Friday, July 11, 2014

Vinaigrette Style Cole Slaw

(I will add a photo the next time I make this.)

I was reading through The Kitchen Gardener's Handbook* when I came across a recipe for cole slaw that looked very interesting.  I took the vinaigrette recipe and added it to my own cole slaw idea... and came up with this.  It has been a huge hit with everyone who has eaten it.

Ingredients
  • 1 large package preshredded cabbage and carrots (aka: cole slaw mix) or you can shred your own.
  • 1 small red onion, chopped
  • 1 cup dried cranberries
Vinaigrette
  • Juice of 1 lemon
  • Apple cider vinegar
  • 1/2 cup oil
  • 2 Tablespoons honey
  • Salt

Squeeze the lemon into a measuring cup.  Add enough apple cider vinegar to make 1/2 cup liquid.  Add honey and salt.  Mix well.  Add the oil and mix well again.

Combine the cabbage and carrots with the onions and dried cranberries.  Pour the vinaigrette over the mixture.  Best made about two or three hours before serving, tossing the mixture once in awhile.

I used dried pomegranates one time since I had them on hand and I have used sliced green onions instead of the red onions.  I also added sliced almonds to the mixture when I had them on hand (about a handful).  Obviously you can add what you want to make this recipe your own!

When using a package of preshredded veggies, this comes together in just a few minutes.  It is very good for picnics as it contains no mayonnaise... which is why my husband likes it a lot.  He hates mayonnaise.

Added:  Sometimes I sprinkle 2 or 3 tablespoons of sugar over the cole slaw once it has set awhile if it needs sweetening a bit.  It's not that much sugar once it is tossed into the slaw but can be just what is needed if the vinegar flavor overwhelms.

*All book links are Amazon Associate

Thursday, May 01, 2014

Kentucky Derby Pie


I had this recipe elsewhere but now it gets its' own space!  :)

Kentucky Derby Pie (a family favorite since the 1970s)

  • 1 stick butter, softened
  • 2 eggs
  • 1 C. sugar (I prefer brown sugar)
  • 1/2 C. flour
  • Pinch of salt (hmmm..1/8th teaspoon?)
  • 1 t. vanilla
  • 1 C. chocolate chips
  • 1/2 - 1 C. chopped pecans or walnuts (I have made it without nuts)
  • 1 unbaked pie shell (regular pie shell or graham cracker crust, I've used both over the years)

Preheat oven to 350 degrees.

Mix together butter, sugar, and eggs until well blended, add vanilla. Add flour and salt, mix. Add chocolate chips and chopped nuts if you're using them. (There is no leavening in this pie.)

Place mixture in unbaked pie shell and bake for 40 minutes.  Let cool for awhile before cutting into slices.

I usually serve this alone but it's very good with ice cream if you serve it warm.  I prefer it at room temperature as it is less rich that way.

Note:  Original recipe has a shot of bourbon added to batter.  I never made it that way, neither did my friend who gave it to me.

Tuesday, February 04, 2014

Soft Lemon Scones

A few years ago when I went to a tea room in Virginia with "My Girls" (my daughter and granddaughters), we were served the most delicious soft scones.

These are very similar to the lovely scones we ate that day.  They go together very easily and as with all such items, the least you work with them the more tender they are.


Ingredients
  • 2 Cups all purpose Flour
  • 1/3 Cup Sugar
  • 1 Tablespoon Baking Powder
  • 1/4 teaspoon Salt
  • 1 teaspoon Lemon Peel, Finely Grated
  • 1 Cup Whipping Cream
  • 2 - 4 Tablespoons Water
Glaze:
  • Juice of one Lemon
  • 2 -3 Cups powdered Sugar
  • A little extra water (maybe)

 
Instructions
  1. 375* oven.
  2. Combine Flour, Sugar, Baking Powder, and Salt, and Lemon Peel.
  3. With a fork, stir in Cream and only as much Water as needed to make dough form into a ball.
  4. Pat kneaded dough into 8" circle.
  5. Slice into wedges and place wedges on parchment paper (or greased) cookie sheet.
  6. Bake 12 to 15 minutes or until just beginning to turn a little brown.
  7. Remove to wire rack to cool.
Mix together powdered sugar and lemon juice, adding about a tablespoon of water at a time until you get the consistency of glaze you desire.  Drizzle over slightly warm or cool scones.

Use two cups powdered sugar for a thin glaze, three cups if you want a thicker glaze which is what I did.  For a really lemony glaze, use juice from a second lemon (the zest of the second lemon can be added to the scone mix along with the first if you desire).

I found the original link for this scone here and I tweaked it:

Tuesday, May 28, 2013

Lemon Vinaigrette


There are only a couple bottled salad dressings I really like.  Newman's Own Original is a family favorite and I recently tried Annie's Natural Goddess dressing (a green goddess recipe) and absolutely loved it.

But for years I've tried to perfect a homemade vinaigrette which both my husband and I liked.  Then I saw this recipe used by a TV chef and decided to try it that evening.  It was wonderful, just enough lemon for me but not overpowering as when I've tried to use just lemon for him.

It's also very simple:
Juice of two lemons
Vinegar equal to the amount of lemon juice (I use rice vinegar)
Two to three times oil to the amount of the combination of lemon and vinegar (to taste)*
Salt and pepper**

I mix mine up in a canning jar or jelly jar and just give it a shake before using it.  Yum... I have been using it on a lettuce salad but this would also work great with an Israeli type salad of just tomatoes and cucumbers with perhaps some parsley.

*  I like to use half extra virgin oil and half a mild veggie oil like canola.  I probably use 2 1/2 times the oil to the lemon-vinegar mixture.  The less oil you use, the more acidic the vinaigrette will be.
** Always add your extra ingredients like salt to the vinegar before adding the oil.  It "melts" into the vinegar easier.

Saturday, March 02, 2013

Noodleables


This is my very favorite food to eat at The Feast of the Hunter's Moon!   It looks like a lot of ingredients but it is really very easy to make.

The story they tell is "when pioneers traveled through the Midwest, they carried dried or salted pork and dried noodles with them as they didn't spoil.  They would forage or trade for vegetables to add to these items to make their meal".

At the Feast, they leave out the meat and make the dish vegetarian by using vegetable oil.  Also, they use Reames' frozen noodles which I also found to work best in the recipe if you are not using homemade dried noodles.

Since there are only two of us at home, I used about half as much of everything as it called for and I had plenty of leftovers for a meal the next day.

I cooked the entire package of frozen noodles at once but only needed half of them, so the remainder went into a covered dish in the refrigerator to be used for a recipe a few days later.  Also, one doesn't have to use every vegetable called for if you don't have it.

This is one of those recipes you can make your own using various vegetables and seasonings. To be honest, I don't exactly measure vegetables!

Read my Note about the seasonings before mixing them together.

Noodleables
  • 2 cups carrots, sliced into 1/4" pieces
  • 3 cups celery, sliced into 1/4" pieces
  • 2 cups onion, cut into thin wedges (I chop them)
  • 2 cups cut broccoli, flowers & stems
  • 2 cups cut cauliflower pieces
  • 1 cup chopped red cabbage (I don't use)
  • 1 cup chopped green cabbage (I use 2 cups green cabbage)
  • 3 cups homemade or frozen noodles, cooked
  • 1/2 lb. diced bacon (they substitute 1/2 cup vegetable oil at the Feast)
  • 3 Tablespoons mixed seasonings*

Mixed Seasonings (Mix and store in container)
Read my note below before mixing!
  • 1/4 cup sugar
  • 1/4 cup dill weed
  • 1/8 cup paprika
  • 1/8 cup course ground pepper
  • 1/4 cup salt

Fry bacon until crisp or heat oil.  Add carrots and cook until slightly tender.

Add seasonings, celery, onions, cauliflower, and broccoli,  Stir and cook until broccoli is warm.

Add cabbage and cooked noodles.

Continue cooking, stirring once in awhile, until all the vegetables are cooked and the noodles are hot.  This makes a yummy one dish meal and we found leftovers warmed the next day were great.

Sprinkle with additional seasonings to taste, if desired.

Makes 8 to 10 servings.

*REGARDING SEASONINGS:

After mixing the ingredients and then not using all of them a couple of times, I now sprinkle a little sugar and approximately 1/4th teaspoon dill weed, 1 teaspoon paprika, 1 teaspoon salt, and 1 teaspoon pepper directly on the food as it cooks.

Adjust seasonings to your taste (for instance, my husband is not fond of dill so I don't use much of it).

If you decide to make the recipe in large amounts and more often, it is then worth mixing and storing the seasonings as they do for the Feast.

Saturday, May 19, 2012

Breakfast Banana Bread

I've had this recipe since my daughter was born and it has been a family favorite ever since.  It is from the cookbook which was very popular at the time called Feed Me I'm Yours, which had a lot of good recipes for babies and toddlers... and for grownups!


Breakfast Banana Nut Bread

¼ C     Butter, room temp (sometimes I use 1/2 Cup, or one stick)
½ C     Brown Sugar
1          Egg, beaten
1 C      Oatmeal (uncooked)
4 – 5    Ripe Bananas
1 t        Vanilla

1 ½ C Flour
2 t        Baking Powder
½ t       Baking Soda
½ t       Salt
½ C     Nuts, chopped (optional)

Cream butter and sugar until light.  Add egg and mix well.  Then add oatmeal, bananas, and vanilla.  Mix well.

Combine flour, baking powder, baking soda, and salt.  Add to first ingredients and stir only long enough to moisten the batter.  Add nuts if necessary, stir gently.

Grease loaf pan, pour in batter.  Bake at 350 degrees for an hour or until bread tests as done (I usually check after 45 minutes).

I often bake these in mini loaf pans and they take approx. 30 min. in my oven.

Cool before eating if you can wait... that doesn't always happen at our house.  It's actually better the next day.

Friday, May 11, 2012

Citrus Tea Cookies


Dough needs to be chilled before baking.

·        1 C    Sugar
·        ¾ C   Butter
·        1 Egg
·        2 T    Corn Syrup
·        2 C    Flour
·        1 t      Baking Soda
·        1 t      Baking Powder
·        1 t      Lemon or Orange Extract
·        lemon or orange zest (optional)


Cream butter with sugar until fluffy.  Beat in egg, corn syrup, and citrus extract.

Stir in flour, baking soda, and baking powder.

Cover and chill dough at least an hour or overnight.

Preheat oven to 325 degrees

Roll chilled dough into walnut sized balls*, then roll in sugar.

Place on baking sheet.

Bake 10 - 12 minutes (less baking time makes them chewier)

Recipe in original format was: :  Lemon Sugar Tea Cookies from CookieRecipe.com

*I doubled the recipe with no problem and I used the small end of a melon baller to "scoop" out the dough.  I would scoop out about fifteen to twenty at a time, then roll them, then place them in a wide bowl to coat with sugar.

The plate holding the cookies above is a small dessert plate so it gives you an idea of the size of the cookies.  If not making them for a buffet, I probably would scoop the dough with my usual cookie scoop.

I think they would also be good baked without rolling in sugar and then drizzled with a light glaze of confectioners sugar mixed with a little lemon juice after they cool.

Friday, April 20, 2012

Candied Cranberries

1 Cup Sugar
1 Cup Water
1 1/2 Cups Fresh or frozen cranberries

Combine sugar and water in saucepan.  Cook over medium heat, stirring constantly, until sugar is dissolved.

Bring to a boil.. no stirring... to soft ball stage (235 degrees).

Sir in cranberries, cook four (4) minutes until coated with syrup.  Drain well.

Discard syrup and arrange in single layer.  Cool.

(Will show picture soon.)