Crock Pot Tuesdays~

Every Tuesday I prepare my biggest crock pot for the inner city teens that Mike and Beth work with and together we provide them with a good meal.  The snow has finally melted, but it is still cool so tonight it will be scalloped potatoes (and other vegetables) with ham and bacon. Tuesday nights started off with just a few teens and now we are up to fifteen or more. (Actually 21 showed up this time.) The first Tuesday of the month had very few kids attending, but now they are coming every Tuesday with gusto.

My sister-in-law turned me on to the plastic crock pot liners which makes clean up so much easier for the workers to handle.  I dragged my heels a little because plastic bags in a slow cooker just didn't seem like a good idea. I'll have to practice with this concept a little more before I am into it fully.  It does not, however, make the tastiest looking picture, but there you have it.

                                                                        

 

 

 

Since I am also getting ready for Easter, I had a ham/bone that I turned into ham and bean soup for Sunday with some left over chunks of ham to be used in this dish.  I sauteed sweet onions and the diced ham into almost a jam consistency and that was sprinkled in between layers of potatoes, cauliflower, cheese, bacon, and peppers. (I made a small casserole for three of us as well.)

 

Always like to experiment with the relatives--how about this new idea for cornbread to go with the ham and beans and or beef stew?

 

Boston Market Cornbread

Ingredients:

• 1 box Jiffy Mix Cornbread Mix
• 1 box Jiffy Mix Yellow Cake Mix
  OR
• 2 boxes Jiffy Mix Cornbread Mix
• 1 box regular yellow cake mix

Directions: Mix both boxes according to directions, and combine the batter. You can use a large mixing bowl and combine both boxes of mix together and add the other ingredients all at once. If you have only boxes of Jiffy Mix, use a brownie sized baking pan, 8x8", if you are using a box of regular cake mix, use a 9x13" pan. Spray pan with cooking spray. Bake at 350 degrees until done, approx. 30 minutes. Test for doneness: insert a toothpick, it should come out clean.

Edited to add: Please note from the comments: "If you can't find the Jiffy yellow cake mix, only use Duncan Hines, Butter Golden cake mix...It's the only one WITHOUT pudding in the mix." I have made it with regular yellow cake mix and I liked it, but it may be too 'cakey' for some...if so...try the Duncan Hines, Butter Golden cake mix.

 

Freezing Herbs in Olive Oil~

Do you use your freezer to preserve herbs, vegetables, or fruit? The freezer can be a powerful, overlooked method of preserving. I wrote an article for Vegetarian Times that appears this month in the July/August issue, all about preserving the good foods of summer by using the freezer. Pesto, peach puree, tomato soup — stash them away now for the winter! One of my favorite ingredients, a handful of fresh herbs from the garden, is one of the simplest things to preserve in the freezer, and I just learned a new, better way to freeze herbs: In oil! http://www.thekitchn.com/freeze-herbs-in-olive-oil-173648

I noticed a post at The Gardener's Eden (read it here) recommending that you freeze some herbs in oil. Why? Preserving herbs in oil reduces some of the browning and freezer burn that herbs can get in the freezer.
It's also a great way to have herbs ready immediately for winter stews, roasts, soups, and potato dishes. These dishes usually call for oil to start with, and so you can take a cube of frozen oil, herbs inside, out of the freezer and use this as the base of your dish. Cook the onions and garlic in this herb-infused oil and let the taste of herbs spread through your whole dish.
Given this use, the oil-and-freezer method of preservation works best with the tougher hard herbs such as rosemary, sage, thyme, and oregano. These are all herbs that would probably be cooked when added to a dish.
Soft herbs such as mint, basil, lemon verbena, and dill are usually added raw to a dish, and they don't respond as well to this kind of preserving. Their fresh taste is changed in the freezer, and honestly, I don't usually choose to freeze these delicate sorts of herbs at all, with the exception of homemade basil pesto. (Although I have been meaning to try this parsley freezing method from master gardener Margaret Roach!) Some folks do freeze soft herbs in bags without any water or oil, which essentially preserves them by drying them out. I don't prefer the taste of dried mint and other herbs, so I just never do this.

• Read more on hard vs. soft herbs: Technique of the Week: FAQ about Herbs at Beyond Salmon (via Kalyn's excellent tutorial on dry-freezing herbs)

For me, the best use of the freezer when it comes to herbs is preserving hard herbs in oil or broth, although now I prefer oil. The aroma of the herbs really infuses the oil in the freezer, which is a bonus!
Here are some tips on preserving herbs in oil.

8 Steps for Freezing Herbs in Oil

1. Choose firm, fresh herbs, ideally from the market or your own garden.
2. If you wish, you can chop them fine. Or leave them in larger sprigs and leaves. Here I froze a combination of finely-chopped and whole herbs such as rosemary, fennel stalk, sage, and oregano.
3. Pack the wells of ice cube trays about 2/3 full of herbs.
4. You can mix up the herbs, too; think about freezing a bouquet garni of sage, thyme, and rosemary to add to winter roast chickens and potatoes!
5. Pour extra-virgin olive oil or melted, unsalted butter over the herbs.
6. Cover lightly with plastic wrap and freeze overnight.
7. Remove the frozen cubes and store in freezer containers or small bags.
8. Don't forget to label each container or bag with the type of herb (and oil) inside!

Blueberry Buckle~ remember that?

I was going through my file of recipes to find my thirty year old (at least)  recipe for blueberry buckle. I am still sorting, but as I surf the net I find that most of the recipes are much the same, so I am printing this one along with the picture that was with it.  I remember, however, when I made it I made it in a very large iron skillet; it was the right utensil for this rustic berry dish. As soon as my butter softens and the other ingredients come to room temperature, I'm turning this out once again for old times sake.

Print

Blueberry Buckle Recipe

• Prep time: 5 minutes
• Cook time: 1 hour, 10 minutes

 

Ingredients

Cake ingredients:

• 2 cups and 1-2 Tbsp of sifted, all purpose flour separated
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup (1/2 stick) unsalted butter, softened
• 3/4 cup sugar
• 1 large egg
• 1/2 cup milk
• 1 pint blueberries

Topping ingredients:

• 1/4 cup unsalted butter, softened
• 1/2 cup sugar
• 1/3 cup sifted all purpose flour
• 1/2 teaspoon cinnamon

Method

1 Preheat the oven to 375°F. Grease an 8-inch spring form pan. Set aside.
2 Sift together the 2 cups of flour, the baking powder and the salt. Set aside. Cream the butter and sugar until fluffy, about 3 minutes. Beat in the egg. Add the flour mixture in 3 parts, alternating with the milk. Toss the berries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter) and fold in. Pour batter into the prepared pan. Set aside.
3 Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter.
4 Bake for one hour, then test for doneness by gently inserting a fork. If it does not come out clean, give the cake another 5 to 10 minutes to bake.
5 When the cake has cooled, run a knife around the edges and lift the cake out of the pan. Serve with whipped cream.

                                      

I got the recipe and pictures from Simply Recipes but he says he thinks the original that he has came from Lee Bailey .

Okay, my recipe came from Favorite Recipes of Home Economics Teachers printed in 1963.  I bet I tried 30 recipes in this well worn cookbook and marked them accordingly.  Most of them have the same face as this coffee cake recipe--a happy face indeed.

 

An Ode to Cherries

                                               

                                                                     

Tell me, is there anything prettier than a cherry? Plump, juicy, versatile, deliciously adaptable...and, coming to a table near you soon.  It is raining here today, but this week end Nate cleaned the windows inside and out and that is saying something! I don't know how many we have, but it is substantial and daunting. He also did all of the wood floors.  It is spring cleaning time and in less than two weeks it will be here along with Easter. So it is time to start thinking about the menu for around fifteen people, far fewer than usual, but a fun group to be sure. I am going to assemble some of my really good cherry recipes today, but this is one fruit that needs no company; it is perfect standing alone.

It was always hot when the Cincinnati Lechlers came to visit us at the Spook House in McConnelsville.  The old house was across the road from the river and dam.  In bed at night it roared like the ocean and once the old place was fixed up, it was a great retreat from the city. Each cherry season and corn season we met there to take care of the summer bounty.  Our children were young, but certainly old enough to be tied to the picnic table with 60 pounds of sour cherries in front of them and the command to PIT issued from the mouth of the boss.  It was child labor at its best. Those children are all grown up now and no worse for wear having eaten nearly as much as they pitted. The corn was also needing shucking and that command was  issued and shuck they did.  Big pots of boiling water were set up in the yard and the ears popped in and out of the water and the kernels removed from the cob and bagged in servings fit for each families' needs.  We would grill our dinner accompanied by as much corn on the cob as they wished to butter and consume. The meal was topped off with my dear mother's cinnamon rolls, each one the size of a pillbox hat. It would be dark then and ghost stories about Edna and Pearl (the spooks sisters that once lived and died there) were reheard while lightening bugs were jarred and discussed to no end. Now these children have children and are they are getting ready to have children and so on and so on. It's cyclical and never ending.  Once we started the ball rolling, the kids just keep on coming, but they, unfortunately, will never get to enjoy the Spook house and those stunning summer rituals.

Individual pies baked in cupcake pans.

Hints from the English Kitchen to make your food special

                                      When it comes to flowers, ask the English.




SECRET TIPS FOR ADDING EXTRA FLAVOR TO YOUR RECIPESHere are some other SPRUCE UP ideas! Next time you are cooking and you want to add that little touch of something extra try adding these . . .

BALSAMIC VINEGAR - add to your spaghetti sauce. It will taste like your sauce has been simmering all day long.

CELERY SEED - to barbecue sauce. This is a trick I learned from my mom. It adds a fresh green note, even to sauces which have been stored for weeks.

CINNAMON - Add to your chili. The sweetness of cinnamon is a perfect counterpoint to hot chili spices.

COCOA POWDER - add it to  bread dough the next time you are making a rye bread. This is the secret that bakers use to make their pumpernickel so dark. Try adding about 2 TBS of unsweetened cocoa powder to each loaf. IN addition to a rich colour, it also adds a nice bite. I also add some cocoa powder to my ginger breads to give them that nice dark colour that is so desired in a gingerbread. Start by adding 1 tsp.

COFFEE - add to chocolate bakes. Coffee amplifies the taste of chocolate goodies. Add a splash to cakes, brownies, hot fudge sauce, and the stronger the better. Try using espresso if you have it.

HOT SAUCE - add it to your cheese sauces. Just a few shakes of Tabasco sauce can make all the difference between a cheese sauce that is just humdrum and a cheese sauce that sparkles with flavour! This is a trick that also works to add flavour when you are making creamy and rich Guacamole!  

LEMON JUICE - add to creamy spreads and dips. A squirt of lemon juice helps to brighten the flavours in sour cream and cream cheese spreads, no matter how good they may taste without it. Try it, and you will see I am right.

LEMON ESSENCE - I always add a half tsp of lemon essence to my baked goods along with the vanilla. I'm not sure why it happens but they always taste even better with just that little pinch of lemon essence. Trust me on this!

HORSERADISH - try adding a tablespoon of horseradish or mustard to your beef stew the next time you make one. It makes a beautiful difference!

NUTMEG - try adding a subtle grating of fresh nutmeg to your muffins batters and bechamel sauces. Just a tiny pinch will have people wondering what your secret touch is that makes your muffins and sauces taste so much better!

OIL - a bit of oil added to your pasta cooking water helps to keep your pasta from clumping together and from sticking to the bottom of the pot. I also think it helps to keep the pot from boiling over, but that could just be my imagination.

PAPRIKA - when flouring pieces of meat, fish or chicken in preparation for frying add a generous dash of sweet paprika to the flour along with the salt and pepper. It helps to give colour without altering the flavour. I also like to add a bit of garlic and onion powder and sometimes celery salt.

SALT - always add a healthy pinch of salt to the cooking water when you are cooking potatoes. They actually absorb more salt from the cooking water than they do when you add it later on, so you may actually reduce your overall sodium intake by adding it while cooking rather than later.

From the English Kitchen

Favorite Things

It is another snowy day today and I am getting weary of it even though we escaped the conditions for
a month early on...but it won't give up. So maybe it's a good time to pull out the Anne of Green Gables books.  I read this series each year at one point or another. I am only sorry I had not discovered this wonderful set of 'reads' before I quit teaching.  When I taught I took an inordinate amount of time after lunch each day for reading to my class. They remember it still and I don't regret one word. But, Anne of Green Gables was not a part of that calming period in our lives. My husband and I liked these stories so much that we bought the series on tape read by an English woman with a wonderful voice for the Canadian setting on Prince Edward Island.  Andy and I would listen to the entire series driving to antique shows all over the United States. We knew what was coming and could practically say the lines with the reader, but it had  a peaceful, cozy, calming rhythm to the script which we both enjoyed to no end. If you haven't read these book, no matter your age, get them from the library and then I am sure you will buy the set for yourselves.

                                                                                                      
 Coming soon to a table near you.                                                                              



Lucy Maud Montgomery author of Ann of Green Gables 

                         

Chicken pot pie. Yum.

                   

This has nothing to do with Anne, I just liked this little cottage.

I am also liking The Following (TV series) with Kevin Bacon on Monday nights at 9:00.  It is exciting, almost as good as 24 was.

I like the following blogs, so far:
Recipe Girl
Country Cook
The English Kitchen
Pinterest
I like a couple of the cooking shows--not as many as I once did because they are making them all in to competition and reality type shows with judges etc. I still like Barefoot Contessa, but not as much as I once did. Pioneer Woman is easy to view. Nigella from the UK.  I like her easy but kind of elegant ways...plus she is always hungry! Giada de Laurentiis, now that they have calmed her down.  She is simply a good cook who knows what she is doing.

I enjoy Facebook Scrabble with friends and random people and time management games on the computer. I am into Patterson (when he writes alone); David Baldacci if he isn't writing about the Camel Club, Karen White when I need soft fluff. Lisa Gardner when I need scaring, and Iris Johansen when she isn't looking for Bonnie's bones.

And my backyard~

 

 

 

Coming to a field near you...soon.

St James Park the UK.


I am enjoying the book Blackbirds
Baked in a Pie by Eugene Barter. It
is about a 60 year old who moved to a house in the foothills of the Pyrenees to start an auberge. There are stories about her guests, living in a foreign country, and recipes.

 

 

Poke Cakes

Who knew?  There is a whole sub culture out there and they are making poke cakes.  I first ran on to The Country Cook who is obsessed with these cakes and I am using her recipes and pictures to get us started on this line of delight. I give her full credit and as I start to bake these easy delicious cakes, I will take pictures too. Boston cream pie (cake) easy!  Banana pudding cake, easy.  Red velvet poke cake, divine. Let's get started!

A series of POKE CAKES from the country cook

By the way, when did all of these varieties of instant pudding evolve? Instant Oreo pudding? Cheesecake flavored pudding???

Ingredients

• 1 Pkg Ginger Evans® Yellow Cake Mix
• 2 Pk Ginger Evans™ Orange Gelatin
• 1 Pk Ginger Evans® Vanilla Instant Pudding
• 1 Cup 2% Milk
• 2 Coburn Farms® Grade A Large Eggs
• 2 Tsp Marcum® Imitation Vanilla
• 1 Tub Coburn Farms® Whipped Topping

Directions

Bake the cake as directed in a 9x13" pan. Let cake cool completely. Poke holes in cooled cake. Mix 1 package orange gelatin dessert with 1 c. boiling water and 1 c. cold water. Pour over cake. Cover and refrigerate for 4 hours. Mix pudding mix with cold milk the other package of orange gelatin dessert and vanilla. Beat by hand with a whisk until thickened. Fold in the whipped topping. Frost the cake with the pudding mixture.

I don't know Ginger Evans products, but I do know Jello products, so that is what I'll use.

Ingredients:

1 box Red Velvet cake mix

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

2 (3.4 oz.) boxes instant Cheesecake-flavored pudding

4 cups milk

1 (8 oz.) tub frozen whipped topping, thawed

10 Oreo cookies, crushed (optional)

Ingredients:
1 (10 oz.) box yellow cake mix
ingredients needed to make cake (eggs, oil & water)
2 (3.4 oz.) packages instant banana pudding
4 cups milk
1 (8 oz.) tub frozen whipped topping, thawed
20 vanilla wafers, crushed

I have made this and it is delicious!

Ingredients:

1 Box Chocolate Cake Mix

Ingredients needed to make cake (usually eggs, oil and water)

2 (4 oz.)packages of Instant Oreo pudding

4 cups milk (2% or higher)

Crushed Oreo Cookies (optional)

Ingredients:

1 box yellow cake mix

ingredients needed to make cake; eggs, oil and water

2 (3.4oz) boxes instant Vanilla or French Vanilla pudding

4 cups milk

1 tub Chocolate Frosting

Ingredients:

1 box white cake mix

(ingredients needed to make cake; egg whites, oil & water)

1 (3.3 oz.) box instant white chocolate pudding

2 cups cold milk (2 % or higher recommended)

1 (8 oz.) tub whipped topping, thawed

1 (21 oz.) can cherry pie filling

 

I have made this and it is wonderful especially the second and third days when things have married so beautifully.  Beat the coconut cream and the pudding together and be sure to use the milk or half and half instead of water.

Ingredients:

1 (18 oz.) box white cake mix

ingredients needed to make cake (egg whites, oil & water) I used milk instead of water.

1 (15 oz.) can Cream of Coconut (I used only 1/2 a can plus 1 cup of cold milk)

1 (8 oz) container frozen whipped topping, thawed

1 (8 oz) package sweetened flaked coconut

I am making this cake right now.  I'll let you know how it goes, but, what could go wrong? Note: It was delicious. Because the cream of coconut looked strange, I only used 1/2 a can and then used 1 cup of milk. Also in the actual cake mix, I used milk in place of water. Cream of coconut is odd and must be stirred vigorously and then it is still strange. It works well in this recipe. I have decided to ALWAYS use Bakers coconut.  It is simply the best, moist and sweet and just like I remember eating it from the bag when I was a child.

The original recipe also called for a small can of sweetened condensed milk.
I have since found that it really isn't necessary in this cake.
It is already plenty sweet and creamy with just the cream of coconut, but if you'd like, you can certainly add it to your recipe.

You want to use Cream of Coconut -not coconut milk. Also turn the can upside down the night before use so it is better mixed and then use the mixer to make it even more silky.

Cream of Coconut can usually be found in the alcohol aisle of your grocery store.
It tends to be near all the margarita mixes.
My local Walmart doesn't currently carry it but I am able to find it at Kroger.
When you open the can, you will need to give it a good stir because the cream part tends to separate from the liquid.

Directions:
Prepare and bake white cake mix according to package directions for a 9x13 pan.
Remove cake from oven, and while still hot, poke holes all over the top of cake using a large fork.

Open can of Cream of Coconut (making sure to stir it first) and pour over warm cake.

Make sure you evenly coat the whole cake and spread it around so it will soak in.

I just made this honey bun cake three days ago. Country Cook says it is best just warm.  I found it to be much better the second or third day.  Everything has time to adjust and just when I was going to throw this recipe away after tasting it warm out of the oven, I waited.  It is a good thing I did, because it just gets better with time.  Now it is one of my favorites. Easy and delicious.

Ingredients:

1 box (18.25 Oz. Box) Yellow Cake Mix

4 Eggs

1 cup Sour Cream

¾ cup Vegetable Oil

1 cup Light Brown Sugar (1/2 to 3/4 cup is enough)

2 teaspoons Cinnamon

2 cups Powdered Sugar (I would put only 1 cup)

6 Tablespoons Milk (instead of milk I used cold brewed coffee)

1 teaspoon Vanilla Extract

Amuse-bouches

Amuse-bouches simply means entertainment for the mouth. In France it is just a taste of something to awaken the taste buds leaving you wanting more. But no, that will not happen there.  It's on to the next delight.  The first time it happens you will remember it forever. My experience was on a little side street in Paris with a group of American friends. Of course we acted so silly over the title but when the spoon full of delight showed up at our table, we each wanted more.

Home cooks can serve elegant and palate pleasing amuse-bouche by using quality ingredients with big flavors. They are just appetizers, really, but just a taste, not to be confused with a long cocktail hour where there are plates and plates to nibble and nibble. It's one bite and that's it.

Literally translated, amuse-bouche means "happy mouth." Here are 10 amuse-bouche ideas that will leave you and your guests with just that:

 

Hamachi Rolls .

www.zencancook.com

1. Thinly slice an apple or pear; spread slices with softened blue cheese and sprinkle with chopped nut

Camembert Bonbons

2. Shape a teaspoon of goat cheese into a ball and roll it in freshly chopped chives

Sage Shortbread with Goat Cheese

3. Fill shot glasses with your favorite soup

Gazpacho with Herbed Walnuts

4. Rinse and pat dry seedless grapes; cover them with blue cheese and roll them in chopped nuts

Bacon Lettuce and Grape Canapes

5. Mix up your favorite crab cake recipe and make tiny, 1-inch cakes instead of larger ones; serve with a dollop of tartar sauce on top

Award-Winning Crab Cakes

6. Sear plump, juicy sea scallops in butter with a sprinkle of fresh thyme leaves until they're lightly browned; top each scallop with a 1/4 teaspoon of caviar and serve

Seared Scallops With Lime Jalapeno Aioli

7. Skewer grape tomatoes and bite-sized pieces of fresh mozzarella cheese; drizzle with olive oil and a splash of balsamic vinegar

Grape Caprese Salad Hors D' Oeuvres

8. Cut a cucumber into 1-inch thick rounds; use a teaspoon or a melon baller to scoop out most of the center (don't hollow it out completely, you need a bottom to hold the filling; fill each round with your favorite seafood salad

Citrus and Basil Kissed Crab Salad

9. Slice a baguette into 1/4-inch thick slices; brush the slices with olive oil and grill the bread until it's golden brown and crisp; top each slice with thinly sliced avocado and chopped, toasted pine nuts; finish with a drizzle of olive oil

Baguette with Goat Cheese, Roasted Peppers and Basil

10. Spread thinly sliced smoked salmon with goat cheese; sprinkle with chopped, fresh asparagus and finely grated lemon zest.