Author: QuiltLady

IDAHO SUNRISES

IDAHO SUNRISES
per person
1 Large Baked Potato (cooled)**  
1 tablespoon butter, melted 
1 Jumbo egg 
1 strip bacon, cooked and crumbled 
Shredded or sliced medium cheddar cheese
Sliced green onions

salt and pepper to taste
sour cream

  • Slice the top of each potato.
  • Use a small knife to cut around the potato edges leaving the potato as thin or thick as you prefer.
  • Spoon out the insides turning the potatoes into a “bowl”.  Be careful not to go so deep as to cut through the bottom. Remember that the more room you leave, the more goodies you can put inside.
  • Swirl melted butter around the inside of each potato and then season with salt and pepper.
  • Gently break egg into potato careful to NOT break the yolk.
  • Salt and pepper to taste.
  • Top with bacon, cheese and green onions.
  • Bake at 350 degrees for 25-30 minutes or until egg whites are set.
  • Serve immediately.

NOTE: I tried one potato with the “goodies” on top and one with the “goodies” on the bottom and we really could tell no difference, so it’s personal preference.

**I scrubbed the potatoes really well and then rubbed them with salted butter, celery salt and garlic powder before wrapping them in foil to bake.

BEEF & PASTA PIE

This week is for a great casserole that looks good for potlucks or company.
BEEF AND PASTA PIE
3/4 pound mini penne pasta or elbows
3/4 pound ground beef
3/4 pound ground pork
1 medium Vidalia onion, chopped
2 teaspoons minced garlic, jar
1 teaspoon sea salt
1 teaspoon white pepper
1 tablespoon Italian seasoning
1 large can Rotel tomatoes with green chiles, drained
basic sauce (see recipe below)
4 eggs + the white from the sauce recipe below
1 package frozen broccoli florets, chopped small
1 cup sharp cheddar cheese

  • Preheat oven to 350 degrees.
  • Prepare pasta according to the package directions.
  • Saute meat, onion and garlic.
  • Drain off fat.
  • Add tomatoes, broccoli and seasonings.
  • Heat through. Add cheese and set aside.
  • Set aside.
  • Prepare sauce (recipe below).
  • In a large mixing bowl combine the sauce and pasta until well blended.
  • Spray a spring form pan with PURE.
  • Put 1/2 of the pasta mix in the pan and form a ‘crust’ along the bottom and up the sides similar to what you would a cheesecake.
  • Top with the meat mixture.
  • Finish with the remaining past mix.
  • Bake covered with foil for 45 minutes.
  • Remove foil and bake another 15 minutes.
  • Bake on a cookie sheet just in case!
  • Run a knife around the edge before removing the sides.

SAUCE
4 tablespoons butter
1 cup heavy cream
1 teaspoon minced garlic, jar
1 egg yolk, beaten
1/2 teaspoon thyme
salt and pepper to taste
1 1/2 cup grated Monterey Jack cheese

  • Melt butter in a saucepan.
  • Add garlic and saute until fragrant.
  • Gradually add heavy cream, stirring constantly until thickens a bit.
  • Stir in salt, pepper and grated cheese and stir constantly until melted.
  • Whisk in egg quickly and heat through.

The Romance of Cookery and Housekeeping – A Thousand Ways to Please A Husband



I found this awesome book at a rummage sale a few years ago and it’s just been sitting on the shelf begging to be read, “A Thousand Ways to Please A Husband with Bettina’s Best Recipes”, by Louise Bennett Weaver and Helen Cowles LeCron. This is a 1932 complete revised edition. It was originally written in 1917.

It appears (I have hardly began to read it, only leafed through it so far) to have been written as a novel of Bettina’s life and interjects the recipes as needed to emphasis the points of the message.

By today’s standards it is obviously outdated, but I found it amusingly quaint and it has some awesome recipes. It’s in like new condition. This too I find amazing, it obviously wasn’t well used. Over the next few weeks, on Tuesdays, I will post several of the more appealing recipes that I’ve adapted to today’s ingredients and standards.

GOOD HOPE ROAD by LISA WINGATE

Good Hope Road was the story of a town devastated by a tornado and how a young girl from the wrong side of the tracks so to speak was given a chance at things she otherwise wouldn’t have because most considered her white trash.

Wingate’s stories are all about compassion, understanding and trying to see each other’s point of view while you realize the grass isn’t always greener, maybe you just need to water your own grass more.

Frosted Pineapple Cheesecake

CAKE:

1 box yellow cake mix*
1 (3-ounce) box Jell-O cheesecake pudding**
4 eggs
1/2 cup safflower oil
1 cup whole milk
1 large can crushed pineapple, undrained
1 cup sugar
  • Pre-heat oven to 350 degrees. 
  • Mix together the cake mix and pudding mix. 
  • Add the oil and milk, beat well.
  • Add eggs one at a time beating well after each addition. Beat until smooth. 
  • Pour into a well greased 9×13 baker. 
  • Bake 45-60 minutes (or until center springs back). 
  • While cake is baking mix together the pineapple and sugar on top of stove until sugar has dissolved. Bring to a boil and let cool slightly. 
  • While cake is still hot, punch holes in cake with a large round chopstick and pour hot pineapple mixture over cake. 
  • Let cool.
FROSTING:
1 (8-ounce) package cream cheese, softened
6 tablespoons butter or margarine, softened
1 tablespoon lemon juice
2 1/2 – 3 cups powdered sugar

  • Beat cream cheese and butter until smooth. 
  • Add lemon juice. 
  • Add powdered sugar gradually and beat until creamy. 
  • Spread over cooled cake. 
  • Refrigerate to set frosting.

*Also good with white or butter cake
**DO NOT USE sugar free!

Honey Banana Whole Wheat Bread

Honey Banana Whole Wheat Bread – 1 1/2 pound loaf

1/2 cup 1% milk, room temperature
1 tablespoons butter, cut into chunks
3 tablespoons honey
1 egg, room temperature
1/2 teaspoon vanilla
1/2 teaspoon salt
1 cups whole wheat flour
1 1/4 cup bread flour
1 medium banana sliced
1 1/2 teaspoon active dry yeast

 
The beauty of bread machines is that they always want the same layering.
Liquids
Butter chunks, vanilla, egg & honey
Flour & Sugar
Yeast
The key to any good bread is using quality fresh ingredients.
Just remember, garbage in is garbage out.
Let your bread maker do the rest!

APPLE DAPPLE CHICKEN & APPLES

4 chicken breasts cut in half longways
1 tablespoon butter
1 tablespoon olive oil
1 small bunch green onions, sliced
1/4 cup Apple Dapple Schnapps
1/4 teaspoon thyme
1/4 teaspoon sea salt
1/4 teaspoon white pepper
3/4 cup orange pineapple juice
2 small Granny Smith Apples, cored, sliced and re-sliced
3/4 cup heavy cream

  • In a large skillet, melt together the butter and olive oil over a medium high heat.
  • Brown chicken on both sides. Move chicken to the edges of the pan and add green onions to the center. Saute’ a few minutes until onions are tender.
  • Pour Apple Dapple Schnapps over the tops of all the chicken pieces.
  • Carefully ignite and allow to burn down.
  • Pour orange pineapple juice over chicken pieces and then sprinkle all the seasonings over chicken tops. Bring to a boil. Cover.
  • Lower heat and simmer 15 minutes.
  • Add slice apples over chicken and recover. Simmer 10 minutes more.
  • During this time be warming a serving dish in the oven.
  • With a slotted spoon remove chicken and apples to serving dish. Keep warm.
  • Add heavy cream to the skillet. Bring to a boil.
  • Lower heat, stirring constantly until sauce thickens and is reduced by half.
  • Spoon sauce over chicken and apples.
  • Serve immediately.

CHOCOLATE DIPPED PEANUT BUTTER CRUNCH COOKIES

We love the aroma of fresh baked cookies around here. Baking is one of the things I try to do regularly. This week it was peanut butter crunch cookies dipped in chocolate.

This recipe makes 4-5 dozen cookies.

TUESDAY’S TIP: I split the dough into thirds and with wax paper makes cookie rolls. I freeze 2 of the rolls for future use and make 1 tray at a time so they are always fresh baked and I only make the mess once for 3 batches.

1 cup butter, softened
1 cup creamy peanut butter*
1 cup sugar
1 cup packed light brown sugar
2 JUMBO eggs
2 1/2 cups flour
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

  • Preheat oven to 375 degrees.
  • Cream butter and peanut butter together. Be sure and scrape sides of bowl.
  • Add sugars and cream again.
  • Add 1 egg at a time until well blended.
  • Sift together dry ingredients and add in thirds until well blended.
  • Divide dough into thirds.
  • Roll 12 walnut sized balls.
  • Flatten with a fork.
  • Bake 10-12 minutes.
  • On wax paper roll the other 2 portions of dough and freeze for future use.
  • I sometimes dip them in melted almond bark.

*I prefer JIF or Skippy peanut butter

A funny thing happened on the way to the Lemon Custard Cup ~ Tuesdays With Dorie

I used to participate in the baking group Tuesday’s with Dorie.  I bring this post over from my old blog more for the cute story about my dog and the recipe review than any value in the recipe itself. Bridget of The Way the Cookie Crumbles had chosen the recipe for Lemon Cup Custard on page 387.
We love lemon here so I was pretty excited about this recipe. Instead of making individual custard cups I made it as a full pie and it was going to have a whipped cream top (hubby’s request). We both tasted it before it went into the oven and thought there wasn’t enough lemon flavor for us and it was just too sweet. We like a really tart lemon. But, we were anxiously waiting to see if the baking would enhance the lemon flavor. Fortunately I took a picture as soon as it came out of the oven. 
I turned my back for 2 seconds while it was cooling and Gunner, our black lab decided the custard shouldn’t wait to cool, but be eaten immediately. About the time I heard SPLAT it was too late, the custard was face down on the kitchen floor and shortly thereafter the dog was in the snow, his puppy dog eyes and wistful so sorry looks didn’t work on me (he was only in the snow long enough for me to clean up the mess and cool off). 
I did throw together a lemon Bundt cake with a lemon butter cream frosting to replace it. I guess we’ll never know if more lemon flavor comes out as it bakes.

BANANA BREAD CAKE

BANANA BREAD CAKE
This recipes makes either two loaves of moist yummy banana bread or one 9×13 cake. Top it off with Pineapple Cream Cheese Frosting for a super yummy dessert!



BREAD/CAKE
8 ounce can crushed pineapple, drained well*
3 large overripe bananas
2 JUMBO eggs
1 cup butter, softened
1/8-1/4 cup rum
1/2 cup golden raisins
1 tablespoon PURE maple syrup
1/2 cup crushed walnuts
1/2 cup sugar
1 cup packed brown sugar
1 tablespoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 3/4 cups flour

  • Poor the rum over the raisins several hours before making the bread/cake.
  • In a sauce pan melt 1 stick of the butter. Stir in the brown sugar, maple syrup and cinnamon until well incorporated.
  • Add bananas stirring until smooth.
  • Add the raisins and nuts and blend well. Set aside to cool.
  • In a mixing bowl cream together the other stick of butter, sugar and eggs until well blended.
  • Sift the flour, salt, baking soda and baking powder into the cream mixture and blend well. It will have a thick cookie like consistency.
  • Add the cooled banana mixture and blend until a smooth consistency.
  • Pour into 2 prepared large bread pans or a 9×13 pan.
  • Bake 45-50 minutes until tester comes out clean.
  • Top with PINEAPPLE CREAM CHEESE FROSTING

*optional

PINEAPPLE CREAM CHEESE FROSTING
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cup confectioners’ sugar
1 teaspoon vanilla extract
1 tablespoon reserved pineapple juice

  • In a bowl of electric mixer, combine cream cheese, butter, confectioners’ sugar, vanilla extract and reserved pineapple juice. Beat until smooth and of spreading consistency.

LEMON CURD

I love lemon curd, but haven’t made any in a lonnnnnnnnnnnng time. I ran across a recipe for scones today over at Full Bellies Happy Kids that reminded me of this old recipe.

Juice of 6 lemons
1 tablespoon grated lemon peel
2 pounds sugar
1/2 cup butter, cut into small cubes
6 eggs, beaten

  • In a large saucepan combine lemon juice, lemon peel and sugar. 
  • Mix until sugar dissolves. 
  • Add the butter and eggs. 
  • Simmer over low heat, stirring constantly, until it begins to thicken, about 10 minutes.
  • Pour into sterilized pint jars. 
  • Store in refrigerator. BE SURE IT IS COVERED TIGHTLY as it will darken with oxidation.
  • Mixture will thicken as it cools.


It is great on scones! If your looking for an easy and good scone recipe, head on over to Full Bellies, Happy Kids. But it also good as a cake or tart filling.

Makes 2 pints ~ Makes a great holiday basket gift.