Percolator…all in one piece…no scratches…no chips!!! Wanted one for years but was afraid to purchase “sight unseen.” Bought this one at the Michigan Depression Glass Show in November. It’s perfect!!! Not a mark on it. And, best part, I can watch my coffee percolate until done…just like the old days. Wish I could remember what that coffee tasted like. This coffee tastes good, not bitter or sour. And, I am so perplexed because I don’t know how I ever handled one of these as a kid and didn’t break it. Very fragile!!! Now I need to make sure I’m awake before I make the coffee…not make the coffee to become awake!!!
Biscuits again!!! Thanks, Stefano Faita for this great recipe. Made them…froze them…now have my version of an instant breakfast!!!
2 c. flour
4 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 T. butter, cubed
3 T. shortening
1 c. buttermilk
1 egg & 1 T. water for egg wash
Preheat oven to 425 degrees F. Line baking sheet with parchment. Combine flour, baking powder, soda and salt in a large bowl. Whisk to combine. Cut butter and shortening into flour. Stir in milk just until combined. Place dough on floured work surface and knead a few times. Roll out to 1 inch thickness and cut with 3 inch cutter. Transfer to baking sheet and brush with egg wash. Bake 15-20 minutes.
This proves that everything is better with bacon!!! Fresh from the farm Brussels sprouts are teamed with bacon and scallions. This was the easiest recipe and the sprouts turned out cooked to perfection. Enjoy!!!
Bacon Roasted Brussels Sprouts
4 slices of bacon cut into 1×1/2 inch pieces
2 large shallots, peeled and sliced
12 oz. Brussels sprouts (I left mine whole as many were small)
1/2 c. water
1 T. chopped fresh thyme
Salt and pepper to taste
Preheat oven to 350 degrees F. In an iron skillet, cook the bacon until crisp. Add the shallots and cook until tender. Add Brussels sprouts and sauté about 3 minutes. Add the water and place pan in the oven for 10 minutes. Sprinkle on salt, pepper and thyme. Stir to combine. Serve and enjoy!!!
Years have passed. My interest in cooking, real cooking and baking, began with the Pillsbury Bake-Off Series. Wonderful recipes, things made from scratch (I’m sure that word will be extinct in the next few years) and with all the finest ingredients used including those with high cholesterol, high sugar and high fat contents. But those are what made them taste good, right???
My favorite recipe is the Fudge Ribbon Cake featured on the front cover of “100 New Bake-Off Recipes from Pillsbury’s 16 Grand National.” Cost of this book was 50 cents and it’s worth every penny. Mrs. Richard Butler of Chesterfield, OH, got $1500 as a Senior Third Prize Winner. I’d have given her first. Oh, the calories and cholesterol in this!!! What, no nutritional info listed??? No, not then. That started around 1990 with the Nutrition Labeling and Education Act. That’s also when my enormous guilt started concerning eating, calories, chocolate, desserts and sugar. I am sharing this recipe here because if you never made it, soon it will become your favorite dessert. People will rave, I guarantee it!!! Everything from scratch!!! Go ahead…take a few hours and make this cake. Yes, it goes against all our rules today. It takes a while to make, it’s not cheap, it has too many calories. So what…splurge for a change. I warn you though…cut the pieces small!!! It’s very rich. And isn’t it just wonderful for a guest to ask for seconds??? With this, they will. And remember to use all those great Pillsbury products like Land O’Lakes butter, Nestlé’s chocolate products and Pillsbury flour. After all, that’s what this contest was all about!!!
Fudge Ribbon Cake
2 T. butter
8 oz. cream cheese
2 1/4 c. sugar
1 T. corn starch
2 T. plus 1 1/3 c. milk
1 1/2 t. vanilla
2 c. flour
1 t. salt
1 t. baking powder
1/2 t. soda
1/2 c. butter (room temp)
4 envelopes Nestlé’s Choco-bake
Heat oven to 350. Prepare a 13×9 pan by doing the “old-fashioned” thing of grease and flour. Or, you can line the pan with parchment and grease the sides.
Cream 2 T. butter with cream cheese, 1/4 c. sugar and corn starch. Add 1 egg, 2 T. milk and 1/2 t. vanilla. Beat until smooth and creamy. This makes the ribbon filling.
Next, combing the flour, 2 c. sugar, salt, baking powder and soda in a large bowl and whisk to combine. Add 1/2 c. butter and 1 c. milk. Blend at low speed. Add 1/3 c. milk, 2 eggs, Choco-bake and vanilla. Beat 1 1/2 mins. at low speed. This makes the cake batter.
Spread half of the batter in the pan. Spoon cheese mixture over this, spreading carefully edge to edge. Top with remaining batter and spread to cover. Bake at 350 degrees F for 50-60 mins. or until cake springs back when touched. Cool and frost.
Now for the frosting.
1/4 c. butter
6 oz. package chocolate chips
1 t. vanilla
2 1/2 c. sifted confectioners sugar
Combine milk and butter in a saucepan and bring to a boil, watching carefully. Remove from heat. Blend in chocolate. Stir in vanilla and confectioners sugar. Beat until smooth. Spread over cooled cake. OK to thin with a little milk if needed.
Now, I haven’t included a picture because I don’t have an event to take this cake to and it is much too rich to make and leave at home. Holidays are coming up so…I will make, bake and take…preferably a long way from here!!!
When asked how her pie came out so smooth, Grandma said, “I just add a little more milk.” So I’ll leave that up to you…the addition of about 1-2 oz. of milk does the trick for me. I usually use my Mom’s recipe for Thanksgiving pumpkin pie. But, this year, thanks goes to Back Street Bistro for this recipe that almost mirrors my Mom’s. The sugar is replaced with molasses and brown sugar and individual spices replace the pumpkin pie spice. One extra egg is added also. I know this is “after the fact” but it won’t hurt you to make another pumpkin pie for Christmas Eve or Christmas Day or New Year’s Eve or New Year’s Day. See…there are lots of opportunities!!! This pie turns out quite tasty and creamy and light. I think Mom would approve!!!
Deep Dish Pumpkin Pie
1 – single crust
1 3/4 c. pumpkin (15 oz. can)
1/2 c. plus 3 T. brown sugar
1 1/2 t. cinnamon
1 1/2 t. ginger
1 t. nutmeg
1/2 t. cloves
1/4 t. salt
1 can (12 oz.) evaporated milk
3 T. molasses
Heat oven to 375 degrees F. Prepare crust in pie pan. Place pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves and salt in large mixing bowl. Whisk. Add evaporated milk, molasses and eggs. Whisk until smooth. Pour filling into crust. Cover edge with crust shield or aluminum foil. Bake until set and shiny…about 1 hour. Test with knife (should come out clean). Serve with whipped cream.
Marmalade…no pectin…no problem??? Right??? Well, I made this marmalade. Used a recipe without pectin. I thought the instructions were clear about thickening the gel. However…cooked and cooked and cooked. Still not thickening. Finally, took it off the heat, jarred and processed. The product looked very dark in the jars. Taste wasn’t bad. I tried it on toast and the orange peel was like candied fruit…a little hard to say the least. Now I get it. I hardened the fruit rather than the gel. Well, I solved the problem by removing the fruit. Ran the marmalade thru a colander. I was left with about 1/3 of the original amount without any solid fruit. It does taste rather lovely on my toast, homemade English muffins and crumpets. Oh gee…now not appropriate for gifting!!! Too bad…keep for me!!!
By the way, if you are a home-canner, did you get a copy of “Canning, preserving + freezing + drying” by Better Homes and Gardens Special Interest Publications (Sept. 2013)? It is great…full of wonderful ideas like, “Pickle Almost Anything, Jam for all Seasons, Dry it Low and Slow, Dry Salt Curing, Super Sauerkraut,” and the list goes on and on. Beautiful photos, clear instructions and lots of detail make this an easy-to-follow guide even for a novice like me. And as I look through it, I still can’t get over the photographs…I want to make everything!!! I’m looking at a cantaloupe jam with vanilla. By the way, sorry I can’t list the recipe for the marmalade…it’s here somewhere!!! But it was a basic recipe with some lemon peel added. I think it was just 2 1/4 lbs. oranges, zest and juice of 1 lemon, 6 c. water, 9 cups sugar (that just kills me as it did my Mom who lived through the Depression when there were all kinds of shortages)!!! No wonder she didn’t do much canning!!! Nine cups of sugar…really???
An afterthought: Should have used the candied orange peel and either dipped it in sugar or chocolate. Stupid me…I threw it out!!! /p>
Just a little teaser for my Mustang friends!!! I’m just waiting for after the first of the year when all the car shows will start!!! I will keep you posted with photos and any other info. They have a really great car show right her in my backyard in the summer and even though I don’t have a vintage car…or classic car…or hot rod…I am one of the dreamers!!! And, isn’t the North American International Auto Show 2014 going to be right here in the Detroit area as usual??? Yea, are you jealous yet???
Thank you Woman’s Day magazine (10/2013) for this great recipe!!! I used a savory beef gravy in a jar to go with it and the flavor was rich and tasty. Refrigerated rolled pie crust made these really easy. I will make them again!!!
Spiced Beef Turnovers
12 oz. ground beef (lean)
2 T. olive oil
1 onion, finely chopped
Kosher salt & pepper to taste
2 cloves garlic, minced
2 t. cumin
1 t. coriander
1/2 c. tomato sauce
1/2 c. raisins (optional)
1/4 c. stuffed green olives, quartered
4 oz. spinach leaves coarsely chopped (I used some that I had blanched in butter and frozen)
2 refrigerated rolled pie crusts
1 egg, beaten
Heat oven to 400 degrees F. Line a baking sheet with parchment. Cook onion in olive oil until tender. Season with salt & pepper. Add garlic and cook for a minute. Add lean ground beef and cook until no longer pink. Drain any excess fat. Season with cumin and coriander. Stir in tomato sauce, raisins, olives and spinach. Cook about one minute. Unroll pie crusts and cut each circle into 4 wedges. Brush edges with egg. Place about 1/2 cup meat mixture on one side of the crust. Fold the dough over forming a long triangle. Seal edges with a fork. Place each triangle on lined baking sheet. Brush with remaining egg. Bake 20-25 minutes. Serve with gravy.
Very seldom in my life have I ever gotten a recipe from a man. But here it is!!! Thanks, Ted, for this recipe, Ted’s Texas Two-Step Chicken. So easy…and I was able to use up one jar of my home-canned salsa.
Ted’s Texas Two-Step Chicken
4 chicken breasts, boneless and skinless
1 jar salsa (16 oz.) – mild, medium or hot
3 T. light brown sugar
1 T. Dijon mustard
Step 1 – Place chicken in a 2 qt. shallow baking dish. Mix salsa with brown sugar and mustard. Pour over chicken.
Step 2 – Bake at 400 degrees F, covered 60 minutes or until done (internal temp of 170 degrees F). Serve over rice.