Sunday, October 9, 2016

Beef Stew with Dumplings


The details were sketchy on this recipe which isn't a surprise so I had to just feel my way though it.


I started with some beef that  I cubed up in stew sized pieces.


Then I coated them with flour and salt and pepper and browned them in some canola oil. 


Some farmer's market veggies.


Peeled and chopped with a bay leaf. 


Added to the stew meat with a cup or so of beef stock and some water.


Don't forget the poultry seasoning since there was added wording that this was not a mistake. 


Voila - Beef Stew


Before serving make some dumpling batter and then serve it up.   And if you are wondering what the ???? mean - I don't know.  So I added a a couple sprigs of thyme.   It seemed to work out.  

Tuesday, June 16, 2015

Lemon Pie "Delicious"

Finally, I made a recipe from the box that someone actually remembered Mom making before.    Mom would be what I called my grandmother  not to be confused with my Mom.  I don't know why but it was never confusing as to who I was referring to when I said it to me or to Mom and Mom.  So this recipe is for lemon pie though the recipe for the pie crust and for the meringue was not actually included on the card so I had to do those on my own.
                                                               



The lemon custard was very sweet and did not set up like my grandmothers did.   I would probably adjust the recipe if I made it again.   My mother (Mom) did though confirm that the taste was the same.    It was very lemony and had good color to the lemon custard.    





I generally do not lean towards making pie because pie crust can be so "flaky" to make and not always flaky to taste.   But this time it worked out well and I remembered to roll it between two pieces of wax paper.  I often forget to do this and it makes it so much easier that I don't know why I don't remember to do it all the time.   I think I expect every time that I will channel my inner french pastry chef and voila it will just roll it out perfectly with nothing other than my french pin and little flour.     

Make sure to note the added "delicious" comment from my Mom (Grandma)  
"It was pretty good if I don't say so myself"

Tuesday, March 31, 2015

Sour Cream Cherry Coffee Cake


Today was my grandmother's birthday and she would have been 89.   I really should be making the angel food cake with the birthday person's choice of either chocolate or pink whipped cream.   It was the birthday cake at almost everyone's birthday party (except mine because I did not like it).  But instead I pulled out this recipe for Sour Cream Cherry Coffee Cake.  I remember making a recipe like this one but with cherry pie filling and not preserves so I was curious about the cake. 

1 stick unsalted butter
1 cup sugar
2 large eggs
1 cup fat free sour cream
2 cups flour High Altitude ass 2T
1t baking soda
1t baking bpowder
1T lemon zest
1/4 t salt
1T vanilla
1/2 best quality cherry preserves

 
 Preheat oven to 350.  Butter two 8" square pans. In large bowl, beat butter with sugar until well combined.  Add eggs one at a time, beat well.   Add sour cream and mix well.   In small bowl, mix flour, powder, soda and salt.  Add dry ingredients to the butter mixture.  Batter will be stiff.  Stir in vanilla, zest and cherry preserves.  Spread in pans. Bake 20-30 mins.

Though the recipe calls for baking in two square pans, I am not sure why and the recipe never mentioned how to put the two together.   Maybe one was to eat at home and the other to give away. I ended up using a tube pan and baked as a coffee cake for some amount of time.  I wasn't sure of the time baked this way so I just tested it for doneness.  

I also did not use fat free sour cream and I really can't imagine my grandmother choosing that either.  I used the full fat variety.  I also was not sure how much to stir in the pereserves and ended up just incorporated pretty fully into the batter. The cake is very moist and tasty.   It does not have a strong cherry flavor and the recipe just calls for 1/2 cherry preserves and I am not sure 1/2 of what.  I ended up using about 1/2 cup and think if more were added, the batter might have been too wet.      I also do like the fact the high altitude adjustment was included in this recipe that my grandmother wrote down, because I guess you just never know.   

This recipe seems to be credited to D.M.D. - but I don't know who that is.  


  

Sunday, October 12, 2014

Memories of Barbecue Sauce

This is the barbecue sauce that we had at many family picnics on Corliss Ave.    I have a distinct memory of this sauce. but I don't know if it is a mish mash of several memories or if it is memory of one specific time.     The charcoal grill was set up in the driveway of 190 Corliss and the chicken pieces that had been marinating in the sauce were ready to go on the grill.    When the coals began to glow,  Papa (in a pair of cutoff jean shorts), put the pieces on the gill and they sizzled and smoked.     He then cooked, turned and mopped the pieces with more sauce until they were just the right amount of char and still juicy.   And I am thinking he did this with a beer in one hand.   I made this sauce and cooked some chicken a few weeks ago, but something was just missing.     


Friday, July 4, 2014

4th of July Honey Drops

It has been a little hot for baking lately so there has been a little hiatus in trying recipes from the box.     I got some great honey from the farmers market a couple of weeks ago and had been wondering what I was going to use it in.    Then I saw this recipe in the box for Honey Drops.   




 

I don't recall having these before, but the recipe looks well used so 
they must have been made a time or two.   





     The recipe makes a nice dough that is easy to roll into balls for baking.






Though I was not sure that this was the prescribed method since this like many of the recipes listed only ingredients and no directions.   










But they baked up just right.  You have to make the balls on the smaller side since you are putting them together in sandwich fashion.   I suppose you could make a giant sandwich cookie, but I prefer the smaller size. 






Since I do not like apricot preserves and since it was 4th of July, I substituted red raspberry and then also made a cream cheese icing colored blue.     These are an easy cookie to make and the honey and brown sugar give them a little different taste than a traditional sugar cookie.  

Happy 4th of July !!





Sunday, June 1, 2014

Feed an Army

 I am not really sure what was going on with this recipe, but that is a whole lot of potatoes and cheese.  I believe that the cheese quantity is for 9 pounds grated.     Who doesn't like potatoes and cheese ?     

Sunday, May 18, 2014

#4 - Refrigerator Oatmeal Cookies

This recipe I do remember having on Corliss Ave.  The refrigerator dough allows for fresh cookies for a few days if you just bake a dozen or so at a time
     
The recipe makes two logs which ends up making about 48 cookies.  

However, I think only about 1/2 of the cookies made it to the oven....
  since we used to slice them off from the fridge and eat the raw cookie dough before they could be cooked.  
 I don't remember if we were allowed to do this or if we just snuck a slice of the raw dough. I am not recommending eating the raw dough since it has eggs in it, but if you are so inclined.
The finished product is a chewy yet crisp oatmeal cookie.   I added a touch of cinnamon, vanilla and salt to the recipe.