Tuesday, December 2, 2014
Thursday, November 27, 2014
Campbell's Classic Green Bean Casserole
from the Campbell's Soup Kitchen
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup or Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup
1/2 cup milk
1 teaspoon soy sauce
1 dash black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions
1/2 cup milk
1 teaspoon soy sauce
1 dash black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions
Thursday, November 20, 2014
I have so many great cookbooks, but I always end up googleing for recipes on the Internet to get quick results. I purchased this lovely cookbook called Jan Karon's Mitford Cookbook and Kitchen Reader at World Thrift store for a mere $2.95...2004 edition, which is still popular and has the author's Southern family recipes which were no doubt 'hand-me-downs'...probably verbal and not all of them tried and tested before being published!
I was so thrilled that the biscuits turned out so nice, crunchy and perfectly baked out the outside, and super flaky, and delicious on the inside. Also, I want to share a little tip with you regarding the buttermilk and the self-rising flour. I must be the only one that does not particularly favor self-rising flour...only because, it tends to be too salty, and has a distinctive flavor on its own. (just my opinion)
Buttermilk is being wasted if only used in just a certain recipe; so, it's wise to use an easy substitute!
You can purchase Jan Karon's Mitford Cookbook and Kitchen Reader on Amazon
Lottie Greer's Country Biscuits
|Shortening||8 Tablespoon, chilled (More For Greasing The Baking Sheets)|
I used 4 Tbsp. shortening and 4 Tbsp. unsalted butter...also use parchment paper to cover baking sheet (no greasing baking sheet; removed parchment paper when done, for photo shots)
|Self rising flour||3 1⁄4 Cup (52 tbs) (White Lily, More For Rolling Out The Dough)|
made my own 'self-rising' flour from all-purpose flour, using the 'alternating method'
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
For 1 cup of all-purpose flour=1 cup of self rising flour
|Salt||1⁄2 Teaspoon...no additional salt needed|
|Granulated sugar||2 Tablespoon...way too much sugar...I did use 2 teaspoons organic sugar|
|Baking soda||1⁄2 Teaspoon...1 teaspoon|
|Buttermilk||2 Cup (32 tbs), chilled...I used the 'alternating method' ...ONLY 1 CUP OF BUTTERMILK IS NEEDED1|
For 1 cup milk...whole milk, 2 % or heavy cream
1 scant cup of milk
1 Tbsp. white vinegar
Combine milk w/ vinegar, let stand 10 min. it will slightly thicken and bubble; use in place of buttermilk
DirectionsPreheat the oven to 475°F...450 degrees F. is needed
Grease a couple of baking sheets and set aside....no greasing needed when parchment paper is used.
Combine the flour, salt, sugar, and baking soda in a large bowl.
Cut in the shortening with a pastry blender until the shortening is the size of small peas.
Add the buttermilk and stir until just mixed.
The dough should be very wet....THE DOUGH WILL BE JUST RIGHT IF ONLY 1 CUP OF MILK IS USED! DO NOT USE 2 CUPS...
Place some flour in a shallow bowl.
Spoon a heaping tablespoon of wet dough into the flour.
Flour your fingers and sprinkle flour on the top of the wet dough.
Roll the dough gently in flour just to coat the outside.
Try not to mix too much extra flour into the dough.
Add a handful of flour on the board or counter, and gently gather your dough patting it lightly into a disk...no rolling is needed at all!
Shape into biscuits, using floured hands, working the dough as little as possible.Shape into biscuits using 3 inch biscuit cutter, or smaller....3 in. cutter will make 9 biscuits, and smaller will make 12. Use scraps up, gently shaping and cutting it.
Arrange the biscuits, touching each other, on the baking sheets.
Arrange biscuits...DO NOT touch together!
You can brush extra milk on the biscuits (optional) before baking.
Bake for 15 to 20 minutes, or until just brown on top.
Saturday, November 15, 2014
Saturday, November 8, 2014
At our Latino produce market, everything is 'dirt' cheap. Just have to make an effort to stop there, and stock up on all the things I need; but it's more convenient to buy everything at the local supermarket when I do my weekly grocery shopping. Who can pass up Haas avocados...2 for $1.00 when at the supermarket they are $1.50 each! Same with the limes, at the produce market, they are always 10 for $1.00 compared to 3 for $1.00 at the supermarket. You really have a choice, but not always convenient to go out of your way when you can find all the things you need in one stop! Whole Foods Market is more expensive, but that still happens to be my very favorite market for the best quality!
Lora! ...and once a week at my son Joe...how fortunate can one mom be?...having loving family around me...feeling truly Blessed!
Tomato, Avocado, and Cucumber Salad
created by; Elisabeth
4 Haas avocados
4 Plum (Roma) tomatoes
1 firm cucumber
2 hard boiled eggs
1/2 of a medium sweet onion
1 or 2 limes
1 bunch of Italian parsley
Extra Virgin olive oil
freshly ground pepper
Cut avocados, tomatoes, in half...carefully remove the pits from the avocados, then cut them into half again, lengthwise...same with the tomatoes, and dice them into bite size pieces.
For the onion, cut in half, and slice thin lengthwise, as well. For the parsley, chop a small handful, and save a few whole pieces for decoration. Combine everything in the proper order, starting with the tomatoes, and ending with the avocado, and hard boiled eggs...since they are delicate. they need to be on top.
Drizzle with about 1 Tbsp. of olive oil, and juice of half of a lime...or a whole if not enough juices. Salt, and pepper to taste, and additional oil, and juice of lime
Serve with pita bread, flat bread, or bread of your choice. Serves 2, generously!
Thank you everyone for your kind comments, and support; and I do appreciate your friendship, even though I don't comment regularly, and often...not even checking my own blog. I must confess that I'm Pinterest...aholic, and not even bothering with my e-mails every day! (when you receive about 200 e-mails daily, you really have to add another e-mail address...can't see the 'trees' from the forest...as they say!
Have a wonderful weekend, dear friends! xo
Friday, October 24, 2014
When I was a 'kid' I hated pumpkins, and squash...how absurd was that! Even now, it's still not my favorites; but I've learned to adapt a liking to all of these wonderful fall treasures!
source; Martha Stewart, from the Martha Stewart
my modifications in blue
12 Tbsp. (1 1/2 sticks) unsalted butter, at room temperature
I used 1 stick of butter
3 Tbsp. molasses
I omitted the molasses
2 cups sugar
I used 1 1/2 cups sugar
2/3 cup orange juice or water
I used 1 cup fresh orange juice from 2 oranges
also grated the zest from one of the oranges
2 cups pumpkin or squash puree
I used 1 can (15 oz. 425g.) Libby's pumpkin puree
3 1/3 cups flour
I use 3 cups unbleached all-purpose flour
1/2 teaspoon baking powder
I used 1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
I used 1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
I used 1 teaspoon pumpkin spice
1 teaspoon vanilla extract
1 cup raisins or currants
I omitted raisins and currants
Preheat the oven to 350 degrees F. Butter 3- 9x5x3-inch loaf pans.
I sprayed cooking spray (for baking that has flour mixed in) Used 1 used 4 attached mini loaf pans, and 1- 9x5x3 loaf pan.
With an electric mixer, cream the butter, molasses,and sugar until light and fluffy.
I used a metal whisk to cream the butter,eggs and sugar until light and fluffy
Beat in the eggs one at a time.
I added the 4 eggs to the butter, and sugar, the vanilla extract, and whisked it until a light lemony color.
Add orange juice and pumpkin puree and mix well.
Sift the dry ingredients together into a large bowl.
No need to sift...just mix them all together without sifting.
Add the pumpkin mixture to the dry ingredients with a wooden spoon, stirring well incorporated.
Add the raisins at this time. I omitted the raisins.
Spoon into prepared pans. Bake for 1 hr. or until toothpick inserted comes out clean. Cool in pans for 10 minutes, then turn out unto racks to cool.
I baked the mini pans for 35 minutes at 350 degrees F. along with the larger loaf pans...took the mini pans out of the oven, leaving the 9x5 loaf pan in the oven...lowered temperature to 325 degrees F. and bake for an additional 20 minutes...tested with toothpick and it was done in 55 minutes.
For Orange Glaze; 2 cups of powdered (icing) sugar, and 1 Tbsp. orange juice...mix it well together, until smooth (you should have a thick paste) ...drizzle on the bread with a soup spoon, or omit the drizzle.
Note: This was the best Pumpkin Bread that turned out so moist, the orange zest and the extra orange juice gave it such a pretty color, and flavor with the vanilla extract addition. The glaze is optional, but you don't have to use it on all the Pumpkin Breads...leave some without it if you prefer!
Monday, October 13, 2014
Quick Basic Pizza Dough
not overflowing with extra cheese, but you can add more for the last baking process if you like. Just the right amount of sauce and topping...enjoy!
...and some other photos to share!
Wherever one is at any given moment...we are seeking connection with the Divine~
Wednesday, October 1, 2014
While I was visiting and commenting on blogs, I stumbled on this wonderful 'classic' Hershey's "Perfectly Chocolate" Chocolate Cake from a dear new blogger friend, Dottie, @Family Plus Food Equals Love...what a sweet name for a food blog. She is so gracious, and talented; you can also find the Hershey's Milk Chocolate Chip recipe there, as well!
I haven't made this classic cake in a while, and I must say I had to adapt a few things, first...by adjusting the sugar amount and adding a small amount of 'real' butter to the batter, as well.
My modifications are in red
Hershey's "Perfectly Chocolate" Chocolate Cake
- 2 cups sugar 1 cup of sugar
- 1-3/4 cups all-purpose flour 2 cups flour
- 3/4 cup HERSHEY'S Cocoa 1 cup
- 1-1/2 teaspoons baking powder 2 teaspoons
- 1-1/2 teaspoons baking soda 1 teaspoon
- 1 teaspoon salt 1/2 teaspoon salt
- 2 eggs 3 eggs
- 1 cup milk 1/2 cup milk boiled
- 1/2 cup Hershey's semisweet chocolate chips
- 1/2 cup vegetable oil 1/4 cup veg. oil + 1/4 cup (1/2 stick) unsalted butter softened
- 2 teaspoons vanilla extract
- 1 cup boiling water
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, softened butter, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water, boiled milk, with chocolate chips added in the milk to melt (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. Makes 12 servings.
Frost with FLUFFY WHITE (7-MINUTE) frosting
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
Fluffy White Frosting, or 7- Minute Frosting...or Marshmallow Frosting is a true American 'classic' that has been around for decades...my very first time I tried it, was a Better Homes and Gardens cookbook that was given to me as a gift, in 1974, when it was called...FLUFFY WHITE FROSTING!
Every recipe I googled called for the addition of light corn syrup added...which I sparingly use...or don't use at all! I have been using McCormick Cream of Tartar instead...for years; which is a powdery substance, a very small amount added to make the frosting fluffy, and add body which the corn syrup adds...which happens to be a stabilizer. A tiny amount of the Cream of Tartar does it all!
Fluffy White Frosting
1 cup white sugar
1/3 cup water
1/4 teaspoon cream of tartar
2 egg whites
I used 4 egg whites
The choice is yours; just carefully watch over the boiling sugar content!
- In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
- In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.
- I have been making this frosting for my grown children when they were little...and now my 4 grandchildren are enjoying it, and it has become their very favorite. With 4 egg whites you can achieve the same quality...making sure you do the 'finger test'...seriously!