Nutty Irishman

On Christmas Eve and Christmas Day I had a sore throat and the start of a cold, so I didn't indulge in any celebratory beverages, if you know what I mean. Not that anyone at our house really indulges, but it's nice to have a glass of wine or an after dinner drink, especially during celebrations. I was particularly dissappointed that I didn't feel like indulging because my mom brought over a ginormous (it really is a word now) bottle of Frangelico. This lovely, hazelnutty liquor is one of those things that I just don't buy for myself. Very indulgent.

I do plan to indulge on New Year's Eve, however, and since that lovely bottle stayed over for a long visit, along with his friend, Bailey's Irish Cream, I will be enjoying a Nutty Irishman. A Nutty Irishman is just a simple one-to-one combination of Frangelico and Bailey's, served over ice, but it is lovely to savor. I think, technically, it's an after dinner drink, but I suppose if you're not eating dinner, you can drink it any time! I've seen variations on this drink, some with cream, some served in coffee, but this is the way we drink it.

Nutty Irishman

1 oz. Bailey's Irish Cream
1 oz. Frangelico

Pour liquors into an Old Fashioned, over ice and stir. Mmmmm.

image from Frangelico.com

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Bacon Wrapped Water Chestnuts

I went looking on the Net yesterday for this exact recipe to link to and came up with about 600,000 similar recipes, but not one exactly the same. Isn't that funny how so many people make the same dish, but with just the slightest (or sometimes not so slight) variations.

I'm serving these Bacon Wrapped Water Chestnuts for New Year's Eve. This recipe is for one of those dishes that you usually make like your mom made. Well, maybe your mom didn't make these, but you know what I mean. Real foodies will probably be disgusted with the combination of ingredients in this appetizer, but my family loves them. I think it's the bacon. I'm pretty sure you could put bacon on anything and my kids would love it. These are pretty fattening (o.k., very fattening), but this is a treat, not for everyday consumption.

Bacon Wrapped Water Chestnuts

1 can whole water chestnuts
1 lb. bacon cut in half crosswise
½ cup ketchup
¼ cup sugar
¼ cup brown sugar

Cut water chestnuts in half.
Wrap with 1/2 slice of bacon, securing with toothpick.
Lay in 13 x 9 pan or small casserole dish.
Mix ketchup and sugars and pour over the top.
Bake at 350 degrees for 30 minutes, or until bacon is crisp-chewy.
Don't burn your tongue!

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Weekly Menu

This week will still be mostly a holiday week for us. The children don't start back to school until Thursday, so we have a few more relaxing days ahead. This will be the first year that we won't have a crowd for New Year's Eve, but we will continue our family tradition of celebrating the evening with appetizers, instead of a big meal. The kids enjoy having munchies all evening -- it makes it more of a party atmosphere. We also have a tradition of eating Cabbage Rolls on New Year's Day, with just a bit of pork mixed in so we can take care of all of the German superstitions (not that we actually believe in any of them) for good luck.

Saturday
Lunch: Bagels and cream cheese
Dinner: Chicken Fingers, Yellow Rice, peas and carrots
UPDATED: I cannot recommend the above linked recipe for Chicken Fingers. Hopefully I've not given anyone a bum steer. My batter peeled right off in the oil, and we ended up with naked deep-fried chicken -- blech. I've no idea what I did wrong, since I followed the recipe. All I managed to do was waste $5 in chicken and a good beer, and make a huge mess on my stove. Bummer! At least Doug is out of town and did not witness my fit with the whole thing.

Sunday
Lunch: Pancakes
Dinner: Scalloped Potatoes and Ham, fruit, bread

Monday -- New Year's Eve
Lunch: soup
Dinner: Chipotle Shrimp Cups
Beef Fajitas (appetizer portions)
BBQ Bacon Wrapped Water Chestnuts
Bean and Corn Salsa and chips


Tuesday -- New Year's Day
Lunch: Overnight French Toast
Dinner: Cabbage Rolls, mashed potatoes, soft white rolls

Wednesday
Lunch: Eat Out
Dinner: Garlic Rosemary Chicken, rice, salad

Thursday
Lunch: Quesadillas
Dinner: Green Beans, Potatoes and Sausage, Hearth Bread

Friday
Lunch: grilled cheese and tomato soup
Dinner: Clam Chowder, corn bread

*New to me
*Tried and True
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Eggnog Ice Cream

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Tonight we had family over again for dinner. And, since I was serving Christmas cookies for dessert again, I thought I'd offer everyone a little dish of ice cream to break up the monotony (not that my Christmas cookies are monotonous). As I was passing the eggnog in the dairy aisle at the grocery today, I made a snap decision to make it Eggnog Ice Cream. I used my basic vanilla ice cream recipe, and substituted a rich eggnog for the whole milk. I cut the sugar back to 1/4 c. and added dash of vanilla and nutmeg and, I have to say, it was really yummy. It tasted just like a premium ice cream. I use this ice cream maker and have recommended it before -- it's a really great kitchen tool.

Eggnog Ice Cream

2 c. whole milk eggnog (you can use lowfat, but the results will not be as rich)
1/4 c. sugar
1/2 t. vanilla
1 c. heavy cream
dash nutmeg

In a bowl, whisk together eggnog and sugar for a minute or until sugar is dissolved.
Add vanilla, heavy cream, and nutmeg, and stir until mixed.
Pour ice cream mix into freezer bowl of ice cream maker and, freeze according to manufacturers instructions. Eat immediately or transfer to a container and cure in the freezer until ice cream reaches desired consistency.

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Christmas Surprises

For me, Christmas rarely brings surprises. After all, I'm the mom -- I'm supposed to make the surprises. This year, there were several surprises that I'd like to tell you about.

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On Monday, as I was preparing to make the braciole, and trying to get the table set, and thinking there were not enough hours in some days, a florist truck drove up and brought me the most unexpected gift of the season -- a table centerpiece. This year was actually one year when I really gave the centerpiece not one thought. In years past, I have assembled arrangements and gone outdoors to cut evergreen boughs, and arranged a multitude of candles across the dining table. But, this year, I had done nothing. Likely the only adornment to the table would be silver candlesticks. But, almost at the eleventh hour, in came a beautiful centerpiece of fresh red and white flowers, a variety of evergreens, pine cones, red glass balls and red candles. Gorgeous. And the biggest surprise was the sender -- Monsignor Bennett, a beloved friend and teacher. Doug first met Msgr. Bennett when he taught him American History as a freshman in high school. He then again taught him World History as a senior. He was a favorite teacher of Doug's and when we were married, Fr. Bennett celebrated the wedding Mass at the school's Mother of Mercy Chapel. This year, Fr. Bennett is teaching my oldest son World History, and this is something, since Father is of frail health, I was never certain would happen. I am overjoyed that he is teaching Anthony, especially since he regularly tells Anthony "you are much smarter than your father." Needless to say, when we read the florist card, we were deeply touched to know that he thinks so much of us. Of course, his gruff exterior would prevent him from actually saying so, but his actions speak louder than words. When Doug called to thank him, he did say, "tell Anthony that I love him in spite of himself." Vintage Fr. Bennett.

Another surprise this Christmas was the ongoing benefit I received from this gift earlier in the month. I planned a salad using the Orange Muscat Champagne Vinegar, and if I do say so myself, it was very good. I usually don't wing it on big holidays, especially with my in-laws coming to dinner, but I was confident the Orange Muscat would make a good salad. My Francis, who really enjoys food, helped me plan the salad, winging it as we were. We decided that it would include fresh spinach leaves, red leaf lettuce, thinly sliced red onion, sliced strawberries, candied pecans, and feta cheese, tossed with the Orange Muscat Champagne Vinegar. It was surprisingly delicious and beautiful.

Orange Muscat Champagne Vinaigrette

2 cloves garlic
1/2 c. Orange Muscat Champagne Vinegar (Trader Joe's)
1 t. Dijon mustard
1/4 c. orange juice
1/3 c. extra virgin olive oil
salt to taste
sweetener to taste

Place garlic in food processor bowl and pulse a few times (I use my small one for salad dressing, but if you don't have a processor, mince the garlic and place in a bowl). Pour vinegar, mustard, and orange juice in processor bowl with garlic. Turn machine on, and slowly stream in olive oil until all is added (if you're not using a processor, whisk mixture quickly until oil is incorporated). Add salt and sweetener (I used a little sugar and a little Equal) to taste. Refrigerate for an hour or more.

My third surprise, which was not a complete surprise, as I asked for it, was a potato ricer. The surprise was that is was, as my teens would say, an uber ricer. This thing is enormous and will rice potatoes for gnocci in no time flat. No more pushing those potatoes through a sieve with a spoon -- gnocci may be on the menu much more often now. It came from Williams-Sonoma and while I checked their website, I couldn't find it. Either it's an Internet glitch or Doug found a discontinued item on the shelves.

Hopefully your Christmas had a few surprises. Good ones, that is.

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Weekly Menu

With family in from out of town, this week I'm planning some meals that can feed a large crowd, as well as the special Christmas meals I talked about here. As always, if you see a recipe you'd like, leave a comment.

And if I don't post again, Merry Christmas, friends.

Saturday
Lunch: Quesadillas
Dinner: Grilled Burgers with guacamole and Potato Skins

Sunday
Lunch: eat out
Dinner: Grilled sausage kabobs and Yellow rice

Christmas Eve Day
Lunch: sandwiches
Dinner:
Braciole and Sauce
Meatballs and Sauce
Spaghetti
Salad
Bread
Wine
Christmas Cookies


Christmas Day

Breakfast -- Berwick Manor Fruit-filled Rolls

Lunch:
snacks (Holiday Cheeseball and crackers, Sausage Balls and BBQ sauce, Shrimp Cocktail, chips and salsa, Prosciutto Wrapped Breadsticks

Dinner:
Ham
Sweet Potato Souffle
Green Beans and Sauteed Mushrooms
Spinach Salad with Orange Muscat Champagne Vinaigrette and Candied Pecans
Soft White Rolls
Christmas Cookies

Wednesday
Lunch: leftovers
Dinner: Pulled pork Sandwiches, Oven Fried Potatoes, cole slaw

Thursday
Lunch: soup
Dinner: Scalloped Potatoes and Ham, bread, fruit salad

Friday
Lunch: Tuna salad sandwiches
Dinner: Clam chowder, corn bread

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Chocolate Crinkle Cookies -- Thumbs Up

Today was a bit of a food marathon. Three markets (long checkout lines) and two batches of cookies. I'm whipped. My feet hurt.

One of the cookies batches was Chocolate Crinkles. I actually made the dough yesterday and refrigerated it. It benefits from a long chill, so the dough was great. These pictures make the cookies look a little flat, but they aren't. They are perfect. Chocolate Crinkles are much like a brownie, in a couple little bites. The powdered sugar covering is a good balance with the dark chocolate cookie. This recipe is from an old Better Homes and Gardens Chocolate cookbook, but you can find the recipe all over the Net. I substitute 3 T. cocoa and 1 T. oil for each of the chocolate squares (total of 3/4 c. cocoa and 1/4 c. oil) because I just like the texture better -- I think they stay softer. Make sure you don't over bake these babies -- you definitely don't want these to be crisp.

Chocolate Crinkle Cookies

1/2 cup vegetable oil
4 squares of unsweetened chocolate, melted (or see substitution above)
2 cups granulated sugar
4 eggs
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

1 cup powdered sugar

Mix oil, melted chocolate and granulated sugar (or oil, cocoa and sugar is substituting).
Blend in one egg at a time until well mixed.
Add vanilla.
Mix dry ingredients into oil mixture.
Cover and chill dough for several hours or overnight.

Heat oven to 350 degrees.
Roll dough by rounded teaspoonsful into balls (it's helpful to lightly oil your palms).
Roll dough in powdered sugar.
Place about 2 inches apart on a greased baking sheet (or parchment).


Bake about 10 minutes.
Let cool one minute and cool on racks.


Sprinkle with additional powdered sugar while cooling.

Yields about 5 dozen.
Store in an airtight container. They freeze fine.

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Raspberry Shortbread Thumbprints -- Thumbs Up

This recipe is one of my all-time favorites, but one which is usually reserved for special occasions -- primarily Christmas and Valentine's day. These are a decadent cookie --- a true shortbread dough, with a thumbprint of jam in the center. The recipe is from Land o' Lakes and I make them just as the recipe is written, except when I made them yesterday I found I had forgotten to buy raspberry jam, so I used a new jar of blackberry that I had in my pantry. Just as good, maybe better. They would also be good with strawberry.

photo from Land o' Lakes

Raspberry Shortbread Thumbprint Cookies
3 dozen cookies

1 cup butter, softened
2/3 cup sugar
1/2 teaspoon almond extract***
2 cups all-purpose flour
1/2 cup raspberry jam**

Glaze Ingredients:

1 cup powdered sugar
2 to 3 teaspoons water
1 1/2 teaspoons almond extract***

Combine butter, sugar, and 1/2 teaspoon almond extract in large bowl.
Beat at medium speed, scraping bowl often, until creamy.
Reduce speed to low; add flour.
Beat, scraping bowl often, until well mixed.
Cover; refrigerate at least 1 hour.

Heat oven to 350°F.
Shape dough into 1-inch balls.
Place 2 inches apart onto ungreased cookie sheets.
Make indentation in center of each cookie with thumb (edges may crack slightly).
Fill each indentation with about 1/4 teaspoon jam.

Bake for 14 to 18 minutes or until edges are lightly browned.
Let stand 1 minute; remove from cookie sheets.
Cool completely.

Meanwhile, stir together all glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies.

**Substitute 1/2 cup of your favorite flavor jam.
*** I substitute the almond with vanilla

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Christmas Menus

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I feel like I've been thinking about food for days, and, frankly, it's starting to get on my nerves. The coming week is a big food week for me, mostly because we're having the families, and I'm doing the cooking. So, I'm posting my menus here so I can get them off my back for a while. If I could get someone else to go to the store for me, I'd be happy.

We have family over on Christmas Eve and Christmas Day, but the big crowd is on Christmas Eve. We eat Italian. We're not Italian, we're German, but everyone enjoys Italian and so that's what I fix. This year's menu is:

Braciole and Sauce
Meatballs and Sauce
Spaghetti
Salad
Bread
Wine
Trays and trays and trays of Christmas Cookies

The Braciole recipe (found here -- scroll down) is from Adriana Trigiani's cookbook Cooking With My Sisters. I've made it several times and my family really enjoys it. It's not exactly easy cooking, especially on a day like Christmas Eve, but I'll start early and refrigerate the rolls until the afternoon when I braise them and cook them in the sauce. I might even pop them into the Crock Pot for the afternoon. I'll make my own sauce and split it into two pots, one for the braciole and one for the meatballs. My meatball recipe is pretty much like the one in The Joy of Cooking, except I really don't measure much.

Our Christmas Day Menu is:

Breakfast
Berwick Manor Fruit Rolls

Lunch
Holiday Cheeseball and crackers
Sausage Balls and BBQ sauce
Shrimp Cocktail
Chips and Salsa
Prosciutto Wrapped Breadsticks

Dinner
Ham
Sweet Potato Souffle
Green Beans and Sauteed Mushrooms
Spinach salad with Orange Muscat Champagne Vinaigrette and Candied Pecans
Soft White Rolls
More trays of Christmas Cookies

On Christmas Day we get up, have a quick breakfast (thus the restaurant rolls) and then go to Mass. We'll come home, open gifts, and then start snacking at lunch. For the past few years, we've enjoyed snacking all afternoon, instead of having an official lunch. The boys and Peach especially enjoy munching all day. For dinner, we'll have a more sedate crowd, and an easier meal for me. I hate being stuck in the kitchen all day on Christmas Day, so I give myself permission to take it a little easy. We're buying a Honeybaked Ham, which Doug and the kids like, and I'm o.k. with, and the sides are fairly simple.

Now, back to the kitchen. Or maybe Meet Me In St. Louis instead.

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Peppermint Brownies -- Thumbs Up

I've already posted this recipe, so I'll just link over and leave a few notes.

These brownies are a nice addition to the Christmas cookie platter. I like to add a few bar cookies, and their deep dark chocolaty mint flavor are a nice switch from butter and spice cookies. These are rich though, and I advise cutting them into small pieces, so you just get about two bites out of one brownie. The best way to do that is to line the pan with parchment (if you cut diagonally at the corners, your parchment will lay nice and flat and fit around the corners) and then grease the parchment. Once the brownies are slightly cool, pick the brownies up by the parchment edges and lay them on a rack to cool completely. Once completely cool, you can lay them on a cutting board (attached to the parchment) and cut them into small squares. I probably got at least 40 squares from one batch. I cut my edges off first, so that they look uniform, but you don't have to.

Another note. I spotted Mini Peppermint Patties in the baking aisle at the store and grabbed them. I was being lazy and didn't want to unwrap each patty (pretty lazy, huh?). Well, don't do that. The texture wasn't the same and the ratio of chocolate to mint is not the same. I'm not certain it affected my brownies, but I wouldn't risk it. The beauty of these brownies is that the peppermint patty melts into the batter and you really don't see it (make sure they are completely covered under a thick layer of batter, and don't get them close to the sides -- if the patty gets too hot it will cook instead of melt.

Enjoy!

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Spicy Nuts

I interrupt this regularly scheduled cookie recipe to bring you Spicy Nuts. I've made six batches of them today and well, you know, carpe diem. These nuts are actually requested by the teachers Doug works with. I made them when Anthony was a freshman and now they ask for them every year.

These are enjoyed by men and women, but for some reason they are particularly sought after by men. Maybe because they go so well with a cold one. I use dried cayenne peppers from my garden, so they are pretty spicy.

This recipe is fairly easy and if you get going, you can get many batches made rapidement. Get all your ingredients in place before starting, because once the nuts are cooked you have to move quickly.

This recipe is from Martha Stewart's green cookbook, but I use several types of nuts instead of the almonds.

Spicy Nuts

3 T. oil
2 c. whole blanched almonds
½ cup plus 1 T. sugar
1½ t. kosher salt
1½ t. ground cumin
1 t. red pepper flakes

Heat the oil in a heavy-bottom frying pan over med-high heat.
Add the nuts and sprinkle the 1/2 cup sugar over them.
Saute, stirring, until the nuts become golden brown and the sugar caramelizes.

Remove the nuts from the pan and toss in a bowl with the salt, cumin, red pepper and remaining 1 T. sugar.
Dump onto wax paper to cool.

Serve warm or room temperature.
Store in an airtight container.

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Frosted Sugar Cookies -- Thumbs Up

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This next recipe is probably my kids' favorite. They are a soft cut-out sugar cookie that you frost with a thick buttercream frosting and top with colored sugar. As cut-outs go, they are not fussy, so they fit my criteria for a cookie. My mom makes butter shortbread cutouts and paints them (yes, with a paint brush) with frosting. Very fussy, and while they taste good, I just cannot commit that kind of time to baking. These Bakery Sugar Cookies are a sort of wham bam sugar cookie. They are rolled thickly, baked quickly and frosted as soon as they are cool. Just a thick lick of frosting and a sprinkle with colored sugar and they're good.

If you have a Cheryl & Co. nearby, you'll find these are very similar.

Bakery Sugar Cookies

1 cup butter or butter Crisco
2 t. baking soda
1 egg
1 t. vanilla
1 cup sugar
3 cups flour
a few tablespoons of milk as necessary

Cream together butter and sugar with electric mixer.
Add egg, vanilla and baking soda. Add flour one cup at a time.
Add milk one tablespoon at a time until dough is of rolling consistency.
Roll out and cut into shapes (roll thick).
Bake for 6-7 minutes on ungreased cookie sheet on top shelf of oven at 400 degrees.
(Cookies will look undone on top). Cool and frost.

Frosting:
4 T. softened butter
2 c. powdered sugar
a few T. milk to make frosting spreading consistency

Beat butter in a mixing bowl and add powdered sugar gradually.
Add milk and beat until frosting is a good spreading consistency.

After frosting cookies, sprinkle immediately with colored sugar.

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Gingersnaps -- Thumbs Up!

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I'm working on a batch of these cookies today. I have my dough refrigerating and thought I'd post the recipe while I have a minute. We received a dozen of these yummy cookies last year from one of Doug's colleagues and Geoff scarfed them down so fast the other kids didn't have a chance. So I called his wife and got the recipe for myself. This is the kind of cookie that the adults in my family love. The kids tend to go for the chocolate or simply-flavored sugar cookies, but the adults like the spicier ones (although Geoff is obviously an exception here). They are spicy without the fussiness of a gingerbread man. And unlike gingerbread men, they are chewy -- my favorite!

This is a simple straightforward recipe and they freeze fine. Enjoy!

Gingersnaps

1 cup packed brown sugar
¾ cup shortening
¼ cup molasses
1 egg
2 ¼ cups all-purpose flour
2 t. baking soda
1 t. cinnamon
1 t. ginger
½ t. cloves
¼ t. salt
½ cup sugar mixed with 1 t. cinnamon for dipping

Mix brown sugar, shortening, molasses and egg.
Stir in flour, baking soda, cinnamon, ginger, cloves and salt.
Cover and refrigerate for at least one hour.
Heat oven to 375. Grease cookie sheet lightly, or line with parchment.
Shape dough by rounded teaspoonfuls into balls.
Roll in sugar/cinnamon.
Place on ungreased cookie sheets and 3 inches apart.
Bake for 10 minutes, until set. Cool.

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Weekly Menu

This week is as plain and simple as I can get it. I still have a few gifts to buy, some pajamas to make, almost all my baking and all the wrapping to do. I am starting to get panicked, as I always am during this week of the year.

I'll try to get more cookies reviewed this week, although I know it's getting late for everyone.

Sunday
Brunch: Pancakes and bacon
Dinner: with friends (someone else is cooking, woohoo!)

Monday
Lunch: chicken corn dogs, carrot sticks
Dinner: Potato Borek, salad, bread

Tuesday
Lunch: Quesadillas
Dinner: Baked Potato Soup

Wednesday
Lunch: eat out
Dinner: Chili with spaghetti, cornbread

Thursday
Lunch: Noodles with Garlic and Breadcrumbs
Dinner: Tortellini Soup, bread

Friday
Lunch: Eggs and toast
Dinner: Linguine and Clam Sauce, bread

Saturday
Lunch: Skyline Chili
Dinner: Pizza

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What a Treat!

Doug came home last night with a huge surprise for me. A foodie surprise. He got a kiss and he was just the messenger. It was a Thank You from his Aunt Karen. I made some rosaries for her and she thanked me with the most wonderful foodie gift. I can't imagine what she does for people who do truly wonderful things for her.

Since this was such a spectacular foodie gift I had to share the contents here. I know you guys will appreciate it.

First of all, everything was stowed away in a fabulous thermal bag from Trader Joes. Among the goodies inside the bag was:
■ White Balsamic Vinegar for one of my favorite salad dressings
■ Orange Muscat Champagne Vinegar (maybe for a delicious Christmas salad)
■ Trader Joe's Sipping Chocolate
■ Dark Chocolate Covered Edamame (how can you beat heart-healthy dark chocolate and soy protein in the same bite?)
■ Rye Mini Toasts (not pictured because they're, um, gone)
■ Cranberry Caramel Popcorn Clusters (which you can see are half gone)
■ English Soft Peppermints
■ Crystallized Ginger Slices
as well as a jar of homemade Apple Butter and a loaf of incredible Pumpkin Ginger Bread. The recipe for this bread comes from Aunt Karen's daughter Theresa who owns and runs Baked and Wired in Georgetown. It is an incredible pumpkin bread jazzed up with tiny bits of crystallized ginger, and frosted with a thick layer of the yummiest buttercream frosting to which a tablespoon of powdered ginger has been added. This bread just makes your eyes pop out. It is just a wonderful combination of rich and sweet and spicy.

I can't share the secret recipe, but I'll tell you that if you add, say a 1/2 c. of minced crystallized ginger, to your favorite pumpkin bread recipe, and frost it with buttercream frosting with a hint of ginger (add a tablespoon if you really like it spicy), you'll be on the road to some good stuff.


Karen also sent a pretty poinsettia to adorn my Kitchen Madonna.

God love ya Aunt Karen. You made my day.

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Icing Thumbprints

Big thumbs up for this one. But, it's a regular at Christmas, so I knew that going in.

My gang likes this cookie filled with icing. I make another thumbprint cookie that is a true shortbread, and I fill that one with raspberry jam. So, this recipe is reserved for icing. The icing couldn't be easier. I put a half cup or so of powdered sugar in a sandwich size ziploc bag, add a dribble of milk and a few drops of food coloring. Zip the bag and rub between your palms until all is combined. Snip a bit of the corner and squeeze into the reservoirs. Voila. No mess. I made green and yellow last night and I'll probably make white and blue over the weekend. I don't make red because you just can't get real red (without buying color paste and that's just too many chemicals for me).

I used to use a recipe from Paula Deen, but Paula's recipe uses more butter (of course it does) and white sugar, so I decided to try this one. This one is just as yummy and a little less fat. We could all use that with so many goodies around. This recipe came from Recipezaar and I used it as is, except for the nuts and the jam. I can't use the nuts because of allergies, but I know they are wonderful with. I just brushed the tops of my cookies with the egg white, so they would shine a little.

Icing Thumbprint Cookies

1 cup butter
1/2 cup firmly packed brown sugar
2 large eggs
1/2 teaspoon vanilla
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups finely chopped walnuts
3-4 tablespoons red currant jelly or raspberry jam (or icing as described above)

Icing
Powdered sugar
milk
food color

In large bowl of an electric mixer, beat butter and sugar until creamy.
Separate eggs.
Place whites in a small bowl, lightly beat; set aside.
Add egg yolks and vanilla to butter mixture.
Beat well.
In another bowl, stir together flour and salt.
Gradually add flour & salt to butter mixture, Blending thoroughly.
With your hands, roll dough into balls about 1-inch diameter.
Dip each ball in eggs whites, then roll in finely chopped walnuts to coat.
Place on greased baking sheets, spacing 1 inch apart.
With your thumb , make an indentation in the center of each ball.
Neatly fill each indentation with 1/4 teaspoon jelly or jam (if filling with icing, just leave empty for now).
Bake in a 375° oven for 12-15 minutes or until lightly browned.
Let cool on baking sheets for about 1 minute, then transfer to rack and let cool completely.
Fill with icing, if desired.

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The Best and The Worst

Well, kick-off for baking season was yesterday. And I lost the game. I wrote a while back about how my family really doesn't like any different treats at Christmas. Same old, same old.

But, I always try new recipes anyway.

Well, yesterday was a reminder to stick with what I know is good.

You may have noticed my cookie line up in my sidebar. Well, yesterday I kicked off with Pumpkin Pie Biscotti. I thought these would be great. They have pumpkin and pumpkin pie spice, which my gang loves, and they are biscotti.

Sadly, they are not good. Well, they taste good. They taste just like I thought they would. But their texture is off. They never got really crunchy. I even cooked them for 20 minutes longer than suggested trying to get them hard enough. But, they are rock hard on the outside and chewy on the inside. My rocket science smart kid says it's the pumpkin. He said something about cellulose and gel and other science stuff and basically, they can't get hard with pumpkin in them. Where was he before I started baking? I guess he was in rocket science class.

So, friend, I'm taking the link off my sidebar so as to not steer any one else down this road. Spare yourself.

I'll be writing a review each day from now until Christmas -- either a thumbs up and a recipe, or a thumbs down.

For Your Snacking Pleasure

I'm short on time this week, but wanted to post a note about this pleasurable treat. St. Nick brought us a bag of the Kettle style (he's a swell guy isn't he?). Isn't wasn't too pricey -- I think about $3.50 a bag (o.k. it was a treat), and really, really good (I don't use two "reallys" for nothin' ya know). The bag actually suggested that you could eat it for breakfast with milk on top and it was just good enough that I might try, if there was any left at breakfast.

If you can get it at your market, grab some for the Season. Or give it as a gift -- you'll be well-liked, I promise.



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Cranberry Orange Bread

This week I grabbed a few bags of cranberries from the market -- I've heard stories that they will be in short supply this year and I want to make sure I get my fill. Cranberry Orange bread is one of those recipes I love to have this time of year. In fact, I'll likely make it at least twice more before Christmas. Yesterday I made some for Doug to take to work.

The teachers that Doug works with love when I bake. Actually, I don't think it's just me (I'm not delusional), they would eat just about anything. But, they are very appreciative when I send food in, so I do. If you tell me that you like something I make, in fact, if you even hint that you like something I make, I will cook it for you as much as you like. I love for people to enjoy my food. Last week, I sent in some Carrot Cake with Doug and one little ol' calculus teacher (who was helpfully shoveling snow while the cake was being scarfed down by everyone else) didn't get a piece. He was mildly annoyed, so, today he got his own personal loaf of Cranberry Orange bread. Enjoy Andy!

I have tried several recipes for Cranberry Orange Bread, but yesterday I made this recipe. It is amazingly low in fat, and still very moist and yummy. I will use it again. I omitted the nuts for allergy reasons and I chopped the cranberries because I think a whole cranberry is way too tart to bite into, but other than that I made the recipe as is. Mmmmm.

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Weekly Menu

This is KISS week -- and we will keep it (meals) simple. I have a million things to do (well, maybe just a slight exaggeration). But with jammies and tote bags to sew for Christmas, gifts to finish knitting and all the regular stuff thrown in, I feel like I could not sleep and still not get done. I do this every year -- wait too long because I think I can still get it done.

So, I have several meals in the freezer that are coming out, and everything else will just be easy. I had a few misfires last week and decided to not try any new recipes for a while. The kids would rather eat simply and I'd rather not cook big meals for just Doug and I.

Sunday
Brunch: Sausage gravy and biscuits, eggs
Dinner: Chicken Cilantro Enchiladas, cabbage and sour cream, beans and rice

Monday
Lunch: Leftover pizza
Dinner: Chili with spaghetti and cheddar cheese, corn pancakes

Tuesday
Lunch: Chicken Noodle Soup
Dinner: Cajun Bourbon Chicken Bites, white rice, carrots

Wednesday
Lunch: Mini Ham and Cheese Quiches
Dinner: Spaghetti and sauce, garlic bread, salad

Thursday
Lunch: Breakfast Burritos
Dinner: Red Beans and rice for mom and dad, kids get grilled cheese and tomato soup

Friday
Lunch: Baked potatoes
Dinner: Salmon Patties, Macaroni and Cheese, peas

Saturday
Lunch: Skyline Chili
Dinner: Pizza

* Tried and true
* New to me

'Tis the Season

To go with those two cookies you hopefully saved yourself, I highly recommend this. It's candy season, after all.

Note to Self

Definitely make these again next year.

These are the St. Nikolaus Speculatius Cookies I made for St. Nicholas' Feast Day yesterday. The are not much to look at (and I always laugh at this particular cookie cutter because it makes St. Nick look like a burglar), but they are wonderful to taste. They're a buttery, mildly spicy shortbread cookie. And besides the holding time in the fridge, they were quick to make (and I'm not usually a big fan of rolling cookies). They might benefit visually from an icing, but the taste would not -- they are perfect as is. I halved the recipe so we would have just enough for the Feast Day, so I'm reprinting it here as such. I love that the recipe came from Maria Trapp -- yes, the Maria Trapp.

I sent some off to Geoff's German teacher this morning, and asked if she ate them as a child (she is originally from Belgium close to Germany). She said they took her right back to her childhood. How nice.

I omitted the nuts for Noah, but didn't miss them one bit. They might actually be harder to roll with the nuts in them.

St. Nikolaus Speculatius Cookies

1/2 cup butter
1/2 cup shortening
1 cup firmly packed brown sugar
1/4 cup dairy sour cream
2 cups plus 3 T. all-purpose flour
1/4 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 cup finely chopped walnuts (optional)

Cream shortening and sugar; blend in sour cream.
Add dry ingredients slowly to creamed mixture.
Stir in walnuts, if desired.
Divide into 2 portions; wrap each portion in plastic; chill several hours or overnight.
Work with one portion of dough at a time, leaving the others in the refrigerator.
Roll out very thin; cut with St. Nicholas cutters.
Bake at 350º F. for 10 minutes.
Frost and decorate if desired.

Printer version

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Two Cakes, No Pics

I am a huge lover of cake. I would pick cake on a menu over any other dessert. But, it better be a good cake. I am a cake snob. I almost never eat cake mix cake, and almost never bakery cakes, either. But, homemade cake, mmmmmm.

I am not picky about my cake. I love chocolate, white, butter, spice, and anything in between. And, for some reason I have been craving cake lately. Maybe all the thinking about baking has me thinking about my favorite dessert.

So, today I bring you two of my favorite cakes. But, since I have not baked either in the last month or so, I have no pics. Use your imagination -- they are not hard-to-make cakes.

This first cake is one my grandma made my entire life (well, she probably doesn't bake it anymore, but I have good memories). It is called a Poor Man's Cake because when she was young, butter and eggs were dear, and raisins and nuts were plentiful. Today the reverse is true, so it's really a rich man's cake, but I love the name, so I'm not changing it. You could really leave this cake unfrosted, but I like it with a simple buttercream, or even just a powdered sugar glaze. It stays good for a while and I usually end up slicing it and freezing the slices to pull out for an afternoon tea treat. Mmm.

Poor Man's Cake

3 cups flour
2 cups water
⅓ cup shortening
½ lb. raisins
1 cup brown sugar
1 t cinnamon
1 t cloves
1 t baking soda
½ t baking powder
1 cup walnuts

Grease and flour angel food or tube pan.
Heat oven to 325 degrees F.
Place water, shortening, raisins, sugar, cinnamon and cloves in saucepan over medium heat. Cook to boiling and boil for 5 minutes.
Cool completely. Mix flour and baking powder in a large bowl.
Dissolve baking soda in 1 t. water.
Add raisin mixture and baking soda mixture to flour mixture.
Add nuts. Bake for 1 hour.
Cool 15 minutes.
Turn out of pan and cool completely on a baking rack.
Frost with butter or cream cheese frosting.


This next cake is Banana Cake. If you like bananas, you'll love this cake. My kids don't like bananas (I don't get it) so this is another cake I usually slice up and freeze in individual bags. Either that or Doug takes it to work for the teachers snack on. It is a firm cake, not like banana bread. Not too sweet, so the frosting is a good balance. I have no record of where this recipe came from -- I've had it in my collection too long to remember. You could use another buttercream frosting or a cream cheese frosting instead of the Banana Butter Frosting.

Banana Cake

2½ cups all-purpose flour
1½ cups sugar
1½ t baking powder
1 t baking soda
1 t salt
½ cup shortening
1 cup mashed ripe banana
⅔ cup buttermilk or sour milk
2 eggs
1 t vanilla

Preheat oven to 350 degrees F.
Grease and lightly flour two 9-inch round pans.
In mixer bowl, combine dry ingredients.
Add shortening and banana; beat on low speed until combined.
Add buttermilk, eggs and vanilla; beat two minutes on med. speed.
Turn batter into prepared pans.
Bake for 30 minutes or until done to the touch.
Cool 10 minutes on wire racks and remove from pans.
Cool completely. Frost with Banana Butter Frosting.

Banana Butter Frosting

2 c. powdered sugar
2 T. softened butter
1/4 c. mashed banana (1 small)
1/2 t. vanilla

Whip together sugar, banana, butter and vanilla.
If necessary, add more powdered sugar and beat to spreading consistency.

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Tagged -- again

Deborah tagged me for a meme. I couldn't decide where to post it, but since Deborah is such a good foodie friend, I decided to put it here, even though it's not food. I told her she was going to be very disappointed, as my life is incredibly boring, but she insists on embarrassing me to no end (just kidding). While I may be incredibly boring -- I do have fun.


FOUR JOBS I HAVE HAD

Vet tech -- in high school

Media relations -- after college

Editor, and editor again

4 PLACES I'VE LIVED:

There are actually only three -- I can't stretch it

Cincinnati, Ohio

Tampa Bay, Florida
Columbus, Ohio

4 PLACES I'VE BEEN ON HOLIDAY:

Just the states, and no place west of the Mississippi (I know, I should get out more)

Annapolis, Maryland

Myrtle Beach, South Carolina

Williamsburg, Virginia

Saginaw Bay, Michigan

4 FAVORITE FOODS:

These are really just wide groups. I can't say I have very many absolute favorite foods. I'm just not that picky.

Soups, hardly met one I didn't like.

Beans, love 'em.

Real Mexican

Real Italian

4 PLACES I'D RATHER BE:

I actually don't think there is anyplace I'd rather be, except maybe in bed with a pot of tea and a good book. Ahhh.

I specifically tag Devin, Annie, Barb, and Matilda. If I didn't tag you and you'd like to have a go at it, leave a comment and I'll link.

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Weekly Menu

This is a busy week for us. There are several feast days that we would like to celebrate, as well as celebrating the first week of Advent. I've not started baking for Christmas yet -- first we clean the house and clean out some closets. So, while I'm trying to squeeze in a few Feast Day recipes, I'm trying to keep the menu simple to get other things done.

Today's Pork Roast helps immensely. It's a great, simple crock pot recipe, and since I was able to get a huge roast on sale, I will have enough for at least one day of lunches. Monday's tacos help a lot too, since that is also a great crock pot recipe.

Have a great week. If there's a recipe you'd like, leave me a comment.


Sunday
Brunch: Fried Mush, sausage links, fruit
Dinner: Garlic Pork Roast, Matilda's Mashed Potatoes and Squash, Glazed Carrots, Toll House Pie

Monday -- Feast of St. Frances Xavier
Lunch: Macaroni and Cheese
Dinner: Spicy Shredded Chicken Tacos, cabbage, sour cream, onion, Mexican Rice, Churros for St. Frances Xavier

Tuesday
Lunch: Pork sandwiches
Dinner: Buccatini with Pancetta, Tomato and Onion, Salad with Balsamic vinaigrette, Ciabatta

Wednesday
Lunch: Baked Potatoes
Dinner: Honey Garlic Meatballs, white rice, stir-fried broccoli and carrots

Thursday -- Feast of St. Nicholas
Lunch: St. Nicholas Pizza
Dinner: Guacamole topped Ham Po' Boys, oven fries, St. Nikolaus Speculatius Cookies

Friday
Lunch: Bagels and Cream Cheese
Dinner: Salmon Patties, Macaroni and Cheese, peas

Saturday
Lunch: Skyline Chili
Dinner: Pizza party -- Antipasto platter, CPK Balsamic Salad, Homemade Pizza, Creme Brulee
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* Tried and True
* New to me

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Homemade Noodles

I'm not certain when packaged noodles became available. I'm sure I could Google it. I know that women, stuck in their kitchens day after day, probably thought they were at least as good as sliced bread (or maybe it's the other way and sliced bread was as good as packaged noodles). It seems a shame, though, that because we can buy packaged noodles, nobody makes them any more. At least no one in my neck of the woods.

I don't make homemade noodles each and every time we eat noodles. But, I do make them when the recipe benefits from the real deal. And when I have time. Because I'm not telling you that it's oh so easy to make them and you'll just whip them out in no time at all. They do take time, but they are worth it in the right dish.

The other night we had Turkey and Noodles for dinner. I used the stock from boiling the turkey carcass, and the several cups of turkey I got out of it, as well. But, you see, in this recipe, the noodles are the darling. They are the show. Without homemade noodles, this dish would be booorrring. So, I made two pounds of homemade noodles (in about the same time it takes to make one pound) and made a dinner and a lunch out of them.

The turkey and noodles can also be made with chicken. And you don't have to start with your own stock. I frequently start with canned stock and some bone-in chicken pieces. This is really not so much a recipe as a method, but I am posting the noodle recipe, which comes from The Joy of Cooking, as well as the lunch noodle recipe. I use the stock thickening method for the Turkey and Noodles because we like more of a gravy than a soup.

Turkey and Noodles

2 quarts turkey or chicken stock
onion, quartered
3 stalks celery, cleaned, including leaves
2 to 3 cups turkey or chicken (you can dice it, but we like larger pieces in ours)
4 carrots, cleaned, peeled, and sliced crosswise
flour and water for thickening (if desired)
1 lb. homemade noodles
salt and pepper

Place stock, onion and celery in large stock pot.
Bring to a boil and simmer for an hour or two.
Strain stock and discard vegetables.
Season to taste.
(You can jazz this up any way you like, but I just use salt and pepper.)
Add meat and carrots and cook unticarrots are tender, but not mushy.
If you want to thicken your stock (for more of a turkey, noodles and gravy instead of soup-ish), make a "slurry" of flour and cold water and add to hot broth.
Cook until desired thickness is achieved.
Taste and adjust seasoning again, if needed.
Add noodles and cook until they are done (about 5 minutes).



Noodles with Garlic and Bread Crumbs

4 T. butter
2 T. olive oil
1 clove garlic, minced
1 c. bread crumbs (plain or seasoned or a mixture)
1 T. minced fresh parsley (if desired)
egg noodles, cooked and drained

Melt butter and olive oil in a large skillet.
Add garlic and bread crumbs and stir until bread crumbs just begin to brown.
Stir in parsley if desired.
Add hot noodles and stir until coated. Serve.

Egg Noodles

1½ cups flour
1 T. butter
⅛ t. salt
2 large egg yolks
2 large eggs


In a large bowl, cut butter into flour and salt to form fine crumbs.


Make a well in the center. Lightly beat the eggs and pour into the well.
Using a fork, gradually mix the eggs into the flour until it comes together (dough will be slightly sticky).
Divide the dough into quarters.



Start rolling each piece of dough with a rolling pin, stretching it as you roll.

Sprinkle with flour as needed between rolling.
(You may need to cut your piece if you run out of room. Just cut part off and set it aside to finish rolling later.)
Repeat procedure until all dough is very thin.
After rolling each piece, place on a pasta racks or over a dowel.
(I just lay my pieces all over the kitchen -- using baking racks and any other clean surface available.)
Let dry about 20 minutes.
Roll sheets up (I just fold one third down and one third up and cut across the folds with a pizza cutter) and cut to desired thickness.
You can roll and cut this dough with a pasta roller and cutter,
but for this recipe I like the thicker, wider, more rustic noodle.

If you're not going to use all of these noodles at once, or if you double the recipe to use half later, place the reserve noodles in a plastic zipper bag, suck out the air, and freeze.
To use them, do not thaw, just put the frozen noodles in the boiling water to cook.