Country Griddle Cakes - Mindy

A few years ago Mindy gave me this tasty recipe. If I remember right, it was from a restaurant. It's just a spin on good old pancakes, but they are delicious. We made them this morning and our kids loved them!

Country Griddle Cakes

1 1/4 cups flour
1/3 cup cream of wheat/germade/malt-o-meal hot cereal (uncooked)
1/3 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 egg
1 1/2 cups buttermilk
1/4 cup oil

Combine the dry ingredients. Stir in the wet ingredients and beat until the batter is smooth. Cook like regular pancakes on a greased griddle.

Rice Krispie Treats

Today the boys wanted to make Rice Krispie Treats. Dad picked up the goods while he was at the store and when he got home, much to my despair, there wasn't a recipe for them on the back of the marshmallow bag! It seems that Marshmallow-Date Dessert has taken it's place. (I have no idea why, that sounds really gross to me!) Anyway, I had to call around to find the "classic" recipe - the ingredients are a no-brainer, but the proportions are important! I'll post it here in case someone else finds themselves without a recipe as well.

Rice Krispie Treats

1/4 cup butter or margarine
10 oz. marshmallows
6 cups rice krispie cereal

My add ins - a splash of vanilla and a pinch of ground nutmeg because I love them both!

Melt your butter, add the marshmallows and melt over medium-low heat (so they don't get all rubbery!). Stir in the vanilla and nutmeg if you are so inclined. Pour over cereal and stir until coated. While your kids are pressing the mixture into a buttered 9 x 13 pan, scrape out the last bit of the marshmallow mixture and eat it. Enjoy!

I dont' even like stroganoff!

I checked out the EVERYDAY FOOD STORAGE site and I have LOVED the ideas. It goes right along with the idea of bag meals and I LOVE how she puts VIDEOS on there for me to see what she is doing... Anyways, I lost my car keys this week (they are still lost) so I have had to prepare our meals from what I have on hand or walk to the grocery store (2 miles, one way) with my baby. Yesterday I decided to try this recipe that I found on Everyday Food Storage, but I had to make some changes for what I had on hand.

First, I used Elk or Deer Stew Meat (it was only labeled stew meat, but I KNOW it wasn't beef). And because I decided to make this at 2:00, I browned it on the stove first.

Second, I had to use Cream of Chicken soup becuase I do not have cream of Mushroom.

Third, I didn't have sour cream, but I did have 1/2 a pkg of cream cheese. which I threw in at the end. (I would recommend letting it soften out of the fridge before throwing it in the crockpot, I didn't think of that until I threw mine into the crockpot--it worked ok though)

Fourth, I served it over rice, becuase I didn't have any wide noodles.

It turned out GREAT! I EVEN LIKED IT! and Dan thought I had bought beef, until I reminded him that I am on house arrest.

Beef Stroganoff
1 lb. stew meat, cubed
½ C. dried minced onion
1 can cream of mushroom soup
1 can mushrooms, drained
¼ tsp. garlic salt
1 C. sour cream (for richer taste, substitute1 pkg cream cheese)
Combine all ingredients except sour cream in greased slow cooker. Cover and cook on low heat 6-8 hours. Add sour cream the last hour of cooking. Makes 4-6 servings.
Spoon over hot noodles

(“101 Things to do with a Slow Cooker” by Stephanie Ashcroft.)

A Fantastic Food Storage Site

One of my friends sent me a pass-along card from this site...WOW! This is probably the most useful food storage site I've read because she uses her storage for everyday cooking. Regular, real people food that my kids (and husband) might even like to eat. I haven't been through the entire thing, but what I have read was really interesting and very do-able. I was in a pinch today and used her substitute for sweetened condensed milk - it worked great. Check it out and let me know what you find.

http://www.everydayfoodstorage.net

Cancerous Bread

My friend and I were discussing this frustrating problem today and I don't believe we are alone. In fact, I think that almost everyone who has attempted to make bread has turned out a few batches of unsightly, cancerous bread. You know, the kind where one side splits open just above the lip of the pan and a tumor grows out of the crack. It wouldn't be so disappointing if it just looked funny, but when you try to slice it, the entire top crust comes off like a bad hairpiece.

After doing some experimenting (mostly unintentional) on my own over the years , I've come to the conclusion that this problem is probably due to not letting the bread rise enough before I pop it in the oven. Here is my reasoning - when I've let a loaf rise too long and deflate, it never cracks on the side. It is short and dense and not very good, but it doesn't crack open. If it was caused by my dough mixing or loaf shaping, I think it would happen regardless of how long I let the bread raise.

Well tonight I was reading in a cookbook and found some verification - "Bread that hasn't been allowed to rise long enough will be dense and may tear along the top. This is because the bread will finish rising in the oven, after the exterior crust has set."

Alrighty then. Be patient and let the bread rise until it's ready. I also think that greasing the tops of the loaves and covering them with plastic wrap (instead of a dish towel) while they are rising helps. This keeps the surface of the dough moist, buying you a little more time in the oven before the crust sets.

What do you think?

Connie's Whole Wheat Sandwich Bread

My good friend Connie is a fantastic cook. She's done her homework and has learned the how and why's of making bread. This recipe is an excerpt from an essay she wrote on improving your bread making. If you would like a copy of the entire work, leave me your email in the comment section and I'll send you one. I've NEVER made a bad batch of bread while closely following her directions. And I follow ALL of them, because they really work! Thank you Connie, for sharing!

NOTE: This is not to be used for profit! Only for improving your bread making, not for increasing your bank account! Please include this notice with every copy you might share. And give credit where credit is due.

Connie's Whole Wheat Sandwich Bread
(In her own words - pretend she's in your kitchen, walking you through each step)

We eat a lot of bread at our house. I used to make this recipe with 100% whole wheat flour and it works well. The problem we had was that eating so much bread (toast for breakfast, sandwiches for lunch, sometimes some with dinner) and having that much fiber left us with an uncomfortable situation some times, if you know what I mean. Then when our son was old enough to eat bread I was worried that he couldn’t handle the 100% whole wheat. So I developed this recipe from my old recipe and incorporated all my new found methods and I think it turns out pretty good. If you want the extra fiber, just use all whole wheat flour and enjoy. I will explain how to make 2 loaves since some mixers can’t handle the dough to make 4. Also as you are working on perfecting your making this bread, it is easier to make adjustments with 2 loaf batches than 4 (less to eat or waste if it doesn’t turn out as well as you would like) I worked with it in 2 loaf batches until I got it just how I liked it and then doubled it to 4. Make some notes as you go along so that you can repeat your desirable outcomes.

1. Place 2 ¾ cups room temperature water in your mixing bowl (68°-78°F).
   
2. Add 3 ½-4 cups whole wheat flour and 1 Tablespoon instant yeast (or 1 ½ Tablespoons active yeast).
3. Mix it together just until the flour and yeast are completely moistened by the water. I put the dough hook on my mixer right from the start. No need to use beaters. Cover your mixer with a dish towel and leave this for at least 20 minutes, but no more than 30 minutes. Set a timer if you need to.
   
4. Meanwhile, in a separate measuring cup mix together 1/3 cup honey, 1/3 cup oil (I use Canola, but vegetable should work fine too), and 1 Tablespoon salt. Stir until blended.
5. After your water, flour, and yeast have set 20 minutes, you should have a nice elastic like mixture. Add the honey, oil, and salt mixture and blend very slowly or you will have a big mess.
   
6. When that is blended well, add 2 ½ -3 cups white flour. I use bread flour, but all-purpose should work fine.
   
7. Mix with the dough hook for a minute or so until all the flour is mixed in. I stop the mixer and scrape down the dough hook because I often find that there is flour still stuck to it that will make hard lumps in your finished dough. Once the flour is mixed in it should still be slightly sticky. This will work out as it kneads, but you can also add more flour after it kneads if it ends up too sticky.
   
8. Knead the dough in the mixer for 10 minutes. I set the Bosch mixer at 2. Watch to be sure that the mixer does not dance off the counter.
   
9. When it has mixed 10 minutes, stop the mixer and do a window pane test by pulling up an edge of the dough. If the dough doesn't pass, turn the mixer on for a couple more minutes and then recheck. You may also want to add a little more flour at this point and you will know how sticky it is when you do your window pane test. Even if you get a good window test and the dough is too sticky, still add more flour. You already have good gluten so you won’t need to test it again if you just need to add more flour. The way I tell if the moisture is right is if the dough leaves a residue on my fingers, it is just right. I don’t want it to stick to my fingers like glue and I don’t like it to be so dry that it doesn’t stick at all.
10. Turn the dough into a greased flat bottom bowl. Pull the dough up until all the sides are greased and you have a nice smooth top. Cover and let rise until double.
11. When the dough has doubled, turn it out on a well oiled counter top (cooking spray works great). Using a metal scraper or knife, divide the dough in half.
12. Place one piece of dough on the counter and flatten out using your fingers. You are trying to squish out all of the air pockets.
13. When it is fairly flat and feels like there is no air left in it, do a tri-fold like you are mailing a letter, folding the bottom third up and the top third down. Use your fingers and flatten the dough once more and then tri-fold again in the opposite direction.
    
14. Lift the dough here and spray the counter once again with cooking spray so the dough doesn't stick.
15. Finally flatten the dough one last time with your fingers. Don’t force it flatter than it wants to go or you will rip the dough and destroy the gluten.
    
16. Take the edge closest to you and roll it tightly over on the remainder of the dough, about a third into the flattened dough. Use your thumbs to press the edge into the dough. You may find there are some air bubbles there; just squish them out. Now just continue to roll the dough over and over, sealing with your fingers as you go.
    
17. When you get to the end of your dough, pinch it closed with your thumbs and fingers. Use your fingertips to squish out any air pockets on the end of each loaf. Place in a greased bread pan. Repeat with the other loaf. NOTE: One key to shaping your loaves is to remember that you want a nice smooth surface on the dough. You are actually creating surface tension. The elastic gluten should just stretch over the outside of the loaf with out tearing. You want to be sure you get all the air out, but not at the expense of tearing the gluten. All your hard work will be lost if you do that.
18. Cover the dough in the loaf pans with a kitchen towel and let it rise until it is 1 inch above the lip of the pan.
19. Place the raised loaves in a preheated 350°F oven and bake. I usually bake for 34-35 minutes, rotating the loaves half way through cooking. Test the bread with an instant read thermometer to 180°F internal temperature.
    
20. Remove the bread from the oven and turn out onto a cooling rack. I like to use a pastry brush and brush the tops of the loaves with butter while hot. This is optional, but it just gives it a nice soft finish and flavor.
    
21. Cool the bread to 80°F before cutting (the instant read thermometer can just be left inserted into the loaf to read when it is cool enough). Enjoy.

Spicy Pear Muffins

We like these tasty muffins for breakfast. They smell so good baking that I never have trouble getting everyone to the table when these are in the oven.


4 pears (about 2 lb.) peeled, cored, and diced
1 cup sugar
1/2 cup oil
2 eggs, beaten
2 tsp. vanilla
2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
1 cup raisens (I like mine plumped in hot water)
1 cup chopped nuts (optional)

1. Preheat oven to 325 degrees. Prepare muffin tins.
   
2. Combine pears and sugar in a large bowl. Add oil, eggs, and vanilla and stir until well mixed.
3. Combine dry ingredients in a separate bowl, then add to the liquid ingredients. Stir only until moistened.
4. Fold in raisens and nuts.
5. Place batter in muffin cups. Bake for 25-30 minutes at 325 degrees. Yield: 18 regular sized muffins.
   

I am in desperate need of a new BREAD recipe. One that is easy and works every time. Any ideas about how to make my bread light and fluffy without that stretchy/broken side? I need some tips.

Pumpkin Cake Roll - Karen

This is one of Jake's all-time favorites. He likes it best when it's frozen. Don't worry about rolling it up, it really is easier than it sounds.

For the cake:

3 eggs
1 cup sugar
3/4 cup flour
1 tsp. baking powder
1/2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 tsp. lemon juice
2/3 cup pumpkin
1 cup chopped nuts (optional)


For the filling:

6 oz. cream cheese, softened
4 Tbsp. butter, softened
1 cup powdered sugar
1/2 tsp. vanilla

1. Preheat oven to 375 degrees. Line a jelly roll pan with waxed paper, leaving a little hanging over the ends.
2. Prepare the cake. Beat the eggs on high speed for 5 minutes. Gradually beat in the sugar.
3. Sift the dry ingredient together and stir in. Add the lemon juice. Fold in the pumpkin.
4. Spread batter in the prepared pan. Top with nuts, if desired. Bake at 375 degrees for 15 minutes.
5. Turn cake out onto a lint-free kitchen towel sprinkled with powdered sugar (Be generous! You don't want it to stick to the towel!)
6. Peel off the waxed paper. Roll the cake and the towel up together, beginning with a narrow end. Cool.
7. Prepare the filling. Beat cream cheese and butter until smooth. Add sugar and vanilla and beat until combined.
8. Unroll cake and remove towel. Spread filling on cooled cake, leaving a little space around the edges. Roll cake up. Wrap in plastic wrap and chill or freeze. Slice and serve.
   

Note: I find it a lot easier to slice the cake roll when it is frozen. You can store it in the freezer for a few days, maybe even a month, if you wrap it in foil. It's never lasted more than 2-3 days at our house.

What's Cooking in Your Kitchen?

If you have recipes that you'd like to share, let me know and I'll add you as an author. I'd love to have guests in my kitchen!

Crock Pot Black Beans - Julie

My good friend Julie shared this recipe with me. I love it because I don't even have to soak the beans. This recipe freezes well, so I can keep cooked black beans on hand without buying the canned ones.

1 lb. dried black beans (2 cups) sorted and rinsed
1 large onion, chopped (1 cup)
1 large bell pepper, chopped
5 cloves garlic, finely chopped
2 bay leaves
1 can diced tomatoes, undrained (Mexican style w/jalapeno are good)
5 cups water
2 Tbsp. Olive or Vegetable oil
4 tsp. ground cumin (use 2 tsp if you like it less spicy)
2 tsp. finely chopped jalapeno chili (I usually leave this out and it is still spicy enough)
1 tsp. salt
3 cups cooked rice, for serving

1. Mix all ingredients except rice in 3 1/2 to 6 Qt cooker.
2. Cover and cook on high heat setting 6-8 hours, or until beans are tender and most of the liquid is absorbed.
3. Remove Bay leaves. Add 1-2 Tbsp. vinegar if you like.
4. Serve beans over rice. When serving, you may want to pour salsa on top. Also good with crumbled boiled egg and chopped red onion to garnish, and a little cheddar cheese.
5. I use these beans for all sorts of things - added to taco meat, enchilada's, taco salad, soup...they are really versatile and oh, so good!

Hearty Tuscan Bean Stew - Cooks Illustrated

I love this delicious bean stew! Cooking it in the oven helps keep the beans from losing their skins and frees me from standing by the stove stirring. It tastes even better the next day.

1 lb. dried cannellini/great white northern beans (2 cups), rinsed
1 Tbsp. extra-virgin olive oil
6 oz. pancetta, cut into 1/4" pieces (can use bacon or ham)
1 lg. onion, chopped medium (abt. 1 1/2 cups)
2 med. celery ribs, cut into 1/2" pieces (abt. 3/4 cup)
2 med. carrots, peeled and cut into 1/2" pieces (abt. 1 cup)
8 med. garlic cloves, minced
4 cups low-sodium chicken broth
3 cups water
2 bay leaves
1 bunch spinach, kale, or collard greens (1 lb), chopped into 1" pieces
1 14.5 oz. can diced tomatoes, drained and rinsed
1 sprig fresh rosemary
freshly ground black pepper

1. Dissolve 3 Tbsp. salt in 4 quarts of cold water. Add beans and soak at room temperature for at least 8 hours and up to 24. Drain and rinse well.
2. Adjust oven rack to lower middle position and preheat to 250 degrees. Heat oil and pancetta in a Dutch oven over medium heat. Cook until pancetta is light brown and the fat has rendered, 6-10 minutes.
3. Add onions, celery, and carrots. Cook, stirring occasionally, until the vegetables have softened and are lightly browned, 10-16 minutes. Stir in the garlic and cook until it is fragrant, about a minute. Stir in the broth, water, bay leaves, and beans. Increase heat to high and bring to a simmer. Cover pot and place it in the oven. Cook until the beans are almost tender, 45-60 minutes. The very center of the beans will still be firm.
4. Remove from oven. Stir in the greens and tomatoes. Return to oven and cook until the beans and greens are fully tender, 30-40 minutes longer.
5. Remove from oven and immerse the rosemary sprig in the stew. Cover and let sit for 15 minutes. Discard rosemary and bay leaves. Adjust seasoning with salt and black pepper. Serve over garlic rubbed toast if desired.

A delicious variation: Substitute 1 lb. sausage for the pancetta, 1/2 head of shredded cabbage for the spinach, and a sprig of oregano for the rosemary - so good!

Why Two Blogs?

I consider myself a fairly organized person, but lately, I've had a bad case of "Now, where did I put that?" It's partially due to lack of sleep, I'm sure. And trying to keep track of the comings, goings, and belongings of six people doesn't help any. The rest of the blame lies, well, could it be because I am (gasp!) getting older? Whatever it is, this blog is my attempt to keep better track of my favorite recipes. So if I lose my paper copy, I'll know right where to look to find a replacement.

I'm aiming to post one a day. That may or may not happen. But hopefully over the course of time, I will have assembled a pretty good sampling of my favorite things to do with my garden bounty.