In Berne for the Weekend

We had a great time this weekend visiting Jtte and Ralph, Fran and Henry, and from Colorado, Glen, Clara, Rachel and Nick.  Tonight we had steak dinner at J + R's and then watched the dvd of Irene's high school performance of Chicago.  Here is a picture with Irene right in the middle in the white dress:

Dad had recorded it for us when he and Mom came to see it.  We also had fun walking around in Fran's woods, and we put a big stone near the tree where Albert and Cody's ashes are.  We had lots of fun playing Catch Phrase.  We only see Glen and Clara's family every couple of years, so it went by too fast.

My Family

Coffee Creamers

Plain Coffee Creamer
3/4 cup sweetened condensed milk (or Half and Half)
Cut with regular milk, skim milk or evaporated milk and mix well.



Homemade French Vanilla Coffee Cream
1 can low fat sweetened condensed milk (or regular) 
1 ½ cups nonfat milk 
1 tablespoon vanilla 
Mix in a blender.
Read more: http://www.food.com/recipe/copycat-french-vanilla-liquid-coffee-creamer-191026#ixzz1lviYG6m9



Chocolate Mint Coffee Creamer
3/4 cup non-dairy creamer
1/2 cup Dutch process cocoa
3/4 cup powdered sugar
1/2 teaspoon peppermint extract
Put all ingredients in container and shake well.
http://www.cdkitchen.com/recipes/cat/128/



Pumpkin Spice Creamer
1 cup fat free half & half (skim milk works better because the pumpkin will thicken it up significantly)
1/2 cup pumpkin
Truvia or sugar to taste (1-2 tbsp)
1 tbsp vanilla
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
Heat the half & half, pumpkin and sugar (or Truvia) until it bubbles. Whisk together and add the vanilla and spices.
http://accidentalmommies.com/pumpkin-spice-creamer-recipe/



Cappucino Creamer
1 (14 ounce) can sweetened condensed milk 
1 1/2 cups skim milk
1 teaspoon almond extract
1/2 teaspoon orange extract
Mix and keep in airtight container.
http://www.frugalvillage.com/forums/kitchen-basics/66766-homemade-coffee-creamer.html



Chocolate Raspberry Creamer
14 oz. sweetened condensed milk
14 oz. milk
2 teaspoons cocoa powder 
2 tablespoons raspberry syrup


Mocha Coffee Creamer
1 cup cocoa powder
1/2 cup nonfat dry milk
1 cup powdered sugar
1 cup non-dairy coffee creamer
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon orange extract 
In a jar with a screw-top lid, combine all ingredients and shake well to blend. 
http://busycooks.about.com/library/recipes/blflavcoffcream.htm



Mocha Creamer
1 Tbsp unsweetened cocoa powder
1 Tbsp agave nectar or honey
1 tsp water
1/2 tsp salt
1/2 cup half and half or cream
1/2 cup milk (any kind)
Directions:
1.In a small pot over low-medium heat, stir together the cocoa powder, agave nectar, water, and salt until the cocoa is dissolved into the water and agave.
2.Once the mixture is smooth, pour in the cream and milk, and heat over low until the mixture is warm and bubbles are beginning to form around the edge of the pan.
3.Remove from heat and pour into an air-tight container. Cool and store in the refrigerator.
*Note: This creamer will separate a little bit in the fridge – chocolate layer on the bottom, cream on top. Give it a good shake before using.
http://www.branappetit.com/2012/02/06/salted-chocolate-coffee-creamer/

Baklava

I have made this several times, and it is a family favorite.  It makes a lot, so plan on sharing!
1 1/2 lbs finely chopped nuts - recipe calls for walnuts, but we prefer to have a few different kinds of nuts.  Also, I like to brown them a little on a frying pan before using them.
1/2 cup sugar
1/2 tsp ground cinnamon
1/8 tsp ground cloves
2 packages (16 oz each) phyllo dough
1 lb butter, melted, divided.
SYRUP:
2 cups sugar
2 cups water
1 cup honey
1 Tbl grated lemon or orange peel

In a bowl, combine toasted nuts, sugar, cinnamon and cloves.  Set aside.  Brush a 15x10x1 in baking pan with some of the butter.  Unroll each package of phyllo sheets; trim each stack to fit in pan.  Cover dough with plastic wrap and a damp cloth while assembling.  Place one sheet of phyllo into pan; brush with butter.  Repeat 14 times.  Spread with 2 cups nut mixture.  Layer with 5 sheets of phyllo, brushing with butter between each.  Spread with remaining nut mixture.  Top with one sheet of phyllo; brush with butter.  Repeat 14 times.  Cut almost all the way through into 2 1/2 inch squares.  Cut each square almost all the way through, in half diagonally.  Brush remaining butter over top.  Bake at 350 for 40 to 45 minutes or until golden brown.  Meanwhile, in a saucepan, bring the syrup ingredients to a boil.  Reduce heat; simmer for 10 minutes.  Strain and discard peel; cool to lukewarm.  Pour syrup over warm baklava. Yield 4 dozen.

Irene in Chicago

Irene in her makeup after rehearsal for Chicago.  Tonight is the finale.  Bart and I are going, with Fran and Henry, Millie Hyldahl, Penny Fram, Kim Merchant, Gail Mortimer, and Bernie and Matt Gillett.  Happy St. Patrick's Day!

Taco Casserole

1
Taco Casserole
lb ground beef turkey
2 tbsp homemade taco mix (see below)
1 can of hunts petite diced tomatoes
1 can of corn (or frozen corn, or fresh corn...) 
2 boxes of cornbread mix

Preheat oven to 400F.

Brown meat, drain. Add tomatoes; add taco seasoning,  warm through. Mix in corn. Pour into pan.

Make corn bread mix as directed on box, and pour liquid on top of mixture in pan. 

Cook for 20-30 minutes.  Everything else is prepared, so you really just need to make sure the corn bread is cooked thoroughly.
Now for the seasoning.

Mix all ingredients:

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Chicken Fried Venison

I have made this for the family and for company many, many times.  It's great for using less tender cuts of meat.  I always serve it with mashed potatoes and gravy.
1 cup flour
1 Tbl Adobo - or spices of your preference, like salt, pepper, garlic powder, paprika, etc.
1 egg
2 Tbl water
1/4 c. oil
2 cups milk
6-8 thinly sliced venison (or pork, beef, etc.)steaks, pounded to tenderize.  I do this with a wooden mallet that's designed for tenderizing meat, and I bring the mallet, meat, and chopping board out on the deck so I don't splatter meat bits all over my kitchen.  I also wear an apron.  Just saying.
Put all dry ingredients in a ziplock bag.
Beat eggs and water into a shallow bowl.
Dip meat into dry ingredients, then into egg/water bath, then back into dry ingredients, and fry in oil until cooked.  It's okay for the meat to still be a little pink.
After all meat is fried, mix milk and 1/4 cup of the flour mixture from the ziplock bag together with a whisk, and pour into frying pan.  Bring to boil, stirring constantly.  Boil and stir until thickened.  If there is no oil left in the pan at this point, you may want to add a bit of butter before making the gravy.
My favorite accompaniments to this meal are steamed green beans, peas or corn, and homemade applesauce.  Rolls are overkill on carbs, but greatly appreciated by the crowd.  

Chicken Noodle Soup

I got this recipe from a Consumer Report magazine in 1993.  They had tested all different brands of CNS, and decided their own was best.  We love it.  Since Bart and I are both sick today, and had to cancel our date plans for dinner and Rochester Philharmonic's Mardi Gras Concert, I made soup and corn bread.

Chicken breast half, with skin
1/4 c. finely chopped shallots
4 c. water
10 1/2 oz can condensed chicken broth, reconstituted, or 2 1/2 c. ready to serve.
1/2 c. finely chopped celery
1 1/4 tsp salt
1/8 tsp marjoram
1/8 tsp thyme
pinch black pepper
3 oz medium-width egg noodles

Place chicken, skin side down, in preheated three-quart saucepan.  Brown over medium heat long enough to render out some chicken fat (about 5 minutes).  Remove chicken.  Reduce heat to low.  Add shallots and stir briefly (1-2 minutes).  Do not brown.  Return chicken to pan and add remaining ingredients except noodles.  Bring to boil.  Reduce heat to low simmer and cook 30 minutes or until chicken is tender.  Remove chicken.  Cool.  Discard bones and skin.  Dice chicken, and return meat to pan.  (Soup can be refrigerated for future use at this point.)  Just before serving, return soup to boil.  Add noodles and cook for required time (about 8 minutes).  Yield: about 6 1/2 cups.

Lemonade Cupcakes with Raspberry Frosting

Lemonade Cupcakes with Raspberry Frosting

adapted from a lemon cupcake recipe at AllRecipes

1 cup butter, at room temperature
2 cups sugar
4 eggs
1 tsp. vanilla
3 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
grated zest and juice of a lemon
1 cup milk, divided

Preheat oven to 375 F and line 24 muffin tins with paper liners.

In a large bowl, beat the butter, sugar and lemon zest with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating after each addition. Beat in the vanilla.

In a small bowl, stir together the flour, baking powder and salt. Add to the butter mixture a third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined.

Fill the prepared tins and bake for 20 minutes, until springy to the touch. Tip the cupcakes in their tins to help them cool. Let cool completely before frosting. If you like sprinkle with colored sugar. Makes 2 dozen.

Fresh Raspberry Frosting

1 cup fresh raspberries (or thawed from frozen)
1 cup butter, at room temperature
3 cups confectioners’ sugar

In the bowl of a food processor, puree the raspberries until smooth. If you like, press the mixture through a sieve to get rid of the seeds.

In a medium bowl, beat the butter and half the sugar until smooth. Add the raspberry puree, then more sugar until you have a fluffy, spreadable consistency. Add a splash of water, too (a tablespoon or two) if it needs it.

Huevos Rancheros

I had this for breakfast this morning, and it's yummy.  I have it on a pretty regular basis, I guess, and have served it to company.
eggs
tortillas
salsa
shredded cheese (Mexican is best)
fat free sour cream (optional)

Fry eggs - best not to leave them too runny in this case.
Put eggs on a plate + keep warm (cover)
fry tortillas on one side for just a minute or two, then flip and sprinkle with shredded cheese.  As soon as the cheese melts (you can cover the pan if you want softer tortillas), take off pan and put an egg on top.  Put a spoon of salsa and a spoon of sour cream on top.  A clip of cilantro looks pretty over the sour cream.  But ask if your guest like cilantro, because some people don't.

Brownies From Scratch

Why do this, right?  Brownies from a box are delicious.  Okay, true, but these are even better, and not hard at all.  And you can taste that they're homemade, so if you make them as a dish to pass, it's obvious you went the extra step to make it special.  They're gooey and extra chocolatey, just the way I like them.  I've been making them since at least 1996 when I made them on Groundhog's Day for guests.
4 eggs
2 cups sugar
1/2 cup butter, melted
4 - 1 oz squares of unsweetened chocolate, melted
1 tsp vanilla
1 cup flour
1/2 tsp baking powder
1/2 tsp salt
1 cup chopped walnuts (optional)
1 cup semi sweet morsels (optional)

1. Beat together eggs, sugar, butter, and chocolate - I let the mixer run for at least a few minutes, until it's turned a lighter color and is fluffy.
2. Add vanilla, flour, baking powder and salt, mixing after each addition.  You're almost done already!
3. Stir in nuts and/or morsels if desired.
4. Pour into a greased (crisco) and floured (cocoa) 13x9 pan.  Bake at 350 for 25 minutes.
5.  Let cool for 45 minutes before cutting.  If you can stand it~!

I made this yesterday (2/5/12) for Superbowl Sunday where I work.  We all brought in something to share, and ordered pizza and wings.  Luckily not many people call during the Superbowl, and we had it playing quietly on the tvs hanging from the ceiling on "the floor".  It was very professional, with people quiet and doing their jobs and glancing up when they had a minute.  No yelling/distractions.   It took the sting out of having to work during the Superbowl, anyway.  That was nice.

Favorite Chocolate Fudge Cake

My earliest recorded time to make this was Dec. 1994.  There seems to be an earlier time I wrote that I made it in my cookbook when we had Frams and Hyldahls over, but the date has worn off.  I also made this for Mollie's 2nd (with Fran, Hank, McAllisters and Boones) and 3rd birthdays, Mollie's first communion, Father's Day 2001, once for G+G Miller, Maver and Jerry, for Irene's 16th birthday, and most other birthdays for everyone in between.  I had to give up writing when I made it in the cookbook because the page ran out of room.  This recipe is from Applehood and Mother Pie.
Cake:
4 oz unsweetened chocolate (if you get the premelted, it saves worry and effort)
2 1/2 cups sifted cake flour
2 tsp baking soda
1/2 tsp salt
1/2 cup butter
2 1/4 cups brown sugar
3 large eggs
1 1/2 tsp vanilla
1 cup sour cream
1 cup boiling water

1. Put Crisco in 2 cake pans, and cover bottom and sides.  Sprinkle cocoa in and tap pan to cover crisco.
2. Melt chocolate (if necessary - I do this in the microwave)  Set aside to cool.
3. Sift flour, baking soda and salt into a large bowl.
4. Cream butter in mixing bowl.  Add brown sugar and eggs.  Beat at high speed until light and fluffy, for 5 minutes.
5. Beat in vanilla and chocolate.
6. Stir in dry ingredients alternately with sour cream.
Beat well with a wooden spoon after each addiction, until batter is smooth.
7. Stir in boiling water.  Batter will be thin.
8. Pour at once into prepared pans.  Bake.  350 degrees for about 25-30 minutes.  Put a toothpick in the middle to test - if it comes out clean, it's done.  If it has batter on it, keep baking.  I put the pans onto cookie sheets in case they spill over.
9. Remove from pans.  Cool completely.  Frost with Chocolate Fudge Frosting.

Chocolate Fudge Frosting (addictive as crack)
4 oz unsweetened chocolate
1/2 cup butter (one stick, you sillies)
1 one-pound box confectioner's sugar (powdered - about 4 cups)
1/2 cup milk
1 tsp vanilla

1. Melt chocolate and butter in microwave.  Don't over do it, or it may burn.
2. Combine sugar and milk in a medium-sized metal bowl.  Add chocolate mixture and mix.
3. Set bowl in ice water and beat with a wooden spoon until thickened.  You can put it in a sink full of snow in winter.  Stir in vanilla.
Spread on cooled cake.

Souper Soup

This is another recipe we've made for a very long time.  The kids love it, and we make it at least twice a month.  It's especially good after turkey or roast chicken.
Turkey or chicken carcass/bones
chopped onion
chopped celery
poultry seasoning
salt and pepper
water to cover
Boil above to make stock for at least a couple of hours, or use canned chicken stock or water and a bouillon cube.  Strain stock and use or freeze.
Use liquid from above to make rice:
twice as much liquid as you are using of rice.  I generally go with 6 cups stock and 3 cups rice.
When rice is done, add 1 large can of cream of mushroom or cream of chicken soup, bits of chicken if you have them.  You may also add finely chopped celery, and Adobo seasoning to taste.  Put cover back on pot until ready to serve so it stays hot.  The rice will heat the soup.
Bart discovered a recipe similar to this on a can of soup that called for instant rice, and he made it often in college.  We decided later on that we preferred it with regular rice.  We often tweak the recipe depending on the ingredients we have on hand.  Enjoy!

Indian Fried Rice

1 cup uncooked regular rice
1 medium onion, chopped
1/4 cup butter or Ghee
1/2 cup raisins, optional (I like the white raisins)
2 tsp instant chicken bouillon
1 tsp curry powder
1/2 tsp salt
2 1/4 cup boiling water
1/4 cup toasted slivered almonds

Cook and stir rice and onion in Ghee until rice is yellow and onion is tender.  Stir in raisins, bouillon, curry powder, and salt.  Pour into ungreased 1 1/2 qt casserole.  Stir in water.  Cover and cook in 350 degree oven until liquid is absorbed, 25 - 30 minutes.  Stir in almonds.
I've made this since BC (before children).  It's from my Betty Crocker International Cookbook that I got in the mid 1980s.  I like this rice with yogurt chicken.  Irene and Lizzie Bowe are here for dinner.

Herbed Onion Focaccia

1 cup water (luke warm)
1/3 cup minced fresh onion
1 Tbl sugar
1 1/2 tsp salt
1 tsp grated Parmesan cheese
1/2 tsp garlic powder
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp ground pepper
3 cups unbleached all-purpose flour
2 tsp active dry yeast
Topping:
1 Tbl olive oil
1/2 tsp grated Parmesan cheese
1/2 tsp dried parsley flakes
1/4 tsp salt or sea salt
1/8 tsp ground pepper

In bread machine, place the first 11 ingredients in order suggested by manufacturer.  Select dough setting.
When cycle is completed, turn dough onto greased baking sheet (spread olive oil on pan and keep it on your hands to work with the sticky dough).  Punch down dough and spread into a 9 inch circle.  Brush with olive oil; sprinkle with Parmesan cheese, parsley, salt and pepper.  Cover and let rise in a warm place until doubled, around 45 minutes.  Bake at 400 degrees for 18-20 minutes or until golden brown.  Cut into wedges and serve warm (with olive oil and herb dip if you like).
Yield: 1 loaf, 1 1/2 lbs

Grilled Salmon

1/4 cup packed brown sugar
1/4 cup soy sauce
3 Tbl unsweetened pineapple juice
3 Tbl red wine
3 Tbl minced garlic
1 Tbl lime juice
1 tsp minced ginger
ground pepper
1/2 tsp hot pepper sauce
2 lb fillet of salmon (or 4 smaller fillets)

In a small bowl, combine the first nine ingredients.  Pour 1/4 cup into a small container to use later for basting.  Put the rest into a gallon ziplock bag with the fish for at least 1 hour, in refrigerator, turning occasionally to coat.
    Turn oven on to broil, and raise upper shelf to highest position.  Coat broiling pan with Pam.  Take salmon from bag and place on pan, skin side down.  Broil 5 minutes.  Brush with reserved marinade, turn over, baste again, and broil until done - 5 to 15 minutes longer, depending on size of salmon fillet, until fish flakes easily with a fork.

Taco Seasoning

Ingredients

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Directions

1. In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.