oldie memory of our trip with 16 family members to Alaska on a cruise in 2010. (June 26th 2010)

Alaska with the Lechlers

After two weeks of eating and drinking well on an Alaskan cruise, I came home and started cooking. Go figure! And I do mean 'go figure'. My feet are the size of hams, to put it in the food vernacular. A total of eight hours on a plane coming home will do that to me, or maybe it was the dirty martinis that caused the stumping. (I don't drink on a plane, but it happened just the same.)

I started thinking about the most delicious dish that we had on the trip and the last stop in Anchorage comes to mind. It was our last night as a group of sixteen and we were told by several people not to miss the food at The Glacier Brewhouse .(They brew their own tasty beer and the equipment is on display.) Everyone else must have felt the same way because the first come, first serve, practice was enforced and the place was hopping. Unfortunately, I was so full from the weeks' intake that I ordered only one thing--the seafood chowder. It was, without a doubt, the best that I have tasted and better than I have made. I can't put my finger on it, but it was scrumptious. I asked the waiter what was in it and he named all of the things that I use, so I will start experimenting when I get my ducks in order. (Could it be a drop or so of sherry? He didn't name it, but maybe.) There is not much time for experimenting because thirty people are arriving for July 4th. It's a family day and a celebration of one family member's retirement.

At the brewery, as we filed out, a platter of the most delicious looking ribs I have ever pictured lured me over and right beside it a fabulous crab plate that made me wish I had ordered that. I checked on the Internet to see if I could find that place to give you more information--it was simply the best. http://www.glacierbrewhouse.com (We stayed at the Captain Cook hotel, which was very nice, in case you find yourself in Anchorage, Alaska.)

uh oh

Uh Oh

                      (Vintage )     French tea towels with my initials and my new granny fork (Feb. 3rd, 2011)

Uh Oh...
Residents of Columbus have long known that this place is a (shhhhh) foodies' paradise. If a new restaurant or food product is to be tested in the nation, it is tested in Columbus, Ohio. Columbus supports restaurants and has for as long as I can remember. A good antique show, not so much. But now, we have been discovered. We have been 'explored' by Jane Black and found worthy. She believes the capital has blossomed into a food lover's town over night, with serious cocktails and micro brews, pastries worthy of Paris, fantastical ice-cream and extraordinary shopping. Long dismissed as Applebee country, we have become a city- worthy food destination. Jane extols the North Market and calls it the city's food hub.

Jane points out that the North Market is open year-round. It is a converted warehouse that hosts 35 vendors, including butchers, bakers and ice cream makers. There are shelves of Ohio-milled grain, grass-fed beef, Lake Erie-caught walleye, cheeses, wines and spices. Jane is in love with Columbus...now. Could it be the case of $11 a bottle French Bordeaux or was it the cinnamon roll from Omega Artisan that led her down our primrose path? Maybe it was the live opera singer upstairs who inspired her to try the Hurbert's Polish pierogi. Maybe it was the Mexican hot chocolate ice cream, or could it have been the grapefruit lingaberry sorbet that urged her to write glowingly about Columbus? (Could be she was just especially hungry that day and we happened to hit the spot.)

Jane has also sampled German Village and found it scrumptious, so I think we are in for an influx of food writer attention. They are on the scent and soon we will have the food focus denied us for so long. Are we ready for our close up? 

Note:
How did I get along without my 'granny fork'? It mashes, it lifts, it stirs, it spears; it's an all purpose tool of old. It is nestled among my French kitchen towels in a festive red and green (with my initials) that I found in Vanves, a French flea market of note. The fork is sold on Amazon. com,

1/28/2019

Yesterday was fun.  Mike, Beth and I went to Chuy's for lunch and then to Fresh Thyme. I know I have told you about Euro classic authentic French chocolate swirl brioche, so if you have not tried it, you are missing one of life's pleasures.  Since the close of Anderson's, I have found brioche products at Fresh Thyme and glad of it.  It was also good for me to get out of the house.  I could become a recluse.  I love being in my home and I miss it when I am away for long trips.  Going to the market, however, is just right and blows the cobwebs.

Wedding fever is mounting around here.  I am glad to be just a guest.  People are finding out just how much these weddings cost now days and some are paying thousands just for the wedding dress on the show 'Say yes to the dress'. (I saw one pay $30,000 for a wedding dress on that show.) People put themselves in debt for just one day of pleasure and bemoan the cost well after the event.  It is like student loans, so easy to get but they pay for years along with regular monthly bills.  Student loans, I think, will be the next big bubble like the housing mortgages years ago. Well, that's a cheerful paragraph. Note: Here's another joyful note, the coyote is back...not the same one that mauled Winston, it's the first one I saw.  That's two.  Also, the deer are back and pregnant so the coyote will be looking forward to the birth so they can snatch the baby deer. Never a dull moment.

I am not cooking today.  I think I will sort.  Napkins and guest flatware needs sorting and if I get tired of it I can just shut the drawers and do the rest another day.  We still have February to go so there is plenty of time.

Another oldie post 2011

Sunday, February 20, 20112011

Sunday Sun Ahhhhhhhhhh

Before taking off for the sun drenched beaches and yes, Disney World, I continued to dig up former television cooking teachers. Today I received two more of Nathalie Dupree's cookbooks, and boy is she southern... but not so irritating as some southern TV cooks who over use y'all. (Drives me nuts!) The south is deep in her bones with all of its warm and cozy traditions and recipes. Listed with her books was a southern Mary Mac's Tea Room book that sounded enticing. I found some interesting recipes to try like blackberry jam cake with caramel icing, pecan pie muffins, black eyed pea cakes, and sweet potato souffle. (note the pictures) This tea room opened in the 1940's and is still in operation with different owners.

Madeleine Kamman was also a TV cooking star. She was or is French and loved her food and enjoyed preparing it for her vast family. When French Women Cook is her large and helpful cookbook. It is still available, but I've had mine for years. Madeleine loved American whiskey, I think it was Johnny Walker that she enjoyed giggling about as she prepared the most scrumptious down to earth French dishes under the hot lights of TV. One soup she called garbage soup was made from left overs in the frig or those items about to make a turn for the worse. A little neighbor boy came over and she asked him if he would like a bowl of garbage soup and he said no madam, I am not allowed to eat garbage.

The beach reading that I intend to do is Michael Palmer's newest medical thriller A Heartbeat Away. I've started it and can hardly put it down. I've read all of his books that he writes alone and have hooked Andy on them as well.

We are meeting family at Disney World. We will be there a few days and they will be with us three days and nights. Before that we are shopping the coast for a place to perhaps buy to invited family and friends for long periods of time, but keeping our home here. This Columbus house will be full while we are gone day and night because Matt and Nate are still in classes at various hours and someone familiar must watch Posy, Winston, and Bella. The police are on alert as well. One cannot be too careful in this day and age.

Every three years, or so, I call Mike Clum, a fabulous down-to-earth and honest, auctioneer in Rushville, Ohio to come to get a load of what I don't need and no longer enjoy. Yesterday was one of those days. Somehow I feel lighter and more free every time he pulls out of the driveway with a load of goodies for someone else to enjoy. Another thing about him that no other auctioneer that I know does, the check is in the mail the day after the auction. His wife stays up all night the day of the auction and accurately makes out each and every check. It is a wonderful, honest practice when someone does not keep your money in order to make more money for themselves. His commissions are fair as well and our items are well cared for as he makes the best possible choice of sales in which to put the things.

Pecan Pie Muffins from Mary Mac's Tea Room (I wrote three recipes from Mary Mac's and then the computer went out and they were lost in space. Get on line and google Mary Mac's Tea Room. There is no need to buy the book.)

1 cup chopped pecans
1 tbs. butter, melted
1 cup brown sugar, firmly packed
1/2 cup all-purpose flour
8 tbs. butter, melted
2 large eggs, lightly beaten

Preheat oven to 300°. Mix 1 tbs. melted butter with chopped pecans and spread on baking sheet in even layer. Toast pecans for 3 to 4 minutes. Increase oven temperature to 350°.

In large bowl mix together brown sugar, flour, and chopped pecans. Stir thoroughly and then make a well in the center of the dry ingredients. Add the remaining 8 tbs. of melted butter and the eggs. Stir with wooden spoon until mixture is well mixed and all dry ingredients are wet.

Line a 6 cup muffin tin with paper liners and lightly spray with cooking spray. Fill each cup about 3/4 full with mixture. Place in 350° oven for 20 to 25 minutes or until tops of muffins are lightly browned. Remove immediately from pan and allow to cool on wire rack.

Sunday Bread
I found this Fougasse (Provencal Bread with Olives & Herbs) on the web site of The Hungry Mouse several months ago. She has step by step pictures of how to make this easy bread. Her recipe was adapted from Saveur magazine. I have made it and it is rustic and delicious.
1 tsp. yeast
1 tsp. sugar
1 1/3 cups water warm enough to wash your hands but not too hot to ruin the yeast
Mix together in the mixer to make sure the yeast is good.
Add 4 1/2 cups of flour to the above mix and use the dough hook to knead it for a few minutes.
Pick up the dough and round it off in your hands...it should not be sticky.
Put olive oil in a bowl and roll the dough to coat and let it rise for 1 1/2 hours.
While that is rising cut up your olives and herbs. You can use most anything.
1/2 cup kalamata olives, minced
1/4 cup green olives, minced
2 tbsp. parsley, minced
2 tbsp. thyme, minced
1 tbsp. rosemary, minced
You can use dried but I happened to have fresh. Also, she did not put any herbs actually in the dough, but I did, so I will let you know if I ruined it. (It is difficult to ruin bread, however.)
Kosher or sea salt, freshly cracked black pepper.
Put risen bread on board and divide it into five wedges.
Roll each wedge to 8" long 5" wide, or about so. It is a rustic bread, so let yourself go.
Make four or five decorative slits in each rolled out wedge.
Prepare 3 parchment lined jelly roll pans. (2 per pan, I should think.)
Brush dough with olive oil and sprinkle with salt, pepper, herbs and olives. Be generous.
Cover again with greased plastic wrap for 30 minutes on the pans.
Bake 15 minutes or until golden at 500 degrees. Scrumptious.

These two recipes should keep you busy until I get back.

Jan. 2nd 2012

Monday, January 2, 2012

Drinks, Dips and Sanibel

Just as the bad weather hits Ohio, we are off to Sanibel for two weeks in the sun with Joe and Glenda. Even though I said I was not dragging a bunch of supplies with us this time, the car is packed.  We are stopping first to see David and Johnna and JD.  David has a new place to show us and a new favorite restaurant for us to try.  Then on we go to the island.  The dogs have begun to sense trouble ahead, but once this is over we are home for the long winter...which I don't mind at all.  I've traveled so much in the past that home calls me and it is where I am happiest. I am pleased, too, that Nate and Matt will be here with the dogs because the guys need to work and attend classes and the dogs need their attention. I am not boarding the dogs at the vet's again because they were not well taken care of over Christmas.  I believe the doctors will see to it that the boarding policies are changed there, but now I don't trust the situation, so it is home for the dogs from now on.

The condo on the beach will be a fun experience and several people we know may be visiting.  I don't want to entertain too much, but I have some good ideas for dips,  new decks of cards, a puzzle, and the Sequence game.  I have a traveling library for beach reading for everyone.   The camera is charged and I will have pictures for you.
Note: Speaking of thoughtful gestures and trips, Pam, Kathy and Mary Susan put together one of those Shuttterfly picture books, bound and lovely, to say thanks for the Thanksgiving trip to Hilton Head. It is something to keep to remind us of the fun we had. (I am showing two examples of these on line books)  If you have not seen these books that YOU can produce on line with family pictures etc.  look into it, it is fun to do and easy as well. http://www.shutterfly.com

I hope your New Year is fantastic and I'll leave you with some dips in case you have a Super Bowl Party--whatever that is.( LOL) I have never in my life had one, but many people are crazy about  Super Bowl parties and dips are perfect for them, so I hear.

Lima Bean Guacamole:
Cook 10 ounces frozen lima beans in salted water until tender, drain and rinse.  Pulse in a processor with 1 avocado, 1/2 chopped small onion, the juice of 2 limes, 1 serrano chile. 1/2 cup torn cilantro, and salt to taste (pepper too). Fold in 1 chopped tomato.

Garlic-Herb Dip:
3 heads garlic cut crosswise.  Drizzle with olive oil, wrap in foil and roast at 400 for 40 minutes.  Squeeze out the pulp, mix with 1 cup mayo, 1 tsp. each lemon zest and juice, chopped sage and parsley to taste, salt and pepper to taste.

Hot Crab Dip:
Mix 3 ounces cream cheese, 1/2 cup mayo, 2 tsps. lemon juice, hot sauce and chopped parsley to taste; fold in 1/2 pound crab meat.  Spread in a baking dish, top with breadcrumbs (I use panko) and bake at 425. until golden, about 15 minutes.

Blue Cheese Dip:
Mix 4 ounces crumbled blue cheese, 1/2 cup each mayo and sour cream, 1/4 cups buttermilk and some minced chives.
To make it Buffalo Dip use the above and add hot sauce to taste, 1/2 cup finely chopped celery, and replace the chives with minced celery leaves.

comfort cakes...a look back

Monday, February 11, 2013

Comfort Cakes ~

Lime coconut syrup cake

Poppy seed cake

Banana butterscotch syrup cake

Seeded nut bread

Upside down cashew and maple loaf

Pear crumble cake

Pumpkin, pineapple and prune cake

To me, the UK equals comfort cakes. We call them snack cakes, they may call them slices, but I will always associate those one layer goodies with my (antiquing) days in England. They may come in loaves, in rounds or squares, but they ooze goodness and comfort even if they are not always that pretty. They are featured in every bakery and in every hamlet that I visited. But the places I remember them most would be at flea markets and antiques shows.  The slices were easy to carry and to eat on the run while the eyes wandered over the market tables in search of the very prize that could be added to a collection or sold for a profit. The bake shops made these cakes too, because they held well. They were good for several days and they only got better as they wait to be bought and consumed. Housewives slapped them together at the last minute for unexpected company or as a sweet ending of a meal.  Children anticipated them as they skipped home from school. And, everyone had their favorites. So this is an ode to comfort cakes...easy to make, satisfying to eat.

Sandy Schmoker of Nebraska gave me this recipe while we attended a pork roast during our 1982 miniature convention.  Not only is it easy, but heads my list of fast, delicious snack cakes.  I always make it in a bunt pan or a loaf tin.

Poppy Seed Slices
1 package yellow cake mix
1 cup hot water
1/2 cup cooking oil
1 package instant banana pudding mix (or any flavor you wish to add to the cake in pudding form)
4 eggs
1/4 cup poppy seeds
Combine cake mix, water, oil, and pudding mix in a bowl. Mix until well blended and stir in the poppy seeds. Spoon into a well greased and floured 10 inch tube pan (or loaf pan). Bake 350 for 45 minutes--depending on your oven, of course.

Double Fudge Slice
You can serve this with any enhancement but floating on creme , a l'anglaise (custard) it is perfection.
1/2 cup butter
3 ounces unsweetened chocolate
3 eggs, beaten
1 1/2 cups sugar
1/4 cup flour
1/2 tsp. vanilla
1/2 tsp. salt
1 tsp. milk
Preheat oven to 325.  Melt butter and chocolate and cool slightly.  Gradually mix into eggs. Add remaining ingredients and stir until just mixed. Spread into a buttered 9 inch pie plate and bake for 40 minutes--less if you have a convection oven. Center WILL BE SOFT and moist when taken from oven.  It firms when cooling.  Serve with ice cream, or whipped cream...but loose custard is the best.

For any of the above (pictured) recipes, just email me and I will get it to you.

Linda McFarland gave me this recipe.  We taught together and enjoyed this simple treat on many occasions.

Ritz Cracker Squares
25 Ritz crackers crushed and rolled, to this add: 1 tsp. baking powder to one cup pecan pieces
3 egg whites
1 cup sugar
1 tsp. vanilla
1/2 pint whipping cream.
Whip egg whites to a stiffness, add sugar and vanilla. Add cracker mixture slowly.
Bake in a greased pan at 350 for around 20- 30 minutes... but watch it, it burns like crazy.  Cool and top with whipped cream and chocolate curls. Refrigerate.

Sheet pan nachos

Now, this makes sense.  Sheet pan nachos rather than the soggy tower.  I Googled the best blogs for 2019 and I had to read the top 20 or so before I ran into this good idea.  Think of it for a party--all spread out and ready to scoop.  I was disappointed in the top blogs and found only Pioneer Woman and Simply Recipes before I was comfortable. There are many Vegan blogs or recipes slipped into other blogs and if people like that and want to eat that way, then fine, but it is not for me.  Life is too short. And, I don't want to read the recipes either, so, I see the word and skip on...to find this!

Italian pasta salad

Beth is working in Cincinnati for a couple of days and she is coming home today.  I want to welcome her with this favorite Italian salad. This is the beginning, then just add pasta:

Feb. 9, 2011 souffle of memory

Wednesday, February 9, 2011

Food For Thought

Food For Thought

This morning, as every morning, I have a three-dog paper- reading, coffee- sipping experience. One puppy in my lap, one at my right hip and one with her head on my shoulder as though she is enjoying Cook's Corner with me. We especially like Wednesday mornings because of this experience. Not as much as we once did, when Cook's Corner was whole, but nice just the same. The economy has caused the down sizing of the once prized section of The Columbus Dispatch and now it is wedged in with gossip, crosswords, advice, and horoscopes. It has lost a bit of panache and some of its best food writers.

This morning the recipe for chocolate bourbon butterscotch souffles evoked a memory of the best souffle I have ever tasted. Never having made one in my entire life, it has been on my bucket list since I first flipped a pancake. Chartres Hotel Best Western Le Grand Monarque, France makes the best souffle I have ever tasted. Their food, actually, ranks up there with the best food in France, but then that is just the opinion of a hungry auction attendee from Ohio. Several times a year I went to, and enjoyed, the Galerie de Chartres an auction house for the very best French dolls and toys. I never collected dolls, but I bought and sold and wrote about a certain doll called Bleuette for six or so years. The auction at Chartres was one of my favorite places to go and Le Grand Monarque was one of my favorite places to stay. Each room was decorated differently and well.

The Grand Marnier (orange liqueur) souffle at Le Grand Monarque tops my scrumptious list. One had to order it before the meal in order for it to be perfect in all of its quivering glory as it was carried to the table with ohhhs and ahaaaas greeting this sweet perfection. I searched the web and there are tons of recipes for Grand Marnier souffles and I bet they can't be that much different from the one I tasted with friends, dealers and collectors in France.

Today I am printing the chocolate bourbon butterscotch souffles which serves eight as shown in this mornings Cook's Corner. This one is different because you can make it a day ahead and pop it in the oven at the last minute, according to instructions which indicate the cold rest helps it hold its fluff and height. Let me know what you think. I am trying it once I get back to sampling sweets , but for now I am content with my memories of the Grand Marnier at Le Grand Monarque.

Chocolate Bourbon Butterscotch Souffles

Butter and sugar to coat the ramekins
6 tablespoons butterscotch sauce from a jar
1/4 cup butter, 1/2 stick
6 ounces semisweet chocolate
2 ounces unsweetened chocolate
6 eggs, separated
pinch of salt
2 tablespoons water
3/4 cup sugar
3 tablespoons bourbon
1/2 teaspoon cream of tartar

Lightly coat the inside of 6 ramekins with butter. Coat them with sugar, tapping out any excess. Place one tablespoon of butterscotch sauce in the bottom of each ramekin.
In a large microwave-safe bowl, combine the butter and both chocolates. Zap it on high in 20 second-intervals, stirring between each, until melted and smooth. (Or melt it as you usually do.)
In another large bowl, combine the egg yolks and salt. Use an electric mixer to beat until slightly thickened and pale.
In a small saucepan over medium-high, combine the water and half the sugar and bring to a boil.
Resume beating the egg yolks. With the mixer running, drizzle in the hot sugar mixture. Whip on high until light and fluffy, about 5 minutes.
Fold the egg yolks into the chocolate mixture. Stir in the bourbon.
In a clean fresh bowl, whisk the egg whites with the cream of tartar until frothy. Slowly add the remaining sugar while continuing to beat, beating until the whites hold a stiff peak. Gently fold into the chocolate and yolk mixture. Spoon into the ramekins, smoothing the tops and wiping the rims. Refrigerate at least 2 hours or overnight.
When ready to bake the souffles, heat the oven to 350 and bake them for 15 to 17 minutes, or until risen and puffy with a soft-firm top and a set center. Serve immediately. Good luck.

This is an on line recipe.
Grand Marnier® liqueur gives this classy dessert dish a fabulous orange flavor. Plan on serving this right away. The souffle will fall if held long.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients:
1/4 cup (4 Tablespoons or 1/2 stick) butter, melted and cooled
1/4 cup flour
1-1/3 cups milk
1/8 teaspoon fine sea salt
6 egg yolks (reserve whites)
1/2 cup granulated white sugar
1 teaspoon pure vanilla extract
3 Tablespoons Grand Marnier® orange liqueur
6 egg whites
1/2 teaspoon cream of tartar
Preparation:
Preheat oven to 350 F. Grease an 8-cup souffle dish with butter. Set aside.

Whisk together butter, flour, milk, and salt in a small saucepan. Heat over low heat, stirring constantly, until smooth and thickened. Remove from heat and set aside.

Beat yolks with sugar, vanilla, and Grand Marnier® until smooth and slightly thickened. While constantly whisking, slowly blend in 1/4 cup of the milk mixture until blended. Continue whisking and blend in the remainder of the milk mixture in a slow, steady stream until combined.

Beat egg whites and cream of tartar until stiff peaks form. Fold into the egg yolk mixture. Pour into prepared pan. Bake 35 to 40 minutes until puffed and golden. Serve immediately. (Souffle will fall if held long.)

Yield: 4 to 6 servings

Feb. 4th 2014 (old post)

I do a good amount of this...

                              


                                                                   A peek into my day...

 I came home to the most amazingly clean and organized house!  Thanks to Beth, Mike, and a woman named Levitt. Even the dogs sparkled.  It was a lovely gift and one I really appreciate.  After a month in the sun and a trip home without incident, it is always an adjustment to get back into the thick of the action. During the trip I did a lot of cooking and today, four days later, I am considering turning on the stove if I recall how to do this.  The knobs are so clean, the counter so pristine, the floors so shiny, disturbing things so perfect makes me hesitate, procrastinate, and abdicate.

One thing about the trip before I (perhaps) start to cook.  The motels between Columbus and Florida have suddenly gotten cheaper.  On the way down we paid $53. for a nice room at a Best Western.  We have always paid over $100. On the way back we paid $48. for a night in a Hampton Inn.  Granted what ever was blowing through the air system in that one caused me great anguish with cold like symptoms... that is until I got home, shed what I was wearing, took a shower, washed my hair and suddenly I was cured.  What is it with these heating and air systems--don't they know how to change a filter?  Anyway, once we got to northern Florida we stayed a couple of days to visit family. We were in another Best Western (where we had stayed five times before) and the room price went up to nearly $90. for the same type accommodations.  We asked the( snippy) desk clerk why the price difference and her reply was, "after all, this IS Florida". Really? Gainsville?  That's the way it goes and if one travels, one pays.

Before we left for the month at the beach, Glenda and Joe had a family card party to see us all off the next day. Kathy, their daughter, made a delicious easy dish with a rotisserie chicken.  It was miniature sliders.  The left overs have many uses: on a homemade pizza, on a salad, over a pasta dish, to name but a few. We made it twice in Florida and it will become a must at parties from now on.  It is one of the two dishes that was new to me, the other one from Beth can be viewed on the previous post about Florida with the family pictures.

Buffalo Chicken Sliders

1/4 c butter

1/4 c honey

1/2 c hot sauce

1 Rotisserie Chicken shredded
...
12 slider buns

Bleu cheese dressing.

In small pan combine butter, honey and hot sauce and cook over medium heat until butter and honey is dissolved.

Remove chicken skin and shred the meat. Toss chicken in sauce to coat evenly. Drizzle bleu cheese dressing on sandwich.

It's that easy.