Hot Stuff

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Yesterday afternoon I was making some oven baked chicken for dinner. The chicken was trimmed and cleaned and almost ready to go in the oven, so I turned my oven on. It started to preheat, but when I opened the door with just a few seconds left in the preheat time, the oven was ice cold. Pooh. I have burned out the igniter two or three times on this oven. I use it a lot and it is 11 years old. Doug walked into the room just seconds after I discovered the cold inside and he knew by the look on my face that something was not right. After our air conditioning went out last week, he said, "Why doesn't everything break at once?" It does seem to go that way doesn't it? When it rains it pours.

We discussed having it fixed again and after thinking on it for a short while, he decided we would probably be better off just buying a new one. Unfortunately, appliances just aren't made to last that long these days. So we went shopping last night and tomorrow, Sears is bringing me one of these:



I'm so excited (is it so sad that a stove excites me?). It has five burners with an extra long burner in the center for using a griddle. And the grate goes all the way across the top to make it easy to move a heavy pot from one spot to another. It also has an extra-high-powered burner (not the technical term Kenmore uses, but that's o.k.) for boiling water super fast. I can't wait! Hopefully it will arrive in time to bake cupcakes and roast chicken tomorrow afternoon.

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Carrabba's House Salad Dressing

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A friend gave me Top Secret Restaurant Recipes 2 a couple years ago and the other day I pulled it out to see what looked interesting. I needed a quick dressing for salad with dinner and I thought I might find something.

What I found was a knock-off for Carrabba's House Dressing, a creamy Parmesan, and the dressing was so easy and yummy, I want to share. I like to make my own dressing -- I think they are better than bottled and if you have some basic ingredients on hand you almost never need to buy bottled dressing. Except for ranch, which the kids eat with veggies, salad dressing almost always goes to waste in my house.

I have not been to Carrabba's in at least a year, so I can't say if this is exactly their house dressing, but it was delicious anyway -- very garlicky, with a little zing. I tossed it with a simple salad of Romaine lettuce, sliced red onion, chopped red pepper and diced tomato.

Carrabba's House Dressing (Creamy Parmesan)

1/2 c. mayonnaise
1/4 c. grated Parmesan cheese
1/4 c. buttermilk
1 1/2 t. minced garlic (I used two cloves)
1/2 t. minced parsley (I used more like 2 t.)
1/2 t. lemon juice

Whisk together ingredients and toss over salad just before serving. I salt and pepper the salad, also.

Source: Top Secret Restaurant Recipes 2

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Taste Fall

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What is it about the taste of spices and pumpkin that tastes like fall? Is it in our DNA -- ancestral memories of yummy spiced baked goods that used up autumn's harvest? I don't know, but nothing tastes like fall like good, spiced, baked goods. The cool turn of weather makes them taste even better. On Saturday, I was up early with the puppy (just when my children learn the pleasures of sleeping late, we get a puppy so I can get up early with her!) and decided I might as well make something yummy for breakfast. With a can of pumpkin in hand, a quick Google search landed me at those Mennonite Girls and a delicious Pumpkin Coffeecake. The whole family truly enjoyed this coffeecake and I have a feeling I'll be making this moist, light cake for more than breakfast. It would make a great dessert or afternoon tea snack, too. Not too spicy, but just enough. And the applesauce gives it just a little bit of tang. Mmmm.

I made this coffeecake exactly as directed (except for omitting the almonds in the streusel for allergies) and I am posting it just as it appeared on their blog.

Sorry, bad picture. It was early and still a little bit dark out.

Pumpkin Coffeecake

Streusel:
¼ c. brown sugar
¼ c. sugar
¼ c. flour
¼ c. rolled oats
¼ c. slivered almonds (I omitted)
1 ½ t. cinnamon
3 T. butter

Cake:
1/2 c. butter, softened
1 c. sugar
2 eggs
1 c. canned pumpkin
1 t. vanilla
2 c. flour
2 t. baking powder
1 ½ t. cinnamon
½ t. baking soda
½ t. salt
¼ t. ginger
¼ t. nutmeg (I used a pinch)
pinch cloves

Filling:
½ c. unsweetened applesauce

Combine streusel ingredients, cutting in the butter to make crumbs; set aside.

Cream butter and sugar and beat in eggs one at a time. Add pumpkin and vanilla.
Combine dry ingredients and add to creamed mixture. Spoon 1/2 into greased 10”springform pan (this will be a thin layer, but it bakes up much higher). Spread applesauce over batter. (as directed, "spread it, leaving a hole in the center because otherwise the cake looks like it’s not done in the middle once you slice it") Sprinkle with half of the streusel. Spoon remaining batter evenly over streusel and then spread carefully. Top with remaining streusel. Bake at 350F. for 50 - 55 min. or until cake tests done. Cool 10 min: remove outside ring.

Combine glaze ingredients: 1/2 c. powdered sugar,
1/4 t. vanilla, 1 1/2 T. hot water
Drizzle over coffee cake.

Source: Mennonite Girls

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Number One Reason*...

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... for using a gas stove.



Good S'mores, even when it's raining. I'm thinking about building an ark it's been raining for so long. I better make sure it's equipped with a gas stove.

(*O.k., maybe not Number One, but it is way up there.)

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"Nieman Marcus" Cookies

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The Brown-Eyed Baker posted the recipe for the famed "Nieman Marcus" Chocolate Chip Cookie this week and she got me thinking about a recipe I haven't used in quite a while. I'm sure you've read the urban legend about the Nieman Marcus cookie recipe (if not, click over to her post and read the tale). The story is, to the best of my knowledge, completely fictitious, but it's a really good recipe for chocolate chip cookies anyway. Yesterday I was taking some supplies down to college boy and decided to make these to take some to him.


My version of the recipe is a little bit different from the Brown-Eyed Baker's. It calls for milk chocolate to be grated and added to the dough for a soft thread of chocolate throughout the cookie. My recipe also makes double what hers does, but I halved it. It makes more dough than my Kitchen Aid can even handle. As it is, half is plenty -- it was plenty to fill my cookie jar and take a couple dozen to college boy. If you don't have a food processor, this recipe is not quite as easy to make as with one, but still possible. Blend the oats in your blender and grate the milk chocolate by hand.

I omitted the nuts for allergy reasons.

Nieman Marcus Cookies
makes about 5 dozen

1 c. butter, softened
1 c. white sugar
2 c. brown sugar
2 c. flour
1 t. soda
2 1/2 c. oatmeal, processed into a fine powder
12 oz. semi-sweet chocolate chips
4 oz. Hershey milk chocolate, grated (that's half a giant bar)
1/2 t. salt
2 eggs
1 t. baking powder
1 1/2 c. nuts (optional)
1 t. vanilla

Cream butter and sugars. Add eggs and vanilla; mix together with dry ingredients. Add chocolate chips and grated Hershey bar (and nuts, if desired). Roll into balls (smaller than golf balls) and place two inches apart on baking sheets. Bake 10 minutes at 375.


Plenty of cookies.

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Weekly Menu

We had an interesting time, food-wise, at our house this week. We lost our air conditioning early in the week and my dear husband banned me from turning on the oven. Frankly, it was so muggy in the house, I didn't even want to boil water. We ate out one night and grilled out another. Thus, a few of last week's meals are still on the menu.

Saturday
Dinner: Chicken Pockets, chips and dip, milkshakes (it's college football day!)

Sunday
Lunch: Sausage gravy and biscuits, eggs
Dinner: Ham loaf, Creamy Potato Bake, Green Beans with Shallots and Peppers, bread, Banana Cream Pie

Monday
Lunch: Turkey and cream cheese tortilla rolls
Dinner: Dinner: Spaghetti and Tomato sauce (found here), Garlic Bread, Salad

Tuesday -- Feast of the Archangels
Lunch: St. Michael waffles
Dinner: Lana's Kentucky Fried Chicken (found here), tater tots, Cabbage slaw, Chocolate Angel Food Cake and whipped cream
Wednesday
Lunch: Muffin Tin Munchies
Dinner: Mediterranean Veggie Pita, Greek Salad

Thursday -- Feast of St. Therese
Lunch: tomato soup and grilled cheese sandwiches
Dinner: Roast chicken, Sweet Potato Pancakes, Peas and Bacon, St. Therese Cupcakes (just so you know, I'm buying candy roses from my local candy shop this year)

Friday -- Feast of Guardian Angels
Lunch: Quesadillas
Dinner: Tuna Noodle Casserole, salad, Angel Cookies (found here)

* Tried and true
* New to me

Tea with Jam, Jam and Bread

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The other day at the grocery store I spotted some new jars of jam on the shelves. They were stacked on an end cap near the produce department and I guess the plan was that they would catch a customer's eye, because they did. All those rich purple and red jars and the irresistible gingham plaid caps. They were shorter though, and stouter, and they looked more...special. I grabbed a jar of blueberry, because blueberry is my favorite. The label said "Northwoods Blueberry Preserves" -- how could any one resist?

I opened the jar later that night (late dessert) with a fresh, new pack of Ritz crackers. Mmmm. Little, baby blueberry pies. And then the next morning, I ate it on toast -- homemade challah, no less. Sublime. Could this be a new food group for me? It could, indeed. The label says it has only blueberries, sugar, pectin and citric acid -- that's, like, real food.

The next time I am at the store, I will probably pick up several more jars. After all, cherry is my second favorite, and then who can turn down Pacific Mountain Strawberry or Northwest Triple Berry? The product is Smucker's Orchard's Finest. It was under $3 a jar at my discount grocer. And it's worth every penny.





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Cuban Pork in the Crock Pot

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I have mentioned before that I have a fondness for Cuban food. I spent seven formative years in Tampa, Florida, where the culture is heavily influenced by nearby Ybor City and the many Cubans who live throughout the state. So, when I see Cuban recipes like this one, I am attracted like ants to sugar. I am rarely disappointed in Cuban food. It has many flavors of Spanish food, but with an influence from the Caribbean -- fruit juices and some different spices.

As much as we really enjoyed this dish, I will admit that this pork is not very pretty. In fact, when we began eating my husband declared that he didn't think it looked very good (how dare he?) -- but, he ate three helpings! The appearance is likely from the use of the crock pot -- cooking slowly in the juices will leave meat looking a tad gray . If that's a problem for you, braise it first (see my note below recipe added after subsequent cookings). But the taste more than offsets the appearance, and with some white rice, and Cuban black beans, and a green salad, it was perfectly yummy, in my opinion.

I threw this dish in the crockpot as I was on my way out the door to move my college boy into his apartment. I did not take care to read the recipe before hand and just tossed everything into the crockpot. I truly don't think it lost anything in my carelessness. One ingredient confused me -- the recipe called for 2 t. ground chile pepper. Since it did not call for chili powder (which is more than just ground chile pepper) I subbed 1/2 t. cayenne pepper. I would make it the same way next time.

Cuban Pork Shoulder
serves 8-10

9 cloves garlic, chopped
2 T. salt
4 t. dried oregano
1 T. ground cumin
2 t. black pepper
1/2 t. cayenne pepper
2 dried bay leaves, finely crumbled
1 T. grated orange zest
2 T. vinegar
2 T. fresh orange juice
2 T. lime juice
5 pounds pork shoulder, bone and skin removed and cut into 2-inch cubes
3 onions
1/3 cup vegetable or chicken broth (I used vegetable)

In a large bowl, combine the garlic, salt, oregano, cumin, black pepper, chili pepper, crumbled bay leaves and orange zest. Stir in the vinegar, orange and lime juices to make a coarse paste. (see note below) Add the pork pieces and toss until the pieces are evenly coated with the spice paste. Set aside to marinate while you finish the other preparations.

Trim and cut the onions lengthwise into 1/4 -inch-thick slices. Arrange the slices in an even layer on the bottom of the slow cooker. Pour the broth over the onions. Arrange the pork in an even layer over the onions, pouring over any reserved marinade.

Cover and set the cooker to high heat and cook 4 to 4 1/2 hours until the pork is fork-tender. Remove from heat and crack the lid to allow the mixture to cool slightly. Gently stir the pork with the onions and serve.

NOTE: The second time I made this dish, I braised the meat first and I think I liked it better than way. Instead of marinating the pork in the spice mixture, I braised it in hot oil (half at a time), just until it had some color on it. Then I placed it in the crock pot on top of the onions and stirred in the spice mixture.

Source: LA Times

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Blueberry Cream Pie

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For the Feast of Our Blessed Mother's Nativity, I bought everything to make this delicious pie. And then we drove fours hours to pick up a puppy and the pie never happened. I used the blueberries in a Buckle and saved the idea for the Feast of the Holy Name of Mary instead. We had company over and everyone enjoyed end-of-summer blueberries over a base of vanilla creaminess. You don't have to limit yourself to Mary's feast days or summer for this pie though. Blueberries are usually available all year 'round (although they can get pricey in the winter).

Blueberry Cream Pie
serves 8 to 10

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9-inch pie crust, prebaked and cooled

1 sml. box instant vanilla pudding
1 c. milk
1 1/2 c. whipping cream
¼ t. vanilla

3 c. blueberries, washed and picked over for stems
2 T. cornstarch
1/4 c. sugar
juice of half a lemon
1/4 c. water

Place milk and whipping cream in mixer bowl. Add pudding mix and vanilla and whip until it holds its peaks. Spoon into cooled pie shell and refrigerate for 30 minutes.

Mix cornstarch, sugar, lemon juice, water, and 1 cup blueberries in a small saucepan and bring to a boil. Cook over med-low heat until berries burst and sauce is thick. Add a tablespoon or so of water if necessary for a good consistency (depending on how juicy the berries and lemon are the sauce can thicken too much -- you want the consistency of pie filling). Remove from heat and stir in 1 cup more berries. Cool for about 15 minutes.

Top cream with berries -- being gentle so as to not disturb the cream filling. Top with remaining 1 cup berries. Refrigerate until ready to serve -- at least two hours.

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Apple Time

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Have you picked apples yet this year? Our favorite orchard has our favorite apples next weekend -- golden delicious and jonagold. I can't wait. Apples taste so different fresh from the tree -- their grocery store partners pale in comparison.

I thought I'd post some of our favorite apple dishes for you -- get busy peeling and chopping!

Apple Crumble Pie (pictured at the link with a handful of blueberries added, but just go for the apples if it's your first time -- it's perfect)

Bavarian Apple Torte -- a perfect Oktoberfest treat

Apple Betty -- she ain't pretty but she's simple and tasty!

Apple Bread Cake with Raisins -- grandma and grandpa will love this one!

Easy Apple Pastries -- a simple weeknight dessert, but would also be an awesome weekend breakfast treat!

Carrot Apple Cake with Cream Cheese Frosting -- did you say cream cheese frosting?

Apple Dumplings -- hands down, my absolute favorite

Apple Streusel Pizza -- just make an extra crust on Saturday night and have pizza for dessert, too

Upside Down Apple Muffins -- a favorite at our house with breakfast for dinner

Pumpkin Harvest Bread -- the best fall bread ever

Cranberry Waldorf Salad -- don't wait until Thanksgiving for this one

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Weekly Menu

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I had my whole menu planned this morning and Blogger ate it. I am very ticked at Blogger now. No dessert for him.

This week is KISS week for meals so I can focus on housework in other rooms -- fall cleaning!

Saturday
Lunch: Skyline chili
Dinner: parish festival

Sunday
Brunch: Sausage gravy and biscuits, eggs
Dinner (Happy Children Supper -- my version of a Happy Meal): Patty melts, French fries, Chocolate Malts, s'mores by the fire

Monday
Lunch: pizza
Dinner: Walking Tacos, fruit

Tuesday
Lunch: Chocolate Chip pancakes
Dinner: Matzo Ball soup, Challah

Wednesday -- Feast of St. Padre Pio
Lunch: Nachos
Dinner: Basghetti (spaghetti for anyone without a seven year old) and Tomato sauce (found here), Garlic Bread, Salad, Cappuccino Cooler

Thursday
Lunch: Tuna Salad sandwiches
Dinner: Lana's Kentucky Fried Chicken (found here), tater tots, Cabbage slaw

Friday
Lunch: Muffin Tin munchies
Dinner: Scrambled egg burritos, Fried potatoes

* Tried and true
* New to me

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Critter Crunch

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...or not, as the case may be.

This snack mix recipe is a favorite of my children. For many years it has been known as Critter Crunch, which I think was the original name on the recipe. If my memory serves me (although it usually doesn't) it came from a Taste of Home magazine, but I could be wrong on that.

When the boys were younger they really enjoyed this recipe as written, with the animal crackers and Teddy Grahams. I admit, the grown-ups liked it too (and still do). But now, I just as often, if not more, make it with whatever I have on-hand (and we still call it Critter Crunch). The sweet cinnamony butter glaze makes any old stale cereal taste good again. For this batch, I only used Cheerios, Life cereal and pretzels, and then I added some candy corn because I just can't resist candy corn.

You can make it just as written, or substitute the dry ingredients for any cereal or snack you have around. I always use part sweet, part salty. It would be good with peanuts also, but we have allergies so I don't use them.

Critter Crunch

¼ c. butter
3 T. brown sugar
1 t. cinnamon
1 - ½ c. Crispix or Chex
1 ½ c. Cheerios
1 ½ c. animal crackers
1 ½ c. Teddy grahams -- honey-flavored
1 c. Life cereal
1 c. pretzels


Melt butter, sugar and cinnamon in the microwave or on the stove. Mix well. Combine cereals and cookies. Toss with butter mixture. Place on 15 x 10 pan and bake for 30 minutes at 300 degrees F. Stir every 10 minutes.

Our Lady of Sorrows' Heart Cake

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Two feast day desserts in a row -- I think we shall fast for the rest of the week! Normally I would forgo a special dessert tonight, after last night's treat, but I really like to do this one and the children remember it now from year to year. Last year's cake was chocolate, but this year I made a white cake and white frosting for Mary's Immaculate Heart. Pretzel sticks represent the swords that pierced Mary's heart. If you do not have a heart-shaped cake (I do not), then use this method for creating a heart with a square and a round.

For the cake I used a recipe by Swans Down Cake flour, posted below. It's a good traditional white cake, but you can use any recipe, or a boxed mix. My buttercream frosting recipe is (loosely) noted below. I often go too far in an effort to get creamy and end up with soft, but since this frosting is just for spreading, not decorating, it's fine if it's soft.

Swans Down White Cake


2 c. Swans Down cake flour
2 t. baking powder
1/2 c. butter
1 c. sugar
2/3 c. milk
1 t.. vanilla
3 egg whites

Measure flour in a bowl. Add baking powder. Cream butter thoroughly; add sugar gradually and cream together until light and fluffy. Add flour mixture alternately with milk (a small amount at a time), beating after each addition until smooth. Add vanilla. Beat egg whites until stiff; fold quickly into mixture. Bake in 2 greased 8 inch layer pans in moderate oven at 375 ° for 25 to 30 minutes -- check after 20 minutes (for the heart-shaped cake you'll want to use one 8-inch round and one 8-inch square. Grease generously.)

Buttercream Frosting

1/4 c. soft butter
2 1/2 c. powdered sugar
1 t. vanilla
3 - 5 T. milk

Whip butter; add sugar 1 cup at a time. Add vanilla. Add milk one tablespoon at a time until creamy. Whip for several minutes until light and fluffy, adding more milk if necessary.
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Asiago Cheese Bread

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Mom's Fridge is two for two in one week at my house. I say we all pop in over there for dinner -- how 'bout it? Saturday I made this bread to have for dinner. We had friends over and I made Paula's Baked Spaghetti (which is really so good, you have to try it). This cheese bread was awesome -- light and soft, tangy and tasty. It was super easy to make, too. I put all the ingredients in my Kitchen Aid with the dough hook and in minutes I had a nice soft dough. Baking it in the cake pan keeps the loaf lovely and round and, like Barb said, it gets very high, so make sure you don't have an oven rack above it.

Asiago Cheese Bread

3 1/2 to 3 3/4 c. bread flour
1 envelope active dry yeast (1 scant tablespoon)
1 1/2 t. salt
1/4 t. black pepper
1 1/4 c. milk
2 T. unsalted butter, cut up
1 1/4 c. Asiago cheese, divided
1 large egg

In large bowl, combine 1 1/2 cups of the bread flour, yeast, salt and pepper.

In small saucepan (or in the microwave), heat milk and butter over medium-high heat until butter is melted and temperature is 120 to 130 degrees.

Stir the milk mixture into the flour mixture until smooth. Stir in 1 cup of the cheese. Gradually stir in about 2 cups of the flour to make a soft dough.

Turn dough out onto lightly floured surface. Knead until smooth and elastic, about 10 minutes, adding more flour as needed to prevent sticking (I used my Kitchen Aid with a dough hook).

Oil large bowl, add dough and turn to coat. Cover with clean kitchen towel. Let rise in warm place 1 hour or until doubled in volume.

Coat an 8-by-2-inch round cake pan with cooking spray. Punch down dough. Form dough into a 6-inch round. Place in prepared cake pan. Cover with towel. Let rise in a warm place away from drafts, about 45 minutes or until doubled in volume.

Preheat oven to 425 degrees.

In a small bowl, lightly beat the egg. Brush top of dough with beaten egg. Sprinkle top with the remaining 1/4 cup of the cheese.

Bake for 35 minutes or until the crust is golden and bread sounds hollow when tapped with fingertips. Transfer the bread to a wire rack. Let cool.

Source: Alicia's Recipes via Mom's Fridge


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The Triumph of the Holy Cross

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From catholicculture.com:

This day is also called the Exaltation of the Cross, Elevation of the Cross, Holy Cross Day, Holy Rood Day, or Roodmas. The liturgy of the Cross is a triumphant liturgy. When Moses lifted up the bronze serpent over the people, it was a foreshadowing of the salvation through Jesus when He was lifted up on the Cross. Our Mother Church sings of the triumph of the Cross, the instrument of our redemption. To follow Christ we must take up His cross, follow Him and become obedient until death, even if it means death on the cross. We identify with Christ on the Cross and become co-redeemers, sharing in His cross.

We made the Sign of the Cross before prayer which helps to fix our minds and hearts to God. After prayer we make the Sign of the Cross to keep close to God. During trials and temptations our strength and protection is the Sign of the Cross. At Baptism we are sealed with the Sign of the Cross, signifying the fullness of redemption and that we belong to Christ. Let us look to the cross frequently, and realize that when we make the Sign of the Cross we give our entire self to God — mind, soul, heart, body, will, thoughts.

O cross, you are the glorious sign of victory.
Through your power may we share in the triumph of Christ Jesus.

Nothing fancy, but memorable nevertheless -- a cross shaped pan of brownies. I used my Wilton cross pan and my mom's recipe for cakey brownies. I sprayed the pan extra well and them came out just beautifully. No special serving dishes -- just a plastic serving tray, purple no less, with a sprinkle of confectioner's sugar. It's the thought that counts. They could be frosted but I prefer the unadorned for this feast.

Holy Cross Brownies

4 oz. unsweetened chocolate
⅔ c. shortening
2 c. sugar
1 t. vanilla
1 t. baking powder
4 eggs
1 ¼ c. flour
1 t. salt


Heat oven to 350 degrees. Grease a cross-shaped pan. Heat chocolate and shortening over low heat (or in the microwave) until melted; remove from heat. Stir in sugar, eggs and vanilla. Mix in remaining ingredients and spread in pan. Bake until brownies begin to pull away from sides of pan, about 30 minutes (they should look done, but the toothpick test doesn't really work for these brownies -- the top should be crackled looking).

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Wild Berry Tea

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For health reasons I've been trying to cut back on the amount of coffee I drink. There are two problems: I drink a lot of coffee; and most other beverages are on my forbidden list as well -- tea, milk, anything with citrus or chocolate, and soda. Those two issues make it very hard to cut back.

I decided that I just can't go cold turkey. So, I've been drinking one cup of coffee in the morning, lots of water, and an occasional cup of tea. I spotted a new tea at Giant Eagle when I was looking for something with berries in it. Berries are on the o.k. list -- in fact they are on the good list -- so I figured the little bit of black tea in this tea mix would be partially negated by the berries (probably not true in actuality, but I can wish).

I am very surprised by how much I like this tea. I'm not usually one to enjoy flavored hot teas, especially fruity ones, but this tea is so good. It's not the slightest bit bitter, and the fruits make it naturally sweet. My mom recently received a gift of premium tea and an infuser from Teavona, a gourmet tea shop, and while it was very good, I think this tea from Lipton is just as good.

I was surprised by the technology of this tea's bag. It is shaped like a pyramid and the material is more like fabric than the standard tea bag paper. Very cool.

There are several flavors besides the Bavarian Berry, so I look forward to trying them all. The cost was a little high at Giant Eagle -- $3.50, but I saw it at my discount grocer for $2.50 a box.

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Blueberry Buckle

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On Our Holy Mother's birthday Tuesday, I intended to make a lovely Blueberry Cream Pie to celebrate. At our house we are more likely to celebrate birthdays with a pie than birthday cake because my children all request their favorite pies for dessert.

On Tuesday, however, we picked up a puppy at a farm several hours away, so all time I could have spent baking was consumed by the puppy. This Blueberry Buckle recipe came in handy, however, because it can be served warm and, thus, can be made late in the afternoon. The blue in the berries always makes a blueberry dish appropriate for Mary's feast days and this recipe is a perfect way to use them.

According to King Arthur flour, "A buckle is a kind of coffeecake made with fruit -- usually blueberries -- and a sugar/spice topping. Tradition has it that the name comes from the way the cake "buckles" as it bakes, rising around its fruit topping (which is also sinking), so that the cake finishes with a very uneven top surface." This buckle recipe has a streusel topping and is rich enough and moist enough for dessert. You can serve it with sweetened whipped cream or ice cream, but really it stands alone very well. I did not have 5 cups of blueberries -- probably more like 4.

Blueberry Buckle

½ c. unsalted butter, at room temp.
¾ c. sugar
1 egg
1 t. vanilla
½ c. milk
2 c. all-purpose flour
1½ t. baking powder
½ t. salt
5 c. blueberries (not frozen)

Heat oven. Grease a 10” spring-form pan. Dust with flour.
In electric mixer, cream butter and sugar for 3 minutes until light and fluffy. Reduce mixer to low and add egg and vanilla. Add flour, powder and salt, alternating with milk. Gently fold in blueberries. Pour batter into prepared pan and top with streusel topping.

Bake for 60 to 70 minutes or until tester comes out batter-free. Cool for 15 minutes before serving with whipped cream or vanilla ice cream.

Streusel:
1 c. flour
pinch salt
1/4 c. brown sugar
6 T. butter
1 t. cinnamon

Cut together until resembles coarse crumbs.





Hot from the oven.

Source: Martha Stewart

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Weekly Menu

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Saturday
Lunch: Hamburgers
Dinner: Paula's Baked Spaghetti, Cucumber Tomato Salad, Plantation Beans and Cabbage, Asiago Cheese Bread, Blueberry Cream Pie

Sunday
Lunch: Roast Beef Sandwiches
Dinner: Swiss Steak, mashed potatoes, Bacon Corn, rolls, Root Beer Floats

Monday
Lunch: Hot dogs with chili sauce
Dinner: Turkey Pot Pie, fruit salad

Tuesday -- Feast of Our Lady of Sorrows
Lunch: scrambled eggs and ham
Dinner: Green Beans, Potatoes and Sausage, Spoon bread, Our Lady of Sorrows Heart Cake

Wednesday
Lunch: Muffin tin munchies
Dinner: BLT and C salad, bread. fresh fruit

Thursday
Lunch: Quesadillas
Dinner: Cuban Pork Roast, Cuban black beans, white rice

Friday
Dinner: Scrambled egg burritos, Fried potatoes

* Tried and true
* New to me

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Recipe Review -- Breezie's Clam Chowder

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I've had this recipe for clam chowder on my list of recipes to try for weeks. I really enjoy New England style clam chowder and I have to say that the only things that could have made this soup better were a frosty night and a jar of thyme. Our weather was not exactly perfect soup weather -- it was warm and humid out -- but with the air conditioner on, we could pretend. And the thyme -- I had a jar three days ago, but I have no idea what happened to it! I can't really say, however, that I missed it.

This soup recipe was wonderful. It was not exactly a "breeze" to throw together, and it made an awful lot of dirty dishes, but it was worth the effort. It also made a lot of soup. If you don't have a crowd, or are not prepared to eat leftovers, pare it down. I made the whole batch and will send some home with my in-laws.

The recipe came from Barb's brother "Breezie." The only change I made was in the preparation of the clams. One grain of sand can ruin a whole bowl of chowder for me, so I take extra care to get the sand out. My modifications are in italics.

Breezie's Clam Chowder

1/4 lb. bacon (4 or 5 slices), diced
6 ribs celery, cut thin
2 medium onions, peeled and chopped
2 T. butter
1 qt. chicken stock
black pepper to taste
1/2 t. thyme
5 or 6 potatoes, diced (I didn't peel them before dicing, just washed them well)
3 cans (6.5 oz each) minced clams
1 package Louis Kemp "crab," sliced
8 T. butter
6 T. flour
1 qt. milk
T.
1/4 c. cold water

Dice and blanch bacon in 2 cups boiling water for about 2 minutes.

Open clam cans and pour them into a mesh sieve, allowing juice to drain into a bowl. Place clams in a colander and rinse them with cool water, discarding any dark bits. Drain.

Saute celery & onions in 2 T. butter for 10 minutes over medium heat. Don't allow to brown.

In large soup pot, add bacon, celery & onions to chicken stock. Add clam juice (pour from bowl very slowly being sure to leave sediment in the bowl), pepper and thyme. Bring to a heavy simmer. Add potatoes and simmer until the potatoes are cooked but still firm.

In another pot, melt the stick of butter and blend with flour. Add 1 qt. hot milk; stir and until thickened to make a bechamel sauce. Add drained clams, crab, and the bechamel to the soup. Stir and simmer 10 minutes.

Make a slurry with the cornstarch and ice water and add to the soup. Bring to a boil and stir until soup thickens. Lower the heat and simmer until ready to serve.

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Cherry Pie

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A few months ago I teased you by posting just a picture of my mother-in-law's Cherry Pie. My in-laws have a cherry tree in their back yard and they get several pies worth of cherries each year that they pit and freeze (actually my father-in-law does that part). For Labor Day supper my mother-in-law baked another pie and this time I got the recipe. Cherry is probably my favorite fruit pie, with blueberry a close second, and this pie was absolutely perfect. Just the right amount of tart and sweet and the perfect consistency.

Honestly, I think it takes years of baking to get this kind of pie just right, because fruit pies always vary in sweetness and juiciness depending on the fruit. But, I think you will get a pretty good pie with this recipe whether your cherries come from the tree in your back yard or from the freezer section of your grocer. I asked my mother-in-law if she drained her fruit and she said that she used the cherries half frozen and they didn't have any juice. If yours are very juicy, you might want to up the tapioca by a tablespoon.

Not a great picture this time, but I guarantee it tasted better than it looks here.

Cherry Pie

4 c. frozen tart cherries, partially thawed
1 1/2 c. sugar
3 T. Minute tapioca
4 T. butter, diced into smaller bits
double pie crust (you can find my mother-in-law's here)

In a bowl, toss cherries with sugar and tapioca. Pour into bottom pie crust in pie plate. Dot with butter. Top with top crust -- either a lattice crust (how to here) or a vented top crust. Bake at 425 degrees F for 30 minutes. Reduce oven temperature and bake for 30 minutes longer.

Mocha Dump Bars

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I pulled out my new church cookbook again last week, looking for a dessert recipe -- something quick to make, with the limited ingredients I had in the pantry. I found a recipe for Dump Bars that fit the bill and I modified it a bit with some instant coffee for a Mocha Dump Bar. I don't know why they are called Dump Bars -- you don't dump the ingredients into the pan, or even the mixing bowl, so I am stumped. They were very good though -- light in texture from the eggs, but rich. They were perfect with a scoop of chocolate ice cream. Like the Revel Bars, though, the recipe made a butt load so be sure to have a crowd on-hand.

Mocha Dump Bars

2 c. sugar
5 eggs
1 c. vegetable oil
1/4 c. cocoa
2 c. flour
2 T. instant coffee
1 t. salt
1 t. vanilla
1 c. chocolate chips

Grease bottom and sides of a 15 x 10 jelly roll pan.

Cream sugar, eggs, oil, vanilla together until smooth. Add instant coffee. Gradually add cocoa, flour and salt. Fold in chocolate chips. Pour batter into jelly roll pan and bake for 350 degrees F for about 30 minutes. (Batter will completely fill pan, but mine didn't overflow, even during baking.)

Cool on a rack and cut into bars.

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Recipe Review: Marsala Burgers

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I hope I caught you before you went to the grocery store, because if you have any gaps in your weekend menu, you should really consider making these burgers. I saw these burgers at Smells Like Home and I immediately knew I would have to make them. Doug really enjoys anything "Marsala" and he also loves a good burger -- what a winning combo. And they did not disappoint, in any way.

They were very simple to make, even though the ingredient list is a little long for a hamburger (I think the best thing is to not think of this as a hamburger -- it's really much more). I will tell you that I'm not certain the rosemary really adds much flavor, so if you don't have it leftover from another dish or growing out in the garden, don't bother. I added more mushrooms than called for because if you're going to buy 8 oz. of mushrooms and the recipe calls for 2 oz. what are you going to do with the rest? So I ended up using about 6 oz. and used the others up in a salad. We ate every mushroom that was in the pan -- I would use all 8 oz. next time. I did not use all the Marsala that was called for -- more like 1/2 cup -- but everything else was the same. Doug and discussed that we didn't even feel the need to put these burgers on bread -- they could absolutely stand alone.

Tara's picture was much better than mine (I think I need some new plates, don't you?) and she apparently used a white cheddar where I used an orange cheddar, but it was all good.

Marsala Burgers

4 burgers

1 lb. ground beef or ground chuck (give or take a few ounces)
Salt and freshly ground black pepper
1 T. unsalted butter
1 T. olive oil
1 large shallot, finely chopped
2 garlic cloves, smashed
6 oz. mushrooms, sliced (I used Button)
1/2 c. sweet Marsala
1/2 c. low-sodium beef broth
1 fresh rosemary sprig
4 slices sharp cheddar cheese
crusty French bread baguette

Heat a cast iron skillet over medium high heat.
Shape the ground beef into 4 oblong patties, about 4 inches long each. Drizzle the patties with a little olive oil and sprinkle with salt and pepper; repeat on the opposite sides.

Cut the French bread into pieces a little shorter than each of the patties and set aside.

Brown the patties in the skillet on both sides until the burgers are medium rare. Transfer the burgers to a plate and keep warm; leave the juices in the pan.

Melt 1 tablespoon of butter and 1/2 tablespoon of oil in the skillet. Add the shallot and garlic. Sauté until fragrant, about 30 seconds. Add another 1/2 tablespoon of the olive oil, if necessary. Add the mushrooms and sauté until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary sprig. Simmer until reduced by half, about 4 minutes. Return the burgers to the skillet. Cook burgers until they are medium, turning to coat, about 1 minute. Season the sauce with salt and pepper, to taste. Add 1 slice of cheese to the top of each burger and cover the pan to allow the cheese to melt, about 2 minutes.
When the cheese has melted, remove the burgers from the pan and place on the French bread. Top the burgers with Marsala sauce and then the top of the French bread. Serve hot.

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Weekly Menu

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This weekend brings lots of guests and lots of cookin' at our house. Just this week we learned that family will be coming in from out of town for Saturday after the first Buckeye football game, and Sunday is Doug's father's birthday. There will be a lot of cookin' and cleaning up and I imagine by Sunday night I will be pooped. It's a good thing I have Monday to recover! I hope you enjoy your Labor Day, and have time to relax and enjoy friends and family.


Saturday
Lunch: Go Bucks! Boys at the game.
Dinner: Cowboy Caviar and chips, Grilled Pork Tenderloin, Au Gratin Potatoes, House Salad, bread, Apple Dumplings and vanilla ice cream

Sunday
Lunch: BLTs, chips
Dinner: Best Backyard Barbecue Ribs, Corn, Avocado and Tomato Salad, Baked Beans, Cherry Pie and Triple Berry Pie

Monday
Lunch: Sierra Turkey sandwiches
Dinner: Tequila Lime Grilled Chicken and Black Beans, Mexican Roasted Corn
Tuesday -- Feast of the Birth of Mary
Lunch: Muffin tin munchies
Dinner: Turkey Tetrazzini, green vegetable, Blueberry Cream Pie

Wednesday
Lunch: Lunch meat sandwiches
Dinner: Breezie's Clam Chowder, Cornbread

Thursday
Lunch: Lunchy Munchy Corndog Muffins
Dinner: Cheesy Chicken Bundles, mashed potatoes, buttered corn

Friday
Lunch: Tomato soup and grilled cheese
Dinner: Black Bean Soup with fresh salsa, bread

* Tried and true
* New to me

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Fripp Chicken

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The chicken dish that I referred to in my menu post this week was wonderful -- a six-thumbs-up recipe! It was very simple to make, although I had three last minute dishes going on -- never a good idea. In addition, our house was in chaos for some unknown reason (that tends to happen at dinner time!) which added to the general craziness I was feeling as I put the finishing touches on dinner. Next time I'll try to get something done ahead of time and deal with just the chicken right before I serve the meal.

The flavors of the chicken work very well together -- lemon, parsley, mushrooms, and there was no dominant flavor. A few of the kids don't care for artichokes or mushrooms, so they ate their portion without. It was easy to serve them by just leaving their mushrooms and artichokes on the serving platter. I am also posting the recipe for the Parmesan Garlic Orzo because it went very well with the chicken and was equally as popular with my family. We have since renamed this dish Fripp Chicken, because the recipe came from Fripp and talking about the island brought back good memories.

Fripp Chicken (aka Lemon Chicken with Artichokes and Mushrooms)
serves 6 to 8

4 large boneless, skinless chicken breasts (about 2 to 2.5 lbs. chicken)
fresh cracked pepper and salt
1/2 cup butter, divided
14 oz. can artichoke hearts, drained, rinsed and quartered
3 T. lemon juice
1 T. minced fresh parsley
1/4 c. dry white wine
2 T. chicken broth
8 oz. fresh mushrooms, cleaned and sliced

Heat oven to 275 degrees F.

Slice chicken breasts in half horizontally, creating a total of eight equal-sized thin flat chicken breast pieces. Sprinkle with salt and pepper.

Heat 4 T. butter in a skillet over medium-high heat (I used my large electric skillet to cook them all at the same time). Cook chicken breasts for about 4 minutes on each side, until lightly browned. Remove chicken to a platter and place in warm oven.

Add 2 to 4 more tablespoons of butter (as much as is needed) over medium-high heat and add mushrooms and artichokes. Saute lightly for 3 minutes. Add lemon juice, wine, chicken broth and parsley. Heat to a simmer and add chicken breasts back to sauce. Heat until cooked through and hot -- just a few minutes should be enough.


Parmesan Garlic Orzo

2 c. uncooked orzo pasta
3 t. minced garlic
1/2 c. butter, cubed
1/2 c. grated Parmesan cheese
1/4 c. milk
2 T. minced fresh parsley
1/2 t. salt
1/4 t. pepper

Cook orzo according to package directions; drain. In a large skillet, saute garlic in butter until tender. Add the orzo, Parmesan cheese milk, parsley salt and pepper. Cook and stir until heated through.


Source Orzo recipe: allrecipes.com




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Convenience Meat

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The last time I went grocery shopping, I bought an extra three or four pounds of ground beef because it was on sale. I used part of it for hamburgers, and while I was making them, I just kept on making them. I eventually used up all the ground meat into little quarter-or-so pound patties. I used to do this all the time but had gotten out of the habit. It's a good habit to be in.

When I form all the ground beef into patties, I can use them for burgers -- I just have to thaw them, season them, and throw them on the grill. Or I can just pull four patties out of the freezer and thaw them for a pound of beef to use in meatloaf or meatballs or tacos, etc. The meat thaws much quicker in patty form, so if I forget to take it out early in the day, it takes only an hour or so to have thawed meat.

Take a pound of ground meat (or if you have a two- or three-pound package first divide into two or three parts) and divide into approximate quarters. Form each quarter into a patty and place waxed paper or parchment in between. Place four in a quart size freezer ziploc bag or eight in a gallon size freezer ziploc bag and freeze.

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