I hope you all had a blessed Easter. Our Easter was sad. My son's mother-in-law and long time friend was admitted to the hospital on Easter-eve and passed the following Tuesday. My life was enriched by having her as a part of my life for so many years. My heart hurts for her children, grandchildren, and the many friends she has left behind.
Easter is a time of transition, change, and re-birth. This grand lady, Gloria, loved Spring with all it's promise and new growth. Her favorite things were flowers. What a lovely time of year to go 'home'.
Nothing diminishes the pain caused by letting go of a loved one except time, and the closeness of family and friends. Comfort food is a necessity at a time like this. Comfort food means something different to everyone. My idea of comfort food is baking bread. I get comfort from handling the dough, and the aroma released by the yeast. My late father's idea of comfort food was home made cinnamon rolls. My favorite comfort food to eat is my Mom's bread pudding with orange sauce. My daughter's favorite comfort food is Tuna Casserole, the family recipe made with biscuits. I don't know if she considered them comfort food or not, but Gloria loved the muffins I used to bake for her whenever I baked muffins for my family; I would bake a pan of miniature muffins just for her. I think it is interesting that these foods are all bread or bread based. "Bread is the staff of life."
Applesauce Muffins
1 cup applesauce
1/2 cup oil
1 cup sugar
1 egg
1 5/8 cups all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1 to 2 tsps. cinnamon (optional)
1/2 cup raisins or nuts (optional)
Fine sugar and/or cinnamon (optional)
Mix applesauce with oil, sugar and egg. In another bowl mix dry ingredients thoroughly. Stir first mixture into dry mixture. Then stir in nuts and/or raisins. Prepare muffin tins with cooking spray or line with paper muffin cup liners (tip - if using paper muffin cup liners, spray with cooking spray - the muffins are easier to remove from the wrappers. Fill each cup about 2/3rds full. Sprinkle tops with fine sugar or a combination of fine sugar and cinnamon (optional). Bake at 400 degrees for about 20 minutes, or until muffins are brown. This recipe makes 18 muffins unless baked in miniature muffin tims and then it will yield about 36 muffins.
1 cup of other fruit pulp may be substituted for the applesauce.
My Father's Favorite Frosted Cinnamon Roll Recipe
2 pkgs. dry yeast
1/2 cup warm water (105 - 115 degrees F.)
2 cups lukewarm milk which has been scalded
1/3 cup sugar
3 tsps. baking powder
2 tsps. salt
1 egg
5 - 6 cups all purpose flour
4 tbsps. softened buter
1/2 cup sugar
1 tbsp. + 1 tsp. cinnamon
Dissolve yeast in water. Stir in milk, sugar, oil, baking powder salt eggs and 2/3 cup of flour. Stir until smooth. Mix in enough remaining flour to make the dough easy to handle. Turn dough into evenly floured board, and knead until smooth and elastic (9-10 minutes). Place in greased bowl, turn greased side up. Cover and let rise in warm place until double in bulk, about 1 1/2 hours. Grease 2 13x9x2-inch pans. Punch down dough, divide into halves. Roll each half into 12x10-inch rectangle. Spread each with half the butter and cinnamon. Roll up, beginning at wide side. Pinch edge of dough into roll to seal. Stretch roll to make even. Cut roll into 12 slices. Place slightly apart in 1 pan. Wrap pan tightly with heavy duty aluminum foil. Repeat with remaining dough. Refrigerate at least 2 hours but no longer than 48.
To bake immediately do not wrap. Let rise in warm place until it doubles. About 30 minutes. Bake in 350 degrees F. oven until done about 30 - 35 minutes. Frost while warm.
I prefer Cream Cheese Frosting but I will include Powdered Sugar Frosting for those of you who prefer that. This is my favorite cinnamon roll recipe because it makes two pans of rolls, one to keep and one to share. Makes 24 cinnamon rolls.
Cream Cheese Frosting
1 pkg. (4-oz.) cream cheese, at room temperature
2 cups powdered sugar, sifted
1 to 2 tbsps. milk
1/2 tsp. pure vanilla extract
Place the cream cheese in a large mixing bowl and beat until softened. Add sugar, milk and vanilla. Beat on low until the ingredients are incorporated. Beat until fluffy, 2 minutes longer, on medium speed.
This will frost both pans of rolls.
Powdered Sugar Frosting
1 cup powdered sugar
1 tbsp. milk
1/2 tsp. vanilla
1 - 2 tbsps. soft butter
Mix above ingredients until smooth and of spreading consistency. This will frost 1 pan of rolls.
I do not have an official recipe for our family Tuna Casserole. I will just explain how I make it. In a good sized buttered casserole or baking dish I place creamed tuna; which consists of well drained tuna, saute'd onions, frozen peas and a medium white sauce, simmered together for 20 to 30 minutes. Over the top of the creamed tuna I place biscuits which have been rolled into a rectangle and sprinkled with grated medium cheddar cheese. The cheese covered rectangle is rolled into a spiral and sliced, as for cinnamon rolls. This is baked in a 375 degree F. to 400 degree F. oven until biscuits are browned and cooked through and sauce is bubbly. The time varies with the size of pan and how your oven performs.
This recipe has many variations. I have made this with home made biscuits, Bisquick biscuits and regrigerated biscuits. The creamed tuna can be made with suateed celery, and/or onion or green onions. I have used just home made white sauce or mixed the sauce with any cream soup. I have also used prepared white sauce. I have used canned peas instead of frozen and used mixed vegetables instead of peas. My family loves this recipe and it is often requested. I like the versatility of it - I can spend a great deal of time and effort and make everything from scratch or if in a hurry I can assemble it using convenience foods. It is always good!!! Comfort food is meant to be shared. Enjoy.
Appreciate family and friends for life is precarious. Enjoy this glorious Spring season with all the beauty it has to offer. Peace.
Monday, April 12, 2010
Friday, April 2, 2010
Easter is Fast Upon Us
I can't believe Easter is the day after tomorrow and I have way too much to do. I am in my first year of college, and this week is the final week of my current class, Introduction to Literature. I enjoyed this class but it was very labor intensive (lots of reading). I am hosting my annual Easter Brunch for family and friends. Normally I would have most everything ready to go by now. Now that I am a college student again the housework and holiday preparations have fallen by the wayside. To make it easier this year I told everyone this would be a potluck. I would provide the ham, make scones, make the bunny cake, and beverages.
One of my daughter's-in-law dropped off a 12 pound turkey for me to prepare as her offering. I cooked it off today, while filling Easter baskets. The turkey is done, the baskets are not. I did get my shopping done this morning, I only forgot one thing, the flaked coconut for the bunny cake. I've decided to not worry about the condition of the house over-much - after all this has become 'the college dorm'. I've decided to turn the turkey into a casserole my grandmother Vella used to make. My family all love it. She made it out of Thanksgiving leftovers. The casserole consists of a layer of dressing, a layer of boned turkey, and a layer of gravy or mushroom soup or a combination of both, but I am going to make it out of the turkey I just cooked. While shopping this morning I picked up a couple cans of Cream of Chicken - Mushroom soup. I am going to make a medium white sauce, and mix the soup with that to top the casserole with. Tonight I will prepare the dressing.
I am going to make my favorite, cornbread dressing. I was in the Women's Army Corps many years ago and I was stationed in Alabama, While there I became acquainted with traditional Southern style cooking. I fell in love. I ate cornbread dressing for the very first time in the Army mess hall where I was a cook. The following is the recipe for the cornbread dressing I learned to make while stationed at Ft. McClellan, Alabama.
This recipe consists of the cornbread recipe for the dressing. It is definitely not good to eat with butter on it. The consistency is perfect for making a really good dressing, but does not taste good to eat as is.
Calamity Pam's Favorite Cornbread Dressing
Cornbread:
1 1/2 cups flour
1 1/2 cups cornmeal
1 Tbsp. baking powder
2 Tbsps. sugar
1 tsp. salt
1/3 cup oil
1 cup sour cream
1 cup milk
1 egg, beaten lightly
Preheat oven to 375-degrees. Sift dry ingredients. Combine wet ingredients and add to dry ingredients all at once, until just mixed together. Pour into a buttered 9-inch pan and bake in the oven for 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from pan and cool.
Cut cornbread into 1-inch slices and spread out onto a baking sheet. Dry at room temperature for 2 days.
*Tip - when short of time I put the baking sheet into a 250-degree oven for 1 1/2 hours to dry the corn bread out.
Dressing:
3/4 cup butter
3 large onions, diced fine
6 celery stalks, diced
1/2 cup chopped parsley
1 1/2 tbsps. thyme, diced
1 1/2 tbsps. sage, diced
1 recipe cornbread
4 cups white bread cubes
2 1/4 cups stock, chicken or vegetable
Salt and pepper to taste
In a large skillet melt butter and saute onions and celery until soft, 7 to 10 minutes. Add herbs, cornbread and white bread. Add stock until stuffing is light and fluffy and holds together. Season with salt and pepper. Place dressing in buttered casserole and place in a preheated oven for 30 minutes.
*Tip - I haven't stuffed a turkey in years. The dressing absorbs the moisture from the turkey and dries it out. The turkey cooks faster when not dressed and there is less chance of Salmonella. The turkey is much easier to serve.
My family and extended family have always enjoyed week-end breakfasts together. I developed this recipe for our communal breakfasts.
Calamity Pam's Scones
2 cups flour
1 tbsp. baking powder
1/2 tsp. salt
3 tbsps. sugar
1/2 cup butter
2 large eggs
1/2 cup evaporated milk
1 tsp. vanilla
1/2 tsp. orange extract
1 tsp. grated orange peel, optional
1/4 to 1/2 cup chopped walnuts, optional
1/4 to 1/2 cup minced raisins, optional
1/4 to 1/2 cup minced candied fruits, optional
evaporated milk
sugar
Preheat oven to 400-degrees F. Sift dry ingredients, cut in butter (like for pie crust),add eggs, evaporated milk and flavorings. Stir to blend. Add fruits or nuts as desired. Turn onto lightly floured board, knead very lightly, divide dough into two parts and roll each into a circle, until dough is about 1/2-inch thick. Cut into quarters and place on buttered cookie sheet. Brush tops with evaporated milk and lightly sprinkle with granulated sugar. Bake about 15 minutes or until tops are light golden brown.
Makes 8 scones.
I usually double this recipe and make one batch with everything in it and one with only the orange rind and flavorings. This dough doubles well. I sometimes have trouble scaling the dough so all the scones are the same size when I double it, but the scones always taste great. There are always a few like me who like them with all the goodies, and most of the kids prefer them plain.
I especially like the leftover scones, split, buttered and grilled on my old cast iron griddle. They are wonderful with a cup of hot coffee or tea.
**Any recipe I provide that calls for butter - means butter! Unsalted butter specifically. You can use margarine but you will have an inferior product. It just won't have the same, aroma, texture, color, or flavor.
Happy Spring to one and all! I am happy to answer any questions related to cooking. If I don't know the answer I will ask someone who does. I would also enjoy any comments.
Regards!!
One of my daughter's-in-law dropped off a 12 pound turkey for me to prepare as her offering. I cooked it off today, while filling Easter baskets. The turkey is done, the baskets are not. I did get my shopping done this morning, I only forgot one thing, the flaked coconut for the bunny cake. I've decided to not worry about the condition of the house over-much - after all this has become 'the college dorm'. I've decided to turn the turkey into a casserole my grandmother Vella used to make. My family all love it. She made it out of Thanksgiving leftovers. The casserole consists of a layer of dressing, a layer of boned turkey, and a layer of gravy or mushroom soup or a combination of both, but I am going to make it out of the turkey I just cooked. While shopping this morning I picked up a couple cans of Cream of Chicken - Mushroom soup. I am going to make a medium white sauce, and mix the soup with that to top the casserole with. Tonight I will prepare the dressing.
I am going to make my favorite, cornbread dressing. I was in the Women's Army Corps many years ago and I was stationed in Alabama, While there I became acquainted with traditional Southern style cooking. I fell in love. I ate cornbread dressing for the very first time in the Army mess hall where I was a cook. The following is the recipe for the cornbread dressing I learned to make while stationed at Ft. McClellan, Alabama.
This recipe consists of the cornbread recipe for the dressing. It is definitely not good to eat with butter on it. The consistency is perfect for making a really good dressing, but does not taste good to eat as is.
Calamity Pam's Favorite Cornbread Dressing
Cornbread:
1 1/2 cups flour
1 1/2 cups cornmeal
1 Tbsp. baking powder
2 Tbsps. sugar
1 tsp. salt
1/3 cup oil
1 cup sour cream
1 cup milk
1 egg, beaten lightly
Preheat oven to 375-degrees. Sift dry ingredients. Combine wet ingredients and add to dry ingredients all at once, until just mixed together. Pour into a buttered 9-inch pan and bake in the oven for 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from pan and cool.
Cut cornbread into 1-inch slices and spread out onto a baking sheet. Dry at room temperature for 2 days.
*Tip - when short of time I put the baking sheet into a 250-degree oven for 1 1/2 hours to dry the corn bread out.
Dressing:
3/4 cup butter
3 large onions, diced fine
6 celery stalks, diced
1/2 cup chopped parsley
1 1/2 tbsps. thyme, diced
1 1/2 tbsps. sage, diced
1 recipe cornbread
4 cups white bread cubes
2 1/4 cups stock, chicken or vegetable
Salt and pepper to taste
In a large skillet melt butter and saute onions and celery until soft, 7 to 10 minutes. Add herbs, cornbread and white bread. Add stock until stuffing is light and fluffy and holds together. Season with salt and pepper. Place dressing in buttered casserole and place in a preheated oven for 30 minutes.
*Tip - I haven't stuffed a turkey in years. The dressing absorbs the moisture from the turkey and dries it out. The turkey cooks faster when not dressed and there is less chance of Salmonella. The turkey is much easier to serve.
My family and extended family have always enjoyed week-end breakfasts together. I developed this recipe for our communal breakfasts.
Calamity Pam's Scones
2 cups flour
1 tbsp. baking powder
1/2 tsp. salt
3 tbsps. sugar
1/2 cup butter
2 large eggs
1/2 cup evaporated milk
1 tsp. vanilla
1/2 tsp. orange extract
1 tsp. grated orange peel, optional
1/4 to 1/2 cup chopped walnuts, optional
1/4 to 1/2 cup minced raisins, optional
1/4 to 1/2 cup minced candied fruits, optional
evaporated milk
sugar
Preheat oven to 400-degrees F. Sift dry ingredients, cut in butter (like for pie crust),add eggs, evaporated milk and flavorings. Stir to blend. Add fruits or nuts as desired. Turn onto lightly floured board, knead very lightly, divide dough into two parts and roll each into a circle, until dough is about 1/2-inch thick. Cut into quarters and place on buttered cookie sheet. Brush tops with evaporated milk and lightly sprinkle with granulated sugar. Bake about 15 minutes or until tops are light golden brown.
Makes 8 scones.
I usually double this recipe and make one batch with everything in it and one with only the orange rind and flavorings. This dough doubles well. I sometimes have trouble scaling the dough so all the scones are the same size when I double it, but the scones always taste great. There are always a few like me who like them with all the goodies, and most of the kids prefer them plain.
I especially like the leftover scones, split, buttered and grilled on my old cast iron griddle. They are wonderful with a cup of hot coffee or tea.
**Any recipe I provide that calls for butter - means butter! Unsalted butter specifically. You can use margarine but you will have an inferior product. It just won't have the same, aroma, texture, color, or flavor.
Happy Spring to one and all! I am happy to answer any questions related to cooking. If I don't know the answer I will ask someone who does. I would also enjoy any comments.
Regards!!
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