Obsessions for this Blog

The last two weeks have been unpleasant and I find myself reverting to my obsessions of reading and (this time) baking maraschino nut breads and cakes. I am still searching for the recipe of cherry cake made with buttermilk, but this recipe I tried today could use buttermilk in place of a cup of milk, I feel sure. I've been distracted by a hospital stay for my fourteen-year-old grandson, in Florida, who has an horrendous infection which kept us on pins and needles for two weeks during his hospital stay which was predicted to be four to six weeks. Thankfully, they are trying him at home with built in IVs inside his body, starting today with hopes of school next week. Thank God for that hospital and its staff.

When I am nervous I read and can plow through a book in a day, but if it is good, I want to stretch it out. For relief, I cook--hence a pile of cakes and loaves in the kitchen with ham and bean soup in the crock pot stewing away.

This Saturday Joe (Andy's brother) and Glenda are coming up from Cincinnati. Joe and Andy will go to the night game at The Ohio State and Glenda and I will do some shopping in Plain City with a meal at Der Dutchmen. I think they will stay on for Sunday's meal with the family too. I hope they are hungry with my cooking streak going on. I don't make pies, but Der Dutchmen offers Amish pies to go and glorious dinner rolls and...well, I could go on and on. Glenda and I will also firm up Thanksgiving in Hilton Head with 26 family members to date. I hope there is plenty of sun still left for a little beach sitting, the bikes have been rented, the rooms assigned and feast plans are being laid.

I have not learned how to label pictures so the first one is the cherry, nut loaf and the second is of JD's hand print from 2002. (JD is the one in the hospital.) He made this trivet for me for Christmas on year and I still use it often.

Poppy Seed Cakes

Do you recall the first time you saw and or tasted poppy seed cake? I was in Nebraska for a convention in the seventies, the first one actually, for miniature (toy) glassware. We were hosted by the Smuckers and another couple who graciously executed the event in good order. There was a cake that stuck in my mind and Sandy graciously offered the simple recipe. That recipe encouraged me to go on to the next which is an all time favorite Solo poppy form cake from the label on the can of poppy seed filling necessary to the success of the cake. I still have the original label in my files. I adore this cake. It is very big, very moist and very delicious. It slices like a dream and keeps for ages. It is the perfect cake. Today I had begun thinking about poppy seed cakes for no apparent reason, especially since I have tested recipes for Stromboli for an entire week and my family and guests are now cautious about entering the kitchen because they have to taste and critique each offering. They are fed up with Stromboli, that's for sure. I discovered that once the dough is risen you can fill it with nearly anything, like a pizza, and the results are especially pleasing to men.

Solo Poppy Form Cake


14 to 16 servings

1 cup butter or margarine, softened
1 cup dairy sour cream
1-1/2 cups sugar
2-1/2 cups all-purpose flour
1 can Solo or 1 jar Baker Poppy filling
1 teaspoon baking soda
4 eggs, separated
1 teaspoon salt
1 teaspoon vanilla
Confectioners sugar

Preheat oven to 350° F. Grease and flour 12-cup Bundt pan or 10-inch tube pan and set aside.

Beat butter and sugar in large bowl with electric mixer until light and fluffy. Add poppy filling and beat until blended. Beat in egg yolks, 1 at a time, beating well after each addition. Add vanilla and sour cream and beat just until blended. Stir flour, baking soda and salt until mixed, and add to poppy mixture gradually, beating well after each addition.

Beat egg whites in separate bowl with electric mixer until stiff peaks form. Fold beaten egg whites into batter. Spread batter evenly in prepared pan.

Bake 55 to 65 minutes or until cake tester comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely


Here is Sandy's very simple poppy seed cake and after that one with the addition of orange juice.

Ingredients
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
2 tablespoons poppy seeds (I always used more)
1 cup water
1/2 cup vegetable oil
4 eggs
1 teaspoon almond extract

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, stir together cake mix, pudding mix and poppy seeds. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Ingredients for poppy seed cake with the orange juice and sour cream difference:
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1/2 cup vegetable oil
4 eggs
1 cup sour cream
1/2 cup orange juice
1/4 cup poppy seeds

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in oil, eggs, sour cream and juice. Beat on low speed until blended. Scrape bowl, and beat 2 minutes on medium speed. Stir in the poppy seeds.
Pour batter into prepared pan. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 15 minutes in the pan. Remove from pan, then sprinkle with confectioners' sugar before serving.

Poppyseed Rum Cake (from Cheeky Kitchen)
This moist butter cake cooks up rich and dense and full of flavor. As if that isn't enough, the cake is drizzled with a rich non-alcoholic rum and almond syrup that seeps into the skin, then sprinkled with powdered sugar that turns crisp-crunchy as it dries, adding the slightest crunch to the crust. Decadant and ridiculously simple.

Ingredients:
2 sticks butter
2 cups sugar
4 eggs
2 1/2 tablespoons poppyseeds
1 teaspoon vanilla
1 cup flour
1/2 teaspoon rum flavoring
1/2 teaspoon almond flavoring
1/3 cup water
1 cup powdered sugar

Directions:
In a large bowl, beat together the butter and 1 cup of sugar until fluffy. Add the eggs and continue to beat until creamy. Add the poppyseeds, vanilla, and flour and stir together until mixed. Spoon into a 9-inch cake pan that has been well-greased with nonstick cooking spray, and liberally floured. Bake in an oven preheated to 350 degrees for 32-35 minutes, or just until the center of the cake is set. While the cake is cooking, place the second cup of sugar, flavorings, and water into a small saucepan. Heat over medium heat until the sugar in dissolved. Remove cake from the oven, cool slightly, and turn out onto a large plate. Using a drinking straw, poke holes all over the cake. Spoon the sugar syrup into the holes of the cake. Sprinkle with powdered sugar and serve warm (or cold).

Quest for Perfect Lemon Loaf Continues

For a year I have tested lemon cakes and loaves searching for the Starbuck's lemon cake recipe. Imposter's have claimed this one or that one to be the correct one and yet something is slightly off about each of them...although they have all been good. Today I made this tasty treat. Starbuck's loaf is done in a taller,wider pan with more batter, of course, but this one has almost the same texture and the tart taste that I like. Starbuck's cake is like a yellow satin ribbon of goodness--no crumbs or grains or holes, even slight ones. Maybe I just got hold of a good loaf at the antiques show in Philadelphia, but it was memorable. Once I get something in my head about a recipe, I can't stop until I find it. (By the way, I am STILL looking for a cherry cake recipe made with buttermilk.) An acquaintance said she was making it for her daughter's birthday and I asked for the recipe. She said it was a secret and refused my request. I am always suspicious of people who do not share their recipes. It's childish and selfish, especially if you are an ordinary cook and not making money as a chef or restaurant owner or a cookbook author.


NOTE: The pools guys were just here to close the pool for the winter and they ate half of the cake, so it must be a really good recipe.

I used vanilla Greek yogurt in this recipe. I'd use it again. This is my first use of Greek yogurt which is a pleasant surprise due to its thickness and richness.

Lemon Cake (again)

For the cake: 1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain yogurt (I used Greek vanilla)
1 cup sugar
3 extra large eggs (I didn't have extra large, so I used four.)
1 tablespoon grated zest
1/2 teaspoon vanilla
1 teaspoon lemon extract
1/2 cup vegetable oil

For the soaking:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar

For the glaze:
1 cup confectioners' sugar
2 or more tablespoons freshly squeezed lemon (not enough for my taste, so added more)
This tops the cake when finished soaking and cooled.

How to put it together:
Preheat oven to 350 degrees.
Butter a loaf pan then line the entire thing with foil. THIS REALLY WORKS!
Spray the foil with Pam or Baker's Joy.
In medium bowl, sift together the flour, baking powder and salt.
In another bowl, or your mixer bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and lemon extract.
Slowly whisk in the dry ingredients to the wet ones.
With a rubber spatula, fold in the vegetable oil until well incorporated.
Pour mixture into prepared pan and bake for 45-55 minutes until tester comes out clean--according to your own oven temps.
While the loaf bakes, prepare the soaking mixture and the glaze.
For the soaking liquid, place the sugar and lemon juice in something to heat it until the sugar dissolves--set aside.

When the loaf is baked completely, poke holes all over the top and pour over the soaking mixture. Let stand, still in the loaf pan, for 10 minutes. After 10 minutes pull the loaf out by the foil, let cool and apply the glaze letting it drip down the sides and all over the cake.

Cooler corn:
This is off subject, but a friend (Saunie) in Cincinnati sent me this revolutionary way to 'cook' corn on the cob for a crowd. It is so simple and easy. Take a cooler, clean it out. Lay shucked corn on the cob inside and pour two tea kettles of boiling water over the corn. Close the lid and 30 minutes later the corn is ready to eat. Those uneaten ears stay nicely for a couple of hours. People use this method for street festivals and large cook-outs. I just have never heard of it nor had I seen this method used. But, I intend t try it.

Cheese Faux Pas--Yiiikes

The French have subtle ways of doing things. If you don't know their ways, and usually I don't, it's a quick fall on the American ladder; down yet another notch. Of all things...there is a way to cut cheese from a cheese board. Now Ina Garten told me to use Hydrangea leaves to cover the board, which I did, but she failed to mention one NEVER serves cubed cheese nor does one cut the tip off a wedge of cheese in order to eat it. It is considered selfish! Yes! You-you cheese eating misfits, slice it from the side--each side to retain the wedge shape. If you google ways to serve and eat cheese you will be amazed at all the cheese eating mistakes you (and I) have been making. I hang my head in regret thinking of all the cheese platters passed to me at French dinner parties and I bet you a dime I selfishly sliced from the tip to get the best bite.

Here are some tips so you do not make the same mistakes that haunt me still. In fact, just last Saturday I cut up squares of cheese to make it easier for my guests to sample. There were whole wedges too, but alas that pales when placed beside nibbles. AND, the knives, one certainly for each cheese and don't forget to put your blues on a different plate so they don't taint the other cheese nuances. I may just give up serving cheese all together. (I guess taking a bite out of a round from the frig might be considered gauche as well...but then you have never done that, of course.)

An hour before serving take the cheese from the refrigerator--cold cheese has no taste and evidently neither do I.
Q: Help! All these cheese are different! How do I cut them?
A: Cutting the cheese seems like such a simple procedure; but cheese is full of textures and nuances, and is anything but simple, but not impossible.
Round or square cheese: Cut like a cake. In half and triangle-shaped wedges.


Pyramid or cone shaped cheese: Cut horizontally and in slice.


A drum shaped cheese: Always cut into discs and then cake-like wedges.


A bûche or log-shaped cheese: Best served in slices.


A cheese wheel: typically cut by a cheese-monger.
Notes on Cheese-Cutting:


A good cheese knife has a slightly bent blade with two sharp points at the end and a wooden handle, and should be kept clean and sharp. (REALLY????) Use a knife with a strong blade, preferably long. You want to cut the fromage simply and efficiently, without crushing it.


If you’re cooking with a hard cheese that calls for grating, use a strong grater. (NO KIDDING???)


If serving cheeses with very different textures or flavors wash or clean the knife before cutting the next. You don’t want delicate flavors to mix. You can use a piece of bread (and you’re welcome to eat it too. (How gracious, thank you.)

Once I get my cheeses in order and displayed correctly, the next time you visit, I may have to give you time out if you don't follow the cheese etiquette. To all the friends and family I have failed in the past, I intend to make it up to you.

Cheese Etiquette (From The Road Is Life)

When the guests for the evening meal at the B&B were American, British, and some times Dutch—the cheese plate required a chaperone. I would intently hover around the beautifully prepared cheese plate (my favorite job was making the cheese plate) and make sure the cheese wasn’t being held hostage.

It wasn’t their fault that once granted access to the fromage-land-of-plenty, they could not be trusted alone with the plate, for they would devour the entire thing. Cheese as a course, is not apart of the culture. How are we supposed to know unless we’ve spent extensive amounts of time in France?


I did it, before I knew better. I was on a trip to Italy and we ordered the cheese course, not knowing etiquette— having the typical American thinking that you must get all of what you “paid for.” I am embarrassed to admit, that in Italy that one time, we ate the entire cheese plate.


In France, in Italy, quality is everywhere. A French person grows up with Champagne, fine wines, nice cheeses, epicurean delights at every single meal. They are accustomed to it.


Americans, on the other had, eat quality things “on special occasions.” They don’t eat cheese or drink wine every day. Their daily intake of nutrients is rather boring (chicken breasts and microwaved broccoli) and so when they have something special—they want it all and they want to make sure they “get their money’s worth.” Binging on extravagance, they eat all the cheese, they get too drunk off Champagne, and they become gluttons. Hence, my duties as Cheese Chaperon.


The French, conversely, expect quality. They know it is always there, it will be there tomorrow and the next day and the day after that, so the French can cut themselves small pieces of a few cheeses and have a few glasses of wine and be content.


I write this particular post to enlighten my American friends as to proper cheese etiquette, so they don’t suffer from the same embarrassment I suffer from my first Italy trip.


Typically, the cheese course is after the main course and before dessert. There is always a lot of food, so don’t outdo yourself and remember there will always be more, you don’t have to eat it all in one sitting. A variety of cheese will be on a plate or a board along with knives and passed around. Try not to mix the knives and use a separate knife for the soft, gooey cheeses than the hard ones.


When the plate comes to you, don’t get over zealous. Choose three to four cheeses to cut from and cut it presentably, so you don’t leave it in a mess for the next person. And remember, just because you are paying for a meal, doesn’t mean you should eat it all. Cheese is served as close to its original form as possible, to preserve the integrity of the cheese, not so you can eat it all. If the restaurant were to cut smaller pieces from the block or wedge, the cheese could taste differently; it could dry out in its “pre-cut” state.


Now, some of you may be wondering whether or not you should eat the rind. Many dispute this. Sometimes, there are chemicals on the rind, which probably aren’t too good for you but, I almost always eat the rind. The flavor of the cheese is different from the cent to the part near the rind. My advice to you is to explore and find what you are happy eating.


Another thing I see is that Americans tend to butcher the cheese when cutting it. S First of all, a fundamental rule: every portion of cheese should contain some of the rind. This will avoid the other tasters from being left out, and also because the taste of the cheese is never always uniform: it gets stronger the closer it is to the rind due to the mulding process on the surface. Discovering the subtleties is part of the pleasure in tasting. This is why you should take great care in always sharing out the rind with the cheese portions:

Now, sit back, eat slowly and taste the intense flavors and play with the melding of flavors as you sip your wine, it is not a bag of chips, give it the time and attention it deserves and you will see that there is no need to eat a lot.


The picture is of my Otterbein College friends who meet once a year. I never seem to make it, but they do look pretty good.

I had a seasonal taste for black-eyed peas with Rose's cottage ham today. I think the Rose cottage ham is the best with either string beans or beans of any sort. Better get more than one ham because around the holiday season they seem to disappear for some reason from The Giant Eagle stores.

Brunch Now, Thanksgiving Later

Saturday we are entertaining Beth's relatives and her children's father and his branch of the family. Beth's mother is coming from New Orleans and Jim's mother is coming from the south (too) and Jim and his wife are coming from Singapore, all to watch Brooks play his senior year of football as captain. Andy and Matt will be going to The Ohio State game, so they will miss the brunch. Looking at the locals, it may be a strange lunch if I try to accommodate all the different tastes and preferences, so I am going to cook what I like making and hope for the best. Maybe if I get them liquored up, they will like it all. The pictures are from that event.

Today I made Potato dinner rolls from the Taste of Home web site. They are easy and delicious and I will make these at the beach house for Thanksgiving because no one seems to know of a bakery in that area. I am also taking my mini pie baker which I am not too fond of, but in this case, it may be really handy. I will give you the recipe for the dinner rolls which need potato water and a cup, at least, of potatoes that are mashed. I was making a different dish today and just used the potato water and what was left in the pan for this recipe and Matt and Andy really liked the results.

I am also making a pizza dip from just a pinch recipe club. When we do Thanksgiving here, we start with appeitizers and drinks and then an hour later soups and salads and late in the day the final tra-la with dessert rather late. It takes all afternoon into the early evening with in between card or other game bouts. There is also tennis, football, and other forms of entertainment. I assume that is how we will do it away from home as well.

Pizza Dip
Cook time: 15 Min Difficulty: EASY
Prep time: 10 Min Serves: 6-8

Ingredients
- 8 ounce pkg cream cheese, softened
- 1/2 c sour cream
- 1 tsp crushed dried oregano
- 1/8 tsp crushed red pepper
- 1/8 tsp garlic powder - 1/2 c pizza sauce
- 3/4 c chopped pepperoni
- 1/4 c sliced scallion
- 1/4 c chopped green pepper
- 3/4 c shredded mozzarella cheese

Directions
1. In a small mixing bowl beat cream cheese, sour cream, oregano, red pepper and garlic powder. Spread evenly in a 9 inch pie plate (preferably glass or stoneware). Spread pizza sauce on top. Then sprinkle pepperoni, green scallion, and green pepper. Bake in a 350 degree oven for 10 minutes.

2. Top with cheese; then bake for 5 minutes more or until cheese is melted and mixture is bubbling lightly and heated through. Serve with crackers or fingers of toasted bread.


Ingredients for Easy Potato Rolls
2 packages (1/4 ounce each) active dry yeast
1-1/3 cups warm water (110° to 115°), divided
2/3 cup sugar
2/3 cup shortening
2 eggs
1 cup mashed potatoes
2-1/2 teaspoons salt
6 to 6-1/2 cups all-purpose flour
Directions
In a small bowl, dissolve yeast in 2/3 cup warm water. In a large bowl, cream sugar and shortening until light and fluffy. Add the eggs, potatoes, salt, yeast mixture, remaining water and 2 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough.
Shape into a ball; do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide into thirds. Shape each portion into 15 balls and arrange in three greased 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 45 servings.

Foodie Publications

The day we returned from 'The Wilds' I was treated to an ad free magazine. Cuisine at Home is a well pictured and detailed recipe magazine with not an ad to be seen. No more the fifteen pages of ads before one gets to the meat of the publication; it's in your face home cooking and I ordered it on the spot. I love the way it is set up and photographed. It is fifty-one pages of interest and enticement and I am already planning to use at least three of the recipes in the near future. You will be surprised how thin and comfortable (to handle) fifty-one pages can be to use without all the ads.

The next day I received Betty Rosbottom's Sunday Roasts, a new book that so far I am less enthusiastic about. Betty is detail oriented and a great cook and I like both of those features that she always offers. Her writing style is pleasant and interesting, as usual. I also feel secure that the recipes have been tested and retested and are delicious-- but the book lacks the instant thrill that a new recipe book usually gives me. Betty Rosbottom taught cooking classes at Lazarus Department store in Columbus, Ohio for many years and was a contributor to Cook's Corner in The Columbus Dispatch until about a year ago when the entire section was limited in space. So I am a great admirer of her work, but if I don't 'feel it' then it will take a little more investigation before I am pleased with the book. Had I seen it and leafed though it before I bought it (from Amazon,) I would not have spent the money. I am no way near the cook that Betty is. She is the author of several cookbooks, some of which I own and I wish I liked her latest effort more, but this blog is written for our family (mostly) and friends and so I tell it as I see it. (And, I must add, I felt the same way about the Barefoot Contessa's last book. I won't be buying her next book without a good first look either.)
Note: The food pictures are all from the magazine Cuisine at Home. The single cover picture is from Betty's book Sunday Roasts.

The Wilds

We have the wilds of Africa in our backyard. Yesterday Joe, Glenda, Andy and I boarded a bus at The Ohio State University for a trip to The Wilds of Cumberland. It was a nice ride for a couple of hours outside of Columbus with retirees from The Ohio State. On arrival we then got on an open air bus for the safari and it was amazing to see animals such as the ones shown here in Cumberland, Ohio. There are 25,000 acres of conservation land with only a tiny portion being used to date but with big plans for expansion for the reclaimed mining area with only a few inches of top soil. (Hence few trees but lots of grazing grassy area.) It took two hours to circle the area which sported many contented animals who have found themselves in a strange country. Right off the bat the camels came to investigate the open air bus. One decided to use his friend to straddle and scratch his under carriage. (We were relieved that's all he did.) After two interesting hours we had a buffet lunch and were preparing to reboard the bus for John and Annie Glenn's old home in New Concord, Ohio, when Andy saw two people whom we had not seen in years. Mary Maraffa, who was the wife of one of my very best principals, was seated on the terrace. It was so good to see her. Andy then saw someone else he knew and he seemed to be the official greeter for the trip.

One of the highlights of the trip to view the endangered animals was the newly born baby zebra. This species is very rare and nearly extinct. These zebra have very thin lines of color, almost like pinstripes. Now the area is a breeding ground for these rare animals that are sent all over the world as they mature.

Putting the Garden to Bed

Matt is taking advantage of a coolish day to strip the garden and clean it out for the winter. He and Andy are redefining the garden fence to make it more sturdy, and, I have pictures to show that lettuce is not ready to give up on the season. It is glorious as are the winter vegetables. I am now frying the last of the red skin potatoes with peppers and onions because I thing freshly dug potatoes are the best.

I did not grow up knowing pasta. I can never remember any pasta-in-a box dishes that we have today, except for my mother's home made noodles which were served with chicken fresh from the hen house. I don't remember spagetti or any of the fancy pastas served and used today. So I have had fun over the years finding and using the hundreds of pasta shapes and tastes that are ever present today. My favorite is Cavatappi which is shaped like a wiggle worm. It is very sturdy and stands up well when dressed with any number of sauces. When you bite it, it stands its ground and does not become weak and slippery. (In fact, we are having it tonight when Joe and Glenda come up to play cards before our day trip tomorrow.) Had I known how easy pasta is to use, I might have jumped on the band wagon sooner. Julia Child said that Italian cooking is not really cooking, it's too easy. I consider it cooking, however, even though it is easy. As you can see from the picture, I am intent on learning about pasta. I will not, however, order it in a restaurant because I can't stand to pay for something that is so cheap and easy to fix at home.

The Last Rose of Summer

I have been in a stupor since Sunday. After the guests left Sunday night about 9:00, some of us watched the Food Truck Race on TV and then that was it for me. I haven't been out of my pajamas since and this is Tuesday and I am still going from bed to bed. I think I have started hibernating early even before the last rose of summer blooms. The dogs are totally confused and worried since I have become such a slacker.

We had a lovely crowd on Sunday and even though it misted every once in awhile it was still pool time and Sunday porch time. We had a glorious amount of food, as usual and everyone was in great form. Sorry to say, however, Glenda missed the event and maybe I got what she had after the party. I think we will both make it.

I know I am done cooking for a bit. I can't even look at the stove. When I get my legs back, it is getting the house back in order and preparing for the season ahead. Our family plans were firmed up for Thanksgiving and at last count we have 26 sleeping at the beach house and condo, but many more coming for the Thanksgiving feast.

Jimmy Lechler's pictures are great, as usual, but once again I am having trouble transferring them to this site. I'll do my best, but right now, it's back to bed.

Sunday Before Labor Day ( the 4th)

I've started cooking for the big crowd coming in on Sunday. These are hearty eaters and since Labor Day is an introduction to winter fare, the dishes are all less than delicate. There will be two meals, one around 1:30 and then one around 7:00 which will be mostly grilled food and salads. I am a crowd cook--hate to make tiny little dishes for two, and thankfully I don't have to. One of the dishes I am serving is a new recipe called pepperoni pizza casserole. I hope it is good because I made three big dishes of it...one for tonight and two for the party. (Kitchen tested and it is good.)

Andy grows good things in the garden, but this watermelon leaves a lot to be desired--cute, but tiny, and useless except for a picture.

Pepperoni Pizza Casserole

1 sm. can of mushrooms (I used fresh)

2 lbs. hamburger ( I used 1 lb. of ground chuck , 1 lb. of Bob Evans zesty sausage)

1 sm. onion

1-2 tsp. Italian seasoning

2 cans or jars of pizza sauce (I use Carfagna's sauce.)

1 box of macaroni twists, spiral pasta (I use cavatappi)

Package pepperoni slices

1 pkg. of mozzarella cheese (Shredded)

Brown meat with onion, Italian seasoning, salt, and pepper. Add mushrooms and pizza sauce. Cook macaroni. (Do not over cook) Add to hamburger mixture.Pour one half in a buttered crockpot. Top with layer of pepperoni, layer of cheese, and another layer of pepperoni. Top with rest of meat mixture, and another layer of pepperoni and Cheese. I put my crockpot on low for a few hours, until cheese melts. You can also use a casserole dish and bake in oven at 325 for 45 minutes to an hour. I used the oven.

Sunday's All Out Peach Feast

We have to grab and capture peaches during the last gasp of summer. Andy stands in line each Saturday at the Clintonville outdoor market to purchase a peck of peaches. The line is a thrilling length, at least for the seller, who told a disappointed Andy that he did not bring any white-fleshed peaches because they made customers mad. Can you imagine biting into the white flesh of a ruby peach and being disappointed? So Andy settled for these luscious succulent first stringers. Right away I sliced up a bowl to enhance the fruit with a sweet Bisquick topping. That, and just as they are, would be our favorite way to eat sliced peaches. Oh, I forgot, sliced peaches with vanilla ice cream--not bad either. So after I get this on the site I am going to go through my wealth of material and find all of the recipes that make peaches special--besides eating them right off the tree in a juicy spree. The end of summer is not so bad if you have peaches!

Also, everything is prettier with a nice peach glaze on the upside down peach cake. One picture shows it without and the prettiest shows it with... I should have put glaze on the clafouti too, but forgot.

This delicious baked peach and berry custard is inspired by the French dessert clafouti. The peach and berries are baked in a creamy, egg batter producing a comforting dessert everyone will enjoy. Serve this baked peach and berry custard as is or with a big scoop of vanilla ice cream. (I made this in an oven proof skillet.)

Makes 8 Portions of Peach and blueberry Clafouti (sounds like claf-o-tee) Look at the first picture at the top of my blog for a picture of a cherry clafouti.


Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Ingredients:
1 tsp butter
1 cup blackberries or blueberries rinsed
2 cups sliced fresh peaches
1/2 cup all-purpose flour
2/3 cup sugar
1 1/4 cup milk
3 eggs
1/2 tsp vanilla
pinch of salt
Preparation:
Pour the peach and blueberries/ blackberries into a buttered 2-quart baking dish. Whisk the remaining ingredients in a bowl to form a light, thin batter. Pour over the peaches and berries and place in a preheated 350 degree F. oven for 45 minutes, or until browned and puffed around the edges, and the center is set. Allow to cool to warm or room temperature before serving with vanilla ice cream.

Okay, made the above and it is delicious, but, I am easily distracted today and noted the tomatoes, squash and last of the garden goodies outside my kitchen window. So I made last of the summer 'something'. I used the left over Sunday roast with mushrooms and added everything good including a boat load of herbs. It is scrumptious--no recipe, sorry, it's just a whim.