Tuesday, December 27, 2011
Friday, December 16, 2011
There is NO time to bake! At least not until all the Christmas concerts are over. We have one more on the schedule, then Christmas shopping to finish, and then maybe some kitchen time. Daughter Sarah is home from college (yay!) and has been doing some baking of her own. If she will give me the information and send me the pictures (hint, hint) I will share her version of Pumpkin Chocolate Chip Cupcakes because they are quite good.
Sunday, November 27, 2011
Sunday, November 20, 2011
but only because I took the longer way around to get to the finished product. This recipe for Turnip Green Stew (adapted a bit from Southern Living) calls for the frozen mix of diced onions, celery, red and green peppers but I had a crisper full of all of the above that were crying to be used.
Plus, I added in some diced orange bell pepper ... I like a splash of orange every now and then (Go Vols!)
This recipe for Turnip Green Stew is a quick, one-dish meal in a bowl ... delicious and comforting!
Turnip Green Stew
2 cups chopped cooked ham
3 cups low sodium chicken broth
2 (16 ounce) packages frozen chopped turnip greens
2 (15.5 ounce) cans cannellini beans, drained and rinsed
4 cups (1 cup each) of diced onion, celery, red and green peppers
1 teaspoon sugar
1 teaspoon seasoned pepper
Saute chopped ham in olive oil in a Dutch oven over medium-high heat about 5 minutes until lightly browned. Add diced onions, celery and peppers and cook a few minutes more until almost tender. Add broth and remaining ingredients and bring to a boil.
Wednesday, November 16, 2011
1 1/2 cups granulated sugar
1/2 cup butter, softened
3/4 cup egg substitute
1 tablespoon grated lemon rind
1/2 teaspoon salt
Place one layer on cake plate and cover with icing.
Top with second layer.
Cover cake with a thin layer of icing to crumb coat.
Chill in refrigerator for a few minutes.
Spread remaining icing over top and sides of cake.
Frosting is complete. Chill one hour before serving.
Cover loosely and store in refrigerator.
A little bit of frosting left over ... just enough for a midnight snack attack!
Funny how that worked out ...
Saturday, November 12, 2011
I DO NOT LIKE COLD WEATHER.
But here we are, mid-November, marching fast and furiously toward the depths of winter. The crisp scent of lemon however, reminds me of warmer days, so when I came across this clipping for a glazed lemon bread I couldn't resist. Plus, once the oven heats I can open the door and stand next to it and stay toasty warm while all the measuring and mixing takes place. The downside? This bread is a fairly quick fix and I had to close the oven door way too soon.
Glazed Lemon Bread
1/2 cup butter, softened
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla
2 tablespoons lemon zest, divided
1 cup powdered sugar
Saturday, October 29, 2011
The recipe indicates a yield of 8 dozen. Perhaps in 1984 we ate more petitely, but by scooping out the paste in what I would describe as a heaping teaspoonful yielded me only 4 dozen puffs.
1/2 cup milk
1/2 cup water
1/2 cup butter
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup sifted all-purpose flour
1 cup shredded cheese (I used a colby-jack blend)
Preheat oven to 400 degrees. Line 2 large cookie sheets with parchment paper.
I still think one would be hard pressed to get 8 dozen puffs out of this.
Sunday, October 16, 2011
While the sourdough was rising, I decided to try a Rustic Bread from a recent issue of Southern Lady. This one turned out to be an all afternoon affair, definitely a weekend only venture for me. It has three stages of rising and resting but the result is a nice, crusty loaf, tender on the inside, and would be a great accompaniment to the pot of soup my husband Chris made earlier in the day - that is, if it lasts until soup time tomorrow night. I halved the recipe due to running low on my supply of bread flour but it still made a nice size loaf.
|Mixed and resting|
|After the second rising|
Flour a baking sheet. Shape dough into a loaf and place on sheet to rise another hour or until doubled in bulk.
And while the bread was cooling my two guys were standing behind me with a bread knife and the butter tub waiting for a sample. I don't think it's going to make it to soup time.
Saturday, October 15, 2011
since I've spent much time in the kitchen. We're winding down football season and have completed three weekends of marching band competitions. Their show is fantastic this year due in part to the tall, good-looking guy on the keyboard in the percussion pit, a.k.a., my baby boy. He hates it when I call him that. Our school system takes a two-week fall break so we worked in several lovely days in the mountains for relaxation including a visit with my college girl and attending her first choral performance which, of course, was wonderful. Then, I came back to a desk full and an inbox full - my penance for taking three days off I suppose - and promptly developed a nasty cold. I think my body is saying it needs to go back to the mountains.
Wouldn't you agree? The Smoky Mountains were ablaze with the yellows, oranges, and reds of fall ... sunshine and about 70 degrees ... perfect. One of the best places in the world to hang out. It was also a productive road trip as I cleared out several magazines and added to my stack of recipe clippings to try one of these days.
A new recipe made the trip with us. It's called "Wicked Chocolate Caramel Bars", borrowed from Joan's blog "Chocolate, Chocolate and more..." (follow the link to the left).
Wickedly delicious! We brought home crumbs only.
I made the weekly sourdough feeding this morning and will hopefully have some bread in the works tomorrow but for now, I just need some chicken soup, hot tea and a little more couch time.