Sage Bread Stuffing

 1 1/2 cups chopped celery with leaves

3/4  cup finely chopped inion

3/4 cup butter

9 cups bread cubes 

1 t. salt 

1 t. dried ground sage

1/2 t. dried thyme

1/4 t. pepper

1/4 cup parsley minced

Chicken broth

Cook and stir celery and onion in butter until tender. In a large bowl in which you have put the bread cubes add the cooked ingredients on top of them. Stir it up. If the bread cubes look dry then add chicken broth and squeeze it through the cubes until you get the consistency of stuffing that you like.

Bale om a 2 quart casserole. Cover and bake at 375 for about 30 minutes

Betty Crocker recipe

Notes: I like to toast the bread in the oven for more flavor. Then I need to add chicken broth to the final product to get to the consistency of stuffing that I remember from my childhood.

My mother used two loaves of ordinary white bread, chicken broth that she dipped the bread into and squeezed out excess moisture. She used 2 medium onions, 1 cup of celery approximately, 1/4-1/2 cup minced parsley, 2 eggs, 1/2 stick of margarine in small bits, 1 t.  salt, 1/4 t. pepper and 1 t. sage.

Working at Casey's I learned that the egg isn't really necessary for the stuffing. Plus it's an allergen for a lot of people so they just didn't put them in. 

I'd like to say that this recipe is a blueprint or jumping off point for stuffing. If you don't like parsley don't use it. If you want to toast your bread go ahead. If you want it mushier than add more chicken broth.

Lemon Curd

 

Ingredients

• 4 large egg yolks (see note)
• 2/3 cup (134g) granulated sugar
• 1 Tablespoon lemon zest (about 1 lemon)
• 1/3 cup (80ml) fresh lemon juice (about 2–3 lemons)
• 1/8 teaspoon salt
• 6 Tablespoons (86g) unsalted butter, softened

Instructions

1. Fill the bottom pot of your double boiler with 1-2 inches of water. (Or use the DIY double boiler method listed in the notes.) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
2. Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a silicone whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and constantly whisk.
3. Remove pan from heat. Cut the butter into 6 separate pieces, then whisk into the curd. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.
4. Refrigerate the curd for up to about 10 days.

Notes

1. Freezing Instructions: For longer storage, you can freeze the curd up to 3-6 months. Thaw in the refrigerator overnight before enjoying.
2. Thicker Lemon Curd: For thicker lemon curd, replace 2 of the egg yolks with 1 whole egg. This means you will use 2 egg yolks plus 1 whole egg. Keep the rest of the recipe and instructions the same.
3. Lemon Juice: Do not use bottled lemon juice. Use fresh-squeezed lemon juice.
4. Butter: You can use salted butter instead of unsalted butter. Simply omit 1/8 teaspoon salt in the recipe.
5. No Double Boiler? No Problem! If you do not own a double boiler, you can simply place a small heatproof glass bowl over a saucepan of simmering water– you will cook the curd in the top pot/bowl.
6. No Straining: I don’t strain the lemon curd. The zest is very tiny and has been cooked, so you can hardly detect its texture. It’s really just there for flavor. However, feel free to run the finished lemon curd through a fine mesh sieve if you want to take the extra step.
7. Notes: This turned out very well. I used it as the filling between the poppyseed cake layers.

Poppyseed Cake

 

3/4 c. poppyseed                                                     

3/4 c. milk

2 c. flour all purpose

2 1/2 t. baking powder

1/2 t. salt

4 egg whites

1/2 c. butter, soft

1/3 c. shortening

1 1/2 c. sugar

 1/4 c. milk

1 t. vanilla

Oven 375 F -25 minutes

2 -9 inch cake pans greased and floured or parchment bottomed

Soak poppyseed in the 3/4 c. milk for two hours.

Sift together flour, baking powder and salt. 

Beat egg whites until stiff but not dry.

Cream butter and shortening.

 Gradually add sugar beating well.

Add the 1/4 c. milk and vanilla to poppyseed milk mixture

Add flour mix alternately with milk mix.

Fold egg whites into batter gently.

Bake 375 for approximately 25 minutes.

Fill with lemon custard filling or lemon curd.

Sift with confectioners sugar or frost with white frosting.

Recipe from Slovak Catholic Sokol Cook Book 3rd edition 1976

Pork Meatballs Asian Style

 1 pound ground pork

2 eggs

1/2 cup bread crumbs

2 T. water

1 t. garlic crushed

1t. ginger root paste

1 t. sesame oil

1 t. soy sauce

1 T. small amount of chives or scallions

Mix all. Fry or bake balls. Keep them small. Finish with a spray of sesame seeds.

Dipping Sauce

2 T. soy sauce

1T. rice vinegar

I also like to use soy vay or similar product to sweeten the sauce. This can be on the side to dip as well.

This recipe is meant to be modified to the diners tastes. If you like a stronger amount of any of the ingredients than try it! It's all about the exploration of initial ingredients. Modified recipe from:

https://www.keepingitsimpleblog.com/food/oven-baked-asian-style-meatballs/

Mushroom Pasta Sauce

 

Mushroom Pasta Sauce

AUTHOR The Culinary Institute of America and the Mushroom Council

Ingredients

SCALE

• 2 pounds mushrooms, minced
• kosher salt to taste
• 3 tablespoons olive oil
• 1 yellow onion, medium, chopped
• 1 garlic clove
• 2 basil sprigs
• 1 bay leaf
• 1/2 cup white wine, dry
• 4 cups tomatoes, canned or fresh, crushed, juices reserved
• 1/4 cup tomato paste
• 1 pound pasta

Instructions

1. In a large pot, add the minced mushrooms and season with salt to taste. Add the olive oil and heat the mixture on medium. Add the onion, garlic, basil, and bay leaf, stirring over medium for 5 – 6 minutes, or until the onion is soft. Add the wine. Stir to release any of the drippings that are sticking to the bottom of the pan. Allow the mixture to cook for 5 more minutes, or until the wine is mostly evaporated.
2. Add the tomatoes, and tomato paste. Stir well and bring the sauce up to a gentle simmer over low heat for 3 hours. Partially cover the pot and continue to simmer, stirring occasionally and adding the reserved tomato juices or a bit of water if the sauce seems too thick as it cooks. The finished sauce should have a deep, rich red color. The sauce is ready to add to your cooked pasta now, or will store in the fridge for up to 4 days.
3. Bring a large pot of salted water to a rolling boil. Add the pasta at once and follow package directions until pasta is cooked.
4. Drain the pasta in a colander when finished. Shake well and remove any extra water clinging to the pasta. Pour the pasta in a large serving bowl. Add the sauce and toss together until the pasta is evenly coated.
   
   
   

Chicken Pot Pie

 

Betty Crocker and her old fashioned chicken pot pie. 

Homemade Cookie Cake Recipe

 

The perfect way to celebrate birthdays or other special occasions! It tastes so much better than store-bought and only costs about $8 to make! Leave unfrosted or top with my favorite vanilla buttercream and sprinkles for a simple homemade cake!

 Course Dessert

 Category Cookie

 Prep Time 10 minutes

 Cook Time 12 minutes

 Total Time 22 minutes

 Servings 12 slices

 Calories 353 kcal

 Author Melissa Rose

Ingredients

Cookie Cake Recipe

• 1/2 cup unsalted butter (1 stick) You will be melting this
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1.5 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1.5 cups all-purpose flour
• 1 cup semi-sweet chocolate chips (You'll be chopping 1/2 cup and adding the remaining 1/2 cup whole).

Vanilla Buttercream Frosting

• 1/4 cup unsalted butter softened to room temperature
• 1 1/4 cups powdered sugar
• 3/4 teaspoons vanilla extract
• Pinch of Salt
• 1-2 tablespoons milk

Instructions

1. Preheat oven to 350 degrees.

2. Place 1/2 cup of the chocolate chips in a plastic bag and use a rolling pin to break them down into small pieces (set the other 1/2 cup of unchopped chocolate chips aside). The goal here is to have a mixture of tiny chocolate flakes throughout the dough, while still have the whole chunks in there for texture. Once chopped, set aside.

3. In a small microwave-safe bowl, melt the butter for 20-30 seconds until JUST melted. 

4. Add in white sugar and brown sugar and use a spatula to stir until combined (* do not use a mixer!). Add in egg and vanilla, then mix. Next, add in baking soda, baking powder, and salt and mix again. Add in flour and mix until all the flour disappears into the dough.

5. Add the 1/2 cup of chopped chocolate chips and 1/2 cup of whole chocolate chips into the dough and mix.  Immediately proceed to pressing into pan (you don't want the dough sitting out or it will set too much with the melted butter).

6. Grease a 11.5" metal cookie cake pan (don't have one? See notes below.) Although this cookie removes cleanly, if you are worried about it sticking, line the bottom and sides of the pan with parchment paper first. Using a spoon or your clean hands, drop the dough into small chunks in the pan. This will help disperse everything so that you can easily smooth it out. Once all dough as been added, use a spatula or your hands to press down the dough into a smooth layer (being sure to get all the corners).

   Tip: If you notice 2-3 chocolate chips are stuck together, separate them before baking. This will allow the chocolate to be evenly dispersed and prevent the cookie from having a giant clump of chocolate in one spot (which could cause it to more easily break while cutting).

7. Bake at 350 degrees for 12-14 minutes - do NOT overbake or your chocolate chip cookie cake will not be soft. You want the cookie cake to be slightly brown on the top and look slightly underbaked (my oven was perfect at 12 minutes). Remove from oven and place entire pan on a cooling rack. Allow the cookie cake to cool completely before removing.

   Tip: To remove from pan, use a knife to go around the edges, place a flat platter on top, then flip over the pan to remove. If you used parchment paper, this should come out rather smoothly. After flipping over the cookie cake, flip it over again on the final decorate plate or platter (I LOVE these cute paper trays and the largest one in the pack is perfect for a 10" cookie cake).

8. Using a large star piping tip, pipe around the edges then immediately add sprinkles (the frosting will start hardening quick, so add sprinkles right away!).

   If you're feeling fancy, you can double the frosting recipe to have enough to pipe phrases like "Happy Birthday" on the top. Or use this fool-proof letterboard cake topper kit (these are made from plastic so you can wash and reuse for years!).

To Make Frosting:

1. Beat the softened butter on medium-high speed for 2-minutes until smooth. Turn the mixer to low speed then add the powdered sugar 1/4 cup at a time. You may need to stop and scrape down sides. Add vanilla and salt and turn mixer to medium speed. One tablespoon at a time, add milk. Beat on high for 2-3 minutes until creamy and the frosting is at a good consistency to pipe. If it looks too runny, add more powdered sugar. If it looks too stiff, add a tiny bit of milk until you get to the desired consistency.

   This will make just enough frosting to pipe a border along the edges. If you would like more frosting to cover the top or to write words on top, simply double the frosting recipe!

2. Notes: I replaced 1/2 cup flour with 1/2 cup oat flour without a problem.

Oatmeal Cottage Cheese Pancakes ( high protein)

 

INGREDIENTS

  

• 1 cup lowfat cottage cheese
• 3/4 cups old fashioned oats or oat flour
• 2 large eggs (probably could get by with just one egg or two egg white)
• 1/2 tsp baking powder or (1/2 t. baking soda  instead if soaking oats in buttermilk)
• 1 tsp vanilla(optional)
• 1/4 tsp nutmeg or ginger or cinnamon optional

INSTRUCTIONS

 

• Place dry oats in a large bowl.
• Pour in warm water until oats are almost covered.
• Let sit 30 minutes – or cover and place in fridge the night before.
• Once oats have soaked up most/all of the liquid place in blender with cottage cheese, vanilla, baking powder, and whatever spices you would like.
• Blend until oats and cottage cheese are mixed together – add eggs and blend til smooth
• Heat a pan (or non-stick griddle) over medium heat until a drop of water sizzles; brush lightly with butter or a cooking spray.
• In batches, ladle batter on to skillet, in any size you desire. Cook until bubbles form on the surface and the bottoms are golden – 2 to 4 minutes.
• Scatter a few blueberries or chocolate chips over the top if desired
• With a wide spatula, flip over and cook a few minutes more.
• Enjoy!

Notes: I like them! I did notice a hint of egginess. If you don't care for that or are married to someone who doesn't care for eggs I would try changing the two eggs to one or two egg whites instead of two eggs.

Pizza Dough

 1 cup warm water (105 to 115)

1 package active dry yeast

1 teaspoon sugar

1 teaspoon salt 

1-2 tablespoons oil

3 cups flour, approximately

1. Place 1/4 cup of warm water in a small dish and sprinkle yeast and a pinch of sugar over the top. Stir to dissolve. Let the mix stand until it is bubbly. 

2. In a large bowl combine the rest of the warm water with a teaspoon of sugar, salt and oil. Add the activated yeast mixture. 

3. Add a cup of flour at a time until the dough no longer sticks to the sides of the bowl. I use a spatula to wipe down the side of the bowl as the dough gets thicker. Towards the end I am adding small amounts of flour and encouraging the dough not to stick to the sides of the bowl by scraping bits off with the spatula. Mix the dough for around three minutes to encourage gluten development.

4. The mixer should be fairly clean if you use the spatula  to clean the sides. Leave the dough ball in the container and oil it. Flip it over to get the oil on the bottom too. Cover it up and place in a warm location to rise. That should take about an hour.

5. Punch the dough down and spread onto a greased pan or skillet. Let it rise for awhile. Maybe 20 minutes if you can wait. Add your toppings and bake in a 425-450 degree oven.

Notes: Sometimes I don't add the salt and I l part  the flour yeast mix sit quietly for 20-30 minutes. It helps condition the dough so it is easier to stretch or pat out into the pan. After its quiet time I add the salt and the rest of the flour. They say the salt is not conducive to this resting period.

Sometimes I use my old sourdough in place of some of the flour.

Sometimes I add some whole wheat flour to give it a little more nutrition and flavor.

Paczki Love

 We tried out a local bakery for paczki's this Shrove Tuesday. I thought they did a good job on them! It was funny to see the owner walk out with a tray of paczki. She was flour dusted from her neck to her toes. But, she had a big smile on her face.

Soffits Be Gone

 We decided to get rid of the soffits. What's next we don't know. Here are a few pictures of the process. Moving the conduit was a bear for Randy! He found a wasps nest up there too!

Wilton Roll Out Cookies

 I made roll out cookies for Valentine's Day. I was bound and determined to use that new cutter I had bought. I also bought meringue royal icing mix to try on the top of the cutouts. I have always just used a simple icing of confectioners sugar, water and corn syrup. I wanted to try an icing that would dry hard and not have to worry about layering and smearing occurring with the finished product. I made the icing too thick and it was hard to decorate with. Live and learn through your mistakes. Here they are. It was a half batch since it was just the two of us. They were delicious!

💗

Whole Wheat Sourdough English Muffins

 I used Betty Crockers recipe. I added some sourdough starter that I always have around. I used an old waffle iron to bake them. I have made several batches of these tasty beauties and the waffle iron continues to perform. When I tried using my All Clad waffle iron it caused it to overheat and stop working. Randy took it apart and pushed stuff around and got it working again. Needless to say I will not be using the All Clad waffle iron to make sourdough muffins anymore. Thank goodness for old fashioned non safety features of the ancient waffle iron.

Bean There Done That Lasagna

 Today I assembled a bean/mushroom/tomato sauce combination that I had in my freezer with a can of tomatoes/onions/garlic mixture I cooked on the stove top in the style of lasagna sauce. This is my new attempt to not abandon the bad recipe I found for mushroom chili. When I realized that the recipe wasn't going to be anything like chili but more of a sauce I decided not to spice it up with heavy chili flavor and consider what I would use it for instead. I originally thought it would be a good spaghetti sauce served over polenta. The problem with that is that Randy wouldn't help me eat that up. There was enough sauce for quite a few days of lone eating. More days than I cared for. So I just froze the mess to consider future options. I did actually make a small corn meal mush dish that I enjoyed the sauce on. But enough is enough. It was very flavorful with the pound of mushrooms in it.

My bean lasagna used up the mushroom and stovetop sauce I told Randy the beans were the protein. Of course there is also ricotta cheese, mozzarella and parmesan to boost the protein content. I want him to be prepared for the beans in the lasagna since that is a novel experience for us.

Here it is! As you can see we haven't tried it yet. I'll let you know soon.