Saturday, January 19, 2019

Grandma Stain's Oatmeal Cookies





I found this recipe and decided to make it for February's recipe exchange. Theme is family favorites. The recipe is from July 21 1992 Family Circle. Sharon Whitt won a blue ribbon at the Skowhegan State Fair  in Maine. This was her grandmothers recipe. I'm sure it was a favorite in Sharon Whitt's family!



Ingredients:

1 1/2 cups sifted all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup sugar
3/4 cup ( 1 1/2 sticks) butter or margarine
1 teaspoon vanilla
2 eggs
1/4 cup milk
1 cup quick cooking rolled oats ( NOT instant)
1 cup raisins


Directions:

1-  Preheat oven to 375 degrees

2- Sift together four, baking soda, cinnamon and salt onto waxed paper. Beat together the sugar, butter and vanilla at low speed for 1 minute. Scrape down sides. Increase speed to  high, beat 3 minutes. Reduce speed to moderate. Beat in eggs- one at a time. Beat in milk. Gradually beat in four mixture. Stir in oats and raisins.

3- Drop dough by slightly rounded teaspoons on cookie sheet lined with parchment paper. Place dough 2 inches apart ( they will spread)

4- Bake in preheated oven for 8-10 minutes or until lightly browned around the edges. Cookies will not be firm. Once out of the oven leave them on the cookie sheet a few minutes before removing them

5- Transfer to wire rack and cool.


Note: Oven temp was mentioned twice . Number 4 stated to bake in 350 oven.

Friday, January 18, 2019

Copy Cat Panera Black Bean Soup


I made black beans in my IP. Carol does just about everything in hers and Chi does lots of beans in her IP. I decided it was time to put my big girl pants on and give beans a try.

Super easy to make but one bag makes LOTS. I made a large pot of Black Bean Chili for recipe exchange.  Added lots to salads and the last of the beans I made was this recipe.

Panera is one of my favorite places and enjoy their food. This recipe is pretty close to the soup I have eaten there.



Ingredients:

1 small yellow onion, minced
2 garlic cloves, minced
2 celery stalks, finely chopped
1/4 large red bell pepper, finely chopped
2 chicken bouillon cubes
1 1/2 cups boiling water
2 {15 oz} cans black beans {do NOT drain}
1 teaspoon salt
1/2 teaspoon cumin
2 tablespoons lemon juice
1 1/2 tablespoons cornstarch

Directions

Combine the first six ingredients in a large pot and simmer for 10 minutes. Add half a can of beans, salt and cumin, and cook for 5 more minutes. Puree soup slightly in a blender , then return to pot. Add the rest of the beans.

In a small mixing bowl, combine the cornstarch with 1 1/2 tablespoons of water. Add the lemon and the cornstarch mixture to the soup, and cook until thickened.

Thursday, January 17, 2019

McCall's French Apple Pie





  This is Gabe's all time favorite apple pie.  Made it for him many times and now I want to share the recipe.

I bought McCall's Cooking School magazine about 40 years ago. During my work lunch breaks I would looks around in the local magazine shop. Forty years later the magazine moved with us and still love recipes in it.

Gabe enjoys apple pie but loved his grandmothers pie. I never got to meet her so unfortunately I couldn't get her recipe. When I made this pie Gabe told me it was close to what his grandmother use to make- huge win in my book.



 INGREDIENTS:

1 pastry for double-crust pie


CUSTARD
1⁄3 cup sugar
2 tablespoons flour
1 cup milk
3 egg yolks
1 tablespoon butter or 1 tablespoon margarine
1⁄2 teaspoon vanilla extract

APPLE FILLING
2 lbs tart cooking apples
1 tablespoon lemon juice
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons sugar
1 dash ground nutmeg
3⁄4 apricot preserves

1 egg yolk

DIRECTIONS:

Preheat oven to 400 degrees

Line a 9 inch pie dish with 12 inch circle of the pie pastry.



Set aside remaining pastry. You might want to pop it in fridge until ready to use.

To make custard: In a small saucepan, combine 1/3 cup sugar and the flour; mix well.
Stir in milk.
bring to a boil, stirring; reduce heat; simmer, stirring until slightly thickened, about 1 minute.

In a bowl, beat 3 egg yolks slightly.
Beat some of the hot mixture into yolks.
Pour back into the saucepan, stirring.
Add 1 tablespoon butter and the vanilla.
Turn into a bowl to cool.

Apple filling: Core, pare and slice the apples, sprinkle with lemon juice.
In a skillet, heat the butter with the sugar and nutmeg.
Add the apples; saute, stirring occasionally.
Cook until almost tender- about 5 minutes.
Remove from heat.
Melt apricot preserves in a little saucepan and set aside.


Assembly: Pour the custard into the pie shell, spreading evenly.
Arrange the apple slices on top, mounding slightly in the center and only adding a little of the juices released from cooking them.
Spread with the melted apricot preserves.

Roll out the rest of the pastry dough to make a 10 inch circle.
Cut into 12 strips, 1/2 inch wide.
Moisten the edge of the pastry shell with a little water.
Arrange six pastry strips across the filling; press ends to rim of pie shell; trim ends if necessary.
Arrange rest of strips at a right angle to the first strips, to form a lattice.
Bring overhang of the pastry up over ends of strips; crimp edge.
Mix egg yolk with 1 tablespoon of water and brush on pastry.

Bake 40 minutes, or until golden

Wednesday, January 9, 2019

Cheeseburger Soup



Yesterday was recipe exchange. Lots of soups and my chili.

Sue made it, very good!

Next month's theme- family favorites!



INGREDIENTS

1½ pound ground beef 
¾ cup chopped onion
¾ cup shredded carrots
¾ cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes
¼ cup all purpose flour
2 cups of Velveeta processed cheese cubed (I used 16 ounce) or- 2 cups shredded cheddar cheese
1 cups milk
¾ teaspoon salt
¼ to ½ teaspoon pepper
¼ cup sour cream

Directions:

Brown the ground beef in 3 quart saucepan. Drain .

Use the same saucepan, add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.

Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes 

In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.


Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts.

Tuesday, January 8, 2019

Black Bean Chili







First recipe exchange of 2019- theme is soup/chili.



Ingredients:

3-4 tablespoons butter
1 sweet onion
2 15 ounce cans black beans
1 4 ounce can diced green chilies, undrained
1 15 ounce can low sodium corn kernels, undrained
1 15 ounce can fire roasted diced tomatoes, undrained
1 16 ounce jar salsa verde (the green kind)
1 1/2 teaspoons chili powder
sour cream
fresh cilantro


Directions:

Dice Onion
Melt butter in a large pot and saute onion 5 minutes

Add black bean - if using canned beans - drain first

Add tomatoes, corn, green chiles, salsa, & black beans to pot; mix well.  Add chili powder.  Bring just to boiling, then reduce heat and simmer 10 minutes.


Chop Cilantro. Add Chili to bowl and top with sour cream and cilantro

Monday, January 7, 2019

Lemon Pound Cake




Today is my yoga instructors birthday. Her name is Carol and she's the one with the red shirt.

My yoga buddies are left to right- Kathy, Pat, Cherokee, Judy and Sharon. Many others ladies but they were enjoying the cake.

To see what the cake actually looks like click on the link below.



Ingredients:

1 pkg Duncan Hines® Moist Deluxe® Lemon Cake Mix *
1 (3.4 oz) pkg instant lemon pudding and pie filling
4 large eggs
1 teaspoon lemon extract
1 cup water
1/3 cup vegetable oil



LEMON ICING:
1 Cup plus 1 tablespoon powdered sugar
2 Tablespoons whole milk
1/2 teaspoon lemon extract






Directions:

Preheat oven to 350°F. Grease and flour 10-inch tube pan.

Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. 

Pour into pan.

Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean.

 Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.


LEMON ICING:
Combine ingredients in bowl and mix with electric mixer on low speed.
When cake is cool, remove from pan and top with the lemon icing. Let icing has set up, before slicing loaf into eight 1-inch-thick slices.

Makes 8 slices.

*The box I used was 15.25  ounces. Needed to upsize the mix.

Three ounce Cake Mix upsizer

source: Jill Cataldo

1 1/2 cups all purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda

Whisk all the dry ingredients together. Store in a air tight jar.

Whisk each time before using.


To increase a 15.25 ounce cake mix ( which this box was) add 3 ounces or 8 level tablespoons plus 1 level teaspoon of this up sizer to the cake mix.




Source: Duncan Hines