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My mom used to make this for Christmas every year. She'd make an almond one to keep at our house, and she'd take a prune-filled coffee cake over to Grandma & Grandpa Dorton, so that they'd have it for breakfast on Christmas morning. I just made one of these to take to our friends' house, and...damn, I'd forgotten how amazing this is!!! You really need to try this recipe, I'm tellin' ya.Almond Coffee Cake
1 pkg. Pillsbury Hot Roll Mix
1 t. cardamom
1 can (12 1/2 oz.) almond filling (I use Solo brand)
4 T. butter, melted - Heat oven to 375˚.
- Make roll mix according to directions.
- Roll out dough into large rectangle. (The size will depend on how you want to shape your coffee cake. My mom just made a large crescent shape and placed it on a foil-covered cookie sheet. But my preferred method is to roll it out much longer than it is wide, and set it into a Bundt pan.)
- Melt butter in medium glass bowl (or other microwave-safe bowl); stir in almond filling; mix very well.
- Spread almond mixture onto dough, leaving a 1-inch border.
- Start rolling up dough—slowly—at long edge, press seam to seal.
- If using a cookie sheet, be sure to tuck ends under so they don't ooze.
- If using a Bundt pan, try to wrap the dough around to create an even distribution within the pan.
- Allow to rise, for 30 to 60 minutes in a warm place, until dough doubles in size.
- Bake at 375˚ for 30 to 35 minutes—keep an eye on it so that it does not over-brown.
NOTES: You can change this recipe to suit your own taste by using any of the other flavors of filling that Solo makes, such as apricot, prune, raspberry, or poppyseed.
If using poppyseed filling, be sure to add 1 cup of sugar to the filling, or else it will be very bland tasting.
If using apricot or raspberry filling, do not melt the butter and mix it into the filling; instead, just use softened butter to smear over the dough, then add a layer of the fruit filling on top of the butter.
Okay, so it's not quite grilling weather yet, but when the carnivore in me demands steak, I must acquiesce. The correct indoor steak cooking method is the broiler.Just call me "T-bone"There are many satisfactory cuts of steak, and I enjoy them all for different reasons, but I have to say that the porterhouse or the smaller T-bone rank as my favorites. A close second favorite of mine is the ribeye; although not as cool of a nickname. [Seinfeld reference]Here are some useful links, in case you are interested in studying cuts of meat:Beef BasicsBeef Cuts 101About.com's America's Most Popular Steaks
Steak under the broiler
steak(s)broiler pan (most standard baking pans literally can't take the high heat of a broiler—look at the pan to see if it is qualified for temperatures over 450˚)aluminum foil (optional)saltpeppergarlic powderonion powdersliced fresh mushrooms2 T. buttercelery salt- Cover your broiler pan with aluminum foil, if you want to save some clean-up time; but, this step is entirely optional.
- If you are using a less-expensive cut of meat, you may want to tenderize it with your kitchen/meat hammer. (see reference: Useful Tools: Meat Tenderizer Hammer)
- To prep the steak(s), apply your chosen seasonings, and pat them into the surface of the steak a little. Be sure you season both sides!
- Plop the steaks on the broiler pan and place it in the oven. (NOTE: I do not pre-heat my broiler pan for obvious safety reasons.)
- Set the broiler on "high" and set the timer for 4 minutes for thin steaks, and 7 minutes for thicker cuts.
- Meanwhile, melt the butter in a frying pan, throw in the sliced mushrooms, and douse them with some celery salt. Sauté them until they the color changes and they no longer look white.
- Flip the steak(s) when the timer goes off, then set it again for a minute less—the second side will probably cook a little quicker.
- You can just guess, or you can cut into one of the steaks at the thickest central point to determine if it is done to your satisfaction.
- Serve with mushrooms and enjoy!
NOM! NOM! NOM!
Friday the 13th got me, sorta…I was planning on making lemon chess pie—for the first time ever—and while transporting my crust to the fridge to chill while I combined the filling ingredients, I tripped on my slipper and almost fell. The tart pan went flying and although I caught it in one hand, it is the pan with the lift-out bottom, so the whole thing just toppled to the floor. Much swearing. Stupid slippers!Bravely, I looked in the pantry but there was no more Jiffy pie crust mixes so I gave up on the lemon chess pie. However, I still had some reserved dough because the Jiffy mix makes two 9-inch crusts, and the tart pan isn't big enough to utilize the entire amount of pie dough. What to do…what to do…My (brilliant) idea was to make two little tiny pies, using my grandma's mini pie dishes. So I rolled out the dough and fit them into the pie plates. Filling? Hmmm… Casey loves chocolate, and we've sorta been on a nutella kick, so I combined a leftover partial box of cook & serve chocolate pudding with a little milk and mixed in about, I dunno, maybe a tablespoon of nutella. Filled the deeper pie dish and popped it into the oven, which was still heating to 325˚. Set it for 20 minutes, having no idea how long the pudding would need to cook in the oven. Guess and check. Meanwhile, I started on my other mini pie, which I had decided would be strawberry. Grabbed a small sauce pan and dumped about 1/4 cup of strawberry jam into it, 6 or 7 frozen strawberries, and a little water. Cooked to thaw out the berries, blend in the jam, and boil it down. Added a smidge of flour to thicken it. Poured into pie crust. Set it aside.Then I began working on my next project: almond coffee cake. Recipe to follow tomorrow, because I actually have to jump in the chowder* right now. Sorry! BTW, the chocolate pudding pie took a total of 35 minutes, and after the first 20, I had to turn the oven up to 400˚. Then the strawberry pie went in for a total of 25 minutes. Both are cooling, and look to be setting up well. 
NOTE: "jump in the chowder" = take a shower
When I met my husband, he was living downtown Chicago in a 6,000 sq. ft. loft with two roommates, and drove a black A4...then I transplanted him to the 'burbs and he traded in his A4 on a Dodge pick-'em-up truck... Tee-hee! He and Jack and Dan used to order Hawaiian pizza from a place called Ogie. The pizza I made tonight is just as good, he says, and it probably won't last until the end of the Hawks game tonight.
Hawaiian Pizza1 box Jiffy pizza crust mix1/4 to 1/2 c. BBQ sauce (your choice)6 oz. ham, chopped 3 slices canned pineapple, chopped 8 oz. (2 cups) mozzarella, shredded- Mix crust according to package instructions.
- Flatten and fit dough onto your 14" pizza pan.
- Pre-bake crust for 4 or 5 minutes, just until it begins to "puff up" a little; remove from oven.
- Slather crust with BBQ sauce, and then apply toppings.
- Cover with cheese.
- Bake at 425˚ for 15 to 20 minutes, checking doneness at regular intervals until the cheese is melted to your liking. (I like it a tiny bit browned! Yum!)
- Cut and serve.
I'm getting anxious!!!!
Ahhhh....done!!!!
Some people object to packaged imitation crab meat, but personally, I love the stuff. This is a simple dinner that does not take a lot of time and effort. And it tastes good. You really cannot go wrong with butter and bacon, you know.
- Sauté bacon in large frypan; add butter.
- Once butter is melted, add flour and mix well.
- Gradually add milk, stirring constantly.
- Stir in crab meat, garlic and lemon juice; add parmesan.
- Simmer to thicken; add more milk if it gets too thick or lumpy.
- Serve over bowtie pasta.
The first flower of spring!A little blurry, yes, but this is the first little bloom that has come up in my front flower bed. It's a viola, which is one of my very favorite flowers. Isn't it adorable?
Violas and pansies always look happy, in my opinion. It's hard for me to look at a viola or pansy and not smile. So I just thought I'd share this little bit of spring with you.
I hope it makes you smile too.
My dad and his brothers looked forward to these bar cookies every year at Christmas. Despite the name "Toffee Squares" they neither contained toffee, nor were cut into small squares. So they started calling them "Christmas Bars". Sticking with tradition, I make these for the holidays, and sometimes a batch for Kevin on his birthday…which is coming up, in fact!Chocolate Toffee Squares (a.k.a. Christmas Bars)1 c. butter (2 sticks)1 c. brown sugar1 egg2 t. vanilla2 c. flour12 oz. chocolate chips1/2 c. chopped nuts (optional)- Beat butter and brown sugar together until fluffy. Add egg and vanilla; beat well.
- With mixer, beat in 1 cup of flour; then stir in a cup of flour by hand.
- Spread evenly into UNGREASED 9x13 baking pan.
- Bake 15 minutes at 350˚.
- Melt chocolate and spread over baked crust.
- Sprinkle with chopped nuts, if desired.
- Cut bars while chocolate is still warm.
I gave this a funny name because I didn't know how else to describe it. If you want an easy and quick meal, this one is definitely for you. Polish Stir-Fry1 pkg. Skinless Turkey Sausage (or Polish Kielbasa), cut into bite-sized chunks1/2 head cabbage, chopped/shredded1/2 Vidalia onion, chopped1 clove garlic, pressed/minced- In a large skillet, sauté onion until it starts to look clear, then add cabbage. Sauté until cabbage begins to brown.
- Add sausage chunks and garlic; continue cooking until meat is warmed through (you don't need to cook it; maybe just brown it a little).
- Serve with fresh sliced apples on the side. And a big glass of milk, which somehow finishes the meal just perfectly.
NOTE: I have tried adding other ingredients to this recipe, and it's best when it is kept simple, as listed above. However, I will grant you permission to adapt it to suit you own taste...
Do you have a favorite coffee mug? Do you have a few that only you are allowed to use? Do you cry if one breaks?! Coffee mugsDoes it seem like morning comes too fast? Did you stay up late reading last night? Are you almost too tired to drag your ass out of bed today? Is it foggy and raining where you are, too?Am I ever going to quit with the questions?!Ah, you just need a cup of coffee. Don't worry about it. Drink your coffee.I have several "favorite" coffee mugs. I keep them segregated from the everyday coffee mugs. Seriously, they have their own shelf in the cabinet above the coffeemaker. I admit it: I'm selfish with my coffee mugs. Like the child who wants the bite of food off of your plate instead of his/her own, I would want to use the coffee mug I just gave you, should I be foolish enough to decide to share. Can't help it…take it or leave it, that's the way I am.
But I will share that big pot of coffee I just made. No problemo. Have all the coffee you want. Just not in MY mug. None of them. I'm really not a possessive person. I just have this weird quirk about my mugs. There are several in the regular drinkware cabinet that you can choose from, however. Nice ones, too. A pair from a Florida restaurant called "Shells" with a colorful logo on the front. Two Starbuck's mugs that I pilfered from a previous job place (company folded, so it's irrelevant; plus, the statue of limitations has passed!) There are two clear cobalt Starbuck's mugs that I'll allow you to use, too. And we have a set of standard white mugs that came with a set of dishes, I think…?…they may be Stonewall Kitchen ones, so those are good quality mugs. I don't know why you'd have to use one of MY mugs. *rolls eyes*Don't worry about it—just drink your coffee…Here are some photos:
…it's me. I'm part Swedish, from my dad's mother's side of the {dysfunctional} family.
When Amy passed away, she left behind a green index card file box that contains many decades of collected recipes; some from her own Swedish mother, and many that she just accumulated from newspaper clippings. Uncle Kevin has located this file box—which is now in my possession—and I am very carefully looking through it.
Although she was not necessarily the warmest person around, Amy did make the best blueberry pie EVER. Her spritz cookies at Christmastime were also very yummy; and, don't forget the 'famous' Chocolate Toffee Bars, known to my dad and his brothers as "Christmas Bars."
From my childhood, I recall going to her house at Easter, where she always made this cake that looked like a bunny…don't know if I care to replicate that one, as it was….ah, what's the right word?…not bad, just…gimmicky? I dunno, perhaps the locusts nextdoor would be amused by it? In which case, you may see bunnycake photos here early in April…
The only other thing I can specifically remember about her cooking—remember, we were never close—was her roast beef, which was very tasty. And I know the secret to that one, so I'll have to share that with y'all later.
"Y'all"….hmmm, doesn't sound very Swede, huh? Are there rednecks in Sweden, I wonder? Sounds like a joke: what do you call a Swedish redneck? LOL. I'll have to ask Anders Eriksson about that one when he comes over to help me with landscaping this summer… ((inside joke/hockey reference))
Enjoy the photos…more to follow, along with recipes as I test them.
My good friend Amy was looking for something to make that wouldn't completely derail her diet when she went to a club meeting where temptations would lie in wait. I made a few suggestions—including deviled eggs—and then decided I'd post a couple more things to help her out…
Deviled Eggs
10 hard-boiled eggs, allowed to cool
1/2 c. Hellman's Light Mayo
1 to 2 t. yellow mustard, depending on your own taste
dash of salt, to taste
paprika for garnish
- Peel eggs and cut them in half, lengthwise. Carefully scoop yolks out, into a small mixing bowl, and arrange whites on a platter or tray.
- Smash egg yolks with a fork to break them up, then add mayo and blend until lumps are gone. Add 1 t. mustard and salt; blend and stir to mix well. Taste it, and decide if you want more mustard tang to it or not.
- Using the fork (yolk mixture will stick to a spoon too much!) fill egg white shells with the yolk mixture. Try to get them as evenly filled as possible, but understand that they'll never be perfect. Don't obsess!
- Sprinkle with a dusting of paprika to garnish, but don't over-do it, or they can taste bitter with too much paprika.
- Be sure to cover with plastic wrap or seal in an air-tight container in the fridge until ready to serve. They will taste better chilled, FYI.
Spinach Dip
1 c. Hellman's Light Mayo
1 c. Breakstone's Reduced-fat Sour Cream*
1 pkg. frozen chopped spinach, thawed and drained well
1/2 c. Parmesan
1 can water chestnuts, chopped fine
2 T. chives (dried; not fresh)1/2 t. salt dash of garlic powder - Mix sour cream and mayo together in a bowl.
- Add spinach and stir well to blend.
- Add Parmesan, water chestnuts and chives; mix well.
- Add salt and garlic powder; taste, and adjust seasoning as needed.
- Serve with raw veggies such as: celery sticks, baby carrots, broccoli and cauliflower florets, cucumber slices, whole fresh mushrooms, and radish halves.
* NOTE: Ironically, the Breakstone's Reduced-fat has less carbs than the Fat-free.
I made this dinner to take next door, and it was devoured by "the locusts," and greatly enjoyed by all. You can put your own little twists on it, depending on taste preferences.
Southwestern Chicken Chili w/ Biscuits2 to 4 boneless, skinless chicken breasts, cut into cubes1 T. olive oil1 can (28 oz.) diced tomatoes1 can (6 oz.) tomato paste1 c. water1 package chili seasoning mix (your choice of hot or mild)1 can (15 oz.) black beans1 can (15 oz.) red beans1 1/2 c. biscuit mix1/2 c. corn meal2/3 c. milk (or buttermilk, if you have some on hand)1 c. shredded cheddar- Heat oven to 425˚.
- In small mixing bowl, mix biscuit mix with cornmeal and milk. Set aside.
- Sauté cubed chicken in olive oil until meat is white on all sides.
- In 9x13 baking pan, mix chicken with tomatoes, tomato paste, water, seasoning, and beans.
- Bake chicken mixture for 20 minutes, then carefully remove pan from oven, and drop biscuit mix to form separate mounds on top.
- Return to oven for 10 to 15 minutes until biscuits are browned.
- Sprinkle with cheese before serving.
NOTES: You can add canned green chilies to spice this up. Use more, or less chicken, depending on how many people you intend the dish to feed. Also, if you choose, you can mix the cheddar into the biscuit mix to make cheesy biscuits on top.
Yes, I meant to say "pos-tatoes"...just a quirk of mine—I don't even know why I say it.
Somewhere I have a recipe for a twice-baked potato casserole, which I will have to track down, cause it's really good, too. But these are yummy:Twice-Baked Buttermilk Potatoes 2 large baking potatoes2 T. butter, melted1/2 c. buttermilk1 c. sharp cheddar, finely shredded1 T. fresh minced chives –OR- 1 t. dried chives1/4 t. garlic powdersalt and freshly ground pepper to tastepaprika for garnish- Microwave the potatoes until tender but still firm, about 4 minutes.
- Allow to cool—at room temperature, they have less chance of falling apart when you scoop them out.
- Heat oven to 350˚.
- Scoop out the centers, leaving a firm, 1/4-inch-thick shell.
- Mash the scooped part in a small bowl, then stir in the melted margarine, buttermilk, and seasonings.
- Fill the shells; dust the tops with paprika.
- Bake at 350˚ for 15 to 20 minutes, or until heated through.
I have not made these in years...not sure why. It's a really tasty recipe, and it warms up your house, leaving a delicious cooking fragrance to linger. We won't talk about what happens *after* you eat the beans... ;-)Grandma's Baked Beans2 lbs. dry navy beans, soaked in cold water overnight1 sweet onion, chopped3 cloves garlic, pressed1 c. molasses1/2 c. brown sugar2 T. soy sauce2 t. Worcestershire sauce1/4 t. dry mustard8 oz. uncooked bacon, chopped 4 T. butter (no substitutes)- You've already soaked the dry beans in cold water overnight. Now, drain beans and place in large oven-proof stockpot (grandma would have used a big cast iron pot). Add enough water to cover the beans by 1/2 inch (maintain this throughout cooking).
- Over low heat, simmer beans about 30 minutes.
- Heat oven to 300˚.
- Stir all other ingredients—except butter—into beans, put lid on pot, and bake for about 3 hours, stirring to check the consistency once in a while. Add water, if needed—you don't want them to dry out.
- Remove lid, stir well, add butter on top, and bake an additional 1 to 1 1/2 hours, until a nicely browned surface forms.
NOTE: upon serving, be sure to warn people they're HOT—they just came out of a 300˚ oven!
This recipe is an amazing combination of not only flavor, but of texture as well. Everyone I have served this to has been floored by its simplicity and fantastic taste. It's JST's favorite salad ever…need I say more? LOL!
Pear Salad with Poppyseed Dressing
12 ounces salad greens (such as red leaf, green leaf, butter, or romaine mix)
1 1/2 c. (8 ounces) feta cheese, crumbled
2/3 c. pecans, chopped
2 fresh pears, peeled, cored & sliced (ripe but still firm is best)
1 c. seasoned croutons – optional
1 jar (15 fl. oz.) T. Marzetti's Poppyseed Salad Dressing- Prepare greens by rinsing, drying, and tearing any larger leaves into bite-sized pieces.
- Toss the feta and pecans into the greens. (add croutons if you'd like)
- Arrange the pear slices on top of the salad, and if you are not serving the salad immediately, lay a piece of plastic wrap directly on the surface of the salad so that the pears do not discolor.
- Serve with T. Marzetti's Poppyseed Salad Dressing.
This is kind of a lot of work if you're not accustomed to making your own biscuits. But it is totally worth it in the end.
Sweetcream Biscuits
1 3/4 c. sifted flour
2 T. sugar
1 T. baking powder
1/2 t. salt
6 T. (3/4 stick) chilled butter, cut into pieces
3/4 c. chilled whipping cream - Preheat oven to 450°.
- Sift flour, sugar, baking powder, and salt into large bowl.
- Using pastry blender, cut in butter until mixture resembles crumbs.
- Add whipping cream and stir until just combined; do not over-mix.
- Turn out onto lightly floured surface and knead just until dough forms.
- Pat out dough to 1/4-inch thickness (no rolling pin required; they don't have to be perfect!). Cut out rounds using floured 1 1/2" diameter cutter.
- Gather dough scraps and pat flat to 1/4-inch thickness. Cut out additional rounds. Repeat gathering, patting, and cutting out dough rounds until all dough is used.
- Transfer rounds to ungreased baking sheets (you can crowd them a little).
- Bake until golden brown, about 10 minutes.
Makes about 6 dozen!
This item is something that no baker should be without. Whether you're planning a quiche crust, shortbread cookies, or even meatloaf, the pastry blender is your best friend.
Useful Tools: Pastry Blender
How many times did you have to read this line before someone finally explained it to you?: "Cut butter into flour."
THAT is what you use a pastry blender for! AH-HA!
Following your recipe, you'll want to put the measured flour in a bowl first, then measure out the correct amount of butter for the recipe. Cut it into slices and drop them haphazardly into the flour.
Grab your pastry blender!
Squish the butter by pressing down ruthlessly, lift pastry blender, and deliver another blow. Keep doing this, and move some of the flour around, until you stop seeing the chunks of butter. Eventually, what you will end up with is a moist-looking flour that's kinda lumpy.
Success!
IN STORES:
K-Mart: Wilton Pastry Blender
Bed Bath & Beyond: OXO Good Grips; and Wilton Pastry Blender
(NOTE: I didn't actually LOOK at these stores, but they are supposed to have them in stock.)
ONLINE:
Pastry Blender 5.25"x4.5"
"Pasty Pro" Pastry Blender Sale: $14.99 (regular $19.99)
"Pasty Pro" Pastry Blender by Kitchen Innovations
Baker's Pastry Blender by Wilton
Pastry Blender (5-in.) Good Grips by OXO
Pastry Blender (5.25-in.) by Cuisipro
Stainless Pastry Blender by Johnson-Rose Corp.
My mom used to make this for Christmas every year. She'd make an almond one to keep at our house, and she'd take a prune-filled coffee cake over to Grandma & Grandpa Dorton, so that they'd have it for breakfast on Christmas morning. I just made one of these to take to our friends' house, and...damn, I'd forgotten how amazing this is!!! You really need to try this recipe, I'm tellin' ya.
