Gene and I are on a short road trip and I have been away from the kitchen for a couple of days. Yesterday, as Gene drove, I started watching Julie and Julia on my laptop. The battery went low and I had to turn it off. After we arrived at the hotel, I finished watching the movie in two installments, before and after dinner. I enjoyed it more, even with the interruptions, than the first time I saw it and I noticed things that I hadn't noticed during the first viewing.
I noticed that during the movie, we rarely saw Julia's (Meryl Streep) feet. I assume that they had her wearing lifts to make her taller and wanted to hide that. I didn't even remember the Saturday Night Skit being in the movie, but that was priceless!
I also didn't remember Julie's disappointment that in the beginning nobody was reading, following, and commenting on her blog. For the first time, I realized the ego-centrism of the whole blogging idea. At that time, I didn't write a blog, or even plan to. But now that I am, I would love to have more "Followers" and "Comments". While I do enjoy the "It's all about me!" concept, I'd also like for other people to share their experiences through their comments. So please, I am shamelessly asking that if you are reading this, please become a follower and leave your comments. Some of you email your comments, and I certainly appreciate that too. I am willing the relinquish my IAAM attitude for the greater good. Well, maybe that's overstating it a little!
I am not so self-absorbed and ego-centric as to think that a publishing company will contact me....but one never knows, does one?
Happy New Year everybody! Have fun, but be safe.
Thursday, December 31, 2009
Tuesday, December 29, 2009
After Christmas
Well, Christmas is over and the Christmas decorations are down and returned to the attic. Things are getting back to normal again. I cooked and baked my brains out for the past two weeks and much of the fruits of my labor are still in air-tight containers on the kitchen counter.
About a week before Christmas, I began preparing by making the menus for the two big cooking events; Christmas Eve and Christmas Day. Next, I made photocopies of all the recipes I would need and put them into a loose leaf notebook. I picked up the notebook idea from listening to Mario on Martha Stewart on XM. Then I made my grocery list. Grocery shopping happened in two installments. Gene and I made one trip to Wal-Mart on Sunday evening and then I finished at Publix on Monday afternoon.
On Monday morning I began my cooking by making the cornbread for the dressing, using my mother's recipe. I enjoyed using the food processor to cut the celery and onions! When I cut up the vegetables for Jane to make the Thanksgiving dressing, I didn't have the food processor and did it by hand. The celery and onions were a lot more uniform for the hand-cut batch, but I figure by the time they get mixed up in the finished product, nobody notices. I also made the first of THREE Red Velvet Cakes, and this brings me to the theme of this entry.
I found a recipe for red velvet cake in a church cookbook that I had never used before. The recipe called for oil and the cake was two layers that looked more like a pie. In fact, I stored the cake in an old Tupperware pie keeper. What a disappointment. On Tuesday, I used a recipe from another church cookbook that called for more flour and oil for the shortening. But the recipe called for 3 8-inch round pans. Again, the batter was LIQUID, and the layers were flat. Another disappointment. Finally, on Christmas Eve morning, after doing considerable research, I found a recipe in the Laborers of Love cookbook, published by First Baptist Church in Phenix City many years ago. Ellen Stamp had a recipe that used Crisco for the shortening rather than oil. I expected that would make a difference and I was not disappointed. The three layers were taller and the cake was delicious. I'll stick with that recipe in the future. I might add that Ellen is almost family. Her niece, Lee, is my daughter-in-law. This must mean the that the best recipes are found within the family. Would you agree?
I also baked a caramel cake, using Bobby's (Deen) Caramel Cake recipe that I had downloaded from Food Network. I was pleasantly surprised with the results. I never doubted that the recipe was a good one, but since I had never attempted a caramel cake, I didn't have high expectations for my skills. The caramel icing was a little difficult to spread. Next time, I'll monitor and adjust the recipe to make the icing more spreadable.
For those who are interested, Santa didn't come through with the spice rack. That could be because he doesn't read my blog. However, my friend and Gene's high school classmate,Linda Tucker told me that she had one at home that she would let me have. I'm going to encourage Santa to buy it from her as a New Year's gift to me. By the way, Linda is the only person I know who orders more from QVC than I do. Seriously, the brown truck must stop at her house every day.
I hope everyone had a wonderful, happy Christmas! And I hope everyone has a safe and happy New Year!
About a week before Christmas, I began preparing by making the menus for the two big cooking events; Christmas Eve and Christmas Day. Next, I made photocopies of all the recipes I would need and put them into a loose leaf notebook. I picked up the notebook idea from listening to Mario on Martha Stewart on XM. Then I made my grocery list. Grocery shopping happened in two installments. Gene and I made one trip to Wal-Mart on Sunday evening and then I finished at Publix on Monday afternoon.
On Monday morning I began my cooking by making the cornbread for the dressing, using my mother's recipe. I enjoyed using the food processor to cut the celery and onions! When I cut up the vegetables for Jane to make the Thanksgiving dressing, I didn't have the food processor and did it by hand. The celery and onions were a lot more uniform for the hand-cut batch, but I figure by the time they get mixed up in the finished product, nobody notices. I also made the first of THREE Red Velvet Cakes, and this brings me to the theme of this entry.
I found a recipe for red velvet cake in a church cookbook that I had never used before. The recipe called for oil and the cake was two layers that looked more like a pie. In fact, I stored the cake in an old Tupperware pie keeper. What a disappointment. On Tuesday, I used a recipe from another church cookbook that called for more flour and oil for the shortening. But the recipe called for 3 8-inch round pans. Again, the batter was LIQUID, and the layers were flat. Another disappointment. Finally, on Christmas Eve morning, after doing considerable research, I found a recipe in the Laborers of Love cookbook, published by First Baptist Church in Phenix City many years ago. Ellen Stamp had a recipe that used Crisco for the shortening rather than oil. I expected that would make a difference and I was not disappointed. The three layers were taller and the cake was delicious. I'll stick with that recipe in the future. I might add that Ellen is almost family. Her niece, Lee, is my daughter-in-law. This must mean the that the best recipes are found within the family. Would you agree?
I also baked a caramel cake, using Bobby's (Deen) Caramel Cake recipe that I had downloaded from Food Network. I was pleasantly surprised with the results. I never doubted that the recipe was a good one, but since I had never attempted a caramel cake, I didn't have high expectations for my skills. The caramel icing was a little difficult to spread. Next time, I'll monitor and adjust the recipe to make the icing more spreadable.
For those who are interested, Santa didn't come through with the spice rack. That could be because he doesn't read my blog. However, my friend and Gene's high school classmate,Linda Tucker told me that she had one at home that she would let me have. I'm going to encourage Santa to buy it from her as a New Year's gift to me. By the way, Linda is the only person I know who orders more from QVC than I do. Seriously, the brown truck must stop at her house every day.
I hope everyone had a wonderful, happy Christmas! And I hope everyone has a safe and happy New Year!
Monday, December 21, 2009
A Letter to Santa
Dear Santa,
Christmas Day is just five days away and I have shopped, wrapped, cooked, and baked. Now, if it's not too late, I have a special kitchen request for myself. As I was mixing the batter for my last batch of Vanilla Spritz Cookies, it became abundantly clear that I need a Spice Rack! I had the butter and sugar beating in the mixer and reached into the small cabinet nearby where I keep my spices to retrieve the cardamom and salt. Now let me say that my spice and seasoning collection has vastly increased since I started my new cooking hobby. Typically, the item I need is far back in the small cabinet and and I either have to remove all the items to get to it, or make a big reach over the other items. On this occasion, I chose the reaching over method, and the results were catastrophic! Not catastrophic compared to global warming or war, but on a much smaller, personal scale. In the process of grabbing the cardamom I knocked over the pepper mill. This is the one I ordered from Food Network after I saw Paula Deen use it. The pepper mill is designed so that the pepper corns are housed in a reservoir at the top of the device with a plastic cover. I had recently filled the reservoir, so it was almost full of peppercorns. When the pepper mill hit the counter top, the top came off and you can guess what happened next. Now Santa, I have really tried to be good this year, but at that particular place and time, and under this set of circumstances, I probably didn't demonstrate my best behavior. Most of the peppercorns fell onto the floor and the counter top. However, several fell into the cookie batter. Thankfully, peppercorns are large enough that I was able to remove them all. I think! But, just in case, if you should find a brown, BB sized object in your Vanilla Spritz Cookie, its just there to add a little extra spice!
It was this event that made it clear to me that when I saw the spice rack advertised on QVC's "In the Kitchen With David Show", which aired recently, I should have placed the order. Heck, I've order almost everything else David Veneble has offered, why did I pass on this one?!!
Santa, if you are reading this letter, and if it's not too late, please add this to my list. I can be very specific. It is available at QVC.com. It is item K10133, 16-Jar Orbit Spice Rack with Lazy Susan Base, and the price is $39.75, plus taxes and shipping. It is not longer available on Easy-Pay, but if you pay with a credit card, it will be delivered before Christmas. I would be happy to receive if after Christmas.
Now I'm about to to get into the kitchen and start my baking and cooking and I'll not use the reach over method of spice retrieval to gain access to my spices and seasonings.
I hope everyone has a great Christmas week!
Christmas Day is just five days away and I have shopped, wrapped, cooked, and baked. Now, if it's not too late, I have a special kitchen request for myself. As I was mixing the batter for my last batch of Vanilla Spritz Cookies, it became abundantly clear that I need a Spice Rack! I had the butter and sugar beating in the mixer and reached into the small cabinet nearby where I keep my spices to retrieve the cardamom and salt. Now let me say that my spice and seasoning collection has vastly increased since I started my new cooking hobby. Typically, the item I need is far back in the small cabinet and and I either have to remove all the items to get to it, or make a big reach over the other items. On this occasion, I chose the reaching over method, and the results were catastrophic! Not catastrophic compared to global warming or war, but on a much smaller, personal scale. In the process of grabbing the cardamom I knocked over the pepper mill. This is the one I ordered from Food Network after I saw Paula Deen use it. The pepper mill is designed so that the pepper corns are housed in a reservoir at the top of the device with a plastic cover. I had recently filled the reservoir, so it was almost full of peppercorns. When the pepper mill hit the counter top, the top came off and you can guess what happened next. Now Santa, I have really tried to be good this year, but at that particular place and time, and under this set of circumstances, I probably didn't demonstrate my best behavior. Most of the peppercorns fell onto the floor and the counter top. However, several fell into the cookie batter. Thankfully, peppercorns are large enough that I was able to remove them all. I think! But, just in case, if you should find a brown, BB sized object in your Vanilla Spritz Cookie, its just there to add a little extra spice!
It was this event that made it clear to me that when I saw the spice rack advertised on QVC's "In the Kitchen With David Show", which aired recently, I should have placed the order. Heck, I've order almost everything else David Veneble has offered, why did I pass on this one?!!
Santa, if you are reading this letter, and if it's not too late, please add this to my list. I can be very specific. It is available at QVC.com. It is item K10133, 16-Jar Orbit Spice Rack with Lazy Susan Base, and the price is $39.75, plus taxes and shipping. It is not longer available on Easy-Pay, but if you pay with a credit card, it will be delivered before Christmas. I would be happy to receive if after Christmas.
Now I'm about to to get into the kitchen and start my baking and cooking and I'll not use the reach over method of spice retrieval to gain access to my spices and seasonings.
I hope everyone has a great Christmas week!
Friday, December 18, 2009
More Christmas Cooking
Yesterday was a busy day. It involved most of the activities associated with Christmas, including watching children's Christmas programs, shopping, cooking and looking at Christmas lights.
The day began at Wynnbrook Baptist Church for Alyssa's Christmas program. All the children in the K-3 through K-4 performed. There were so many children and of course it was wonderful. The theme was wishing a happy birthday to Jesus. Age-appropriate. At the end of the program, the children, parents, and grandparents returned to their classrooms for a birthday party for the baby Jesus. The whole event was wonderful.
After we left the church, Gene and I went to Publix and shopped for baking stuff. I had nothing sweet in the house! I baked the much-discussed cream cheese cake and chocolate peanut crock pot clusters. I know that's not the official name, but that pretty much describes it. Those are very popular around the house with the children and grandchildren. I got the recipe from Mother. She made them too and loved them. I remember our last Christmas together. About a week before Chritmas, I was spending the night with Mother. I had shared the recipe with my friend Bea Riley. While I was at Mother's, Bea called to ask me a question about the recipe and told me that she had come up with an alternative to dropping the candy by teaspoonfull onto the baking pan. The recipe makes a huge amount and Bea said that she just plain ran out of patience and just poured it all onto the baking sheet and broke it into bite-sized pieces. I shared this method with Mother, and she approved!
After Cassidy got out of school, she and I went to see Alyssa at gymnastics and then went Christmas shopping for Cassidy. You know when girls get to be 11 years old, they like to pick out their own clothes. I had planned to buy Uggs for her, but she found a jacket at Kinnuken's she liked better. It made her happy, so it made me happy! We were happily surprised to find they Kinnuken's had a huge new shipment of those rubber bracelets that children like to wear. They even had collegiate ones and we bought Auburn ones for Cassidy and Chandler. I really don't get how things can become so popular, but it's fun to share these things with children.
The busy day ended with Chaz' Christmas pageant at Glenwood. The students in 5th and 6th grades did a performance of "Christmas in Reverse". It was very well done, with costumes, recitations, and good music. I was very impressed with how well the students learned their music and lines. They did a wonderful job and we enjoyed it very much.
Looking at Christmas lights was limited to "oh, look" as Cassidy and I drove home after shopping.
After Chaz' pageant, Gene and I came home and I cooked bacon, eggs, and pancakes. Yummy! Then I went to bed. It was a great day.
I hope everyone will have a great day. It's raining again, so be careful.
The day began at Wynnbrook Baptist Church for Alyssa's Christmas program. All the children in the K-3 through K-4 performed. There were so many children and of course it was wonderful. The theme was wishing a happy birthday to Jesus. Age-appropriate. At the end of the program, the children, parents, and grandparents returned to their classrooms for a birthday party for the baby Jesus. The whole event was wonderful.
After we left the church, Gene and I went to Publix and shopped for baking stuff. I had nothing sweet in the house! I baked the much-discussed cream cheese cake and chocolate peanut crock pot clusters. I know that's not the official name, but that pretty much describes it. Those are very popular around the house with the children and grandchildren. I got the recipe from Mother. She made them too and loved them. I remember our last Christmas together. About a week before Chritmas, I was spending the night with Mother. I had shared the recipe with my friend Bea Riley. While I was at Mother's, Bea called to ask me a question about the recipe and told me that she had come up with an alternative to dropping the candy by teaspoonfull onto the baking pan. The recipe makes a huge amount and Bea said that she just plain ran out of patience and just poured it all onto the baking sheet and broke it into bite-sized pieces. I shared this method with Mother, and she approved!
After Cassidy got out of school, she and I went to see Alyssa at gymnastics and then went Christmas shopping for Cassidy. You know when girls get to be 11 years old, they like to pick out their own clothes. I had planned to buy Uggs for her, but she found a jacket at Kinnuken's she liked better. It made her happy, so it made me happy! We were happily surprised to find they Kinnuken's had a huge new shipment of those rubber bracelets that children like to wear. They even had collegiate ones and we bought Auburn ones for Cassidy and Chandler. I really don't get how things can become so popular, but it's fun to share these things with children.
The busy day ended with Chaz' Christmas pageant at Glenwood. The students in 5th and 6th grades did a performance of "Christmas in Reverse". It was very well done, with costumes, recitations, and good music. I was very impressed with how well the students learned their music and lines. They did a wonderful job and we enjoyed it very much.
Looking at Christmas lights was limited to "oh, look" as Cassidy and I drove home after shopping.
After Chaz' pageant, Gene and I came home and I cooked bacon, eggs, and pancakes. Yummy! Then I went to bed. It was a great day.
I hope everyone will have a great day. It's raining again, so be careful.
Wednesday, December 16, 2009
Nothing In Particular
Last night Gene and I attended the Lakewood Golf Course annual Christmas Party. Every year at this time they have a low country boil and barbecue. Attendees are asked to bring a side dish or dessert. For the first time in years I didn't have to prepare anything special. I had chocolate peanut crock pot candy, vanilla spritz cookies, chocolate wreath cookies, and half a pound cake. I sliced the pound cake in to slices (it looked ugly but tasted fine) and put the cookies and candy on a plate and away I went. Fun! I'm going to be busy today, but plan to bake and replenish my supply of Christmas foods on Thursday afternoon.
I had an exciting experience yesterday while riding in the car. When I'm out driving around I listen to Martha Stewart radio on XM. In the afternoon a guy named Mario Vosquez (sic) hosts a show and has guests who are chefs or writers of cookbooks on a wide range of different topics. Yesterday his guest was the author of a cookbook about baking bundt cakes. As I have discussed here, I have had a problem with my bundt cake sticking. I called the Martha Stewart number ( I have it on my car phone speed dial) and got through. The person who answered the phone took my name, my location, and asked me what my question for the guest would be. After being on hold for a minute or two, Mario, the show host, said; "And now we have
Dianne from Alabama who has a question for our guest". I explained that when I use a stone (Pampered Chef) bundt pan, the cake has a wonderful, soft crust, but the crust remains stuck the pan when I take cake out, and asked what the cause could be. She advised that if I prepare the pan as directed (greasing and flouring) the problem in probably the pan, and advised me to to just back to an aluminum pan. I must add that my sister, Jane has given me just the same advice a few weeks ago. Jane, I think that qualifies you to write a book on get on a radio baking advice show, don't you??? When Martha Stewart Living Radio calls to invite you to come to NYC to be on the show, just let me know if you'd like a travelling companion.
Today I'm going to Mathews to be photographed. You know it's a tradition to hang pictures of old, retired, principals, and now I guess it's my turn. I hope the photographer can air brush! Then going to a luncheon with the Mah Jongg Mavens. AND it's not raining!
Have a great day everybody!
I had an exciting experience yesterday while riding in the car. When I'm out driving around I listen to Martha Stewart radio on XM. In the afternoon a guy named Mario Vosquez (sic) hosts a show and has guests who are chefs or writers of cookbooks on a wide range of different topics. Yesterday his guest was the author of a cookbook about baking bundt cakes. As I have discussed here, I have had a problem with my bundt cake sticking. I called the Martha Stewart number ( I have it on my car phone speed dial) and got through. The person who answered the phone took my name, my location, and asked me what my question for the guest would be. After being on hold for a minute or two, Mario, the show host, said; "And now we have
Dianne from Alabama who has a question for our guest". I explained that when I use a stone (Pampered Chef) bundt pan, the cake has a wonderful, soft crust, but the crust remains stuck the pan when I take cake out, and asked what the cause could be. She advised that if I prepare the pan as directed (greasing and flouring) the problem in probably the pan, and advised me to to just back to an aluminum pan. I must add that my sister, Jane has given me just the same advice a few weeks ago. Jane, I think that qualifies you to write a book on get on a radio baking advice show, don't you??? When Martha Stewart Living Radio calls to invite you to come to NYC to be on the show, just let me know if you'd like a travelling companion.
Today I'm going to Mathews to be photographed. You know it's a tradition to hang pictures of old, retired, principals, and now I guess it's my turn. I hope the photographer can air brush! Then going to a luncheon with the Mah Jongg Mavens. AND it's not raining!
Have a great day everybody!
Friday, December 11, 2009
Chocolate Wreath Cookies
I baked chocolate wreath cookies yesterday. I love using the cookie press! I found the dough for the chocolate cookies much easier to work with than the spritz cookies. However, the spritz cookies taste better. I have found the cookie press much easier to use than I expected.
By the way, just to warn you....if you buy a new fancy, schmancy stand mixer it will probably have a shield and pour spout to go over the bowl. When I got my mixer, unpacked the parts,and read the instructions, I didn't think too much of those items. I just put them into a drawer, thinking they were an unnecessary annoyance, just put in to increase the cost of the appliance. Well, it turns out that's not the case. When I used it for the first time, mixing the butter and suger were a breeze. Then came to time to add the eggs and flour. Well, just let me say, I learned in a hurry that the shield and pour spout are necessities! When I put in the flour, it went everywhere. The mixer, which is black was almost white, and the stove top, which is also black was covered. The television in the corner was covered, as was the counter top. I wish I had taken a picture to post, but I was in such a state of shock that I didn't think to do a thing. I wiped my face and eyes and wondered if I needed to sift more flour to replace what was splattered all over the kitchen. I have learned my lesson.
Tonight I'm going to make cheese straws I think. I'm also going to wrap gifts. I have actually completed almost all my shopping. Toys R Us had a sale beginning at 3:00 today, and I WAS THERE! Along with 95% of the population of Columbus, GA and Phenix City, AL. Alyssa was with me and felt that it was important to maintain a civilized disposition and set a good example for a 4 year old. One of the items that was advertised in the paper today was not even in the store, but an associate told me that "the truck is coming Saturday night". Of course the discount price goes away Saturday night at closing. I wondered if they had just removed the Disney Karioke Systems to the back of the store to avoid selling them for $10.00 less than the regular price. Tis the season to be a skeptic!
Have a good weekend everybody!
By the way, just to warn you....if you buy a new fancy, schmancy stand mixer it will probably have a shield and pour spout to go over the bowl. When I got my mixer, unpacked the parts,and read the instructions, I didn't think too much of those items. I just put them into a drawer, thinking they were an unnecessary annoyance, just put in to increase the cost of the appliance. Well, it turns out that's not the case. When I used it for the first time, mixing the butter and suger were a breeze. Then came to time to add the eggs and flour. Well, just let me say, I learned in a hurry that the shield and pour spout are necessities! When I put in the flour, it went everywhere. The mixer, which is black was almost white, and the stove top, which is also black was covered. The television in the corner was covered, as was the counter top. I wish I had taken a picture to post, but I was in such a state of shock that I didn't think to do a thing. I wiped my face and eyes and wondered if I needed to sift more flour to replace what was splattered all over the kitchen. I have learned my lesson.
Tonight I'm going to make cheese straws I think. I'm also going to wrap gifts. I have actually completed almost all my shopping. Toys R Us had a sale beginning at 3:00 today, and I WAS THERE! Along with 95% of the population of Columbus, GA and Phenix City, AL. Alyssa was with me and felt that it was important to maintain a civilized disposition and set a good example for a 4 year old. One of the items that was advertised in the paper today was not even in the store, but an associate told me that "the truck is coming Saturday night". Of course the discount price goes away Saturday night at closing. I wondered if they had just removed the Disney Karioke Systems to the back of the store to avoid selling them for $10.00 less than the regular price. Tis the season to be a skeptic!
Have a good weekend everybody!
Thursday, December 10, 2009
Christmas Cooking Has Begun
I am conducting a little action research to bake the Cream Cheese Pound Cake to be perfect. I baked it Sunday, Monday, and Wednesday. Each time I used Aunt Birdie Lou's Cream Cheese Pound Cake recipe from Cindy Aman's cookbook. Each time, I tweaked the baking temperature and cooking time just a little and recorded the baking information and the results. I have thought for a long time that my oven might not be calibrated correctly. I purchased an oven thermometer at Target and when I tested the oven temperature using it, the result showed that the actual oven temperature was about 25 degrees cooler than the displayed oven temp. The Sunday cake was a big disappointment. I pre-heated the oven to 325 (the recipe advises 300), the make up the 25 degrees, and the cake browned too quickly and the final result was a heavy cake, not tall and fluffy. It never did really rise. I used a Pampered Chef stoneware bundt pan. On Monday, I set the oven to pre-heat to 290 degrees, since the cake browned too fast on Sunday I added 30 minutes to the cooking time. The cake rose nicely in the oven, the color was good, just the right shade of golden brown, but when I removed it from the Pampered Chef bundt pan, it fell all apart. I think that is my own fault, for trying to take the cake out of the pan while it was still too hot. I had planned to make a trifle, since the cake was torn up anyhow, but the cake itself tasted good, and Gene and I have just grab hunks of cake to eat when we want it. On Monday at lunch, Ferrel Nix, Jeffrey Popp, Peggy Bladen, and some others of us were discussing the pan I used. I had never considered that the pan would make a difference, but I decided to test this on my next try. When I baked the cake on Wednesday, I changed the pan to a regular tube cake pan, and set the oven to pre-heat to 300 degrees and the recipe advises. I was amazed as I peeked through the window at how high the cake rose for the first hour. As it went into the last 30 minutes, the cake began to fall just slightly. Since I thought this might be a result of being undercooked, I extended the cooking time to an additional 30 minutes (total cooking time was 2 hours). The final result was a cake that was the best of all three. I have no idea how it tastes. I took it to Faye to be used at a luncheon she is givin on Monday, and I think she plans to freeze it until then. I did advise her to cut it first to see how it tastes. Just in case, I'm going to bake the cake again on Sunday, set the temp to 300 and cooking time to 1hour 30 minutes, just as the recipe advises, and use the tube cake pan again. I'll post the results.
I have no idea what causes the temp differences between my oven and the oven thermometer I bought. Gene has theory (of course) that the thermometer I bought at Target might not be right, and I guess he could be right. I believe that the oven doesn't maintain the correct temperature, and/or that it heats inconsistently.
One problem I have had consistently is that when I remove the cake from the pan, the crust sticks to the pan. The degree of this happening varies from minor to a LOT. Does anyone know why this happens?
Yesterday, as I was grocery shopping, I struck up a conversation with an lady who appeared to be in her late 70's. She looked like she was one who might have baked many cakes in her years. She said that she had baked many cakes, but that she finally gave up on pound cakes because the results were so inconsistent. Well, that is revealing! I told her that my goal is to bake the perfect cake and then I'll quit! We had a nice conversation and she shared that once she has seen a recipe that advised to start the cake baking in a cold oven. Has anyone seen this recipe? I might like to try that.
I know that by now the readers' eyes must have glazed over, so I'll just end by saying that last night I baked Spritz cookies, and they are yummie! These might be Gene's favorites. I posted about baking those earlier. Today, I'm planning to bake chocolate spritz cookies.
Goodbye for now.
I have no idea what causes the temp differences between my oven and the oven thermometer I bought. Gene has theory (of course) that the thermometer I bought at Target might not be right, and I guess he could be right. I believe that the oven doesn't maintain the correct temperature, and/or that it heats inconsistently.
One problem I have had consistently is that when I remove the cake from the pan, the crust sticks to the pan. The degree of this happening varies from minor to a LOT. Does anyone know why this happens?
Yesterday, as I was grocery shopping, I struck up a conversation with an lady who appeared to be in her late 70's. She looked like she was one who might have baked many cakes in her years. She said that she had baked many cakes, but that she finally gave up on pound cakes because the results were so inconsistent. Well, that is revealing! I told her that my goal is to bake the perfect cake and then I'll quit! We had a nice conversation and she shared that once she has seen a recipe that advised to start the cake baking in a cold oven. Has anyone seen this recipe? I might like to try that.
I know that by now the readers' eyes must have glazed over, so I'll just end by saying that last night I baked Spritz cookies, and they are yummie! These might be Gene's favorites. I posted about baking those earlier. Today, I'm planning to bake chocolate spritz cookies.
Goodbye for now.
Saturday, November 28, 2009
Slow-Cooker Pork Stew
I came across this recipe in the December edition of "Food Network Magazine". I'm always interested in slow-cooker recipes and decided to try it. The recipe called for fingerling potatoes, which I had never bought before. I had to go to two stores to find them. I have read somewhere that they have a buttery texture. Honestly, when they were in finished dish, I couldn't really tell a lot of difference between fingerling potatoes and other potatoes. The recipe also called for fresh ginger. I had never cooked with that before either, and I realize that a little goes a long way. When I make this stew again, I'll probably use less than the 2-inch piece called for in the recipe. Putting together was pretty straight-forward. The aroma of the fresh garlic throughout the house when the stew started to heat up was wonderful. Very Italian.
I made Jane's cornbread recipe tonight to eat with the stew. It was just what I needed on a day like today. Gene enjoyed the stew, but really he likes the cornbread better. I was surprised that the liquid in the stew did not make more of a gravy, since the recipe includes 1/3 cup of flour. As I said, the ginger was a little strong, and I'll make this again, but reduce the amount.
I am adding the recipe to this posting and encourage those who might be interested to try it.
Try this and let me know how you like it.
Slow-Cooker Pork Stew
Active: 20 minutes/Total: 8 hours 20 min./Serves 4 - 6
1 pound fingerling potatoes
3 carrots, cut into 2 inch chunks
2 stalks celery, cut into 2 inch chunks
3 cloves garlic, smashed
1 two-inch piece ginger, peeled and grated
1/3 cup all purpose flour
Kosher salt and freshly gound pepper
3 bay leaves
1 bone-in pork shoulder or pork sirloin roast
(2v - 2 1/2 pounds)
1 teaspoon dried thyme
1/2 cup ground allspice
1 14-ounce can diced tomatoes
1. Combine the potatoes, carrots, celery, garlic and ginger in a slow cooker. Toss in half of the flour and season with salt and pepper. Scatter the bay leaves over the vegetables,.
2. Season the pork generously with salt and pepper,m sprinkle with the thyme and allspice and toss wit the remaining flour to coat. Place the pork over the vegetables in the slow cooker. Add 2 cups water and the tomatoes, cover and cook on low 8 hours.
3. Discard the bay leaves. Remove the pork roast and slice or pull the meat off the bone into large pieces. Serve in bowls with the vegetables and broth.
I made Jane's cornbread recipe tonight to eat with the stew. It was just what I needed on a day like today. Gene enjoyed the stew, but really he likes the cornbread better. I was surprised that the liquid in the stew did not make more of a gravy, since the recipe includes 1/3 cup of flour. As I said, the ginger was a little strong, and I'll make this again, but reduce the amount.
I am adding the recipe to this posting and encourage those who might be interested to try it.
Try this and let me know how you like it.
Slow-Cooker Pork Stew
Active: 20 minutes/Total: 8 hours 20 min./Serves 4 - 6
1 pound fingerling potatoes
3 carrots, cut into 2 inch chunks
2 stalks celery, cut into 2 inch chunks
3 cloves garlic, smashed
1 two-inch piece ginger, peeled and grated
1/3 cup all purpose flour
Kosher salt and freshly gound pepper
3 bay leaves
1 bone-in pork shoulder or pork sirloin roast
(2v - 2 1/2 pounds)
1 teaspoon dried thyme
1/2 cup ground allspice
1 14-ounce can diced tomatoes
1. Combine the potatoes, carrots, celery, garlic and ginger in a slow cooker. Toss in half of the flour and season with salt and pepper. Scatter the bay leaves over the vegetables,.
2. Season the pork generously with salt and pepper,m sprinkle with the thyme and allspice and toss wit the remaining flour to coat. Place the pork over the vegetables in the slow cooker. Add 2 cups water and the tomatoes, cover and cook on low 8 hours.
3. Discard the bay leaves. Remove the pork roast and slice or pull the meat off the bone into large pieces. Serve in bowls with the vegetables and broth.
Thursday, November 19, 2009
New Kitchen Toy
I've not posted lately because I sort of lost my cooking focus for a while. I don't know what happened, but I'm about to get geared up and going again. I have a new kitchen toy. Last week while watching QVC I saw a demonstration for the KUHN RIKON Clear Cookie Press. It is made in Switzerland and must be manufactured by the same place that manufactures Swiss Army Knives, because that little red cross is right under the name on the box. Anyhow, the demonstration was so convincing that I couldn't resist ordering. I have always wanted to make cheese straws and I could do it with this. The person doing the demo stamped out those spritz cookies so fast it made my head spin. But I know that things are not as easy as they make it look on television, especially when they are trying to sell stuff. I remember that one time I told my friend Glenda Culver about my plan to try something I had seen on HGTV. She cautioned me that "things aren't always as easy as they make it look on television".
The UPS delivery person brought the cookie press this week, and tonight I finally had a chance to use the KUHN RIKON Clear Cookie Press. I used the recipe for Vanilla Cookies (Spritz Cookies) that came in the instruction book with the press. The recipe was easy to follow and most of the ingredients I had here in the kitchen. If you would like the recipe, let me know and I'll send it to you. The only ingredient I had to buy was cardamom. I looked for that at Wal-Mart, but they didn't have it. I found it at Publix and almost fainted when I saw the price. It was almost $9 for a 2 oz. bottle. You can find it with the spices. I'll have to make those cookies a lot to make sure I use that up. These little cookies are really good. The cookie press was very easy to use. The only problem was that it was MESSY to work with the dough. It has to be sticky because the dough doesn't shoot out of the press, but you actually place the tip of the press onto the cookie sheet, and the dough sticks. I found that the faster you work, the better the results.
I consider the Spritz Cookies a success, and can't wait to try the Chocolate Cookies and Cheese Straws. I'll let you know how they turn out.
I learned a lot about the baking equipment I have in the kitchen. The recipe says that it makes 4 dozen cookies, but it actually made 5 dozen. The directions were specific that the pans had to be cold and clean. I didn't want to wait and wash the pans. First I used 2 Pampered Chef stone ware cookies sheets. The cookies were prefect! Then I used a Pampered Chef metal pan, and a Wilton metal pan. Those didn't turn out nearly as well. The got too brown around the edges and the ones on the Pampered Chef pan fell flat. I won't use them again.
Sunday, November 8, 2009
Chocolate Chess Pie
Today I made Chocolate Chess Pie. I remember that when I was a little girl my grandmother, Nancy Jane Addison (Ma) made a chocolate pie that was not like a chocolate cream pie. Instead, it had a slightly grainy texture. I found a recipe for Chocolate Chess Pie that had a little corn meal in it. I think Jane, my sister, has made it. Anyhow, I tried it today. It is actually pretty good. It might not be as sweet as I like, but it's pie and it's chocolate, that's enough for me. Gene was just happy he didn't have to clean out the oven. I found this recipe in Baptist Bounty, a cookbook published by First Baptist Church, Opelika, Al. in 1981. This, of course is the church where Jane and John Leland, my sister and late brother-in-law served for many years. I think John served there as Minister of Music for 25 years. Jane served in many capacities including organist, Minister to Senior Adults, and directed several choirs until she retired in May of this year. Jane, if you read this, please feel free to correct any information. Baptist Bounty is a wonderful cookbook. It was put together with a plastic ring binder, and the binder is gone from mine. I have to keep it together with a rubber band.
The recipe follows:
Chocolate Chess Pie
Oven: 324, 45 minutes
1 unbaked pie shell 3 whole eggs
1 cup sugar 1/2 cup melted margarine
3 tablespoons corn meal 1/2 cup while Karo Syrup
3 tablespoons cocoa 1 teaspoon vanilla
Beat eggs well, add other ingredients. Pour into unbaked pastry shell. Bake at 325 for 45 minutes or until firm. Top each slice with whipped cream before serving.
The recipe follows:
Chocolate Chess Pie
Oven: 324, 45 minutes
1 unbaked pie shell 3 whole eggs
1 cup sugar 1/2 cup melted margarine
3 tablespoons corn meal 1/2 cup while Karo Syrup
3 tablespoons cocoa 1 teaspoon vanilla
Beat eggs well, add other ingredients. Pour into unbaked pastry shell. Bake at 325 for 45 minutes or until firm. Top each slice with whipped cream before serving.
Saturday, November 7, 2009
Comfort Food
These cooler days make me want to make something in a big pot. Today I'm going to start a barbecue in the crock pot. I have used this recipe for a long time and the family seems to like it. In fact, when my oldest grandson, Chandler requests a meal, this is what he asks for.
I begin by cooking a large Boston Butt in the crock pot,with water to cover, an onion, and a few garlic cloves. I'll put it on this morning and let it cook all day. Tonight, if it's tender enough to fall off the bone, I'll remove it from the pot, saving the broth, and let the pork sit overnight in the refrigerator. Since the butt I'm cooking today is larger than usual, I might let it cook on low overnight. Anyway, tomorrow morning I'll remove the pork from the bone, and shred it. Then I'll return it to the crock pot. Add some chopped onion, and a couple of bottles of Kraft barbecue sauce. I'll let it cook on low all day and it'll be ready to eat for dinner tomorrow. I serve it on buns and it's goooooood! When I'm ready to prepare the meal, I'll put the reserved broth into a large pot, with some salt and pepper (more about salt and pepper in a later posting), and when it begins to boil, I'll add rice, and cook it according to directions. Some of my family tell me that they like for me to make barbecue just for the rice.
Sometimes I'll bake some sweet potatoes with this meal. This really is comfort food at its best.
Today I'm meeting some Mathews friends for lunch at the Farm House Restaurant in Ellersley, GA. I'll probably have a slice of their caramel cake. If you haven't been there, try it if you can. Then I'll stop by the art show and sale at the Phenix City Art Center at Idle Hour Park. This should be a really good day, and I hope you all have a great day too.
I begin by cooking a large Boston Butt in the crock pot,with water to cover, an onion, and a few garlic cloves. I'll put it on this morning and let it cook all day. Tonight, if it's tender enough to fall off the bone, I'll remove it from the pot, saving the broth, and let the pork sit overnight in the refrigerator. Since the butt I'm cooking today is larger than usual, I might let it cook on low overnight. Anyway, tomorrow morning I'll remove the pork from the bone, and shred it. Then I'll return it to the crock pot. Add some chopped onion, and a couple of bottles of Kraft barbecue sauce. I'll let it cook on low all day and it'll be ready to eat for dinner tomorrow. I serve it on buns and it's goooooood! When I'm ready to prepare the meal, I'll put the reserved broth into a large pot, with some salt and pepper (more about salt and pepper in a later posting), and when it begins to boil, I'll add rice, and cook it according to directions. Some of my family tell me that they like for me to make barbecue just for the rice.
Sometimes I'll bake some sweet potatoes with this meal. This really is comfort food at its best.
Today I'm meeting some Mathews friends for lunch at the Farm House Restaurant in Ellersley, GA. I'll probably have a slice of their caramel cake. If you haven't been there, try it if you can. Then I'll stop by the art show and sale at the Phenix City Art Center at Idle Hour Park. This should be a really good day, and I hope you all have a great day too.
Thursday, November 5, 2009
Bedtime Snack
I believe that one should always take medicine with food unless dosing instructions advise otherwise. My daily routine is pretty predictable. Each morning I eat my breakfast of HIGH-FIBER cereal, topped with some grape nuts, for added FIBER. I think I got the grape nuts idea from my sister Jane. After eating my breakfast I take my morning meds, all non-prescription pills including a multi-vitamin(you know like Centrim Silver), vitamin D, fish oil, and until recently added calcium. I have been advised by a doctor to stop taking that for a while. I really don't want to go into the reason in this forum.
At bedtime, I take my prescribed medications, and usually eat a few saltines, Ritz crackers, or on occasion, a slice of bread. Last night, however I went in a little different direction. I don't know why, but I just grabbed a fork from the drawer and standing at the counter, ate cake! The picture on the left the result. If you look closely you'll see the marks left by the tines of the fork. Disregard the date stamp on the photo. I haven't set it on my camera.
Tuesday, November 3, 2009
Chocolate Layer Cake
The THREE cake layers have been carefully placed in the oven to bake. They are carefully arranged in a triangulated formation, with two 9-inch pans pushed to the back of the rack, and the third pan placed on the front center. The oven timer is set for 25 minutes, according to Paula Deen's recipe for 1-2-3-4 Cake posted on The Food Network website. The baker (that's me) carefully re-read the directions for chocolate frosting, which was also Paula Deen's recipe posted on the Food Network's website, while the layers were baking. The oven timer beeped, and I, with a child-like enthusiasm opened the oven door to first check for doneness and then remove the layers. I had read advice for techniques to use to test for doneness. They are done! The THREE brand new MATCHING cooling ranks have been placed side by side on the kitchen counter. I had purchased them at Bed, Bath, and Beyond just last week because the two I had used for 35+ years, during my novice baking years were bent and slightly rusty. Now that I am approaching baking with a new, fresh eye, I have a compulsion for things to be new and matching. Using oven mitts, I removed the single cake pan on the front of the rack and placed it carefully on the cooling rack. I then turned back to the oven to remove the other two layers. This was when the fun really began. I pulled the oven rack out slightly in order to access the other two pans. The pan on the left slid off the back of the rack and rested on its side with the cake side facing the the back wall of the oven. At this point I was just slightly annoyed at myself for making such a bonehead move. I would just have to be careful when reaching back to get the pan. I was careful. I wore my oven mitts, and slowly and deliberately reached back between the racks to get to the pan. I got a grip and as I moved the pan away from the back wall, the cake layer, which had been lodged against the wall, FELL OUT OF THE PAN, new resting on the floor and elements of theoven! Let me just say this....I have checked the "Cooking Terms" sections of a cookbook, and NONE of the words I said were listed there. In fact, I think I might have invented a new word or two. I do think I handled it well though. I turned the oven off, closed the door and decided that I would do nothing, and that is just what I did. Later that night, as Gene got the mess out, I looked for the instruction book that came with the oven to learn how to use the self-cleaning feature. I might point out the the oven is almost 2 years old and that function has never been used.
Now I have a TWO layer chocolate cake. It was good, and believe me, the frosting recipe that was written for a 6 layer cake (Paula) allowed for plenty. Even with all that sugar, the cake leaves a slightly bitter taste in my mouth.
Let me just mention, that I also found the 1-2-3-4 cake recipe in a great cookbook, "In
Search of My Mother's Kitchen", by Cindy Summerford Aman. I found this cookbook while visiting in my hometown of Ashford, Alabama. Gene and I dropped into a great little flower and gift shop, The Pedal Pusher, which is located just across the street from the cemetary. I think the shop is owned by Hugh Deese, whose family I knew well while growing up there. I was surprised when I saw Cindy's name on the front of the book. Cindy and I both grew up in Ashford, and Cindy has written a cookbook of recipes from her mother, other relatives and residents of Ashford. She even has a recipe for citric acid punch from my mother's collection. One of my favorite recipes from the book is Aunt Birdie Lou's Cream Cheese Pound Cake. I like saying the name and it makes a great cake. I remember Miss
Birdie Lou. In fact I remember most of the people whose recipes are found in the book. I bought the book for Jane, my sister, and myself. Cindy did a great job with the recipes, but I enjoyed reading the stories most!
Now I have a TWO layer chocolate cake. It was good, and believe me, the frosting recipe that was written for a 6 layer cake (Paula) allowed for plenty. Even with all that sugar, the cake leaves a slightly bitter taste in my mouth.
Let me just mention, that I also found the 1-2-3-4 cake recipe in a great cookbook, "In
Search of My Mother's Kitchen", by Cindy Summerford Aman. I found this cookbook while visiting in my hometown of Ashford, Alabama. Gene and I dropped into a great little flower and gift shop, The Pedal Pusher, which is located just across the street from the cemetary. I think the shop is owned by Hugh Deese, whose family I knew well while growing up there. I was surprised when I saw Cindy's name on the front of the book. Cindy and I both grew up in Ashford, and Cindy has written a cookbook of recipes from her mother, other relatives and residents of Ashford. She even has a recipe for citric acid punch from my mother's collection. One of my favorite recipes from the book is Aunt Birdie Lou's Cream Cheese Pound Cake. I like saying the name and it makes a great cake. I remember Miss
Birdie Lou. In fact I remember most of the people whose recipes are found in the book. I bought the book for Jane, my sister, and myself. Cindy did a great job with the recipes, but I enjoyed reading the stories most!
Saturday, October 31, 2009
Blueberry Salad
This is my first blog entry. My plan is to record my cooking experiences with others.
On Friday, Oct. 29, 2009 I prepared the Blueberry Salad recipe from The Blue Willow Inn Cookbook. The recipe called for either blueberry or blackberry flavored gelatin. It was difficult to find. You know, I think that sometimes having too many choices is not necessarily a good thing. There was sugar free, and blackberry Fusion. I have no idea what the fusion means regarding Jello, but I bought that, since that was the closest. The recipe also directed pouring the mixture into 2 pans. I really don't know why. But I did. I didn't find the pans of the exact dimensions as shown in the recipe, the rectangular pans I used were close enough. Since my husband, Gene doesn't eat pecans, I topped one pan of the salad with pecans and omitted them from the other. I will share the one with the pecans with neighbors. It tastes good and I'll make it again. According to the book, this salad can just as well be used as a dessert and I agree.
On Friday, Oct. 29, 2009 I prepared the Blueberry Salad recipe from The Blue Willow Inn Cookbook. The recipe called for either blueberry or blackberry flavored gelatin. It was difficult to find. You know, I think that sometimes having too many choices is not necessarily a good thing. There was sugar free, and blackberry Fusion. I have no idea what the fusion means regarding Jello, but I bought that, since that was the closest. The recipe also directed pouring the mixture into 2 pans. I really don't know why. But I did. I didn't find the pans of the exact dimensions as shown in the recipe, the rectangular pans I used were close enough. Since my husband, Gene doesn't eat pecans, I topped one pan of the salad with pecans and omitted them from the other. I will share the one with the pecans with neighbors. It tastes good and I'll make it again. According to the book, this salad can just as well be used as a dessert and I agree.
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