Monday we returned from a fun filled vacation in Colorado. Mike's sister Katie is very inventive in the kitchen. We ate lots of raspberries which were growing abundantly in her garden. She fed us homemade jellies, fruit salsas, the first of their tomato crop, and more. When more company was coming she threw a cake in the microwave, yes the microwave. I admit that I have over-looked this method of baking for the most part. But for summer cooking, what a great alternative! She used one of the silicone bundt type pans, and it really worked slick! Here is Katies recipe for cake, she said you can use any flavors of mix or fillings you want. Experiment!!
Katie's Kake
1 yellow cake mix
3 eggs
1 can pie filling (this one was peach)
fresh peach chopped
Mix all by hand and bake in the microwave for 15 min. Use a toothpick to test if it's done a little ahead of time. I think she said to let it set for about 5-10 minutes before turning it out onto a plate. She served it with a scoop of vanilla ice cream while it was still warm, mmm-mmm.
Thursday, August 5, 2010
Tuesday, July 20, 2010
July has had 20 sleeps already!
In my preschool world the children often measure time by how many sleeps it is until an event. What an easy way to file it in their little minds, come to think of it-works well in my little mind as well!
So I had these bananas, that turned brown the minute I took them out of the bag from the store. Or so it would seem. I just threw 4 bananas away last week, and I was NOT going to let it happen to me again. I sampled a banana cake at work a couple of weeks ago, and I thought the flavor was excellente'. When I first looked at it, I'll admit I thought it was a spice cake and thought to myself, "yuk". Not my first love in cakes - obviously that would be something chocolate. After I passed by the cake for about the 10th time I sliced off the tiniest of slivers, to feed my curiosity as well as my grumbly tum. I was pleasantly surprised to taste 'nana. I love banana bread, banana muffins, so why not banana cake?!? I asked for the recipe and was again pleasantly surprised that it was only 4 ingredients and none of them were butter or oil. Hey, this might almost be healthy...except for the slab of cream cheese frosting on top. To help with that dilemma I dug bag to my carrot cake post on March 18th and found a frosting that I gave 4*'s.
I'm baking this cake even as we speak, I'm anxious for Mike to try it and give me his professional appraisal. He's getting pretty good at being a food critique! :-)
BANANA CAKE
1 yellow cake mix
1 cup mashed bananas
2 eggs
1 tsp baking soda
(I snuck in 1 tsp. vanilla extract)
Beat for 2 minutes with a hand mixer. Pour into a 9x13 pan that has been sprayed with Pam. Bake @ 350* for 30 minutes (do the toothpick test) Cool and frost.
CREAM CHEESE FROSTING
1/4 cup butter
4 oz light cream cheese
1 tsp vanilla extract
1 3/4 cups powdered sugar
1/2 cup chopped pecans
1/2 cup coconut
Cream together the butter, cream cheese and vanilla. Add the powdered sugar and mix until smooth. Stir in pecans and coconut, frost cooled cake.
So I had these bananas, that turned brown the minute I took them out of the bag from the store. Or so it would seem. I just threw 4 bananas away last week, and I was NOT going to let it happen to me again. I sampled a banana cake at work a couple of weeks ago, and I thought the flavor was excellente'. When I first looked at it, I'll admit I thought it was a spice cake and thought to myself, "yuk". Not my first love in cakes - obviously that would be something chocolate. After I passed by the cake for about the 10th time I sliced off the tiniest of slivers, to feed my curiosity as well as my grumbly tum. I was pleasantly surprised to taste 'nana. I love banana bread, banana muffins, so why not banana cake?!? I asked for the recipe and was again pleasantly surprised that it was only 4 ingredients and none of them were butter or oil. Hey, this might almost be healthy...except for the slab of cream cheese frosting on top. To help with that dilemma I dug bag to my carrot cake post on March 18th and found a frosting that I gave 4*'s.
I'm baking this cake even as we speak, I'm anxious for Mike to try it and give me his professional appraisal. He's getting pretty good at being a food critique! :-)
BANANA CAKE
1 yellow cake mix
1 cup mashed bananas
2 eggs
1 tsp baking soda
(I snuck in 1 tsp. vanilla extract)
Beat for 2 minutes with a hand mixer. Pour into a 9x13 pan that has been sprayed with Pam. Bake @ 350* for 30 minutes (do the toothpick test) Cool and frost.
CREAM CHEESE FROSTING
1/4 cup butter
4 oz light cream cheese
1 tsp vanilla extract
1 3/4 cups powdered sugar
1/2 cup chopped pecans
1/2 cup coconut
Cream together the butter, cream cheese and vanilla. Add the powdered sugar and mix until smooth. Stir in pecans and coconut, frost cooled cake.
Tuesday, July 13, 2010
Chewy, chewy, chewy, chewy, chewy, chewy, chewy baby!
Ohio Express, that's the name of the group that sang the song Chewy. I googled the lyrics and I could sing the whole thing! I thought maybe it was an Archie song or the Partridge Family ;-), but now I have the facts. Don't know how long ago that was, I was in grade school I think.
Speaking of chewy, I made some CHEWY granola bars that are fudgie tasting, and ohhh so good. I was telling Heather about them, and she requested I post it ASAP....so here goes.
CHEWY GRANOLA BARS
1 -10 1/2 oz bag mini marshmallows
2/3 cup chunky peanut butter
1/2 cup butter - cubed
1/4 cup white corn syrup
2 tsp vanilla extract
Microwave these 5 ingredients in microwave until blended.
Stir in remaining ingredients:
4 cups quick oats (I found whole grain quick oats)
1 cup Rice Krispies
1/2 cup semi sweet chocolate chips
1/2 cup dark chocolate chips
1/2 cup coconut (Heather will leave this out!)
1/2 cup sunflower kernels
1/2 cup raisins
1/2 cup chopped peanuts
2 Tbsp wheat germ-toasted
2 Tbsp sesame seeds
Spread into a 9x13 pan that has been greased. Press down and bake @ 350* 15 minutes. Cool and cut into bars.
I lined my pan with parchment paper so I could lift it out to cut the bars. Also, I didn't have peanuts or wheat germ, still really good without it. I almost substituted another type of nut, but there seemed to be a lot in the recipe already. I would suggest having the last group of ingredients measured out, ready to go because it starts to set up and gets tough to stir. I cut my bars and put them in airtight containers to keep them fresh.
There's so gall-dern much humidity right now ya know..... (she said with her best Fargo, ND accent)
Speaking of chewy, I made some CHEWY granola bars that are fudgie tasting, and ohhh so good. I was telling Heather about them, and she requested I post it ASAP....so here goes.
CHEWY GRANOLA BARS
1 -10 1/2 oz bag mini marshmallows
2/3 cup chunky peanut butter
1/2 cup butter - cubed
1/4 cup white corn syrup
2 tsp vanilla extract
Microwave these 5 ingredients in microwave until blended.
Stir in remaining ingredients:
4 cups quick oats (I found whole grain quick oats)
1 cup Rice Krispies
1/2 cup semi sweet chocolate chips
1/2 cup dark chocolate chips
1/2 cup coconut (Heather will leave this out!)
1/2 cup sunflower kernels
1/2 cup raisins
1/2 cup chopped peanuts
2 Tbsp wheat germ-toasted
2 Tbsp sesame seeds
Spread into a 9x13 pan that has been greased. Press down and bake @ 350* 15 minutes. Cool and cut into bars.
I lined my pan with parchment paper so I could lift it out to cut the bars. Also, I didn't have peanuts or wheat germ, still really good without it. I almost substituted another type of nut, but there seemed to be a lot in the recipe already. I would suggest having the last group of ingredients measured out, ready to go because it starts to set up and gets tough to stir. I cut my bars and put them in airtight containers to keep them fresh.
There's so gall-dern much humidity right now ya know..... (she said with her best Fargo, ND accent)
Friday, July 9, 2010
One more thing....
OK, so the original dip I wanted to make last weekend was totally forgotten. I made it today and I'll tell you it's to bad I missed it. VERY good for a fun little easy cheesy something to go with crackers and a cold glass of ______. If you try this one out give me some comments and tell me what you think.
BEER CHEESE DIP
2 8oz cream cheese - soften
1 package ranch dip powder
2 cups sharp grated cheddar cheese
2 green onions chopped, include some of the green top
1/2 cup beer
With a mixer combine cream cheese, ranch powder, cheddar cheese & onion. Slowly add the beer, scrape sides of bowl down with a spatula to thoroughly blend. Get those crackers ready to DIP! Store in the frig in a covered container.
BEER CHEESE DIP
2 8oz cream cheese - soften
1 package ranch dip powder
2 cups sharp grated cheddar cheese
2 green onions chopped, include some of the green top
1/2 cup beer
With a mixer combine cream cheese, ranch powder, cheddar cheese & onion. Slowly add the beer, scrape sides of bowl down with a spatula to thoroughly blend. Get those crackers ready to DIP! Store in the frig in a covered container.
BOOM!
The Independence Day celebration weekend was very very good. I think about how wonderful it is when you can have your children, and your parents all together at the same time. Doesn't happen often enough, that's for sure.
As I said earlier I spent some time paging through books looking for a few new offerings for the party. I had many on my list, and will only share with you those recipes I feel worth repeating. As usual I had my superb staff on hand to help me cook (thanks Nate, Heather & James) so it ended up going rather smoothly.
MANDARIN ORANGE CAKE
1 yellow cake mix
1 can mandarin oranges with juice
1/2 cup veg. oil
4 eggs
1/2 tsp vanilla
Mix all ingredients together approximately 2 minutes. Spray a 9x13 pan, then pour in cake batter. Bake 30-40 min. @ 350*. Cool completely and frost.
TOPPING
1 8oz cool whip-thawed
1 small box vanilla instant pudding
1 15oz crushed pineapple with juice
1 cup flaked coconut
Stir together with spatula and spread on cooled cake. Refrigerate.
next..............
3 CHEESE NACHO DIP
1 8oz sour cream
3 oz cream cheese, soften
1 can refried beans (I like the HyVee spicy brand)
1/2 cup picante
1 tsp chili powder
1/2 tsp cumin
4 oz cheddar cheese grated
4 oz monterey jack cheese grated
Combine all ingredients and put in an oven safe dish to bake. I actually did mine in the microwave because I didn't want to heat up the kitchen - but I think it would be much prettier baked in the oven until heated through. 350* 1/2 hr maybe??? Serve with tortilla chips and big cold glass of _________.
next...........
UNION SQUARE BAR NUTS
18 oz unsalted mixed nuts
2 Tbsp coarsely chopped fresh rosemary leaves
1/2 tsp cayenne pepper
2 tsp dark brown sugar
2 tsp sea salt or Kosher salt
2 Tbsp. butter melted
Preheat oven to 350*. Spread the nuts onto a baking sheet and toast them in the preheated oven about 10 minutes until golden brown. Combine the rosemary, cayenne, brown sugar, salt and melted butter. When the nuts are finished roasting immediately toss them with the spiced butter and serve.
I actually liked them better a couple of days later, at room temp. This recipe is from a famous bar in New York City.
next.............
CRESCENT ROLLUPS
2 tubes crescent rolls
1 8 oz cream cheese
1 1/2 cups cheddar cheese - shredded
1 green pepper, chopped fine
1 can mushrooms drain and chop
1 small can of chopped black olives
1 package sliced ham chopped
Mix all ingredients together except crescents. Roll out dough putting 2 triangles together to make rectangles. Pinch seams together before you spread cream cheese mixture on. Roll up starting with a short end, slice each roll into 6-8 pieces, depends on how big you want them. Lay each on parchment and bake @ 425* until golden, about 8 minutes. Serve warm.
As I said earlier I spent some time paging through books looking for a few new offerings for the party. I had many on my list, and will only share with you those recipes I feel worth repeating. As usual I had my superb staff on hand to help me cook (thanks Nate, Heather & James) so it ended up going rather smoothly.
MANDARIN ORANGE CAKE
1 yellow cake mix
1 can mandarin oranges with juice
1/2 cup veg. oil
4 eggs
1/2 tsp vanilla
Mix all ingredients together approximately 2 minutes. Spray a 9x13 pan, then pour in cake batter. Bake 30-40 min. @ 350*. Cool completely and frost.
TOPPING
1 8oz cool whip-thawed
1 small box vanilla instant pudding
1 15oz crushed pineapple with juice
1 cup flaked coconut
Stir together with spatula and spread on cooled cake. Refrigerate.
next..............
3 CHEESE NACHO DIP
1 8oz sour cream
3 oz cream cheese, soften
1 can refried beans (I like the HyVee spicy brand)
1/2 cup picante
1 tsp chili powder
1/2 tsp cumin
4 oz cheddar cheese grated
4 oz monterey jack cheese grated
Combine all ingredients and put in an oven safe dish to bake. I actually did mine in the microwave because I didn't want to heat up the kitchen - but I think it would be much prettier baked in the oven until heated through. 350* 1/2 hr maybe??? Serve with tortilla chips and big cold glass of _________.
next...........
UNION SQUARE BAR NUTS
18 oz unsalted mixed nuts
2 Tbsp coarsely chopped fresh rosemary leaves
1/2 tsp cayenne pepper
2 tsp dark brown sugar
2 tsp sea salt or Kosher salt
2 Tbsp. butter melted
Preheat oven to 350*. Spread the nuts onto a baking sheet and toast them in the preheated oven about 10 minutes until golden brown. Combine the rosemary, cayenne, brown sugar, salt and melted butter. When the nuts are finished roasting immediately toss them with the spiced butter and serve.
I actually liked them better a couple of days later, at room temp. This recipe is from a famous bar in New York City.
next.............
CRESCENT ROLLUPS
2 tubes crescent rolls
1 8 oz cream cheese
1 1/2 cups cheddar cheese - shredded
1 green pepper, chopped fine
1 can mushrooms drain and chop
1 small can of chopped black olives
1 package sliced ham chopped
Mix all ingredients together except crescents. Roll out dough putting 2 triangles together to make rectangles. Pinch seams together before you spread cream cheese mixture on. Roll up starting with a short end, slice each roll into 6-8 pieces, depends on how big you want them. Lay each on parchment and bake @ 425* until golden, about 8 minutes. Serve warm.
Tuesday, June 29, 2010
I'm a Yankee Doodle Dandy
That's right, the 4th of July is just days away. Our town does a bang up job (hee hee) of celebrating. We have a FANTASTIC display of fireworks, as well as a parade, events at the park, etc... Because we live about 1/2 mile from the lake and we have a school across the street from us without trees to block our view, we have a great spot to watch the display from home. Each year we are pleased to entertain family, and friends.
Of course, I've been looking recipe books over for the past week looking for some fun ideas. I have some good things lined up, I'm looking forward to it so much! I think everyone thinks about hamburgers, hot dogs or ribs on the grill. Along with that you must have some great baked beans (see post from March 26, 2008) and a salad. I think a macaroni or potato salad are easily interchanged, both favorites of mine.
The two recipes I'm posting are time tested. My mom gave me the mac salad recipe, and my Pastors wife gave me the potato salad inside scoop back in the 70's. Over the years I have tried others, but always come back to the old reliables.
GLADYS's MACARONI SALAD
1 cup macaroni shells - cook according to package directions
1/2 cup celery - diced
1/4 cup green pepper - diced
2 Tbsp onion - diced
1 tomato - diced
1 small can peas
1 cup diced ham
1/2 cup salad dressing
Combine the cooked macaroni with the vegetables, peas and ham. Stir in the salad dressing until well mixed. Taste and season with salt and pepper. Refrigerate for at least an hour before eating.
I have substituted frozen peas, because I prefer that texture. I don't always add the ham either, I've use bacon or even added diced cheese. This recipe isn't huge, if you have more people coming, double it.
VERNITA'S POTATO SALAD
8 potatoes
6 eggs
1/2 cup sour cream
1/2 cup miracle whip
1/4 cup sugar
1 tsp salt
2 Tbsp vinegar
Desired amounts of diced celery, onion and sweet pickles (optional).
Peel and boil potatoes in salted water until just tender, don't overcook! Drain and put them into a large bowl. Hard boil the eggs and peel them. You'll want to dice all but one, save that one to slice for garnish on top. If you have an egg slicer it's much easier! Add the diced eggs, celery, onion & sweet pickles to the potatoes. Combine sour cream, miracle whip, sugar, salt, & vinegar. Pour over potatoes and eggs and stir gently to combine. Transfer to a bowl, garnish with egg slices and sprinkle paprika on top. Cover tightly and refrigerate for several hours before serving.
I think this salad is better the second day. I usually don't add the pickles, but this is the original recipe so I left it in. I used 2 stalks of celery and about 1/2 of an onion.
Of course, I've been looking recipe books over for the past week looking for some fun ideas. I have some good things lined up, I'm looking forward to it so much! I think everyone thinks about hamburgers, hot dogs or ribs on the grill. Along with that you must have some great baked beans (see post from March 26, 2008) and a salad. I think a macaroni or potato salad are easily interchanged, both favorites of mine.
The two recipes I'm posting are time tested. My mom gave me the mac salad recipe, and my Pastors wife gave me the potato salad inside scoop back in the 70's. Over the years I have tried others, but always come back to the old reliables.
GLADYS's MACARONI SALAD
1 cup macaroni shells - cook according to package directions
1/2 cup celery - diced
1/4 cup green pepper - diced
2 Tbsp onion - diced
1 tomato - diced
1 small can peas
1 cup diced ham
1/2 cup salad dressing
Combine the cooked macaroni with the vegetables, peas and ham. Stir in the salad dressing until well mixed. Taste and season with salt and pepper. Refrigerate for at least an hour before eating.
I have substituted frozen peas, because I prefer that texture. I don't always add the ham either, I've use bacon or even added diced cheese. This recipe isn't huge, if you have more people coming, double it.
VERNITA'S POTATO SALAD
8 potatoes
6 eggs
1/2 cup sour cream
1/2 cup miracle whip
1/4 cup sugar
1 tsp salt
2 Tbsp vinegar
Desired amounts of diced celery, onion and sweet pickles (optional).
Peel and boil potatoes in salted water until just tender, don't overcook! Drain and put them into a large bowl. Hard boil the eggs and peel them. You'll want to dice all but one, save that one to slice for garnish on top. If you have an egg slicer it's much easier! Add the diced eggs, celery, onion & sweet pickles to the potatoes. Combine sour cream, miracle whip, sugar, salt, & vinegar. Pour over potatoes and eggs and stir gently to combine. Transfer to a bowl, garnish with egg slices and sprinkle paprika on top. Cover tightly and refrigerate for several hours before serving.
I think this salad is better the second day. I usually don't add the pickles, but this is the original recipe so I left it in. I used 2 stalks of celery and about 1/2 of an onion.
Tuesday, June 22, 2010
Dippity do da, dippity ay - my oh my.....
I looked back on my blog and noticed I posted another hummus recipe last July. Something about summer eating makes me think of cool dips. I have this one waiting in the fridge to break out with our hamburgers on the grill tonight. It's perfect with bagel chips, if you haven't bought bagel chips before you really should give them a try. I like the sea salt variety, with no extra flavoring in them. They are better for you than chips and they are much more substantial to dip with.
Creamy Hummus Dip
1 16 oz can of chickpeas or garbanzo beans (same thing)
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil
(chopped jalapeno if you want some kick)
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth. Serve with pita chips. This texture reminds me of a hummus dip I ate last Fall in Denver. I think adding the liquid from the garbanzo (or chickpeas) is a great idea. I'm playing with the idea of adding a little cumin yet, I think that smoky flavor would be a good marriage. I'll give it one more taste test before I decide.
I also made some kolaches this afternoon. I'm not a proficient baker, I do OK but I get discouraged if it doesn't turn out perfect. My kolaches are taller then I would like, I squished 'em down good after they proofed, but even with the filling in they went up not out. I used a prune filling and custard, not together - they are in different rolls. What WOULD happen if I mixed them???? Hmmmm. Guess I'll wait to bake another batch when it's not 90* outside. My dough will stay in the fridge for a week. I made 12 today, more is on the way!
Creamy Hummus Dip
1 16 oz can of chickpeas or garbanzo beans (same thing)
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil
(chopped jalapeno if you want some kick)
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth. Serve with pita chips. This texture reminds me of a hummus dip I ate last Fall in Denver. I think adding the liquid from the garbanzo (or chickpeas) is a great idea. I'm playing with the idea of adding a little cumin yet, I think that smoky flavor would be a good marriage. I'll give it one more taste test before I decide.
I also made some kolaches this afternoon. I'm not a proficient baker, I do OK but I get discouraged if it doesn't turn out perfect. My kolaches are taller then I would like, I squished 'em down good after they proofed, but even with the filling in they went up not out. I used a prune filling and custard, not together - they are in different rolls. What WOULD happen if I mixed them???? Hmmmm. Guess I'll wait to bake another batch when it's not 90* outside. My dough will stay in the fridge for a week. I made 12 today, more is on the way!
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