Category: RECIPE REVIEWS

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 SPICE CAKE from A Thousand Ways to Please a Husband

I seriously adapted this recipe into a modern day form from its original recipe. Adapted from ‘A Thousand Ways to Please a Husband’ by Louise Bennett Weaver and Helen Cowles LeCron (page 142)
BANANA SPICE CAKE
1/3 cup butter, melted
1 cup sugar
2 eggs
2/3 cups sour milk
1 1/2 teaspoons cinnamon
1/2 teaspoon cloves
1 teaspoon vanilla
1 teaspoon baking soda
2 cups flour, sifted
2 small VERY RIPE bananas, well mashed
1/2 cup golden raisins
1/2 cup maple syrup

  • Pre-heat oven to 350 degrees.
  • GREASE loaf pan or 8×8 baking dish.*
  • With a wooden spoon blend the butter, sugar and eggs.
  • Blend in bananas until well mixed.
  • Sift dry ingredients together.
  • Add dry ingredients and mix well with swift strokes.
  • Add vanilla and raisins.
  • Bake 45-55 minutes until toothpick comes out clean.
  • Immediately invert on to serving plate.
  • Wait 15 minutes for cooling.
  • Warm the maple syrup in the microwave for 30 seconds.
  • Using a toothpick, pierce holes into the top of the cake.
  • Drizzle maple syrup over the cake and allow it to drip down the sides.
*Works really well in today’s decorative bundt style pans.

BERRY SHORTCAKES

Baking Partners are making Berry Shortcakes this month.  Perfect timing for the 4th of July Holiday and the warm summer days.  Reeni from Cinnamon Spice & Everything Nice suggested this recipe from David Lee of King Arthur Flour for his biscuits. This recipe was absolutely perfect!  I added a few blueberries to the shortcake portions and they made it more flavorful and colorful too.  I also used heart and start shaped cutters to make the shortcakes more festive. I served it for company and received many compliments.

for fruit:

2 pints of your favorite berries (blueberries, strawberries, raspberries, blackberries, etc…) I used a combination of mashed strawberries and blueberries.

2 tablespoons sugar

for biscuits: 
2 cups (8 1/2 ounces) Perfect Pastry Blend or King Arthur Unbleached All-Purpose Flour*
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons coarse sugar (I used cinnamon sugar YUM!)
1 to 1 1/4 cups heavy cream, enough to make a cohesive dough
1 to 2 tablespoons melted butter  

*David called for “soft Southern flour;” that’s why we like to use our Mellow Pastry Blend, a lovely “soft” flour whose protein level falls right in between all-purpose and pastry flours, giving you the best of both worlds: tender texture, and ease of handling. If you use unbleached all-purpose flour, substitute 1/4 cup (1 3/8 ounces) cornstarch for 1/4 cup of the flour.

  • Sift together the flour, salt, baking powder, and sugar. 
  • Stir in enough heavy cream to moisten the dough thoroughly. You’ll probably use about 1 cup in the summer, 1 1/4 cups in the winter, and 1 cup + 2 tablespoons at the turn of the seasons. You want to be able to gather the dough together, squeeze it, and have it hang together, without dry bits falling off. 
  • Turn the dough out onto a lightly floured work surface, and very gently pat it into an 8″ circle about 3/4″ thick. 
  • Use a sharp biscuit cutter (we use a 2 1/4″ cutter) to cut rounds. 
  • Dip the rounds into melted butter, and place them on a lightly greased baking sheet. 
  • Sprinkle with coarse sugar, if desired; this is a nice touch if you’re going to use the biscuits for shortcake.
  • Bake the biscuits in a preheated 425°F oven for 15 to 18 minutes, till they’re golden brown. 
  • If you have any melted butter left over, brush it on the baked biscuits. 
  • “Serve hot!,” says David. Yield: 10 large (about 2 1/2″), ultra-tender biscuits.
To make Maine-style strawberry shortcake: 
  • Trim and slice 1 quart fresh strawberries. Sprinkle with 2 tablespoons sugar, stir, and set aside at room temperature for several hours; or refrigerate overnight. 
  • Whip 1 cup (8 ounces) heavy cream till it barely holds its shape. Sweeten to taste with granulated sugar. 
  • Split oven-warm biscuits in half. Top the bottom half of each with whipped cream, strawberries, more whipped cream, then the top half of the biscuit. Add a dollop of whipped cream and a slice of strawberry on top, as a garnish. Yield: 8 to 10 shortcakes.

KENTUCKY HOT BROWN

Tonight we tried the HOT BROWN from THE BROWN HOTEL from OFF THE EATEN PATH by Morgan Murphy from Southern Living.  I did have to make a couple of small substitutions but we loved it and cannot even think about changing the substitution back.
THE HOT BROWN serves 4

1/4 cup butter

1/3 cup flour

4 cups heavy cream 

10 tablespoons Pecorino Romano cheese, divided**

salt and pepper, to taste

1 pound thinly sliced turkey (I used Costco sliced and it was perfect)

4 Texas toast slices (I used thick Sourdough)

4 plum tomatoes, sliced lengthwise (I used grape tomatoes halved and scattered)

1/4 teaspoon paprika

8 cooked bacon slices

2 tablespoons chopped fresh parsley

  • Preheat broiler with rack 4 inches from heat.
  • Melt butter in a heavy 2 quart saucepan over medium low heat.
  • Whisk in the flour until smooth and golden.
  • Gradually whisk in cream over medium heat, whisking constantly until thick and bubbly.
  • Stir in 1/2 cup cheese, salt and pepper, stirring to blend.
  • Place toast slice in the bottom of a lightly greased casserole dish.
  • Top with turkey slices.
  • Top with tomatoes.
  • Spoon cheese sauce over tomatoes.
  • Sprinkle with the remaining cheese.
  • Broil 5 minutes or until cheese begins to brown.
  • Sprinkle with paprika.
  • Top with bacon pieces.
  • Sprinkle with parsley.
  • Enjoy.

**I didn’t realize I was out, but I was, so I substituted sharp cheddar and it was lick the plate clean good.

SNAPPER WRAPPERS

SNAPPER PATRICK from PAT’S FISHERMAN’S WHARF was a fantastic choice!!  I will make this again and again, but next time I will go simpler and make it more of a casserole bake.

SNAPPER WRAPPERS
1 pound lump crabmeat, drained (I used chopped flaked Krab)
4 skinned red snapper fillets (any white fish would work)
1 teaspoon salt (we felt this was too much-next time I’ll use 1/4 teaspoon)
1 teaspoon garlic powder (we felt this was too much-next time I’ll use 1/2 teaspoon or fresh)
1 teaspoon ground red pepper
1/4 cup butter, melted
2 tablespoons water
lemon wedges (I used lemon slices under each roll up while cooking)

  • Preheat oven to 400˚.
  • Pick crabmeat, removing any bits of shell.
  • Cut snapper fillets in half lengthwise.
  • Top each fillet with about 1/3 cup crabmeat.
  • Roll up fillets and secure with wooden toothpicks.
  • Blend together the salt, garlic powder and red pepper.
  • Combine melted butter and water in the bottom of your baking dish, blending well.
  • Sprinkle 1 teaspoon of seasoning mix over top of the butter  mixture.
  • Arrange roll ups in baking dish.
  • Sprinkle roll ups with remaining seasoning mixture.
  • Bake uncovered for 16-18 minutes or fish flakes when tested with a fork.
  • Plate roll ups. 
  • Spoon pan drippings over roll ups before serving.
  • Serve with lemon wedges.

BUFFALO CHICKEN SLOPPY JOES ~ BLOG 366.

BUFFALO CHICKEN SLOPPY JOES adapted from Rachel Ray
1-1 1/2 pounds ground chicken
3/4-1 cup Frank’s original Buffalo Wing Sauce
3/4-1 cup homemade ranch dressing
1 carrot, FINELY diced
2 celery stalks, FINELY diced
1 SMALL Vidalia onion FINELY diced
1/4 cup of brown sugar
Hawaiian or Egg Buns
Bleu cheese crumbles, optional

  • In a large skillet melt 1 tablespoon avocado oil.
  • Add carrots, celery and onion, sauteing 3-5 minutes.
  • Add chicken, cooking until browned and veggies are softened.
  • Add in wing sauce and ranch dressing stirring to blend flavors.
  • Add in brown sugar. If sauce is too spicy, add another 1/4 cup 😀
  • Serve on a bun with crumbles if desired.
  • Add extra ranch as needed.

NOTE: Bleu cheese dressing substitutes well for the ranch if you prefer.

ORIGINALLY POSTED JULY 31, 2011, updated for content and photo

 

A YUMMY FIND AT THE THRIFT STORE!

Whenever I go antiquing or through a thrift store, I’m on the lookout for old recipe boxes.  Not just any old recipe box, but old recipe boxes full of old recipes.  Well, I hit the jackpot today!  I found this box stuffed full and it only cost me a quarter!
The recipes I love to find are the ones from WWII or before – you know the kind that called for 5 cents of hamburger, were all hand written and made from scratch. It’s really fun to find them chicken scratched onto old note pad pad that has an address so it gives you an idea where they originated.

While today’s appear old, they are probably more from the 50’s.  Some recipes that I will try soon are Swiss Steak, Forgotten Cookies, Jambalaya, Cherry Pie filling, Peanut Blossoms and Cherry Crunch Desserts.

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