Thursday, December 25, 2008
Thursday, November 27, 2008
And, that picture doesn't look much like me - more like my mum. It's the one year anniversary of when G and I joined the big local new gym. I've lost inches and am very proud of how fit and strong I feel. Another year and maybe I'll lose some weight too!
Tuesday, October 7, 2008
Monday, September 22, 2008
First off, if you are into crazyquilting, embroidery or embellishments, I'm having a drawing on Getting To Crazy,my other blog, the link to which you will find over in the side bar.
Now back to the business at hand:
With the first hours of Autumn/Fall upon us today, I thought it would be fitting to post this recipe for Cheddar Apple Bread. I've noticed all the varieties of apples arriving in our markets in the past week or so and this looks like a great way of getting one of our fruit servings today. The picture was stuck into Mum's recipe book with her recipe, so I think this came from a magazine sometime in her 70+ years of cooking. I don't think she would have saved it if it wasn't good. If I have enough cheddar in the house, I will be making this today. Fire up the oven!
CHEDDAR APPLE BREAD
- 2-1/2 C. flour
- 3/4 C. sugar
- 2 t. baking powder
- 1/2 t. salt
- 1/2 t. cinnamon
Sift those drys! Then in your bowl, combine well:
- 2 eggs, beaten
- 3/4 C. milk
- 1/3 C. margarine, melted
Put those reserved drys into your egg mixture, combine and then add in:
- 2 C. shredded cheddar cheese
- 1-1/2 C. peeled & chopped apples
- 3/4 C. chopped nuts (optional)
Stir well and then spoon into a well-greased and floured 9" x 5" loaf pan. Bake at 350 for 65 to 70 minutes or until a toothpick inserted in center comes out clean. Let stand on rack for 5 min. and then remove from pan.
- Mum doesn't have the nuts marked as optional, but we don't do nuts at our house and I suppose many are like us. I don't think it will make a difference; if it does, I'll let you know. I may use 1/4 C. of ground nut "flour" for flavour but you wouldn't want to do that if you're allergic.
- I can't tell if she ever made this in the mini-pans, but I will probably do that, so later I can add how many little loaves it makes.
Yummmmm! Typing all that made me hungry!
Friday, September 5, 2008
G and I were gone a bit but I wanted to post a note here to say that I haven't abandoned this ship! No, not at all!
Before I left for the golf tournament that G played in, I posted my mum's (Lulu) picture as the header here. I tweaked it a bit and it will have to do for now. I intend to get out to our storage unit this weekend when the weather cools off. I hope I can retrieve my photo albums so I can perhaps find a better picture of Mum and me together.
The picture presently here was sent to me by my brother and it's one I had never seen before. It was taken in the 1930's before I was born. LOL! He IS my older brother! He also has made a recipe request so I need to get back to posting recipes. I've seen a surge recently in hits on this blog and I'm so happy to see that. I don't know the reasons behind the surge but I'm very thankful for it. Please keep checking here; don't give up on me!
Saturday, August 16, 2008
- Prepare your pans by spraying them and dusting with sugar if desired.
- Sift the dry ingredients and set aside.
- Blend eggs, oil and sugar well.
- To the egg mixture add the zucchini and vanilla
- Add the sifted dry ingredients to the wets and combine well.
- Add in the nuts and raisins if you are using them.
Pour into pans. I have made 4 mini-loaves from this recipe or 1 large loaf and 1 mini-loaf. As I recall I have also made this in a 9" x 13" cake pan. Bake at 350 degrees for 45 min. to 1 hour depending on your pan size. The mini-loaves will take less time. When out of the oven I let the pans sit 10 min before I tried to turn out the bread. Perhaps 15 min. would be better. OR....you could line the bottom of your pans with parchment paper. There would be no worry if you choose to bake this in a 9"x13" pan! I may do that next time.
- You can sprinkle a little powdered sugar over the loaves or dress them up with a little homemade glaze. A quick glaze can be made by adding a little water to some canned frosting!
- I see a little note Mum made by the sugar and it appears you could cut the sugar to 1.5 C.
- Next time I make this I will try using 3/4 C. oil instead of the full cup. I might also buy some of that alternative to shorting made from fruit pulp or try it using applesauce for all or most of the oil to make this a bit more heart healthy.
- I can't eat nuts and G doesn't like raisins, so ours was plain and G-G-GREAT!
Friday, August 1, 2008
Also note: Mum's recipe calls for #2 cans of everything and with todays packaging changes I just would make sure that the ounce amounts of each ingredient are equivalent. As I recall, #2 cans were just a little larger than a soup can - or wait a minute........were those the #303 cans! Maybe the #2 were the big chubby cans! UPDATE: Thanks to Lil of Recipes from the Heart (see link on side) I have been able to add in the ounce equivalents for the numbered cans in Mum's recipe! I found a comprehensive list here.
- 1/2 C. sugar
- 1/2 C. vinegar
- 1/3 C. oil
- #2 can (2-1/2 Cups) of green beans, reserve 1/2 the liquid
- #2 can (2-1/2 Cups) julienne beets, drained & rinsed
- #2 can (2-1/2 Cups) red kidney beans, reserve 1/2 the liquid
- #2 can (2-1/2 Cups) garbanzo beans, reserve 1/2 the liquid
- 1 red onion, peeled, halved & sliced thinly into 1/2 rings
- Optional: 1/2 to 1 C. diced or sliced green pepper
- Combine reserved liquid, sugar, vinegar and oil in large bowl.
- Put all beans, onions & beets into bowl and mix well.
- Cover bowl and leave overnight in refrigerator.
- Drain before serving cold the next day.
NOTE: If you are not overly fond of beets, you can use a smaller can. They add nice color to the salad, but if you don't drain and rinse them well, they will turn the entire salad red!
Saturday, July 26, 2008
When I want to make these, I store the rind in the fridge until I have enough to make this recipe.
- Peel and cut rind into 1" cubes until you have 10 C. of cubes.
- Soak the cubes overnight in 2 quarts of water into which you have dissolved 6 T. of salt
- In the morning, drain the rind cubes well.
- Add fresh water to the pot and cook cubes until tender.
- In another pot, heat to boiling:
4 C. Sugar
2 C. White Vinegar
- In a piece of cheesecloth or a cheesecloth bag put:
6 sticks cinnamon
2 T. Whole Allspice
2 T. Whole Cloves
- Put cooked rind cubes and spice packet into the syrup.
- Simmer 45 minutes until rind is transparent.
- Pack into hot jars and cover with syrup up to 1/8" of the top. Wipe any syrup from the edge of the jars. Seal at once.
Makes 3 quarts or 6-1/2 pints of pickles.
Saturday, July 19, 2008
Note: You can make thiscake by hand beating, but a portable hand mixer makes it way easier!
Sift onto wax paper or into a bowl and set aside:
2+1/2 C. flour
1/4 C. Cocoa powder
1/2 t. Baking Powder
1 t. Cinnamon
1 t. Baking Soda
In a larger bowl, cream till smooth:
1/2 C. (1 cube) margarine, softened
1+1/2 C. white sugar
1/2 C. Oil (I used Crisco oil)
Add in and beat till smooth:
1 t. Vanilla
1/2 C. Sour Milk (put 1 t. white vinegar in 1/2 cup measure; add milk and let stand a bit)
Add in the dry ingredients you sifted before and then fold in:
2 C. Grated zucchini
You can bake this cake in a 9" x 13" baking pan OR a bundt cake pan. Whichever you choose, the baking temperature is 325 degrees and time is 40-45 minutes or until a toothpick comes out clean and the cake is barely pulled away from the pan along the edge.
If you choose a greased/sprayed 9" x 13" pan, pour in your batter and then sprinkle the top of the batter with 1/2 C. mini-chocolate chips. This is like a faux frosting and eliminates the need for frosting in most situations. If the reason you even EAT cake is the frosting, prepared cream cheese frosting can be added over the chips when the cake is cooled.
If you choose to use a sprayed and sugared bundt cake pan, do NOT do as I did and sprinkle the mini-chocolate chips on top after you pour the batter in the pan. (picture me slapping my forehead here) Put them in the bottom of the bundt pan after you spray and sugar it.
I had a major "duh moment" half way through baking when I realized the faux icing the mini-chips makes was going to be on the bottom of my cake when I put it on the serving plate. When your bundt cake comes out of the oven, cool and invert on a plate while slightly warm. If you didn't put the mini-chocolate chips in the bottom of the pan, and you want to dress it up, you can sprinkle the top with powdered sugar as I did OR drizzle with a bit of glaze. Using half of a can of prepared frosting carefully thinned a bit with some hot water or milk works well.
Here's a picture of my silly mistake. If I'd realized it in time, I could have just swirled the chips into the batter. In fact......there you have another option!
Here is my work-friend's recipe for Chocolate Zucchini Cake. Treat the order of mixing the same as in my recipe. It fills an angel food pan and is baked at 350 degrees for about 1 hour.
Note: Her recipe calls for nuts, but I never put them in.
2+1/2 C. flour
1/2 C. Cocoa
2+1/2 t. Baking Powder
1+1/2 t. Baking Soda
1 t. Salt
1 t. Cinnamon
3/4 C. Margarine, softened
1+1/2 C. Sugar
3 eggs, added one at a time
2 C. Shredded Zucchini
2 t. Grated Orange Peel
2 t. Vanilla
1/2 C. Milk, added alternately with dry ingredients
Drizzle cooled cake with glaze make of:
3/4 C. sifted powdered sugar
1 T. milk or water
1 t. vanilla OR 1/2 t. grated orange peel
1 C. chopped nuts, added last
Friday, July 18, 2008
First you need to make a stuffing for them. I make this with whatever I have on hand. It never turns out the same twice! Basically this is what you need and what you do:
2 or 3 slices of onion, diced
1/2 t. minced garlic from jar (you could use fresh if you like)
1 to 2 cups cubed leftover meat (today I used leftover London Broil; last time it was chicken)
Spray a saute pan with pan spray and make turn around the pan with some olive oil. Saute the onion a bit, then add in the meat. Then add the following:
2 small (5 inch) zucchini quartered lengthwise & diced (I used 1 green and 1 yellow)
Stir till combined and add in:
1 -2 C. cooked rice or some stuffing cubes (you could even use pre-cooked pasta)
Today I used leftover Basmati rice. Then add:
1/2 C. store bought refrigerated garlic salsa. (here you could adlib with your own or even a small can of chopped tomatoes....or 1/2 of a larger can)
The salsa was my idea so that I wouldn't have to worry about flavour, but you may also want to add salt, pepper and herbs here to your taste. If you are using pasta, you could make the stuffing more flavourful with pasta sauce at this point. I've also made a cup or so of broth to use as the liquid ingredient. If you keep stock on hand like Rachael Ray, that's perfect.
Stir well and set aside. Your stuffing should be moist like turkey stuffing is at Thanksgiving. If it's too dry, add more moisture. If it's too sloppy add more rice, pasta or stuffing cubes.
Now wash your 8 balls and cut the stem off and a thin slice off the bottom so the halves will sit flat. Next you are going to cut your 8 balls in half as shown below:
When you've halved them you will see the seeds and where you should cut around the center with a small paring knife at an angle to hollow the center out. I usually cut around at an angle with the paring knife and then across the circle several times. Then I switch to digging the seeds out with the large end of a melon baller.
Here's what your halves should look like.
Now use a 1/2 cup measuring cup and fill the halves with your stuffing, pressing it firmly down and mounding it a little. Place the filled 8 balls in a deep casserole with a lid. Here's what today's looked like after stuffing. G let these 8 balls get larger than a softball so I had to squeeze their sides to make them fit in this casserole.
Cover and place in your microwave. Cook on high for 10 min. If you don't have a lid for your deep casserole or dish, you could use saran wrap, but I wouldn't recommend letting it touch your food. Important: If you don't cover these during cooking, they will cook unevenly. If your microwave doesn't have a turntable, turn your casserole after 5 minutes.Here you see what the stuffed 8 balls look like after they come out of the microwave. Placing a half slice of cheese on top when they are hot is optional but delicious! You are only limited in the number you can make by the size of your pan and the volume of the stuffing you make!
After Note: G didn't like this version as well as others I've made. He finally admitted he prefers me to use the stuffing cubes instead of the rice. He said there was too much rice, but I don't think he would have noticed that as much if the seasonings had been better. Sometimes you win; sometimes you don't!
Tuesday, July 8, 2008
3 medium sized green zucchini, diced
3 medium sized yellow zucchini, diced
One 8 oz. ball fresh mozzarella cheese, cubed
1 basket or little net bag of small cherry tomatoes, halved
3 slices of a large red onion, diced
1 can medium or large sized pitted black olives, halved lengthwise
small amount of chopped basil (1T.)or 1 cube frozen chopped basil from Trader Joe's
Approximately 1/2 bottle of Safeway's O Brand Tuscan Italian salad dressing (or your own Italian dressing)
1) Begin by dicing the zucchini and when you have enough to cover the bottom of the bowl, drizzle a little of the salad dressing over and toss to marinate.
2) Keep dicing zucchini and add the rest of the ingredients, tossing and adding more dressing as you go.
3) Once you have everything all tossed together, make sure you have enough dressing included to coat all the ingredients but not too sloppy. I always refrigerate for an hour at least to let the flavours blend.
- You could use processed mozzarella cheese but the fresh is better.
- This recipe makes enough to fill the largest bowl (yellow) of my Pyrex mixing bowl set.
- Yes, that IS a Princess House Crystal pedestal bowl; makes for pretty presentation, no?
- You could use all green zucchini but the mixture makes for a colorful salad.
- You can add some protein for a whole-meal salad. i.e. chicken chunks, turkey, even tuna!
Just what would YOU do when your kitchen counter looks like this? We have become the proverbial neighborhood zucchini pushers. You know the joke about not leaving any of your car windows open while at church because you'll come out to find a seat-load of zucchini? Or did you hear the one about the neighbors who no longer answer their doorbells? Don't they know that we'll just leave the zucchini on their doorstep? The other day G tried to give a bag to his buddy who was picking him up to go to the flea market. Evidently his buddy has been harrassing HIS neighbors as well because of his garden blessings.
So, the first recipe I will post will be one of my own and in a small way how we are dealing with our zucchini blessings.
As far as this blog's design, I'm still hoping my brother can help me with some pictures, but at last report he tried to send them to me, but it didn't work and they were lost on his computer somewhere. Since he's quite far away from me and I can't really help him, I may have to go out to our storage unit and unearth my family archives box! Not looking forward to that one bit!
Saturday, July 5, 2008