Again, the week went by in a blink of an eye, but at least I have something wonderful coming. The next book in the Retro Recipes series, "Breakfast", is almost ready. I was really hoping I would have it done by the 1st, but I think it will be a couple days into March before I get it completely finished and up on the Kindle store. And as usual I will put the rest of the series up for free when "Breakfast" goes up for sale. So, if you don't have them yet you will have a wonderful opportunity to catch up.
I ran across this weeks' recipe will working on "Breakfast". I don't usually like recipes that use mixes, and don't include them in my books, but this one looked way too tasty to ignore. I hope you enjoy it.
Quick Blueberry Coffee Cake
1 box Betty Crocker’s Wild Blueberry Muffin Mix
2 tablespoons granulated sugar
¾ cup water
¼ cup oil
1/3 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon lemon zest
1 cup water
3 tablespoons salted butter
3 tablespoons fresh lemon juice
Preheat oven to 400 degrees.
Grease an 8x8 inch baking dish.
Pour the muffin mix into a large bowl, add 2 tablespoons sugar.
Combine ¾ cup water, oil and the eggs. Add the liquid ingredients to the dry and stir just until combined.
Rinse the can of blueberries that come with the mix, let them drain, fold into the batter.
Pour the batter into the prepared dish.
Bake for 25-30 minutes, until a toothpick inserted into the center comes
While the cake bakes, make the lemon sauce.
Whisk together the sugar, cornstarch and lemon zest in a saucepan. Add 1 cup of water and stir until combined.
Heat, stirring often until the mixture comes to a boil, boil for 1 minute.
Take off the burner, add the butter and lemon juice.
Serve while the cake and sauce are warm. Can be topped with whipped cream.
This week was one of the fastest of my life. There wasn't a whole bunch going on, but for some reason it felt like it went by in the blink of an eye. It was Monday and I was planning what to get done. Then it was Friday and I was making this recipe and them it was Sunday night. I absolutely hate when this happens, I always feel like I have too much to do and weeks like this kill my schedule, I didn't even get any laundry done.
I miss being young, when time felt like it went by at a snails pace. When everyday from 8 am to 5 pm was an eternity that had to be filled with what ever my imagination could come up with.
Cream of Lima Bean Soup
2 1/2 cups boiled Lima Beans
2 slices onion
4 slices carrot
1 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon Tabasco sauce
2 cups medium white sauce
Simmer the boiled Lima beans with the onion and carrots in a quart of water. When the vegetables are soft rub the soup through a sieve.
Add the seasoning. Whisk in the white sauce.
--The white sauce for this recipe is 4 tablespoons butter, 4 tablespoons flour and 2 cups milk.
This recipe was interesting. I have never had to measure Lima beans after they have been cooked before so I wasn't sure how many I would need. I cooked 2 1/2 cups of dried beans and ended up with about 4 times more than I actually needed.
The soup prepared as the recipe calls for is good and would be perfect as an appetizer, but I like to make soups that are the entire meal so the remaining soup and left over Limas are going to become the base of a soup for dinner Monday. I am thinking of adding ham and some corn and some smoked paprika.
If I make this soup again I think I will try sending it through the blender to see how the texture would change.
Have a great week, I hope it goes nice and slow, and happy cooking!
Its that time of year again, when the young are forced to pretend they like everyone in their school class, the newly in love spend way too much money to prove their love and those who have spent many years together act like it no longer matters to them so they stop celebrating Valentines day. As an cynical optimist I have mixed feelings about this holiday, so I put on my happy face and try to remember how awesome candy hearts and cinnamon imperials were when I was little.
Love it or hate it, its hard to escape Valentines Day. I do however love strawberries and chocolate so at least the food is easy to love.
3 egg whites
1 teaspoon vanilla
1/4 teaspoon cream of tartar
Dash of salt
1 cup granulated sugar
Red food coloring
Strawberries(fresh or frozen, slightly thawed)
Vanilla ice cream
Using a 4 1/2 inch square of paper, cut out a heart.
Trace 6 hearts onto a piece of parchment paper the size of your baking sheet, leaving a 1/2 inch between each heart.
Place it ink-side down on your baking sheet.
Preheat oven to 275 degrees.
Whisk together the egg whites, vanilla, cream of tartar and salt until foamy. Slowly start adding the sugar, whisk until stiff peaks are formed. Using the food coloring tint the meringue a light shade of pink.
Fill in each heart shape with 1/4 inch of meringue, then using a pastry bag, pipe a 3/4 inch high rim on each heart.
Bake for 1 hour, turn off the oven and leave the meringues in the oven for 1 more hour.
Slice the berries, sprinkle on a little sugar and let them sit.
When ready to serve, place a large scoop of ice
cream in the center of each heart and them add
the desired amount of berries.
After making this recipe I think it would be better to make the meringues smaller or serve them as a dessert for two.
I am not a big fan of using a lot of food coloring, so when I made them I only used a drop or two. The meringue was a lovely light pink when I piped them but after baking they looked more beige than pink. I think using using a little more would have made for a better final product.
I love when the recipe I choose "forces" me to go to the antique store for material. I love antique stores. I can spend hours searching, even if I dont end up buying anything, I always come away having learned or seen something new. I spend time feeling out the antique stores all the places have I lived and have found some amazing shops, and some pathetic ones. One of my all time favorites is a little shop in downtown Olympia, Washington called Finders Keepers. It has lots of different vendors all with their own style so each little nook has its own feel so you can always find something wonderful.
This week I needed little casserole dishes because I only had one small one, so obviously my only option was to drag myself to the antique store.
I have been slowly trying to ween my family off quick, sweet breakfast foods and this recipe is one that I will for sure be making again. My family ended up loving it and there is no syrup involved so its a definite keeper. loved it for brunch but I think if you made a big batch of the tomato mixture and kept it in the fridge it would also make an easy weekday breakfast.
Eggs New Orleans
1 cup grated cheddar cheese
2 tablespoons butter
1/2 cup chopped celery
1/4 cup minced onion
3 tablespoons finely chopped green pepper
1-14 ounce can diced tomatoes
1/2 teaspoon salt
1/4 teaspoon Accent(or any other brand MSG)
1/8 teaspoon pepper
1 bay leaf
3/4 cup soft bread crumbs
1/2 cup drained canned peas
Preheat oven to 325 degrees.
Heat the butter in a large saute pan. Add the celery,
onion and green pepper. Cook the vegetables until they soften, then add the tomatoes salt, MSG,
pepper and bay leaf. Let simmer for 5 minutes.
Stir in the canned peas and bread crumbs. Remove from heat and remove the bay leaf.
Add a layer of the tomato mixture to the bottom of individual, oven safe dishes. Add a layer of grated cheese then another layer of the tomato mixture.
Crack the eggs one at a time into a small bowl or cup and then carefully pour one egg onto each casserole.
Sprinkle a small amount of cheese on the top.
Bake for 20-25 minutes, depending on how you like your egg cooked.
Have a great week and happy cooking!