I an a note from my dear friend Pam about a week ago and she shared a quick bread recipe with with me and I thought that Rhubarb lovers out there might like to try it.
Pam's Rhubarb Bread
3/4 C. brown sugar, packed
1 egg
1/2 C. buttermilk
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. vanilla (remember, use the real thing, tastes better that way)
1 1/4 C. bread flour (Robin Hood will work here as well)
1 1/2 C. fresh rhubarb, diced
1/2 C. chopped nuts
1 1/2 tsp. butter, softened
2 Tbsp. granulated sugar
Directions:
Preheat oven to 350F.
Combine the brown sugar and buttermilk in a bowl. Stir until smooth
Add the salt, soda, vanilla, and flour. Blend well until moist.
Fold in the rhubarb and nuts.
Pour batter into greased 8x4" loaf pan.
In a separate bowl, combine the butter and the granulated sugar. Mix until crumbly. Sprinkle over the batter in the loaf pan.
Bake @ 350F for 50-55 minutes, or until a tooth pick inserted into the middle comes out clean.
Place on a wire rack to cool before slicing.
I haven't tried it yet,but it sounds good. My rhubarb plants are just new this year so I will have to wait until Betty brings some in from the farm to try it.
Makes 12 servings, if Den isn't slicing the loaf. Each serving is 153 calories and only 4 grams of fat. Not bad.
Enjoy!!!
God Bless and Hugs To All,Linda
Thursday, April 30, 2009
Cheeseburger Chowder Gwen and Tori's Way
Hey, hope all is well with each of you today. Thanks for your prayers, thank you so very much!!!!
I had some commercial Cheeseburger Chowder today and liked it a great deal. Hey, I like comfort food and cheeseburgers are definitely comfort food in my book. It got me thinking of something that went on a year or so back. My sister-in-law, Gwen, and great-niece, Tori Lane, made Cheeseburger Chowder and took it to a soup supper at the Oakland Mills Church and took home the 1st prize. The recipe originated with a back issue of Taste of Home magazine and like all good cooks, and Gwen is a champ, she and Tori added their own touches to it. The last time Den and I were home I brought Tori an apron sized for her and when Vic and Linda got there they had a cookbook for her. I am thinking of putting together a Tori Lane Cookbook with Gwen's help. It will be a work in process as Gwen works some pretty wicked hours these days.
I have the original recipe below and have added the changes that Gwen and Tori made to make it their own. Give it a try. It is quick and hearty and sure to warm you up on a chilly spring evening.
Cheeseburger Chowder
"This is a family favorite for cold blustery days," writes Rebecca McCabe from Ekalaka, Montana. "It's very filling and an easy meal when served with corn bread or biscuits."
SERVINGS: 7
CATEGORY: Soup
METHOD:
TIME: Prep/Total Time: 30 min.
Ingredients:
1 pound ground beef
1/4 cup chopped onion
1-1/2 cups water
3 teaspoons beef bouillon granules (Gwen uses a product called "Better Than Bouillon")
1/2 teaspoon salt (using Velveeta you might not want to add this in)
2 cups cubed red potatoes
1 celery rib, thinly sliced (Dave, my brother, isn't fond of the texture of cooked celery so Gwen chops this pretty finely in the food processor)
3 tablespoons all-purpose flour
2-1/2 cups milk, divided
1 cup (4 ounces) shredded cheddar cheese (Gwen uses a 1/3 of a 2# block of Velveeta processed cheese, cubed. She likes the way this melts and blends better than the cheddar.)
Directions:
In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, bouillon and salt. Add potatoes and celery. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Combine flour and 1/2 cup milk until smooth; gradually stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in the remaining milk; heat through. Stir in cheese until melted. Yield: 7 servings.
Hope that the rain clouds outside right now don't drop another tornado on the area. It is warm enough to make that happen. We have had plenty of rain over the past 6 or 7 days so I could skip the whole rain thing all together. I remember thinking that it was just about right for a tornado a few days ago and it sure enough took out the "Flying Squirrel" camp grounds at Pinicon Ridge Park not far from here. I don't think that anyone lost their lives but it make a total wreck out of a number of camper and one family lost their dog that was inside theirs. It is just warm enough to do it again and I hope I am wrong.
Well, you all take good care and think spring and blooming flowers.
God bless and Hugs To You All,
Linda
I had some commercial Cheeseburger Chowder today and liked it a great deal. Hey, I like comfort food and cheeseburgers are definitely comfort food in my book. It got me thinking of something that went on a year or so back. My sister-in-law, Gwen, and great-niece, Tori Lane, made Cheeseburger Chowder and took it to a soup supper at the Oakland Mills Church and took home the 1st prize. The recipe originated with a back issue of Taste of Home magazine and like all good cooks, and Gwen is a champ, she and Tori added their own touches to it. The last time Den and I were home I brought Tori an apron sized for her and when Vic and Linda got there they had a cookbook for her. I am thinking of putting together a Tori Lane Cookbook with Gwen's help. It will be a work in process as Gwen works some pretty wicked hours these days.
I have the original recipe below and have added the changes that Gwen and Tori made to make it their own. Give it a try. It is quick and hearty and sure to warm you up on a chilly spring evening.
Cheeseburger Chowder
"This is a family favorite for cold blustery days," writes Rebecca McCabe from Ekalaka, Montana. "It's very filling and an easy meal when served with corn bread or biscuits."
SERVINGS: 7
CATEGORY: Soup
METHOD:
TIME: Prep/Total Time: 30 min.
Ingredients:
1 pound ground beef
1/4 cup chopped onion
1-1/2 cups water
3 teaspoons beef bouillon granules (Gwen uses a product called "Better Than Bouillon")
1/2 teaspoon salt (using Velveeta you might not want to add this in)
2 cups cubed red potatoes
1 celery rib, thinly sliced (Dave, my brother, isn't fond of the texture of cooked celery so Gwen chops this pretty finely in the food processor)
3 tablespoons all-purpose flour
2-1/2 cups milk, divided
1 cup (4 ounces) shredded cheddar cheese (Gwen uses a 1/3 of a 2# block of Velveeta processed cheese, cubed. She likes the way this melts and blends better than the cheddar.)
Directions:
In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, bouillon and salt. Add potatoes and celery. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Combine flour and 1/2 cup milk until smooth; gradually stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in the remaining milk; heat through. Stir in cheese until melted. Yield: 7 servings.
Hope that the rain clouds outside right now don't drop another tornado on the area. It is warm enough to make that happen. We have had plenty of rain over the past 6 or 7 days so I could skip the whole rain thing all together. I remember thinking that it was just about right for a tornado a few days ago and it sure enough took out the "Flying Squirrel" camp grounds at Pinicon Ridge Park not far from here. I don't think that anyone lost their lives but it make a total wreck out of a number of camper and one family lost their dog that was inside theirs. It is just warm enough to do it again and I hope I am wrong.
Well, you all take good care and think spring and blooming flowers.
God bless and Hugs To You All,
Linda
Greek Salad Dressing and Greek Salad
Greek SeasoningA traditional blend of lemon, garlic and oregano. To make GREEK SALAD DRESSING: Mix 2 TB. seasoning with 2 TB. water, let stand 5 min. Add ¼ Cup olive oil, ¼ Cup salad oil, 1/3 Cup red wine vinegar (or ¼ cup balsamic vinegar and 2 TB. water), plus 1 tsp. sugar if desired. Use to dress vegetable salads, tomatoes and red onion with feta cheese and olives, chicken and pasta salads, or a plain lettuce salad. For gyros, mix 1 TB. in 1 TB. water. Let stand 5 min., add 1 TB. olive oil and 1 TB. lemon juice. Combine with 1 lb. cubed lamb (traditional), pork or chicken, refrigerate 2 hours. Broil until browned. Mix 2-3 tsp. with 1 Cup yogurt and 2 TB. cucumber for gyro sauce. Great on grilled, baked or fried fish or chicken, rub on 1 tsp. per lb. Hand-mixed from: coarse salt, garlic, lemon, black pepper, Turkish oregano, marjoram.
I make this dressing adding a tablespoon of grated Parmesan cheese to mix. We like it best with just EVOO being used.
The salad usually consists of baby greens, chopped tomatoes, slices of a sweet red onion, diced European cucumber, black or Greek olives and some chunks of Feta Cheese.
This seasoning and recipe are from Penzey’s Spices at www.Penzeys.com
Penzeys is one of the best places to mail order your favorite spices. The prices are reasonable and they are always flavorful and fresh.
God Bless and Hugs To All,
Linda
I make this dressing adding a tablespoon of grated Parmesan cheese to mix. We like it best with just EVOO being used.
The salad usually consists of baby greens, chopped tomatoes, slices of a sweet red onion, diced European cucumber, black or Greek olives and some chunks of Feta Cheese.
This seasoning and recipe are from Penzey’s Spices at www.Penzeys.com
Penzeys is one of the best places to mail order your favorite spices. The prices are reasonable and they are always flavorful and fresh.
God Bless and Hugs To All,
Linda
Tuesday, April 28, 2009
Linda's Peach Glazed Chicken Breast
1 full chicken breast, boneless and skinless, beaten to 1/4" thick or there abouts, and cut into 4 fairly equal portions.
1/2 C. flour, for dredging
Salt and pepper to taste (I also like to add a bit of Lawry's or Emeril's Essence
2-3 Tbsp. EVOO
Mix the dredge and flour each portion well. Heat the oil in a large skillet over medium heat and brown the portions on both sides. Continue cooking until the juices run clear. This only takes a few moments so don't walk away from it, over cooking these is not a good idea. At this point you can put them in a low oven covered if you like to keep warm for serving later.
Glaze:
1/3 C. peach preserves or jam
2 Tbsp. Worcestershire sauce
1 Tbsp. onion flakes
1 Tbsp. butter
1 Tbsp. Dijon mustard
Mix well and heat in the microwave until melted and well blended.
When you serve the chicken, spoon the warm glaze over each portion at the time of serving. This would make about 4 servings. If these are big eaters, double it or make half again as much.
1/2 C. flour, for dredging
Salt and pepper to taste (I also like to add a bit of Lawry's or Emeril's Essence
2-3 Tbsp. EVOO
Mix the dredge and flour each portion well. Heat the oil in a large skillet over medium heat and brown the portions on both sides. Continue cooking until the juices run clear. This only takes a few moments so don't walk away from it, over cooking these is not a good idea. At this point you can put them in a low oven covered if you like to keep warm for serving later.
Glaze:
1/3 C. peach preserves or jam
2 Tbsp. Worcestershire sauce
1 Tbsp. onion flakes
1 Tbsp. butter
1 Tbsp. Dijon mustard
Mix well and heat in the microwave until melted and well blended.
When you serve the chicken, spoon the warm glaze over each portion at the time of serving. This would make about 4 servings. If these are big eaters, double it or make half again as much.
Monday, April 20, 2009
Homemade Focaccia Bread
I don't have a picture of this one but can tell you that it is one of our favorite breads in the summer. It makes the best veggie sandwiches with grilled egg plant, roasted red bell peppers and maybe a slice of provolone cheese and some pesto or Good Italian dressing. Den also like it just to dip in EVOO (extra virgin olive oil) and Parmesan cheese with a bit of cracked pepper. This recipe came from Allrecipes.com in 2008
Yes, you read it right, it only has one rising period.
Ingredients:
3 1/2 C. all purpose flour
1 tsp. sugar
1 tsp. salt
1 tbsp. active dry yeast
1 C. water
2 tbsp. EVOO
1 egg, slightly beaten
3 tbsps. additional of EVOO
1 tsp. crushed dried rosemary (I like to use fresh from you herb pot for this better than the dried)
Directions:
Combine 1 C. flour, sugar, salt and yeast. Mix well.
Heat water and 2 tbsp. of EVOO until just warm and add to the yeast mixture along with the egg.
Blend with and electric mixer at low speed until moistened.
Beat for 2 additional minutes
Stir in 1 3/4 C. flour while beating, until the dough pulls away from the sides of the bowl. (I like to use my kitchenaid stand mixer for this. For one thing it has splash guards and I can switch to the dough hook as the dough stiffen up. Make life a bit easier.)
Turn the dough on to a lightly floured surface and kneed in the remaining 3/4 C. flour.
Cover the dough with the bowl and let it rest for 5 mins..
Place the dough on a greased baking sheet. Roll out into a 12 inch circle Cover with greased plastic wrap and tea towel in a warm place for 30 minutes.
(Here I will tell you that dough is like a baby, it doesn't like it too warm or two cool. Betty gave me this tip and it works well. I turn my oven on to the lowest setting for just a wee bit of time. Don't let it get to the 170F or what ever, you just let it get warm and then you turn it off and leave the light bulb burning. Set you dough in the oven to raise. Works like a champ)
Uncover the dough and poke holes in it with the handle of wooden spoon at 1 inch intervals. (You can use your fingers, if you like.)
Drizzle the remaining 3 tbsp. of EVOO over the dough and sprinkle with the crushed rosemary. (If you are me and want to use fresh, just chop the leaves a bit to release the flavorful oils.
Bake at 400F for 17-27 minutes, depending on how crusty you like. As with all yeast breads, remove from the baking sheet or pan and cool on a rack.
This also makes good pizza dough.
Yes, you read it right, it only has one rising period.
Ingredients:
3 1/2 C. all purpose flour
1 tsp. sugar
1 tsp. salt
1 tbsp. active dry yeast
1 C. water
2 tbsp. EVOO
1 egg, slightly beaten
3 tbsps. additional of EVOO
1 tsp. crushed dried rosemary (I like to use fresh from you herb pot for this better than the dried)
Directions:
Combine 1 C. flour, sugar, salt and yeast. Mix well.
Heat water and 2 tbsp. of EVOO until just warm and add to the yeast mixture along with the egg.
Blend with and electric mixer at low speed until moistened.
Beat for 2 additional minutes
Stir in 1 3/4 C. flour while beating, until the dough pulls away from the sides of the bowl. (I like to use my kitchenaid stand mixer for this. For one thing it has splash guards and I can switch to the dough hook as the dough stiffen up. Make life a bit easier.)
Turn the dough on to a lightly floured surface and kneed in the remaining 3/4 C. flour.
Cover the dough with the bowl and let it rest for 5 mins..
Place the dough on a greased baking sheet. Roll out into a 12 inch circle Cover with greased plastic wrap and tea towel in a warm place for 30 minutes.
(Here I will tell you that dough is like a baby, it doesn't like it too warm or two cool. Betty gave me this tip and it works well. I turn my oven on to the lowest setting for just a wee bit of time. Don't let it get to the 170F or what ever, you just let it get warm and then you turn it off and leave the light bulb burning. Set you dough in the oven to raise. Works like a champ)
Uncover the dough and poke holes in it with the handle of wooden spoon at 1 inch intervals. (You can use your fingers, if you like.)
Drizzle the remaining 3 tbsp. of EVOO over the dough and sprinkle with the crushed rosemary. (If you are me and want to use fresh, just chop the leaves a bit to release the flavorful oils.
Bake at 400F for 17-27 minutes, depending on how crusty you like. As with all yeast breads, remove from the baking sheet or pan and cool on a rack.
This also makes good pizza dough.
Sour Cream Scones
I picked this one up from Betty Kruse's collection of good recipes. This is one of our favorites.
Sift together in a large bowl:
2 C. flour
3 Tbsp. sugar
2 Tsp. baking powder
3/4 Tsp. salt
1/2 Tsp. baking soda
Cut in to a course meal stage
1/3 C. cold butter
In a small bowl mix together:
1 C. sour cream
1 egg yolk
Add this to the flour mixture.
If you like add in
1 C. softened dried fruit such as blueberries, cranberries, cherries, chopped apricots, raisins.
Mix just until the dough clings together. (You don't want to over work this kind of dough as it makes it tough and you want this to kind of melt in your mouth.)
Place on a lightly floured surface and divide into two equal portions. Form each portion into a round about 1/2 inch thick. Place each round carefully on a parchment paper lined baking sheet. With a sharp knife or dough scraper cut each round through into your desired portion sizes.
Brush lightly with one beaten egg white. Sprinkle with crystal sugar (this is sugar that is quite course and kind of gives it a sparkle.)
Bake at 400F for 12 minutes
Now if you want to try this this is Mock Clotted Cream (the Brit's like their scones with clotted cream and jam).
Beat together in a large bowl until well blended and slightly fluffy:
3 oz. cream cheese, softened
1/4 C. powdered sugar
1/4 C. sour cream
Add in:
1/2 C. heavy or whipping cream
1/4 tsp. vanilla extract
This has kept up to 2 weeks covered and in the refrigerator for me. Denny likes it with just butter on it.
I hope that you enjoy this one, we do.
Tuesday, April 14, 2009
Gwen's Orange Pretzel Salad
This is Gwen Capps' take on this Pretzel Salad and it is tasty!!!!!!!
Orange Pretzel Salad
2 C. crushed small pretzels
3 tsp. sugar
3/4 C. butter, melted
Combine well and press into a 9x13 baking dish and bake at 350F for 10 minutes. Set aside.
Combine in a large bowl:
2 reg. pkgs. orange Jell-0
2 C. boiling water
Stir to dissolve the Jell-0
Add in:
2 8 oz cans crushed pineapple in it own juice, drained
1 11 oz. can Mandarine Oranges, drained
Still well and refrigerate until partially set.
In a smaller mixing bowl, whip until well blended and fluffy:
1 8 oz pkg. cream cheese, softened
3/4 C. sugar
Fold in
2 C. whipped topping, Cool Whip.
Build the salad.
Spread the cream cheese mixture evenly over the pretzels, now cooled.
Gently spoon the partially set Jell-O mixture over the cream cheese mixture
Cover and chill 2-4 hours or until firm
I have had this with Strawberries instead of the Mandarine oranges and using Strawberry Jell-O and it is very good as well.
God Bless and Hugs To All,
Linda
Orange Pretzel Salad
2 C. crushed small pretzels
3 tsp. sugar
3/4 C. butter, melted
Combine well and press into a 9x13 baking dish and bake at 350F for 10 minutes. Set aside.
Combine in a large bowl:
2 reg. pkgs. orange Jell-0
2 C. boiling water
Stir to dissolve the Jell-0
Add in:
2 8 oz cans crushed pineapple in it own juice, drained
1 11 oz. can Mandarine Oranges, drained
Still well and refrigerate until partially set.
In a smaller mixing bowl, whip until well blended and fluffy:
1 8 oz pkg. cream cheese, softened
3/4 C. sugar
Fold in
2 C. whipped topping, Cool Whip.
Build the salad.
Spread the cream cheese mixture evenly over the pretzels, now cooled.
Gently spoon the partially set Jell-O mixture over the cream cheese mixture
Cover and chill 2-4 hours or until firm
I have had this with Strawberries instead of the Mandarine oranges and using Strawberry Jell-O and it is very good as well.
God Bless and Hugs To All,
Linda
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