Tuesday, November 25, 2014

Grandma Rayda's Butter horn Rolls


Butter Horn Rolls
 
2c. milk, scalded
1 c. butter
1 c. sugar
3 t salt
2 pkgs. yeast
1 c. water
6 eggs, beaten
8-10 c. flour, add until dough is soft but not stiff

Bake at 400 for 15 mins.

 
(Grandma Rayda Stevenson made these rolls all of the time.  She had it down to an art and had made them so often that she made them from memory.  The aroma in the house was wonderful as they baked.  We could always look forward to them buttered and toasted the next morning for breakfast; we loved the “breakfast toast”.)

Monday, November 24, 2014

Pumpkin Roll (modification)

 
 Pumpkin Roll


3 eggs, beat on high for 5 minutes.
1 c. sugar gradually added to the eggs
2/3 c. pumpkin (stir into the above mixture)
1 t. lemon juice

In another bowl mix.

3/4 c. flour                                         
1 t. baking powder                               
2 t. cinnamon                                       
1 t. ginger
½ t. nutmeg
½ t. salt
 
Stir the above together and fold into pumpkin mixture.  Spread in a greased and floured jelly roll pan. (Parchment lined then floured and greased makes it easier to roll.  Wax paper can also be used) Top with 1 c. finely chopped walnuts (optional)  Bake at 375 for 15 mins.  Turn out on tea towel, cool.  Spread filling over cake.  Roll and chill.

Filling

1 c powdered sugar               (note we do one and half of the filling recipe to make a thicker filling)
8 oz. cream cheese
4 T. butter
½ t. vanilla

Beat until smooth.

(lg can of prepared pumpkin pie filling makes five pumpkin rolls.  The pumpkin roll freezes well.  Any left over pumpkin can also be frozen, simply measure out and place in a zipper freezer  label and freeze.)

Holiday Tableware (caution for lead poisoning)

I love dishes!  I used to collect dishes for different holidays, weddings, special occasions, etc.  Until a few years ago I learned of the lead poisoning that can occur from dishes.  There was a so called effort to try and regulate these types of items as they were imported or manufactured and stickers were being placed on safe items. Safe to use, to put in the microwave or dishwasher.  It was short lived and I rarely see those stickers anymore.  Specialty dishes are often the ones that have more lead in them!  Be sure you check the labels.  If you do have some don't use them in the dishwasher.  Much to my dismay my favorite special birthday plate was highest in measurement when I had some of my dishes  tested.  Unfortunately it sits on the shelf as a decoration now.
Inexpensive dishes often accompany neighborhood Christmas gifts this time of year so buyer be ware!
These Christmas plates are safe but because they are a type of china I never use them in the dishwasher,  I don't want the pattern to disappear.
 At a very young age I had and Aunt that gave me some depression glass.  I fell in love with it and have collected more over the years.  Only last summer as I was looking in an antique store in Carson City Nevada did I learn something I had never known about these dishes before.  The dealer held up a black light to show me that they were indeed depression glass and informed me that they were made with a radio active isotope.  The glassware glowed, wow!  I have never used these in the dishwasher either because of the age and not wanting them to be scratched.  Now I am relieved that I haven't because it would cause scratching from the caustic detergent and would have cause problems with the use of the glass.  I only use them once in awhile but I was grateful to learn more about them.  I still love them and will look for "special pieces."  I just won't use them as regular servings!

Saturday, November 22, 2014

Orange Bread



Orange Bread

3 c, flour
2 c. sugar
¾ c. orange juice
2 eggs
½ c. oil
1 c. milk
zest from 1 orange
1 t vanilla
1 t baking powder
2 t baking soda
2 t cinnamon
1 t salt

Mix ingredients and pour into two greased and floured loaf pans. Bake in 350 oven for 45-50-minutes.
 
We use this to make French toast and it is heavenly!  Just after we were married the Gourmet Guy went with  a couple of friends to a wedding in California.  While they were there they picked fresh oranges and brought them home.  We had a lot for a young couple so we tried making bread from them and discovered that it was really good also makes really good French toast.  Some trial and error is just worth the effort.

Friday, November 21, 2014

Pasta Shells



This is one of the cookbooks I have collected over the years.  I chose this recipe because I literally had all of the ingredients in my pantry/fridge.  I only had the medium shells so it took longer to stuff them than it would have with the larger shells.  I also put the meat in with the cheese mixture and pulled some of my own homemade marinara sauce (recipe on the bottom of the blog as Lauri's Italian Sauce) out of the freezer.  What I realized is that the reason I chose this recipe on the fly is because I always have these ingredients in stock and it tasted much like my own. I would also use Sweet Italian Sausage rather than the ground beef in the future.  This is so close to the way I make my own Manicotti, not very risky but good flavors and seemed comfortable.

(From the Cookbook-Church Suppers)
 Stuffed Shells

25 jumbo shell
2 c. ricotta cheese
8 oz. mozzarella cheese
1/2 c. Parmesan cheese
2 eggs, slightly beaten
1 t. salt
1/8 t black pepper
1 t dried parsley
1/2 t dried oregano
1/2 . ground beef
1 28 oz. jar spaghetti sauce.

Cook shells according to the package directions; drain.  In a large bowl, combine the cheeses, eggs, salt, pepper, parsley, and oregano.  Preheat the oven to 350. Fill each shell with 2 T of the mixture.  In a large skillet, brown the beef and mix with the spaghetti sauce.  Spread a thin layer of sauce in 3 qt. rectangular baking dish.  Place the shells 1 deep in the dish and cover with sauce.  Sprinkle with Parmesan cheese.  Bake for 35 minutes.  Make 6 servings. 

German Chocolate Cake


German Chocolate Cake

½ c. shortening
1 ½ c. sugar
3 eggs, beaten separately
pinch of salt
1 t. soda
1½ c. buttermilk
1 tsp vanilla
1½ squares of baker’s chocolate

Cream sugar and shortening, add egg yolks, melted chocolate and a little red food coloring
Alternate buttermilk, with soda added, with flour.  Fold in egg whites.  Bake in layer pans 30-35 minutes at 350.

German Cake Icing:

1 can evaporated milk
1 c. sugar
3 egg yolks
1 t. vanilla
¾ small package of coconut
pecans, finely chopped

Mix ingredients except the coconut and cook, about 12 minutes at a boil.  Stirring constantly not to let it scorch.  Cool and spread on cake.

(This was a recipe that Grandma Smith was well known for.  It was a treat for my sister and me to get this cake for our birthdays.  Two days before she passed away she was concerned that she had not been able to get a birthday cake made for Rosemarie. She had all of the ingredients purchased and waiting on her counter top.  We were all touched that she worried about the cake not being taken care of even as she was dying.  I love the frosting but cheat and put it on a much moister cake than the above recipe.  However, this is her true recipe.)

Tuesday, November 18, 2014

Cinnamon/Orange Rolls

 
After craving these for many months I finally broke down and made these sweet rolls. I used  the remaining mashed potatoes from another day because it makes the dough so soft. Since there are only two of us in the home I have been reluctant to make them, only because I knew that I wouldn't eat just one.  One of my solutions is to share with family and friends.  They were every bit as good as they sounded, nice and soft and filled with cinnamon and or orange.  Next time I'll do the Sticky Bun version!  ( I only made half of the recipe.)

Cinnamon Rolls
4 c. scalded milk  (Or 4 c, hot water and 1 c. powdered milk)
1 ½ c. sugar
2 t. salt
8 eggs, beaten
2 c. mashed potatoes
1 ½ c. shortening
½ c. warm water
2 pkg. yeast
6 c. whole wheat flour (or enough white flour to make a soft dough. approx. 9-10 c.)
 
Combine ingredients and let raise.  Roll out.  Sprinkle with butter, sugar, and cinnamon.  For orange rolls sprinkle with sugar and orange rind and some fresh squeezed orange juice. Roll and cut, place on a greased jelly roll pan and let raise once again.  Bake at 375 until golden brown.

Sheperd's Pie or Green Bean Casserole (Multitasking)

(individual portions for tonight and one for a freezer meal for another night, multitasking)
 
 
Shepherds’ Pie or Green Bean Casserole

1 lb. lean ground beef
1 medium onion, chopped
1 15 ½ oz. can green beans, drained
1 10 ¾ oz. can of tomato soup
3-4 medium potatoes
cheddar cheese, grated

Peel potatoes and cut into smaller pieces to speed up the cooking time, add to salted boiling water.  In a large frying pan brown the ground beef, add the onions when the meat is no longer pink.  When the onions become translucent, stir in the green beans and tomato soup, heat through.  Place the meat mixture into an oven safe casserole dish and top with the mashed potatoes and cheese.  Bake at 350 for 25 minutes until the cheese is bubbly on top. 

Saturday, November 15, 2014

Sweet Pork Burritos /Salad (Copy cat Cafe Rio)

Tomatillo Dressing

1 jalapeño pepper, minced finely
2 tomatillios, cut into pieces
½ bunch cilantro, chopped
Juice from 1 fresh lime
¾ jar of Ranch Dressing with peppercorns (Kraft)
Salt to taste


Sweet Pork

4 lbs pork butt roast
4 8oz cans tomato sauce
3 tsp minced garlic
3 cups brown sugar
4 tsp cumin
Dr. Pepper
3 Tbsp molasses
1/2 tsp salt

Put pork in crockpot with Dr. Pepper and cook on high for 7-8 hours. Strain and add the other ingredients and some more Dr. pepper, cook on low for 5 hours.

Cilantro lime rice
2 cups rice
4 cups chicken broth
1/2 tsp- 1 tsp garlic salt
1 tbsp minced onion
Juice of 1 small lime
1/2 cup chopped cilantro

Add all ingredients to rice cooker and press start.
Tortilla Strips
Cut corn tortillas into thin strips. Deep fry, drain, and salt.

*Serve with lettuce, black beans, quacamole or avacado, cheese, etc on warm tortilla.

Thursday, November 13, 2014

Multitasking/ Mashed Potatoes


While making potatoes for chicken pot pie I knew that I had Shepherd's Pie on my menu and also wanted to the  make Cinnamon Rolls that I had been craving so I make extra potatoes.  Peeling  potatoes takes time and since I was already in the moment I decided to do it all at one time.  After cooking the cubed potatoes I removed the quantity that I wanted for the pot pie mixture and then I mashed the remaining potatoes and put them in the fridge for another day or two. While I could use instant potatoes for both the Shepherd's Pie and Cinnamon Rolls, and I have, I love the real thing.

Wednesday, November 12, 2014

Chicken Pot Pie (update)

(for this post/batch I only did a half of a recipe and still had enough for 2 ramekins for a dinner, a freezer meal for the "Gourmet Guy" and I and a small freezer meal for my Mother-in-law.  I also had two previously grilled chicken breasts in the freezer that I used on the fly for this instead of cooking a whole chicken like I typically do.

Chicken Pot Pie
 

Boil a chicken roaster or use rotisserie chicken left overs or any leftovers you many have such as turkey.
 
Make Gravy:                                                       Half recipe gravy:
2/3 c. margarine or butter                                  ½ c. butter                    
2/3 c. flour                                                         ½ c. flour                                  
1 t. salt                                                               ½ t. salt                                   
½ t. pepper                                                          ¼ t. pepper
3½ c. broth                                                         1¾ c. broth
1 1/3 c. milk                                                        ¾ c. milk

Melt butter over low heat, blend in flour, salt, and pepper.  Cook over low heat, stirring until mixture is smooth and bubbly, remove from heat.  Stir in broth and milk.  Heat to boiling, stirring constantly.  Boil and stir one minute.  Remove from heat and stir in remaining ingredients.  (reserve about 1/3 of gravy for top when serving.)

Stir in
2-4 boiled potatoes, cut up
cooked meat                               
1 4 oz. can mushrooms
1 16 oz. bag of frozen vegetables

Pie Crust
1/3 c. plus 1 T. shortening                                         
1 c. flour                                                                       
1/2 t. salt
 2-3 T .cold water

(Double for two crust)
Pie crusts did not come easy to me until my mother-in-law showed me how to make them.  The method of rolling them out in wax paper was the best advice I have ever had.  A double pie crust recipe was perfect to top all of these.  For the full recipe it would take two double pie crust recipes to top all of the mixture.  These freeze really well for up to about six months.  Because they freeze like a brick they should be taken out the night before and placed in the fridge to thaw.  They may still be partly frozen and need to be out on the counter for an hour before baking.  I have put them in completely frozen and it took at least two hours to cook through and some even longer.  Bake them at 425 until the mixture bubbles through the slits on the top of the pie and the crust is golden brown. the fruits  of one evening, four meals and I did extra potatoes and mashed them for a couple of other projects that will be in the next few days,  Maybe it is has been awhile but they were the best tasting mashed potatoes that I have make in quite awhile, I guess good practice for the upcoming holiday! 
 
 And the chicken filling inside of the flaky crust was just the meal I was looking for that night. Pure comfort food.

 
The efforts of the night and multitasking in a nice way!

Monday, November 10, 2014

Bread Sticks (repeat)


Bread sticks

1 T. yeast
2 T. sugar
1½ c. warm water
Add:
1 t. salt
3½ c. flour

Mix slightly sticky dough.  Let raise once.  Roll out, cut, and twist.  Put on cookie sheet with 1 cube melted butter.  Sprinkle with garlic salt, Parmesan cheese, and sesame seeds.  Let rise until double and bake at 400 until golden brown.


I also use this recipe to make Calzones!  Cydney uses this to make the bread sticks as well as cinnamon knots for her family.

Thursday, November 6, 2014

Low Cal Tostadas - Pantry Staples



I have been watching recipes on Pinterest for new or improved recipes.  I have noticed a lot that are called Mexican Pizza's or Mediterranean Taco's or something similar.  I came up with something from my pantry.
I always have corn and flour tortillas in my fridge as well as salsa's or my own Pico.  In my freezer I have chicken breasts, chicken thighs, drumsticks, and whole chickens.  I also have cooked chicken, sometimes grilled, baked or boiled, cut up into pieces ready for certain recipes.  In food storage I have my home canned salsa, green chilie's, black beans, as well as frozen chilie's from my garden. so this is my version of Low Cal Tostada's

2-4 corn tortillias
olive or canola oil
black beans, warmed and drained of most liquid, mashed
1 c. cooked chicken, cubed
1/3 med. onion, chopped finely
1 t. cumin, more if desired
tomato, cut in pieces
1/2 half avocado, sliced

 Place tortillas on a foil lined baking sheet and brush with olive or canola oil.  Bake at 450 for 8-10 minutes to turn crisp, a shorter time will make them tough.  Put black beans into a pan and heat thoroughly, drain leaving a small amount of the liquid to mash.  In a skillet place a small amount of oil and saute the onion until transparent, add the chicken, the green chilie's, and cumin and warm through.  Place the beans on top of the shell then the chicken, avocado, and tomatoes.  Additonal toppings if desired.



other possible ingredients: (this would add calories and no longer be dairy free)
sweet corn
cheese
sour cream
olives

Monday, November 3, 2014

Homemade Bread (the lost recipe)

White-Whole Wheat Bread

2 T yeast
3/4 c. warm water
2 c. milk lukewarm  (I use 2/3 c. powdered milk with two c. warm water)
1 T shortening
1 t salt
7-8 c. flour

425 until Golden Brown.  Makes two loaves

The Pantry

The pantry can be a life saver if it is well stocked and can help when you just don't know what to fix for dinner.

As I have made meals over the years I have stocked up on things that are common in my recipes so all I have to do is shop from my shelves. It is easy to come up with things quickly when you have supplies on hand. It may seem like a lot to have on hand but these are some of my pantry/storage staples and if you build slowly it isn't oppresive to purchase. Watch the ads and sales in your local stores.

Canned/Storage:
Tomato Sauce
Tomato Paste
chicken broth
beef broth
tuna
chicken
corn
olives
beans- kidney. canellini, black, refried
dried beans, red, white, pinto, split peas
creamed soups, mushroom. chicken. celery
tomato soup
bean with bacon soup
rice
flour
sugar
favorite spices
variety of pasta's
peanut butter

Freezer:
chicken breasts
bone in hams
chuck roasts pork roasts
pork chops
lean ground beef
ground turkey
Itailian sausage
vegetables

Refrigerator:
milk
eggs
butter
Tillamook cheddar cheese
Lowfat mozerella cheese
sour cream
cream cheese
mayonnaise
miracle whip
ketchup
mustard
half and half
cucumber
lettuce
celery
carrots
apples
limes

Pantry Shelf:
onions
avocados
tomatoes
garlic
potatoes, red and Idaho russet

Home Canned Items: (I love to can!)
tomatoes
chicken breasts
green beans
salsa
chile sauce

Favorite From the Pantry Recipes



Lauri's Italian Sauce

3 bottles whole tomatoes (4cans approx. 1 lb size)
2 8 oz. cans tomato sauce
1 6 oz. can tomato paste
3 8 oz. cans mushrooms

3 T. dried Oregano
3 T. dried Marjoram
3 T. dried Basil
1 ½ T. dried Thyme
T. Fennel (optional)
dried onion or two chopped fresh onions
2 T. minced dried garlic or 5 cloves fresh garlic minced (if using fresh onion and garlic sauté them in olive oil until transparent and then add the remaining ingredients)

Combine all of the above ingredients and bring to a boil, simmer on low heat until thickened. (I usually simmer it for several hours)

Meat Sauce

4 lbs, lean ground beef
2 chopped onions
2-3 cloves garlic, minced

Brown the meat and add the onion and garlic and cook until tender. Add to the marinara sauce and simmer.

Sour Cream Enchilladas


Mix
4 lb. hamburger
2 onions, chopped
6 carrots, grated or chopped
1 or 2 green pepper chopped
2 T. salt
1/2 t. pepper
1/4 t. garlic salt

Brown beef and drain, add prepared vegetables. Cook until tender and drain, cool.*

Add to hamburger mixture
2 cans cream of chicken soup
1/4 oz. can green chili's chopped (more if you want a little more spice)
1 c. sour cream
1 c. milk
Monterey jack and cheddar cheese grated (to your taste)
corn tortillas

Fill corn tortillas with meat mixture. Place seam down in a 9x13 baking pan. Layer with sauce and cheese. Bake at 350 for 25 mins. This can also be served lasagna style in a casserole dish. This saves time rolling the enchiladas. It just depends on how you want the dish to look on the plates.

*This meat mixture is great to use for other things as well, it can be used to make sloppy joes, tacos, or with other ground beef recipes. It is a great way to add more vegetables to meals with out children or picky eaters even knowing. Just freeze into portions in a zippered bag and thaw when you need a quick meal.

Tips

Always fill your sink with hot soapy water and wash as you go. This helps to keep the mess under control. (I love to cook to I really hate to clean up after!)

When you fix rice for a meal make extra and freeze some of it in a zipper bag. With this premeasured rice it is easy to do a quick thaw and serve or add to other ingredients for a quick and easy meal.

Post a shopping list where you can find it, when you run out of something simply write it down and teach your family to do the same. You are less likely to be caught off guard when you are making your favorite dish.

Make a menu and include your shopping list. You spend less time in the store when you have a plan. When you make more trips to the store you simply spend more money. Having worked with a large grocery chain I learned some of the tricks used to get you to buy more. Be prepared when you go!

Shop the Ads. Make your menu out with the ad and use the shopping list. Most people don't have time to run from store to store getting the best deal on just a few things. When you compare and find the best prices it saves you time, money, and gas.

When making dishes like lasagna, manicotti, chicken pot pie, and many casseroles make two at the same time and freeze the second one for rainy day or a sick friend. It takes little effort to make the extra and it can be a big bonus in your freezer.

Tomatoes should not be stored in the refrigerator but on your counter top. The cold causes them to break down and turn mushy.

If you need to ripen your avacados faster place them in a small paper bag with a banana or apple. The gas that they put off causes the avacado to ripen faster.

Don't store onion and garlic together because the garlic goes bad faster from the gas emitted from the onions,

Applesauce Spice Cake

2 c. sugar
1 c. shortening
2 c. thick unsweetened applesauce
2 eggs
2 t. cinnamon
1 t nutmeg
1/2 t. cloves
1/2 t. allspice
1 t. salt
8 t. baking powder (that's right)
3 c. flour
1 c. nuts chopped (optional)

Cream together shortening and sugar, add eggs. Mix dry ingredients and combine both mixes. Spread on to a sheet cake pan and bake at 350 for 25 minutes.

Frosting:

½ c. plus 2 T. butter
5 c. powdered sugar
2½ t. Mapleline flavoring
3 T. milk

Soften butter and combine with remaining ingredients, spread on top of cake.

This is good to take to Pot Luck dinners or large gatherings. I would also freeze leftover cake in individual servings for my kids after school or when they needed a quick, small snack.

Zucchini Blues

Took it for granted
When it was planted
That I had just enough

Now during my days
I'm trying new ways
To use up all this stuff

My basement is crammed
It's been jellied and jammed
Make into bread and cake

It's been chopped and sliced
And grated and diced...
There's nothing else to make!

I've baked it and planned it
Boiled and canned it
And frozen all I need

I have had my fill
There's too much... and still
It's growing like a weed.

(After going away for a week I came home to find six zucchini that were bat size in the garden. Seems like the kids didn't look as hard as they said they did! So I thought of this poem. Anyone need some Zucchini?)




Tablescapes
My blog is being extended to my family. My girls are so creative in some of the things they are doing and I am always asking them to send me the recipes and pictures. I decided to make them co-authors to save a step or two. Of course the "Gourmet Guy" is a great cook and so he is also on board. So if you see the names, Jessica, Natalie, Rachel, Cydney, Rebecca, or Kerry (the Gourmet Guy) you know who they are!