Sharing Recipes (on a laptop?)

(okay, maybe it was a joke they shared)

Here is the best scone recipe I found from Amateur Gourmet:

Ingredients:

2/3 cup heavy (or whipping) cream
1 large egg
1/4 cup vanilla sugar, plus more for sprinkling on the scones
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
8 tablespoons (1 stick) unsalted butter, cut into 8 pieces, chilled
1/2 cup dried cranberries (or dried currants)
Zest from 1 small orange
4 tablespoons (1/2 stick) unsalted butter, melted

1. Preheat the oven to 400 degrees F (or, if your oven runs hot, 350 degrees F.)
2. Place the cream, egg, and 1/4 cup vanilla sugar in a medium-size bowl and whisk until fluffy and well blended.
3. Place the flour, baking powder, salt, and baking soda in a food processor and pulse to combine.Add the chilled butter, then pulse again until fairly well blended. Then add the cream mixture and pulse until the dough just holds together.
4. Transfer the dough to a lightly floured work surface.  Sprinkle the cranberries and orange zest over the dough and knead for 30 seconds, making sure the cranberries are well distributed throughout the dough. Pat the dough into a round about 1/2 inch thick
5. Cut out the scones using a floured 2-inch round cookie cutter. Gather up the extra dough, pat it out again, and continue cutting out the scones. You should have 16 to 20.
6. Place the scones on an ungreased baking sheet. Brush the tops with the melted butter and sprinkle them with vanilla sugar. Bake in the oven until golden brown, 15 to 18 minutes. 

YUM!

Drying Herbs & Freezing Pesto

We have herbs.  Do we have herbs.  Abundant herbs!  Never one to waste anything, my husband has been nudging me to dry those aromatic sprigs from heaven.  He even sent me this information from Michael Ruhlman on drying herbs that said, in part:

The herb garden has gone wild from the heat and rain showers. It’s bursting with more herbs than I can handle or possibly use.  It’s like an herb party with too many rowdy guest showing up.  So now is exactly the time to start cutting them back and letting them dry for winter cooking.  This will both begin the supply of dried herbs and also encourage more growth during the next weeks of summer.  Herbs are roughly divided into two categories, “hard” and “soft.”  The soft herbs are herbs with soft stems, such as parsley and tarragon. The soft herbs are best used fresh; they’re fine dried, but they lose their magic, all the beguiling qualities that make them so powerful.

Looking at my "soft" herbs, I seized the day and picked tarragon and parsley to dry, simply washing off the leaves and spreading them on tea towels laid on the counter for drying.  Ruhlman says to spread them out in bowls for drying, so that must work too.

Candied herbs?  Look at Shuna Lydon's post a few years back about how to infuse herbs into sugar.  She has a way with words:

Custards could be infused but they must drape the tongue briefly and evaporate, smooth and silky. Like a well cut skirt: scissors glide through the grain of the fabric, not against it. An aroma is an elusive sensory experience. We embrace those we have known and loved forever and are comforted because they still smell the same as we remember.

And now for the basil and Making Pesto to Freeze:

from Food Network:

Pesto to Freeze

2 cups packed fresh basil leaves

2 cloves garlic

1/4 cup pine nuts

2/3 cup extra-virgin olive oil, divided

Kosher salt and freshly ground black pepper, to taste

1/2 cup freshly grated Pecorino cheese

• Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
• If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
• If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

I followed the directions, doubling the amounts:

Several years ago I made this recipe.  It is great for gift giving in mid winter, and it lasts in the freezer much longer than three months; don't hesitate to make several batches for those cold weather doldrums when you want to carbohydrate load.   This pesto recipe is delicious with pasta and chicken.

PS: I decreased the olive oil slightly, and added the pecorino cheese into the processor while blending.  Then remember to sprinkle heavily with more Parmesan or mozzeralla cheese as a finishing entree topper.

Sassy Water

Have you tried SASSY water?  It is the next best thing since... fill in the blank...  And it supposedly gets rid of belly fat.  Ya think?

This is what you need:

8. 5 cups water
1 tsp. grated ginger
1 cucumber (sliced)
1 lemon (sliced)
spearmint leaves, a dozen or so (I leave them whole)

Combine everything and chill in the refrigerator overnight. Drink!

That is the official recipe, but since cukes and lemons are not cheap, I used half the amount called for and it tasted just fine.  Then the next day, I could make up another batch of sassy water.

The taste?  It was refreshing.  But I doubt it gets rid of belly fat...unless you quit eating.

Prevention Magazine has more information about Sassy Water, named after its originator, Cynthia Sass.

Best Gazpacho Recipe and Apricot Cooking

Ina Garten showed off her best gazpacho recipe on Food Network.  So I made it.  Don't know about being the "best", but it was good, easy, and was said to take only 20 minutes to make.   I don't know about the 20 minute time frame, but the recipe was definitely worth whipping up again.  In process:

And apricots are finally in season.  We bought five pounds at a local farmers' market and dehydrated 3 pounds. After 12 hours in the drying unit, they still are not ready to bag.  But they are sweet and delicious!

Two pounds of the apricots were used immediately for an apricot cobbler with rolled dumplings.

OLD FASHIONED COBBLER

8 or 9 peaches or apricots, peeled and sliced
1/2 c. water
1 1/2 c. sugar2 tbsp. self-rising flour
Pinch of salt
1/2 c. butter, melted

Cook fruit in water until tender. Mix flour, salt and sugar. Add to peaches. Mix. Add melted butter.

PASTRY FOR COBBLER

1 cup self-rising flour
1 tsp. salt
1/3 c. shortening
4 tbsp. sweet milk, or enough to make a stiff dough

Blend flour, salt, and shortening to coarse meal texture. Add milk. Roll on floured surface. Pour half of fruit in 9x13 inch pan. Cut some dumplings and push dumplings down into the peach juice. Pour remaining peaches in and top with more cut pastry. Bake in a 350 degree oven 35 to 40 minutes, or until top is golden brown. I like to sprinkle a little sugar on top before baking. This should be juicy cobbler.

Several days ago, I got out the tried and true Better Homes & Gardens Cookbook and made some vanilla ice cream, so home made ice cream was topping for the cobbler.  It was the first time I had gotten the electric ice cream freezer from its shelf in the garage, and it was not even "cranky" after having been neglected for a number of summers.

The ice cream recipe called for only four ingredients - no infusion of vanilla bean, etc.- just 2 Tbsp of vanilla extract, and no eggs.  Some things don't have to be difficult to be tasty.

And last, apricot freezer jam was a hit.  We only made five cups, but that will be enough for a while.  A previous post about freezer jam can be found here.  Ingredients:

3 and 1/3 cup pureed apricots
1 and 1/3 cup sugar
4 Tbsp. freezer pectin

Stir sugar and pectin together.  Add apricots and stir for 2 minutes.  Let it stand for 30 minutes and then ladle into plastic containers and freeze.  Excellent!

Summer Squash and Sausage Casserole

With tomatoes, squash and onions all now available, they are the basis of my favorite summer casserole.  This recipe makes plenty, is easily reheated in the microwave, and is definitely in the new triangle of foods that are good for you.  It also has lots of cheesy goodness.

Ingredients: as many and as much as you like of....

1. tomatoes in thick slices
2. yellow and green squashes, any varieties are fine, cut in thick slices
3. onions, yellow or white, cut in pieces
4. a pound of Italian sausage, browned in a skillet with the grease discarded
5. cheese, yellow and grated

Preparation consists of layering all the vegetables, browned sausage and grated cheese a couple of times with lots of pepper, a bit of salt, and maybe some spices you like.  Cover and cook in a 350 degree oven for an hour or until the vegetables are no longer crunchy.

So there you have a complete meal if you add just a slice of bread, a beverage, and a dessert if you are feeling indulgent.

Mint and Jalapeno Jelly the Quick Way

Mint grows like crazy in our back yard.

Mint jelly with lamb is OK, but how about a sweet jelly with a little more kick?  Maybe adding a jalapeno would bring up the heat and tone down the sugar.  It would be tasty with meat entrees, and a kick over a block of cream cheese. (My husband remembers pouring a jar of salsa over a block of cream cheese, but he is much older than I, so I don't recall that particular little party treat.)
   
A Google search for mint and jalapeno jelly came up quickly.  Here it is:

2 cups spearmint leaves, chopped fine, divided
2 jalapeno peppers, seeded, diced
3/4 cup white wine vinegar
2 Tbs lemon juice
3 1/2 cups sugar
4 Tbsp. freezer pectin (this is my variation on the original recipe since it called for regular pectin) 

In a small saucepan, heat 1 3/4 cups mint leaves with 1 1/2 cups water, bring to boil, shut off heat and let steep for 30 minutes. Strain mint infusion into large saucepan, squeezing out mint leaves to extract as much mint as possible (I used a coffee filter in a small colander for straining). Discard boiled leaves.

...(recipe continues for Hot Water Bath canning)

Here is what I did to make it a quick freezer jam:

Instead of boiling it all together for what would have taken forever, I just stirred it all for three minutes, added about 7 drops of green food coloring, added a few cleaned mint sprigs to each container, then ladled it into the plastic freezer containers.  Done.  -- It has not been thawed yet, so perhaps the mint leaves might wither.

This is my third recipe for making freezer jams this spring.  We have strawberry, blueberry and now mint jelly in our freezer.  The first batch with strawberries was too sweet, so I cut down the sugar when I made the blueberry jam, and also cut down the sugar on this mint/pepper jelly.  We liked them all.

And here, in all its glory, is a picture of the mint jelly slathered over a block of cream cheese.  It tasted surprisingly refreshing with just a little bite to it.

Does that picture above remind you of James Lilek's Gallery of Regrettable Foods?

Says Lileks:

Freud never had to ask what men want. Men want liquor. They want a pistachio cordial that matches their ties, matches the coffee cups, and matches the salad and the relish. AVOCADO GREEN, the rutting stags demand.

To remind them they're men, make sure to embed a batch of wriggling, erect wieners in a sea of beans.

James Lileks has so many funny stories and books.  Take a look.  He makes our childhood foods look downright...well, unappealing. His Gallery of Regrettable Foods is here.

Lettuce and a Summer Recipe

Here is a clever idea with lettuce growing in containers attached to exterior house siding:

These are my little pots with leaf lettuce now ready for the picking.  Each clay container will make maybe two large salads at two week intervals.

Along with fresh fruit, this salad will be delish on newly harvested lettuce leaves:

Here is the website for Strawberry and Mozzarella Salad with basil.  Our basil won't be ready for a while, however.  The leaves are still very young:

7 Days: 7 Positive Things

A fellow blogger in Wales who writes I Knit, and Sew What?, writes a weekly "7 Days and 7 Positive Things", so I borrowed her theme.  Here goes:

1: The Texas Road Trip was completed, family visited, and I maneuvered through interstate and local traffic without incident.

2.  On the plane trip back to Colorado, I had trouble getting to the airport.  Long story short, I was the last person to board the plane, getting to the gate just as the door closed.  If that connection had been missed, it would have required not only a long delay, but a stayover in Denver.  Phew!

3.  I saw Bridesmaids TWICE because it was so funny.  What a hoot!

4.  Chive blossoms in our garden made up an onion flavored vinegar that we will use in balsamic vinegar and olive oil salad dressings.  Love the look and looking forward to the dressing!

(Vinegar pretty and pink and ready to strain after 3 days)

5.  I made up nine small batches of strawberry freezer jam that is delicious.  Here is how: 

• 3 and 2/3 cups of strawberries (washed, hulled, quartered)
• 4 Tbsp. freezer pectic
• 1 and 1/3 cups sugar
• Stir the sugar and pectin together, add the fruit, let stand 30 minutes, pour into containers and freeze

 
6.  Making small, slow progress on a Simple Scallops crocheted scarf:

7.  Our house and garden were spared over the night.  A huge limb off an old cottonwood tree in our back yard crashed to the ground around 1 AM.  We heard a loud noise that awakened us, but did not see anything in the dark.  This morning, we found this in the lower part of the back:

the broken tree trunk was 10 inches in width!

That could have caused some serious damage! We were very lucky.

Herbs of Provence

A friend sent my husband Herbs de Provence for Christmas.  It was a thoughtful gift that is a daily use as chicken dishes, eggs, and fish all benefit from a dash of this lovely mixture.  The crock contains finely ground thyme, rosemary, basil, savory and marjoram, and a small hit of lavender in the concoction. (Thank you, Dorothay!)

Coq au vin and this recipe with a whole chicken perched atop a beer can is one of the husband's specialties (he sometimes uses Herbs of Provence inside the chicken):

Currently in my little corner of the world we are growing:

• mint (LOADS of it)
• rosemary
• chives
• tarragon (the tag says "Texas Tarragon")
• parsley
• oregano
• sage
• cilantro
• garlic
• basil (hopefully the tiny seeds will provide the base for many containers of pesto)

Every time I try to grow thyme, it seems to fade in the heat.  Guess it needs a different spot.

Garden stakes with herb names imprinted on the front have faded over the years, so this is what I purchased from Amazon:

The ceramic labels have not yet arrived, so I went ahead over last weekend and planted some herbs with the old garden markers stuck in the soil.

Here are some recylcled window herb garden containers that perked up with Spray Paint refashioned by Centsational Girl:

Good idea, as I have several containers that could use a good slathering of paint to give them fresh faces.

Twig Art and Lime Buttermilk Chess Pie

SIL Jack sent me a link to twig art by Patrick Dougherty from North Carolina.  Jack took this picture of Dougherty's work displayed in Rock Hill, SC.   Cool picture, eh?

More Dougherty artwork:

From a linked link on the Deep Fried Kudzu website (i.e, the sidebar had a link) the original recipe for Lime Buttermilk Chess Pie was given, and since I am a big fan of chess pie, I just had to make it.  But I digress.  Here is the recipe from Ginger:

1 cup plus 2 tbsp sugar
1-1/2 tsp cornstarch
splash good vanilla
pinch of kosher salt
1-1/2 cups buttermilk
3 large eggs
4 tbsp unsalted butter, melted and cooled
2 tbsp lime juice (I think I actually used a little more. Taste the mixture and add more if you think it needs it, but be careful.)

Preheat the oven to 300 degrees.

Mix the sugar and cornstarch in a small bowl, add vanilla and salt. Set aside.

In a Kitchenaid, mix buttermilk on low speed until frothy. Add eggs, butter, lime juice. Add dry ingredients. Don't mix for a long time - just incorporate. (my note: the idea is to keep all of this nice and cool. Frank says to cover and put the mixture in the refrigerator for two hours, but again, it was late in the evening.) Pour the mixture when it's nice and smooth into the pie crust. Bake at 300 degrees F.

The cookbook says that this needs to cook for 20-25 minutes, until the filling is just set but still jiggly in the center. At 25 minutes, this filling was only beginning to set at the very edges. It took about an hour for it to cook properly (and again, you don't want it to be completely set in the middle

Here is how it looked after an hour of cooking time:

but with three modifications: 1) added the zest of one lime; 2) covered the edges of the pie crust with foil; 3) cooked it for 60 minutes. Note: this pie was cooked at high altitude, so it took longer to bake.

Ginger at Deep Fried Kudzu says to let it set overnight and it will firm up.

A Party Invitation For Wills & Kate

Are you caught up in the Royal excitement of the wedding? If so, please come join in the party on April 29, 2011.  All details can be found here, where the party invitation says...

Let’s have a virtual tea ... to celebrate the Wedding of the New Millenium!

What are you knitting whilst preparing for the celebration? What are you reading (British literature, of course)? What are you planning for Aprll 29?

My husband and I will awake early (2 AM in the MST zone of the USA) and prepare a royal breakfast. Please bring a virtual British treat, along with the shared recipe, and join us for breakfast. We will discuss it all in the next week. Join in!

Supportive husband will be making a true English breakfast, including the full monty of

2 links good quality sausages

2 -3 slices bacon

2 flat mushrooms

1 -2 ripe tomato

1 large egg

1 slice bread

Optional Extras

1 slice black pudding
baked beans
cooked potato, thinly sliced

Later in the afternoon, we shall have scones and champagne!

And hats! Wear your hats!

One British Ravelry friend, HandWashOnly, said:

I work in a British boarding school. We will be at work on the 29th but we have the lessons off to watch the wedding (if we want) and are organising a whole school picnic lunch with bunting and plastic union jack bowler hats. We will be wearing red, white and blue!

I think regardless what people feel about the royals, the wedding is a fab reason to get together as a community!

So, because things might get a bit hectic as we try to sort our own celebrations, I am going to leave some bunting here and wish you a happy tea party!!

I shall be knitting on my V-Neck SummerTop Down Sweater whilst watching the festivities on the telly.

 

Please provide your virtual presence, complete with festive hat, perhaps a cucumber sandwith and an authentic English recipe. See you (virtually) around 2 AM here in the States. 

 

(No pajamas allowed.)

PS: Gifts for William and Kate may be given to their charitable trust that will support 26 charities of the couple’s choice, incorporating the armed forces, children, the elderly, art, sport and conservation.

Grandmother's Bread (with yeast and fairly sweet)

From the 1960's, this recipe was my favorite food item my grandmother made on a regular basis. I copied it down at the kitchen table while she spoke it. I knew I would want it later.  Boy, am I glad I did because I have used this recipe for these many years after she has been gone.  It is a real comfort food for me.

Favorite parts of the recipe include the words "beat with rolling pin" and the stains on the paper showing the age of the recipe.  And I do remember Mom beating the dough with a rolling pin!

Yesterday was cool and cloudy, and I made three loaves of this bread, although the original recipe said "Makes 4 loaves".

Loaves "under-cover"

All said and done, it was overcooked at 55 minutes (I confess to falling asleep while waiting for the stove buzzer), but still mighty tasty.

Honey Mustard Pretzel Snack

This is a very good recipe for all snackers.  I found it at Food.Com.  Here goes:

Ingredients:

12 cups miniature pretzel twists
2 tablespoons margarine (NOT low-fat)
2 tablespoons yellow mustard
1/4 cup honey
1/2 teaspoon garlic salt
1/2 teaspoon onion powder

Directions:

1 Preheat oven to 250 degrees.
2 Spray a large roasting pan with non-stick cooking spray and put pretzels in it.
3 Combine margarine, mustard, honey, garlic salt and onion powder.
4 Microwave or heat on stove until hot.
5 Drizzle over pretzels while stirring carefully to coat well.
6 Bake for one hour, stirring every 15 minutes.
7 Pour out onto waxed paper and quickly separate into a single layer.
8 Cool completely and store in sealed bags or container.

The reviewers at the website all said the mustard flavor was not strong enough, so I added 1 tsp. dry mustard to the ingredients and REALLY liked it.

If you have food allergies, just use wheat free pretzels.

This reviewer said:

Oh wow! First off, I love, love, love the honey mustard and onion pretzel pieces from Snyder's of Hanover, but recently found out that they contain milk and dairy ingredients, which are not good for my IBS. I did a search for honey mustard pretzels and found this one and only recipe listed. After reading the reviews, I also decided to try some dry mustard; I think I used half a tsp, I forget because I made this last week and forgot to review it, hehe. The smell of this baking was heavenly. My bf tried one of these, and then snatched the Zip-loc bag out of my hand! He said 'get your own pretzels, these are mine!'

Try them, and I'll bet you will like them.

Apple Dumplings

You probably think that all thoughts of dessert the day before Thanksgiving in the US are on pumpkin pie. 

But this is what I'm going to do in a few minutes for breakfast (don't scold about the calories, ok?): apple dumplings.

This recipe is so easy and I love the syrup that covers the apple dumplings.  The weird part is that canned soda pop is added before cooking.
Here is the recipe and video from FoodTv:

Homemade Tomato Soup

For all these years, homemade tomato soup was not in my recipe file.  When you have good ol' Campbell's Tomato Soup in the can, why bother, right?  But friend Shirley convinced me that after I made tomato soup with garden vegetables, I'd be convinced it was worth the bother.

And Shirley supplied 6 orangish-yellowish heirloom tomatoes.

The how-to:

Peel 6 tomatoes by putting in boiling water for a minute. Retrieve, cool a bit and the skins fall off.

Saute 1/2 an onion in olive oil in one pan while the tomatoes are cooking on the stove top in another sauce pan.

Add 1 Tbsp sugar to the tomatoes

Make a quick roux by adding some flour into butter and stir along with some water until thick. You'll add this at the last to help the soup thicken.

Combine the onions to the tomatoes and then the roux and cook it all til thickened. Either dump into a blender or use an immersion blender to blend on top of the stove, leaving a few tomato chunks for texture.

Now add 1/8 tsp. baking soda, but don't ask me why.

Then add 1 can of evaporate milk to the soup and heat until it is hot, but DON'T BOIL the milk.  Salt and pepper and croutons on top!!

I'll make this again, especially if Shirley provides the tomatoes!

Pumpkin Cake and Candy Corn Fingerless Mitts

Weezalana at Ravelry gives a free, quick pattern for fingerless mitts on this website. It was fun to put in a few cabled stitches, but the screaming colors in the yarn obfuscated don't let those cables shine through.                So why would you NOT wear fingerless mitts? (Don't answer that.)

Here is my pair:

Jelliebean sold me the blue Faced Leicester 4 ply sock yarn, individually hand painted by none other than Jelliebean herself.  We passed pounds under the table in Cardiff, Wales, at the Knit Up held at a pub this month for this and other yarn bounty. It was great fun and the beer and camaraderie made it even more festive!

Jelliebean Yarns and her dye partner can be found here on Etsy - All Things Handmade.  I previously purchased some yarn from her long before I met her in the flesh, so it was a treat to get to meet that talented young lady while traveling.

Now for more orange goodness, go to Cooks.com for a sweet pumpkin cake with cream cheese frosting.

Yes, it has lots of butter and cream cheese and sugar in the frosting.  That is why it is so delicious.  My bargain is that I won't eat any  too much leftover Halloween candy if I eat cake.  But, my, my, that pumpkin cake is good.  We'll see if we can keep it around a day or two.

Can you tell that Libby is not crazy about the doorbell ringing tonight for tricksters? She and Mercy get in such a frenzy over that noise.