Fruit Tart

Irene and Mollie wanted to make a beautiful fruit tart like the ones they sell at Wegman's.  We bought fresh blueberries, strawberries, kiwi, and raspberries.  The tart has a shortbread crust, and vanilla cream filling, topped with slices of fresh fruit and berries.
Scottish Shortbread:
1 pound butter (no substitutes)
1 cup sugar
5 cups sifted flour- cake or bread flour is best

1. Soften butter at room temperature for several hours.  Add sugar and beat until light and fluffy.
2. Add flour.  Blend with a pastry cutter until thoroughly mixed.  Mixing with a spoon or electric mixer will make shortbread tough.
3. Press mixture into 2 greased pie tins.  Prick the tops with tines of a fork.
4. Bake until golden and firm to the touch.  350 degrees, 35-40 minutes.

Allow to cool.

Vanilla Cream
1 8 oz pkg cream cheese
1 can 14 oz sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla
zest from 1 orange (the girls used a clementine)

Mix in electric mixer and spread over shortbread.

Top with fruit.

Oatmeal Butterscotch Cookies

Irene has terrific oatmeal cookies at her friend Caitlyn's.  She hasn't managed to bring me the recipe yet, so I've tweaked my own, and the cookies turned out great anyway.

In the Chocolate Chunk Cookie recipe is a note and link on creaming the butter and sugar, fyi.

2 sticks butter, room temperature - not too warm, or the cookies spread out too much
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1 1/2 cup all-purpose or cake flour
1 Tbl baking powder
1 tsp cinnamon
1/2 tsp salt
3 cups oatmeal
1 cup butterscotch chips
1/2 cup toffee chips

I read up on making cookies, and found a tip for using baking powder instead of baking soda for softer, puffier cookies.  So if you prefer crunchy oatmeal cookies, switch back to 1 tsp baking soda.  Apparently the baking powder is less potent, so you use more of it - three times as much.  I also read not to use butter that was too soft, and that cake flour works better than all purpose.  I've also used bread flour with good results.  But I usually use all purpose, since I figure the oatmeal is going to disguise the flour's consistency anyway.  Instead of butterscotch chips or toffee chips, you could use dried blueberries or cranberries or craisins or raisins, chocolate chips (I prefer mini chips here), white chocolate chips, or peanut butter chips, and walnuts or pecans, chopped.  Or you could split your dough in half and make two different kinds of cookies at once.

Heat oven to 350 degrees.
Beat together butter and sugars until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking powder, cinnamon and salt; mix well.
Stir in oats and chips/fruit/nuts; mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheet or into mini muffin pan.
Bake 10 - 12 minutes or until golden brown.
Cool 1 minute on cookie sheet; remove to wire rack.
Makes about 3 dozen.
Or bake in 13x9 pan for 30-35 minutes and cut into bar cookies.
For high altitude, increase flour to 1 3/4 cups. (that's for you, Stephanie, but I bet you're already a pro at that anyway).

The dough can be kept in the fridge for 2 or 3 days so you can cook just a few at a time if you prefer.  If you plan to eat raw dough, use egg beaters instead of fresh eggs.  But this dough isn't as good as cookie dough anyway.  Also, you can use steel cut, or Scottish oatmeal, and the cookies will have a smoother texture.
Today is the start of deer season, and we're really looking forward to fresh venison.  Mom and Dad are coming to visit on the day after Thanksgiving so Dad can go hunting with Bart.  Someday I'll get my license and a gun and join them.  I sight with my right eye, so can I use a right handed gun?  Allen has a left handed one, but the stock is too long for my arms.  Anyway.  It's really just the meat I want, not the hunt in itself.  So as long as Dad and Bart are willing to go out and get it for me, I'll stay home.
Banana Bread coming soon.
Love,
  Kathleen

Peanut Butter Pie

1 package (8 oz) cream cheese, softened

2/3 cup peanut butter (smooth)
1 Tbl milk
2 cups confectioners' sugar
1 carton (12 oz) frozen whipped topping, thawed
2 graham cracker or chocolate cookie crusts

In a large mixing bowl, beat the cream cheese, peanut butter and milk until smooth.  Gradually beat in confectioners' sugar.  Fold in whipped topping.  Spoon into crusts.  Cover and refrigerate for at least 4 hours before serving.  Yield: 2 pies

Breakfast Burritos

Bart and I had these this morning.
4 eggs, whipped well with a fork
1 cup sliced mushrooms
1/2 cup shredded mexican cheese
(add whatever ingredients you like - this is what I had handy today)

Melt bacon fat (I keep this in the frig all the time) and fry mushrooms about 5 minutes.  Remove mushrooms from pan and pour eggs into pan.  Sprinkle with mushrooms and cheese.  Cover with lid and cook until eggs are done and puff up a bit.  Remove from pan.  Heat tortillas on pan, one at a time. Put cooked egg mixture over middle of burrito and put a little salsa over it (like you would put mustard on a hot dog), and fold both sides of burrito over it.  Enjoy!

Lasagna

1 lb ground beef
1 lb ground turkey
4 cloves garlic, minced
3 cups water
2 cans (15 oz) tomato sauce
1 can (12 oz) tomato paste
1 envelope onion soup mix
2 tsp oregano
1 tsp italian seasoning
1 tsp sugar
2/3 bag of baby spinach leaves (put the rest in salad to go with dinner)
1 tsp black pepper
18 lasagna noodles, cooked and drained
3 cups small-curd cottage cheese
1 cup light sour cream
4 cups shredded mozzarella cheese
3 cups grated Parmesan cheese

In a deep frying pan, cook beef and garlic over medium heat 
until no longer pink; drain.  Stir in the water, tomato 
sauce, tomato paste, soup mix, spices and sugar.  Reduce 
heat; cover and simmer for 30 minutes.
Mix cottage cheese with sour cream.

Spoon 1 cup meat into each of 2 greased 13x9 pans.  
In each pan, layer 3 noodles, 1/6 each of the cottage cheese mix, then mozzarella cheese, then spinach leaves, then meat sauce and finally parmesan cheese.  Repeat layers twice (3 layers in all).

Cover and bake at 350 degrees for 40 minutes or until bubbly and heated through.  Uncover; bake 5-10 minutes longer. 
 Let stand for 10 minutes before serving (this gives you time to pop the garlic bread in the oven).

Blue Hubbard Cheesecake Pie (or Pumpkin)

1 Springform Pan
1 pkg (9) graham crackers, crumbled in food processor (1 1/2 cups of crumbs)
1/4 cup sugar
1/4 cup pecans, processed into small bits
7 Tbl butter
1 Tbl honey

Mix all and press into springform pan
Bake in preheated 350 degree oven for 8-9 minutes
Cool while preparing other ingredients, and turn oven down to 325.

2 pkg cream cheese (8 oz)
Mix in mixer and add slowly:
2 large eggs
3/4 cup sugar

In a smaller bowl, mix
2 cups blue hubbard, mashed
1 cup sour cream or plain yogurt
4 Tsp pumpkin pie spice (see link to make your own)
1/2 tsp salt

Gradually add squash mix to cream cheese mixture.
Pour into crust.

Place a large piece of aluminum foil on counter.  Put springform pan on foil and wrap pan tightly.
Put 3/4 inch of hot water into a turkey roaster.  Put springform pan into roaster - water should come up about 1 inch on outside of springform pan.  Bake at 325 for 1 hour.  Leave oven closed for one more hour.  Then remove pan from oven.
Refrigerate until cold.  Top with a few pecans to decorate.  Put whipped cream on top before serving.

Parsnip Potato Gratin

Don't let the word parsnip scare you off!!  This is terrific!
4 large potatoes, peeled and thinly sliced
4 medium onions, thinly sliced
3 large parsnips, peeled and thinly sliced
1 1/2 cups shredded Gruyere cheese, divided
1 Tbl all-purpose flour
3/4 tsp salt
1/4 tsp pepper
2 cups heavy whipping cream

1. Layer the potatoes, onions, parsnips and 3/4 cup cheese in a greased 13-in x 9-in. baking dish; set aside.  In a small saucepan, combine the flour, salt and pepper; gradually whisk in cream.  Bring to a gentle boil, stirring occasionally.   Remove from the heat; pour over vegetables.  Sprinkle with remaining cheese.
2. Cover; bake at 375 degrees for 30 minutes.  Uncover; bake 20-25 minutes longer or until the vegetables are tender and top is golden brown.

Beef Wellington

My new favorite!  I'm already planning to ask for this on my birthday.
4 beef tenderloin steaks (6 oz each)
3/4 tsp salt, divided
1/2 tsp pepper, divided
2 Tbl olive oil, divided
1 1/4 cups sliced fresh mushrooms
1 medium onion, chopped
1 pkg frozen puff pastry, thawed
1 egg, beaten

1. Sprinkle steaks lightly with 1/2 tsp salt (I used Sea Salt) and 1/4 tsp pepper.  In a large, very hot skillet, brown the steaks in 1 Tbl oil for 2-3 minutes on each side.  Remove from skillet and refrigerate until chilled.
2. In the same skillet, now at medium heat, saute the mushrooms and onion in remaining onion until tender.  Stir in remaining salt and pepper and cool to room temperature.
3. On a lightly floured surface, roll each puff pastry sheet into a 14-in. by 9 1/2 in. squares (use scraps to make decorative cutouts if desired).  Place a steak in the center of each  square; top with mushroom mixture.  Lightly brush pastry edges with water.  Bring opposite corners of pastry over steak; pinch seams to seal tightly.
4. Place on a greased 15-in. by 10-in. x 1-in. baking pan.  Cut four small slits in top of pastry.  Arrange cutouts over top if desired.  Brush with egg.
5. Bake at 425 degrees for 25 to 30 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees, medium 160 degrees, well-done, 170 degrees).

Chicken Pot Pie

This is a family favorite!  You can make mini pies and freeze them as well.  Here is a picture of Anna and Allen's pie from May 2020

3 chicken breasts, boiled, cooled and shredded
1/4 cup (1/2 stick) butter, melted
1/4 cup flour
seasoning to taste: salt, pepper, adobo, etc.
2 cups milk
1 1/2 cups frozen mixed veggies (I use a mix of corn, peas, beans and carrots)
1 package pie crusts
Melt butter in saucepan.  Add flour and seasonings.  Cook 3-5 minutes, to make a Roux and get rid of the starchy flavor of the flour.  Using a metal whisk, gradually add milk while stirring.  Stir while heating to boiling.  When boiling and thickened, add veggies and chicken.  Meanwhile heat oven to 375 and bake bottom crust for 5-8 minutes.  Pour filling over pie and cover with second crust.  Crimp edges and cut a large dotted letter C in the crust.  Bake for about 30 minutes, or until golden brown.  Feeds 3-4

Buffalo Chicken Dip

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1 can (10 ounces) chunk white chicken, drained
• or 2 boiled or leftover chicken breasts, shredded
• 1/2 cup buffalo wing sauce
• 1/4 cup ranch salad dressing
• 1/4 cup blue cheese salad dressing
• 2 cups (8 ounces) shredded Colby-Monterey Jack cheese
• or cheddar cheese
• Tortilla chips

Directions

• Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, buffalo wing sauce and ranch dressing. Sprinkle with cheese.
• Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted. Serve warm with tortilla chips. Yield: about 2 cups.

Pumpkin Pie

When I was in Kindergarten, my teacher was Mrs. Saddlemire.  She had been my Dad's Kindergarten teacher, too.  Bart says she had 11 children.  One day she brought in pumpkin pies for our class.  I loved it, but afterward, no-one else's pumpkin pie was as good - or even any good.  Then I found the Comstock recipe, and fell in love with pumpkin pie again.  

2 pie crusts
29 oz canned pumpkin
2 (14 oz) cans sweetened condensed milk
4 eggs
4 tsp pumpkin pie spice
1 tsp salt
425 degrees for 15 minutes,
350 degrees for 35-40 minutes

I even found a recipe for homemade pumpkin pie spice.  I think I made a link to it.  Go check if you like.  

I also made Maple Pecan Pie again.  I bought 10 pounds of pecans online for $70 including shipping.  I put them in 3 gallon ziplock bags and froze them.  

I also slow cooked a big pork butt roast and will shred and freeze most of it for Bart's 50th Birthday party on October 8th.  We're inviting friends from his work, plus both of our parents are coming out from Berne.  We'll make fresh apple cider and have a bonfire.  His real birthday is the 11th, and we'll go out to North Shore for drinks and pub grup with friends that night.  

Egg Rolls

Bart is chopping wood today.  We got 2 big loads of logs from Mark, and now we have plenty to get us through the winter.  The new loads will be sawed with the chain saw

And left to age.  The wood Bart is chopping was sawed up last year, and now he’s

Splitting it.  Plus we have plenty already split and dry. 

Allen is taking Liz Bowe’s Senior pictures.  He and Irene brought Lizzie to a few places around here that have scenic backgrounds – like the 5 Arches Bridge in Avon, Letchworth State Park, and a huge tree at the DEC with great branches to climb.

I was going to make coleslaw, but Bart mentioned that he’d hoped I would make egg rolls. 

So, 

I'm making egg rolls to use the last of the huge cabbage my parents gave us.  I sent Allen, Irene and Lizzie to Tops Market to get me wrappers, and they don't sell them anymore.  Not enough people were buying them, and they were having to be thrown away.  I called Shurfine grocery store, and they don't have any either.  Now we were down to coleslaw, or me making egg roll wrappers from scratch.  I found a recipe online - good old google.  The recipe called for ground pork.  I had pork in the freezer, but not ground, so I cut it into strips, and figure I'll chop it finer when it's cooked.

Egg Roll Wrappers - Recipe from About.com

Homemade egg roll wrappers are easy to make and often less dry than store bought wrappers.

Prep Time: 1 hour

Total Time: 1 hour

Ingredients:

·         2 cups all-purpose flour

·         1 large egg

·         1 teaspoon salt

·         1/2 cup ice water

·         Cornstarch

Preparation:

Sift the flour into a large bowl.

Lightly beat the egg with the salt. Stir in 1/4 cup of water. Add the egg and the ice water to the flour. Stir in as much of the remaining 1/4 cup of water as needed to form a sticky batter.

Turn the dough out onto lightly floured surface; knead until smooth and elastic, about 5 minutes.

Cover the dough and let rest for at least 30 minutes.

Knead the dough briefly, then cut in half. Turn out onto a lightly floured surface.  Roll each half into a cylinder. Lightly score so that you have 12 equal pieces. Roll each piece out into a 3 1/2-inch square.

Stack the wrappers while you are preparing the remainder, covering with a damp cloth so that they don't dry out. If necessary, lightly dust the wrappers with flour or cornstarch to prevent them from sticking together. Use immediately, or refrigerate or freeze in a plastic bag until ready to use.

I doubled this, and will freeze the leftovers.  Maybe I'll make dessert egg rolls with apple pie filling.  

Here is a general egg roll recipe.  I'm very into using what we have on hand, and will substitute or leave out ingredients.  So my egg rolls taste different every time. 

Egg Roll Filling:

• 4 cups minced fresh cabbage or chinese cabbage
• 1 lb pork, ground or cut small
• 1 onion, minced
• 1 can water chestnuts, minced
• 1/2 lb fresh mushrooms, minced
• 1 can or 2 cups bean sprouts, chopped
•  

·         Sauce for Pork:

·         1 teaspoon oyster sauce

·         salt and pepper to taste

·         a bit (less than 1 teaspoon) cornstarch

·         Gravy:

·         4 tablespoons water

·         1 tablespoon cornstarch

·         1/2 teaspoon soy sauce

·         2 teaspoons oyster sauce

·         salt, pepper, accent (if desired) to taste

·         2 tablespoons cornstarch mixed with 2 teaspoons cold water*

·         2 tablespoons oil for stir-frying - I use Sesame Oil

Mix seasoning ingredients together. Cut the pork into thin strips, add the seasonings and marinate the pork for between 10 and 15 minutes.

Preparation:

While the pork is marinating, prepare the vegetables, and the gravy mixture.

Heat the wok over medium-high to high heat. Add Sesame oil for stir-frying. When the oil is ready, add the celery and onion and stir-fry.

Taste and add salt and sugar if desired. Remove from the wok. Add the pork to the wok and cook until well done (place cover on wok). Remove. Clean the wok and stir-fry separately the mushrooms, water chestnuts, and bean sprouts. Check the seasoning while stir-frying the bean sprouts and add salt and/or sugar as desired. Stir-fry the suey choy, covering and cooking for approximately 1 minute, again adding salt and/or sugar if desired. Combine all the ingredients in the wok. If necessary, drain some of the juice from the vegetables out.

Add the gravy, pushing the vegetables up against the sides of the wok to form a well in the middle for the gravy, and stir to thicken. Mix thoroughly. Add green onion. Set the filling aside to allow to cool before wrapping.

Wrapping: Mix the cornstarch and water, slowly adding the water to the cornstarch until you have a "glue" which will be used to seal the wrappers.

To wrap, lay the egg roll wrapper out with the short (4 1/2") side directly in front of you. This will be the dry side. The two long sides will be called sides 1 and 3, and the other short side directly across from you will be called side 2. Place approximately 1 tablespoon of filling in the middle of the wrapper, spreading it out but not getting too close to the edges. Using your fingertip, spread a bit of the cornstarch/water glue along edges 1, 2, and 3. Fold over the dry side, then take side 2 and fold it over, making sure the two sides overlap. Press down firmly on sides 1 and 3, making sure they are well sealed.

Deep-frying: When oil is 375 degrees, slide each egg roll carefully into the wok - or deep frying pan, or even a 2qt sauce pan if that's all you have -  one at a time. Deep-fry until they are golden brown, then drain on deep-fry rack or paper towels. Keep on a tray lined with fresh paper towels until needed. The egg rolls should not be stacked. If possible do not reheat in the oven, as this can dry the eggrolls out, but if necessary, reheat them on low heat for 10 minutes on each side.

Serve with Sweet and Sour Sauce – I just buy a jar, and Hot Mustard – recipe below.

Hot Mustard - Bart's favorite!

Adding vinegar keeps the heat in this recipe for hot mustard. Feel free to spice it up further by adding other seasonings such as chili powder or horseradish at the same time as the vinegar.

And leave out the sugar if you want, also.

Ingredients:

·         1/2 cup dry mustard powder

·         4 teaspoons water

·         4 tablespoons vinegar

·         2 teaspoons sugar, or to taste

Preparation:

Slowly add the water to the dry mustard, until it is fully moistened. Wait fifteen minutes, and then stir in the vinegar and sugar.

Boston for Labor Day

Last weekend we visited Eli in Boston and helped him move furniture into his and Matt Reese's new apartment.  Now his bed and desk and dresser are set up in his room.  We had a great time visiting.  We got a tour of Brandeis and dinner in a Mexican restaurant on Sunday, and on Labor Day a trip on the T to Harpoon Brewery with  a tour and tasting, and a late lunch at a sports bar on the harbor with outdoor seating along the boardwalk.  We also got to walk around downtown for awhile, drop in on final days at Borders, and see a beautiful park where the Boston "Massacre" took place.  The flautas and enchiladas at the Mexican place were so, so good.  At the Harpoon Brewery we sampled over 8 varieties, including their most famous IPA, the Octoberfest, the Raspberry, and the Dark.  We bought 2 growlers to bring back to the apartment.
On Tuesday we drove back to Conesus, stopping in Berne on the way, and getting a puffball from my parents. That night I made puffball parmesan and spaghetti.  Later in the week Bart fried some puffball with spices and we put it on our hamburgers.  Yum!  Then he tossed the left over uncooked puffball in our woods in hopes it'll reproduce for us.  I also diced some puffball and fried it in omelet this morning with ham, onion, and "frying cheese."  That cheese doesn't melt when heated, and tasted great in the omelet.
Home with Bart, Allen and Irene now.  Today is Autumn in the Village at Livonia.  Tonight Bart and I are going for a moonlight kayak ride with some of our friends.  I made more Caramel Chocolate Bars, and substituted dried blueberries for the raspberry jam.

Zucchini Bread

Add to sifter:
2 cups flour
2 tsp baking soda
1 tsp salt
1/4 tsp baking powder
3 1/2 tsp cinnamon
Sift into mixing bowl and set aside.
Preheat oven to 350.
Spray pans with Pam: Muffin, loaf or mini-loaf
In a separate bowl, mix:
3 eggs
1 cup vegetable oil
1 1/2 cups sugar
2 cups grated zucchini
2 tsp vanilla
1 tsp lemon extract
Optional: 1 cup raisins or craisins, and 1 cup chopped walnuts or sunflower seeds
Beat thoroughly.

Stir egg mixture into flour and combine.
Pour entire mixture into pans
Bake 40 minutes for loaves, or 20 minutes for muffins or 30 minutes for mini-loaves.
They are done if center springs back when they are lightly touched.

In my cookbook I wrote: "brought to playground w/Dana and Alisha 7/25/92."
"6/23/07 w/Fran + Henry, Rachel, Jtte + Ralph - Eli graduated H.S."
"8/1/11 w/Allen, Anna, Saige, Liz, Mollie + Irene"
I make this every summer several times, and sometimes even buy zucchini out of season because the family requests it.

Flatbread Tacos with Ranch Sour Cream

1 cup fat free sour cream
2 tsp ranch salad dressing mix
2 tsp lemon juice
1 1/2 lbs ground beef
1 can (15 oz) pinto beans, rinsed and drained
1 can (14 1/2 oz) diced tomatoes, undrained
1 envelope taco seasoning
1 Tbl hot pepper sauce
1 tube large refrigerated buttermilk biscuits
Optional toppings: sliced ripe olives and shredded lettuce and cheddar cheese

In a small bowl, combine the sour cream, dressing mix and lemon juice; chill until serving.
In a large skillet, cook ground beef over medium heat until no longer pink; drain.
Add the beans, tomatoes, taco seasoning and pepper sauce; heat through.
Meanwhile, roll out each biscuit into a 6-in. circle.  In a small nonstick skillet over medium heat, cook each biscuit for 30-60 seconds on each side or until golden brown.  Keep warm.
To serve, spread each flatbread with 2 Tbl ransh sour cream; top with 2/3 cup meat mixture.  Sprinkle with toppings if desired.
Yield: 8 servings.

Chocolate Raspberry Caramel Bars

Irene asked to make these, and add frozen raspberries to them.  We didn't have caramel topping, so I found a recipe on line.  It tasted a little grainy on its own, but that shouldn't be a problem in the cookies.
2 1/4 cups flour, divided
2 cups quick-cooking oats
1 1/2 cups packed brown sugar
1 tsp baking soda
1/2 tsp salt
1 1/2 cups butter, cold
2 cups semisweet morsels
1 cup chopped walnuts (original recipe calls for pecans, but we were out)
1 1/2 cups caramel (see below)
2 cups raspberries, or enough to sprinkle in a single layer.

In a bowl, combine 2 cups flour, oats, brown sugar, baking soda and salt.  Cut in butter until crumbly.  Set half aside for topping.  Press the remaining crumb mixture into a greased 13x9 pan.  Bake at 350 degrees for 15 minutes.  Sprinkle with the chocolate chips and nuts.  Sprinkle with raspberries.  Whisk the caramel topping and remaining flour until smooth; drizzle over top.  Sprinkle with the reserved crumb mixture.  Bake for 18-20 minutes or until golden brown.  Cool on a wire rack for 2 hours before cutting.  Yield: about 4 1/2 dozen.

Caramel Topping: (I doubled it.)  New and improved recipe.  

INGREDIENTS

• 1 cup of sugar
• 6 Tbsp butter
• 1/2 cup heavy whipping cream

METHOD

1 First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn. Safety first - make sure there are no children under foot and you may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water.

2 Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. Note that this recipe works best if you are using a thick-bottomed pan. If you find that you end up burning some of the sugar before the rest of it is melted, the next time you attempt it, add a half cup of water to the sugar at the beginning of the process, this will help the sugar to cook more evenly, though it will take longer as the water will need to evaporate before the sugar will caramelize.

3 As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.

4 Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big.

5 Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. (Remember to use pot holders when handling the jar filled with hot caramel sauce.) Store in the refrigerator for up to 2 weeks. Warm before serving.

Makes a little over one cup of sauce.

Peanut Butter Cookies

I have been making this recipe since the boys were very young.  I was going to say small, but they measured over the 90th percentile in height all along.  When Allen was about 10 he got the idea to make them into Peanut Butter and Jelly Cookies, making a well in each ball of dough and dropping in black capped raspberries.  He entered them into the Hemlock Fair and won a blue ribbon!  Sometimes I flatten the dough balls with a fork and put a Hershey Kiss on each one after they are baked.  Unwrap the kisses first, of course. 

1 c sugar
1 c brown sugar
1 c shortening
2 eggs
1 c peanut butter
Combine above.  
In a separate bowl, mix:
2 1/2 c flour
1 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
When well mixed, add to first mixture
roll into 1 inch balls, put on cookie sheet and flatten slightly with a fork
bake for 10-12 minutes at
375 degrees

Creamed Chicken over Mashed Potatoes

Comfort food!  Irene requested this for tonight.  She won't get it until she gets home from bussing at the North Shore Grill.
2 whole chicken breasts, boiled in 2 qts water with:
2 celery stalks, cut into thirds
1 onion, cut into quarters
1 bay leaf
1 Tbl Adobo
1 chicken bouillon cube
1 tsp pepper, freshly ground
1 tsp minced garlic

Cool chicken and dice
strain broth

1 1/2 cups loose-pack frozen mixed vegetables
1 cup broth
1 tbl white wine Worcestershire Sauce, dry white wine, or Worcestershire Sauce
1/2 tsp dried basil, crushed

In a large saucepan, combine the frozen vegetables, broth, Worcestershire Sauce or wine, and basil.  Bring mixture to boiling; reduce heat.  Cover and simmer 5 minutes

2 cups milk
1/2 cup flour
diced chicken (about 2 cups)

Meanwhile, combine milk and flour.  Stir into vegetable mixture.  Cook and stir till thickened and bubbly.  Cook and stir 1 minute more.  Stir in chicken; heat through.

Boil as many potatoes as you need.  I use at least 2 potatoes per person, and more is always appreciated.
I use think-skinned potatoes, and leave the skins on.  I cut out eyes (vicious, I know) and cut large potatoes in half.
When potatoes are easy to pierce with a fork, drain and put in electric mixing bowl.  Add milk and butter (at least 4 Tbl butter and 1/2 cup milk) and 2-4 oz of cream cheese.
Whip potatoes with electric mixer until most lumps are gone.

Serve in bowls.

Chili Mac 'n' Cheese

I like the Whitson moist chili seasoning, and I order it by internet from Texas.  The link is below.
1 onion, minced
2 cloves garlic, minced
2 lbs hamburger
Fry above until meat is brown.
1 jar Whitson chili seasoning
1/4 cup water
Add to meat and simmer 15 miinutes.
1 lb elbow macaroni
Cook according to package directions.

Spread macaroni in 13x9 inch pan.
Top with meat.

Cook cheese sauce.  I'm guesstimating here, because I just add stuff.  If you have a good cheese sauce recipe, I'm sure it will be fine.
1 stick butter
1/2 cup flour
3 cups milk
Cheeses like cheddar, American, Velveeta, Colby Jack, Munster
I add about 2 cups of cheese in cubes so it melts better.
Melt butter in sauce pan and add flour.  Cook for a couple of minutes, stirring constantly.  Slowly add milk and heat, stirring constantly, until mixture almost boils.  Add cheese, and continue cooking and stirring until cheese is almost completely melted.  Pour over meat in 13x9 pan and cook at 350 for about 20-30 minutes.

I made this recipe up, and it is very flexible.  You could add chopped veggies, make chili some completely different way, use different pasta, etc.  Use what you've got in the house.
Fed to Bart and Mollie.  Irene and Allen both bussing at a local restaurant.  Irene said they were short staffed again today because the bussers are heading back to college.  I convinced Allen (with Bart saying it would never work) to get dressed up and bring a resume and completed application to the restaurant when the manager arrived at 2 pm.  He started working at 3!  This will be evenings and weekends, just until the end of September, when he goes back to Edinburgh for his last year of school at the Royal Dick School of Veterinary Medicine.  One of his friends recently changed her facebook name to include "Royal Dick" in it.  Anyway, Allen and Irene can have leftovers when they get home around midnight.

Babi Kecap

The shortbread is almost gone this morning.  Irene says it's a good thing she has swim practice every morning so she can enjoy the desserts around here.  Allen and Bart are enjoying dinner ready when they get home after 8 every night.  Allen has been working such long hours, and then goes to pick Bart up, so Bart is working long hours too.  Allen got caught doing 65 last night, but the officer lowered the charge to disobeying a traffic signal, or something along those lines, since he's a college student.  At 24, he's a pretty old college student.  Irene said when she observed court in Lima for a class she was taking, the judge scolded someone for pleading guilty to a traffic charge when the officer wasn't present.  I guess it's harder to make a charge stick unless the officer is there?  Anyway, Babi Kecap is one of Allen's favorite dishes, and he's looking forward to dinner tonight.  This recipe is from Applehood and Motherpie, one of my favorite cookbooks.  I buy it for my children when they go out into the world "so they can cook like Mom."  This recipe is also at the Putzig.com website.  I don't often use the pork it calls for, since that is expensive.  I substitute venison, and it's delicious.
     I make notes in my cookbook about recipes I like, and the note on this one says terrific!! 4-11-91. Allen and Anna have a note in their copy that says to make it taste more like a satay, add a heaping tbl of peanut butter.  We had a "meat bonanza" at our Shurfine this week, and Bart got the roast beef, 3 steaks, and some stew beef in one package.  I grilled the steaks last night, and also fried red onions, slice mushrooms, and some green and banana peppers from our garden.  I put Worcestershire Sauce, garlic powder, and lemon-pepper on the veggies, and they were delicious.  We also had leftover mashed potatoes, which I whip in the electric mixer with butter, fat-free half and half, and some cream cheese.  Allen says he thinks we eat more meat on its own (rather than in a dish with other ingredients) than anyone else he knows.  He also says that he always has meat for a main dish, and would rather skip any other part of the meal than the meat.  I do non-meat meals about twice a week, plus leftovers about twice a week, so I'm only cooking a real dinner 3-4 times a week.  And when I start working again this fall, I'm sure the rest of the family will be taking more turns cooking and doing dishes again.
    Mollie suggested I offer a trade once in awhile when I ask someone to help out around here, instead of nagging.  So last night I asked if anyone would empty the dishwasher in exchange for my making them breakfast.  Bart, Irene, and Allen were in the room.  Bart took me up on it, and not only did he do the dishwasher, he put away the leftovers and did the "by hand" dishes!  So he got fried eggs, bacon, english muffin, half a grapefruit, and hot coffee this morning.  I did make a couple of extra slices of bacon for Irene, but nothing else.  That was hard for me - not making food for the rest of them.  But since I usually am still asleep when they all leave, it's not like they were accustomed to having breakfast made for them.  In their defense, Allen was exhausted, and hadn't spoken to Anna in Scotland yet, so he wasn't interested in the trade, and Irene had already cleaned the living room that day, plus she doesn't like to go to swim practice with a full stomach.  They work out so hard that she would get nauseous.  I'd have to offer her a lunch, I guess.

1 red onion, finely chopped
4 garlic cloves, minced
8 slices fresh ginger, minced, or 1 tsp ground ginger
1 tsp crushed red pepper
4 Tbl peanut oil
1/2 cup soy sauce
1/2 cup cream of coconut (thin slightly with milk,
about 2 Tbl) - I use Lite Coconut Milk (250 cal. vs 600 for regular)
2 pounds boneless pork or venison

optional: 1 Tbl peanut butter - per Allen and Anna, who says that makes it taste more like a satay.  It is delicious.

1. Saute onions, garlic, ginger, and crushed red pepper in one tablespoon of the peanut oil for a minute or two over 
medium-high heat, stirring to prevent burning.
2. Add soy sauce and coconut milk.  Remove from heat.
3. Cut pork into 1-inch cubes and sprinkle with pepper.
Saute pork in the remaining 3 Tbl oil, until evenly 
browned.
4. Combine spice mixture with pork in a 4-quart pan.  Cook,
uncovered, over medium/low heat until meat is tender (about
1 hour).  Add more coconut milk if necessary.

I always just use 1 can of coconut and no regular milk.
We always serve this over rice, but you can put it over
egg noodles, according to the recipe.  
Pork is expensive, so I always use venison for this 
recipe.  It's a family favorite.  I am generous with my
garlic and ginger.  Make lots; the leftovers are great.

Lemon Poppyseed Shortbread

• 3/4 cup butter, softened
• 1/2 cup confectioners' sugar
• 1 Tbl poppy seeds
• 1 Tbl lemon juice
• 1-1/2 cup all-purpose flour
• 2 tsp sugar - to sprinkle over cookies before baking

In a mixing bowl, cream butter and confectioners' sugar.  Stir in poppy seeds and lemon juice.  Gradually add flour; mix, but not for too long or it will toughen.  Divide dough into 4 portions.  On a lightly-floured surface, roll out each portion into a 4 inch circle.  Transfer to ungreased baking sheets.  Cut each circle into six wedges (pie shaped).  Prick dough with a fork.  Sprinkle with sugar.  Bake at 325 degrees for 20-25 minutes or until golden.  Cool for 4 minutes before removing to wire racks.  Break into wedges when cool.  

Yield: 2 dozen

Maple Pecan Pie

We make our own maple syrup.  Bart's sister and her husband grow their own pecans.  How homemade can you get?  We're having this for dessert tonight.  Dinner is roast beef, roasted vegetables, applesauce, mashed potatoes, and yeast rolls.  

Ingredients:

• 1 prepared unbaked pastry shell, 9-inch
• 3 eggs
• 1 cup pure maple syrup
• 1/2 cup light brown sugar, packed
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 1/4 cups pecan pieces or halves

Preparation:

Preheat oven to 350° and place rack at lowest position. In a large bowl, beat eggs. Add maple syrup, brown sugar, melted butter, and vanilla. Blend well and stir in pecans. Pour into prepared pie shell. Bake at 350° for 35 to 40 minutes, or until golden brown and the filling is set.