Tuesday, September 29, 2009
Monday, September 28, 2009
4 tablespoons butter
4 cups stock (I used vegetable)
salt and pepper
Preheat oven to 350F.
Melt butter in a large saucepan. Then add flour. Cook until brown (i.e. brown but not burnt--if it burns, toss it out and start roux again. You can't get rid of that bitter burnt roux taste). Allow to boil so "gravy" will thicken. Add frozen vegetables, mushrooms, and cooked chicken to heat through. Add salt and pepper to taste.
Spray inside of 9" pie plate with cooking spray. Roll out and lay down bottom pie crust. Fill with vegetables, chicken, and "gravy." Top with remaining pie crust. Vent. Put pie plate on cookie sheet to prevent spillover. Bake for approximately 1 hour or until crust is brown and filling is bubbly.
1 cup apple cider
1 1/2 cups unbleached flour
1 teaspoon baking soda
2/3 cup sugar
1 cup unsweetened applesauce -- at room temperature
1 large egg -- at room temperature, lightly beaten
1/2 teaspoon salt
8 tablespoons unsalted butter -- melted and cooled
1 teaspoon vanilla extract
1. Adjust oven rack to middle position; heat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.
2. Bring dried apples and cider to simmer in small saucepan over medium heat; cook until liquid evaporates and mixture appears dry, about 15 minutes. Cool to room temperature.
3. Whisk flour and baking soda in medium bowl to combine; set aside. In second medium bowl, whisk sugar, ginger, and cardamom. Measure 2 tablespoons sugar-spice mixture into small bowl, add crystallized ginger, and set aside for topping.
4. In food processor, process cooled dried-apple mixture and applesauce until smooth, 20 to 30 seconds, scraping sides of bowl as needed; set aside. Whisk egg and salt in large bowl to combine. Add sugar-spice mixture and whisk continuously until well combined and light colored, about 20 seconds. Add butter in three additions, whisking after each. Add applesauce mixture and vanilla and whisk to combine. Add flour mixture to wet ingredients; using rubber spatula, fold gently until just combined and evenly moistened.
5. Turn batter into prepared pan, smoothing top with rubber spatula. Sprinkle reserved 2 tablespoons topping evenly over batter. Bake until wooden skewer inserted in center of cake comes out clean, 35 to 40 minutes. Cool on wire rack to room temperature, about 2 hours. Run knife along cake edges without parchment to release. Remove cake from pan by lifting parchment overhang and transfer to cutting board. Cut cake and serve.
- 2 c all-purpose flour
- 1/2 c sugar
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 c butter or margarine
- 2 egg yolks -- beaten
- 4 med apples, pared, cored and sliced -- (4 c)
- 3/4 c sugar
- 1/4 c all-purpose flour
- 1 tsp ground cinnamon
- 1 egg white-- slightly beaten
- Combine the 2 c flour, the 1/2 c sugar, the baking powder, and salt; Cut in butter till crumbs are the size of small peas.
- Stir in egg yolks.
- Divide mixture in 1/2.
- Press 1 1/2 over bottom of 15x10x1" Baking pan.
- Combine apples, remaining sugar and flour and cinnamon.
- Arrange over bottom crust.
- Crumble remaining dough over apples.
- Brush egg white over all.
- Bake @ 350°F for 40 min.
- Drizzle with thin powdered sugar icing if desired.
- Cut in bars.
Makes 2 loaves
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups sugar
4 eggs, well beaten
1 cup vegetable oil
1 cup chopped pecans
1 ½ pints strawberries, washed and stemmed (Note: 2-10 oz. packages frozen
strawberries, thawed, may be substituted for fresh.)
Preheat oven to 350°F. In a bowl, combine flour, soda, salt, cinnamon and sugar; mix well.
In a separate bowl, mix eggs and oil; add to dry ingredients. Stir in pecans. Fold in strawberries until moistened. Pour into 2 greased 9 x 5 x 3 in. loaf pans. Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
2 cups self-rising flour (or 2 cups all purpose plus 2 ½ teaspoons baking powder and 2 pinches of salt)
2 cups sugar
1 cup oil
1 cup pecans
1 teaspoon cinnamon
1 teaspoon cloves
2 small jars baby apricots
juice of ½ lemon
2 cup powdered sugar
add water to liquify and then heat
Combine sugar, oil, spices. Add eggs 1 at a time. Add flour and apricots. Stir in nuts. Beat on medium speed for 3 minutes. Bake in greased loaf pan at 325 for 1 hour 15 minutes. Cool for 10 minutes. Turn out and glaze.
Sunday, September 27, 2009
Friday, September 25, 2009
Wednesday, September 23, 2009
Tuesday, September 22, 2009
Monday, September 21, 2009
Roasted Kale with Sea Salt
- 4 cups firmly-packed kale
- 2 Tbsp. extra virgin olive oil
- 1 tsp. good-quality salt
Preheat the oven to 400 degrees.
Cut the stems off the kale and discard; rinse and shake the leaves dry. Stack the leaves and cut them crosswise into strips about 1 inch wide. Put the kale in a big bowl and drizzle with enough olive oil to coat well (about 2 tablespoons). Toss the leaves. Spread the kale on a large rimmed baking sheet and pop it in the oven. Set the bowl aside without washing it.
Roast kale until some of the leaves are tinged with brown, about 7 minutes. Remove baking sheet and stir kale around (tongs are the best tool for this), then put it back in the oven for up to another 5-15 minutes, stirring every five or so, until all the leaves are crisp. Immediately put the leaves back in the bowl you first tossed them in, then drizzle with another tablespoon of oil and a few splashes of vinegar. Toss kale with the tongs, taste, and add more oil, vinegar, or salt as needed. Toss again and serve right away.
Sunday, September 20, 2009
Saturday, September 19, 2009
Friday, September 18, 2009
When life gives you lemons, let the lemons be. Sour has a sweetness all its own, and a season, like all seasons, that doesn't last.
For impatience: Be still
For inflammation: Chill.
For despair: Empty completely.
For fear of getting nothing done: Get nothing done.
For having no time: Take time.
For lack of love: Love.
For disappointment: Dance.
For inadequacy: Give.
For no reason: Be unreasonable.
For these and all other symptoms, exhale.
- learn about the historic "Aachen Service," the first Jewish service in Germany after Hitler during WWII
- virtually visit a living history museum in NH that includes a recreation of Jewish life in 1919
- and, as always, whet your appetite with my favorite: Joan Nathan, cookbook author and Jewish culinary historian, answers questions about food for the High Holidays
Thursday, September 17, 2009
Wednesday, September 16, 2009
- Medium iced decaf with extra milk and a shot of mocha, while I ran to the grocery store for supplies
- 12 glazed doughnut holes for Sis, mainly left uneaten, along with an undrunk Yoohoo kindly brought by Mama; instead 4 sips of water
- 1 jelly doughnut, cut in half, with only the jelly eaten out of the middle with a fork, by Bud
- Trying to entice Sis to eat or drink, I mention sherbet (rainbow, part of the morning's grocery run) and popsicles. She declines; Bud, whose nose is drippy now too, takes a strawberry popsicle.
- We made pumpkin pie, which is baking in the oven right now, at Sis's request. She loves pumpkin (thanks, Mama, for fetching evaporated milk after I forgot that during the morning run).
- A can of frozen lychees is on the counter, defrosting into slushiness for later.
- I have homemade chicken soup on the stove, with carrots and celery but no onions, and will add either egg noodles or alphabet pasta. Sis says she wants Dora soup, from a can, instead.
- While looking for enticing morsels this morning, I find a new brand of vegetable dumplings for me (some of the others are too "green" tasting), to eat when they have their chicken dumplings. Which might be a back-up lunch. Whatever they want.
- Probably pumpkin pie
- Whatever else strikes our fancy
- I have barbecued chicken thighs in the crockpot for Bud, since he liked the ones at church on Sunday.
- I have no idea what Sis will eat tonight.
- I'll probably defrost some lentils and greens for the adults.
Tuesday, September 15, 2009
Monday, September 14, 2009
Sunday, September 13, 2009
N.B. We have also added 1/2 cup or more of oats to the batter, to make it more like a crisp; use the full amount of butter in that case.
Saturday, September 12, 2009
Friday, September 11, 2009
Delicious!!! And it freezes. I have made it without the nuts and raisins and it is just fine.
Makes 2 loaves
3 cups sugar
3 ½ cups flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons each nutmeg, allspice, cloves, and cinnamon
2 cups fresh or canned cooked pumpkin
1 cup oil
½ cup water plus ½ cup apricot or peach brandy (or another ½ cup water)
1 cup each chopped pecans and raisins (optional)
Preheat oven to 325°F. Combine sugar, flour, soda, salt, nutmeg, allspice, cloves, and cinnamon in large electric mixer bowl. Mix eggs pumpkin, oil, water (or brandy) and combine with dry ingredients; beat until well mixed. Fold in pecans and raisins. Bake in large greased Bundt pan until cake tests done, about 1 hours and 30-45 minutes.