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Here are the tastingspoons players. I’m in the middle (Carolyn). Daughter Sara on the right, and daughter-in-law Karen on the left. I started the blog in 2007, as a way to share recipes with my family. I’m still doing 99% of the blogging and holding out hope that these two lovely and excellent cooks will participate. They both lead very busy lives, so we’ll see.

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BOOK READING (from Carolyn):

Music of Bees, Eileen Garvin. Absolutely charming book about a woman in midlife, lonely, who raises bees, also makes unlikely friends. Heart-warming and very interesting about beekeeping.

A Postcard from Paris, Alex Brown. Really cute story. Dual time line, 1940s and present day about renovating an old apartment in Paris, things discovered.

Time of the Child, Niall Williams. Oh such a good book. Very small village in Ireland, 1960s. A baby is left on the doorstep. The town all whispers and helps. I listened to an interview of the author, which made me like him and his books even more.

Sipsworth, Simon Van Booy. If you like animals you’ll swoon. An old woman who really wants to die finds a tiny mouse in her house and befriends it and finds a reason to live. Utterly charming book.

The Forger’s Spell, Edward Dolnick. True story. For seven years a no-account painter named Han van Meegeren managed to pass off his paintings as those of Johannes Vermeer.

If You Lived Here, You’d be Home by Now, Christopher Ingraham. Could hardly put it down – about a journalist who takes on a challenge to move to small town in Minnesota and write about it. He expects to hate it and the people and place, but he doesn’t. Absolutely wonderful true story.

The River We Remember, William Kent Kreuger. 1950s, Minnesota. A murder and the aftermath. Could hardly put it down. Kreuger has such a vivid imagination and writing style.

How the Lights Gets In, Joyce Maynard. An older woman returns to New Hampshire to help care for her brain-injured son. Siblings and family, lots of angst and resentments.

The Filling Station, Vanessa Miller. Every American should read this book. A novelized retelling of the Tulsa massacre in 1921. Absolutely riveting.

The Story She Left Behind, Patti Callahan Henry. Love this author. Based on a true story. A famous author simply vanishes, leaving her husband and daughter behind. She had invented a mystical language no one could translate. Present day, someone thinks he’s solved the riddle, contacts the family. Really interesting read.

The Girl from Berlin, Ronald Balson. Love anything about Tuscany. An elderly woman is being evicted from a villa there, with odd deed provenance. Two young folks go there to help unravel the mystery. Loved it.

The Island of the Colorblind, Oliver Sacks, M.D. Nonfiction. The dr is intrigued by a remote Pacific island where most of the inhabitants are colorblind. He also unravels a mystery on Guam of people born with a strange neurological problem. Medical mysteries unveiled. Very interesting.

The Bookbinder, Pip Williams. Post 1914 London. Two sisters work at a bookbindery. They’re told to not read the books. One does and one doesn’t. One has visions beyond her narrow world; the other does not. Eventually the one gets into Oxford. Lovely story.

The Paris Express, Emma Donoghue. 1895 on a train to Paris, a disaster happens. You’ll delve into the lives of many people who survived and died in the crash.

A Race to the Bottom of Crazy, Richard Grant. This is about Arizona. Author, wife and child move back to Arizona where they once lived. Part memoir, research, and reporting in a quest to understand what makes Arizona such a confounding and irresistible place.

The Scarlet Thread, Francine Rivers. A woman’s life turned upside down when she discovers the handcrafted quilt and journal of her ancestor Mary Kathryn McMurray, a young woman who was uprooted from her home only to endure harsh frontier conditions on the Oregon Trail.

A Place to Hide, Ronald Balson. 1939 Amsterdam, an ambassador has the ability to save the lives of many Jewish children. Heartwarming.

Homeseeking, Karissa Chen. Two young Chinese teens are deeply in love, but in China. Then their families are separated. Jump to current day and the two meet again in Los Angeles.

North River, Pete Hammill. He always writes such a good story. A doctor works diligently healing people from all walks of life. His wife and daughter left him years before. One day his 3-yr old grandson arrives on his doorstep.

A Very Typical Family, Sierra Godfrey. A very messed-up family. Three adult children are given a home in Santa Cruz, Calif, but only if the siblings meet up and live in the house together. A very untypical scenario but makes for lots of messes.

Three Days in June, Anne Tyler. The usual Anne Tyler grit. Family angst. This wasn’t one of my favorites, but it was entertaining and very short.

Saved, Benjamin Hall. Author is a veteran war reporter. Ukraine, 2022, he nearly loses his life to a Russian strike. Riveting story – he survives, barely.

Grey Wolf, Louise Penny. Another Inspector Gamache mystery in Quebec. She is such an incredible mystery writer.

All the Colors of the Dark, Chris Whitaker. A missing person mystery, a serial killer thriller, a love story, a unique twist on each. Could hardly put it down.

Orbital, Samantha Harvey. Winner of 2024 Booker Prize. I don’t usually like those, but I heard the author interviewed and she hooked me. This is not a normal book with a beginning, a story and an end. It’s several chapters of the day in the life of various astronauts at the ISS (Int’l Space Station). All fictional. She’s been praised by several real astronauts for “getting it” about space station everyday life.

The Blue Hour, Paula Hawkins. An island off Scotland. Inaccessible except when the tide is out. Weird goings on. An artist. A present day mystery too.

Iron Lake, William Kent Krueger. A judge is murdered and a boy is missing. Riveting mystery.

Tell the Wolves I’m Home, Carol Ricks Brunt. 1980s. A 14-yr old girl loses her beloved uncle. Yet a new friendship arises, someone she never knew about.

Four Treasures of the Sky, Jenny Zhang. 1880s, a young girl is kidnapped in China and brought to the United States. She survives with many hurdles in the path.

The Boy Who Fell out of the Sky, Ken Dornstein. Memoir, 1988. The author’s brother died in the PanAm flight that went down in Lockerbie, Scotland. A decade later he tries to solve “the riddle of his older brother’s life.”

Worse Care Scenario, T.J. Newman. Oh my. Interesting analysis of what could/might happen if a jet crashed into a nuclear plant. Un-put-downable.

Song of the Lark, Willa Cather. Complicated weave of a story about a young woman in about 1900, who has a gifted voice (singing) and about her journey to success, not without its ups and downs.

Crow Talk, Eileen Garvin. Charming story which takes place at a remote lake in Washington State, about a few people who inhabit it, the friendships made, but also revolving around the rescue of a baby crow.

The Story Collector, Evie Woods. Sweet story about some dark secrets from an area in Ireland, a bit magical, faerie life, but solving a mystery too.

A Sea of Unspoken Things, Adrienne Young. A woman investigates her twin brother’s mysterious death. She goes to a small town in California to figure it out, to figure HIM out.

The King’s Messenger, Susanna Kearsley. 1600s England, King James. About one of his trusted “messengers,” and his relationship with a young woman also of “the court.” Lots of intrigue.

In the Shadow of the Greenbrier, Emily Matchar. Interesting mystery in/around the area of the famous resort in White Sulphur Springs, West Virginia.

Isola, Allegra Goodman. Hard to describe, survival story on an island in the 1600s.

Save the Date, Allison Raskin. Rom-com, witty, LOL funny. Clever.

The Sirens, Emilia Hart. Numerous time-lines, Australia. Mysteries abound, nightmares, abandoned baby, weird allergies.

Red Clay, Charles Fancher. LOVED this book. Mostly post-Civil War story about the lives of slaves in Alabama during Reconstruction.

Stars in an Italian Sky, Jill Santopolo. Dual time line, 1946 and recent time. Love stories and a mystery.

Battle Mountain, C.J. Box. Another one of Box’s riveting mysteries. Love his descriptions of the land.

Something Beautiful Happened, Yvette Corporon. A memoir of sorts in Greece, tiny island of Erikousa, where the locals hid Jews during WWII. All elusive stories told by the author’s grandmother.

The Jackal’s Mistress, Chris Bohjalian. 1860s Virginia, about a woman who saves the life of a Union soldier. Really good story.

Song of the Magpie, Louise Mayberry. Really interesting story about Australia back in the days when it was mostly a penal colony. Gritty strength of a woman trying to thrive with her farm.

The Boomerang, Robert Bailey. A thriller that will have you gripping the book. About a lot of secrets surrounding the president (fictional novel, remember) and his chief of staff and about cancer. A cure. Such a good story.

Care and Feeding, Laurie Woolever. Really interesting memoir of a woman driven to succeed in the restaurant business. She worked for Mario Batali and then Anthony Bourdain. Gritty stories.

Everything is Tuberculosis, John Green. Maybe not a book for everyone. A real deep dive into the deadly tuberculosis infection, its history. I heard the author interviewed and found the book very interesting.

The Book Lovers Library, Madeline Martin. Fascinating read about Boots’ drug stores’ lending library. And the people who worked in them.

The Arrivals, Meg Mitchell Moore. LOL funny, about a middle-aged couple whose children (and their various family members) return to the family home and the chaos that ensues.

My Life as a Silent Movie, Jesse Lee Kercheval. About grief. A big move to Paris, finding herself a new life with a new set of real blood family.

Escape, Carolyn Jessop. Another memoir about a woman really in bondage in Utah, Mormon plural marriage.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

Scroll down to the bottom to view my Blogroll

Posted in Breads, Uncategorized, on October 21st, 2009.

raised pumpkin bread slicedWe don’t eat a lot of bread at our house – generally a half a slice each for breakfast. Once in awhile we’ll have a sandwich, but believe it or not, most bread gets moldy before we use it up. We freeze bread some, but I’m never very happy with it after it’s been in the freezer for more than 4-5 days. I wrap it in foil, then in a freezer plastic bag and still the edges seem to dry out. A few months ago we had just started using what we could, stored at room temp and throwing it out once it got moldy. But I was tired of the grainy, seedy bread we’d been having.

pumpkin bread yeast Since it’s Fall, I dug out my tried and true pumpkin yeast bread recipe and one day when I was home, and I made bread. Normally when you think of pumpkin bread, you likely think of a sweet quick bread. This is not that kind. This is a perfect sandwich or toasting bread. It’s NOT sweet, although it does have a little bit of sugar in it. It’s a soft bread – I use 3/4 white bread flour and 1/4 whole wheat flour. Our normal half-slice portion at breakfast has been upped to a whole slice each. It’s so nice with a little bit of butter. Here you can see the loaves just out of the oven.

If you’ve not been reading my blog for a long time, you may not know that I used to bake a whole lot of bread. When I was a young mom, trying to make some money, for a lunch out, for a babysitter now and then. I had a very small but thriving business, of sorts, baking bread once a week that I sold to friends and family. I was a stay-at-home mom, and enjoyed the process of making bread. I had a menu of about 10 varieties I made, including Stollen at Christmastime. And this bread wasn’t on the menu because I hadn’t discovered it yet.

raised pumpkin bread slice Years later, when I was working full-time, I invested in one of the first bread machines, and we enjoyed loaf after loaf when our kids were teenagers. This recipe is one that I adapted from one of the bread machine cookbooks. But I’ve found that it works best to make it by hand. Well, you can mix it in the machine for the first round, but let it rise in bread pans for the second rising. It will become a beautiful tall loaf, worthy of the finest toasters or turkey sandwiches. This time I kneaded it in the Kitchen Aid mixer with the dough hook, and did the 2nd time by hand, kneading in the raisins and nuts as I worked.

This isn’t a new recipe to my blog – I posted it first a year ago. Although I’ve been making this bread a couple times a year for about 25 years. It’s absolutely the BEST with Thanksgiving turkey leftovers in a sandwich. Don’t be intimidated by making yeast bread – as long as you have a few hours when you can tend to the bread a couple of times, this is a pretty foolproof recipe. I’ve never had it fail. If you want, add different fruit (dried apricots, craisins) or nuts (pecans). Or eliminate one or the other if you don’t have them on hand.
Click here to get to the recipe.

I’ve submitted this recipe to Yeastspotting.

A year ago: Pear Crisp (ooh, was that ever good!)
Two years ago: Twice Baked Cauliflower Take Two

Posted in Breads, on October 19th, 2009.

focaccia closeup

Well now. You haven’t seen very many pizza or focaccia recipes on my blog. Why? Because I don’t make them all that much as we try to limit those kinds of carbs. There is one pizza post I did about two years ago (that’s the last time I made it!) – the Chicken, Red Onion, Kalamata Olive and Pesto Pizza – and when I make pizza, that’s about the ONLY one I prepare. But when I had this focaccia a week or so ago, served with the Italian Sausage & Tomato Soup that was so off-the-charts good, I knew I wanted to make this at home. I may have used just a bit more cheese, but with that one exception, I made it exactly as Phillis made it. It’s so perfect to pair with the soup – any soup just about – but it was particularly good with the Italian flavors of the sausage and tomato soup. artichoke lemon pesto

It would really help if you live in Trader Joe’s country, though, since you buy the raw pizza dough there AND the artichoke-lemon pesto from there too. I didn’t even look at what’s contained in the pesto, but I suppose you could try to make your own with some canned, chopped artichoke hearts, some olive oil and lemon juice, maybe lemon zest. It’s kind of thick and goopy, not thin.

Pizza Dough Tip:

It’s much easier to pat raw pizza dough on a Silpat – it sticks to the Silpat so it stretches more readily and stays there!

Anyway, you pat out the pizza dough first. I learned a really important cooking tip about this – pizza dough is ever so much easier to handle if you pat and spread it out on a Silpat. Wow, what a difference from working at it on a countertop. I put the Silpat right in my big rimmed baking sheet, plopped the dough on it, sat down in front of the TV and worked away at it for about 4-5 minutes maybe, and it was done.

focaccia baked You spread the artichoke pesto mixture on top, then add all the Mozzarella. I used whole milk Mozzarella because that’s what I had in my refrigerator. Certainly makes for a more tasty cheese. Then you add thinly sliced rounds of zucchini and red onion to the top, some grated Parmesan (I used Pecorino, actually), and a bit of dried oregano that I scrunched up between my palms before sprinkling it evenly on the top. I’m sure I used more than 1/2 teaspoon, though. It gets baked at a high temp – 450 – and you want to serve it right out of the oven so the cheese is bubbling hot.

focaccia piece closeup To American tastes, there may not be much difference between focaccia and pizza. But going back in Italian history, focaccia is more like a snack, a bread snack. Often Italians serve it plain, with a dimpled top, sometimes with a light slick of olive oil pooling in the dimples. I well remember walking along a little side street in an Italian beach city, peering in a bakery side window with trays and trays of focaccia just baked. The baker was brushing olive oil all over the dimpled top surface. Oh the aroma was heavenly. But that was really plain – it was just bread, salt and olive oil. No cheese or herbs even. Here we often add toppings to focaccia, so it differs very little from pizza – which I consider more of an entree rather than a snack. So there’s your culinary lesson of the day!
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Artichoke Zucchini Focaccia

Recipe: Phillis Carey
Servings: 8

1 package raw pizza dough from Trader Joe’s
1/2 cup artichoke lemon pesto from Trader Joe’s
2 cups Mozzarella cheese — grated
1 cup zucchini slices — sliced very thin
1/2 cup red onion — very thinly sliced
1/2 cup Parmigiano-Reggiano cheese — grated [or Pecorino]
1 teaspoon dried oregano — crushed between your palms

1. Preheat oven to 450.
2. Stretch (or roll out) the raw pizza dough on a Silpat-lined rimmed baking sheet, to about 8×12 inches.
3. Spread with artichoke pesto and sprinkle with Mozzarella. Scatter the zucchini and red onion over the cheese and sprinkle with Parmesan and oregano.
4. Bake for 15-18 minutes or until cheese is melted and crust is crisp and edges are turning a golden brown. Cut lengthwise, then across in rectangular strips. Serve hot.

A year ago: Wednesday Breakfast Scones
Two years ago: Almond Cranberry Cookies

Posted in Breads, on August 3rd, 2009.

blueberry pumpkin muffin

With blueberries in season, I’m trying to find ways to use them. They’re so inexpensive right now. Even if I freeze them, I should buy more! For my DH’s men’s Bible study group this week I made these old-time favorites. But it’s been years since I made them the last time, I think. The original recipe came from an ad for Libby’s pumpkin. Decades ago. It’s not on Libby’s recipe website, although I found it on several other blogs.

blueberry pumpkin muffin dozen

The only change I’ve made to this was substituting unsalted butter instead of shortening. That’s it. Otherwise, the recipe below is true to the original.

The batter is a simple and ordinary batter – except for the addition of pumpkin, of course. It uses brown sugar for sweetening it, which always gives baked goods a deeper flavor. And the only spices used are cinnamon and allspice. The blueberries are tossed with a tablespoon of flour to help keep them intact. The muffins are very moist – so you either need to use the paper liners, or use a silicone pan (like the one above) which makes for an easy removal.

blueberry pumpkin muffin pair
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Blueberry Pumpkin Muffins

Recipe: Adapted slightly from a magazine recipe by Libby’s Pumpkin
Servings: 12
NOTES: These freeze beautifully. They also are quite tender muffins, so be careful handling them until they’re cooled. I have a silicone muffin pan, so I don’t use the inserts. These muffins are very moist, so that’s why the recommendation to line the pan with paper inserts.

MUFFIN BATTER:
1 2/3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground allspice
1 cup pumpkin, canned
1/4 cup evaporated milk
1/2 cup unsalted butter
1 cup light brown sugar — packed
1 whole egg
1 cup blueberries
1 tablespoon flour
STREUSEL MIXTURE:
2 tablespoons flour
2 tablespoons sugar
1/4 teaspoon cinnamon
1 tablespoon butter

1. Combine flour, soda, baking powder, salt, cinnamon and allspice in a medium bowl and set aside.
2. Combine pumpkin and evaporated milk in another bowl and set aside.
3. Prepare streusel mixture and set that aside too.
4. In large mixing bowl combine butter and sugar, add egg and mix until blended. Add flour mixture alternately with pumpkin mixture, beating well after each addition.
5. Combine blueberries and flour. Gently stir into batter.
6. Fill 12 paper-lined muffin cups 3/4 full and sprinkle streusel mixture on top of muffins. Bake at 350° for 40 minutes or until toothpick inserted in center comes out clean.
Per Serving: 228 Calories; 10g Fat (37.8% calories from fat); 3g Protein; 33g Carbohydrate; 2g Dietary Fiber; 42mg Cholesterol; 243mg Sodium.

A year ago: Peach Pudding Cake
Two years ago: Artichoke Bruschetta

Posted in Breads, on May 29th, 2009.

mini apple sage a

It was a couple of years ago I bookmarked a recipe over at A Year From Oak Cottage, Marie’s blog originating from the south of England. This one, for little savory sage muffin with some crumbled goat cheese and grated apple. The apple (one, whole) is almost invisible – you can’t see it, nor could I taste it. But it adds some moistness to the crumb, for sure. Marie had suggested having these with soup, so that’s exactly what I did. With some delicious creamy tomato soup.

mini apple sage b You mix these up by hand, the dry ingredients, then adding the wet stuff, lastly stirring in the goat cheese. A bit of Parmesan cheese sprinkled on top and you’re done. Bake for about 18 minutes until golden brown. I liked these a lot – they’re made in the small mini-muffin tins, and the recipe makes exactly 24.  It just happens that I have a sage bush in our kitchen garden, so am always on the lookout for other ways to use them other than roasts and chicken. I used a lot more sage than Marie’s recipe indicated (about 2 T.) but even at that, the sage flavor wasn’t overpowering at all. I also added an additional pinch of cayenne and just a tetch more sugar. Thanks, Marie!
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Little Sage, Goat Cheese & Apple Muffins

Recipe: adapted slightly from A Year at Oak Cottage blog
Serving: 24

1 cup all-purpose flour
1/2 cup cornmeal — finely ground yellow
3/4 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons fresh sage — coarsely chopped
1/2 teaspoon dry mustard
2 pinches cayenne pepper
5 tablespoons Parmesan Cheese — (some used for tops)
1/4 teaspoon salt
1 large egg — beaten
1 tablespoon sugar
4 tablespoons butter — melted and cooled
1/3 cup sour cream
1/4 cup milk
1 whole apple — peeled, cored and grated
3 tablespoons goat cheese — soft, grated

1. Pre-heat the oven to 180*C/375*F. Lightly grease two mini muffin cup pans (24 holes), spray them with cooking spray (or use nonstick tins) and set aside.
2. Whisk the flour. cornmeal, baking powder, soda, sage, mustard, cayenne pepper and 3 T of the Parmesan cheese together with the salt in a medium sized bowl.
3. Combine the egg and sugar together in another bowl and slowly add the melted butter, mixing it in well. Whisk in the sour cream and the milk, mixing to combine well. Fold in the grated apple.
4. Add the wet ingredients to the dry ingredients, mixing gently until just combined, without overmixing. Crumble the goat cheese over and gently mix in, allowing for clumps.
5. Spoon the batter evenly into the muffin cups and then sprinkle the remaining 2 T of Parmesan cheese evenly over top of each one. Bake for 18 to 20 minutes or until light golden brown.
Per Serving: 72 Calories; 4g Fat (45.1% calories from fat); 2g Protein; 8g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 112mg Sodium.

A year ago: Frosty Strawberry Squares (an old, old Sunset recipe from the 70’s)

Posted in Breads, Brunch, on May 13th, 2009.

bacon-cheddar-chive-scones

Needing to make something for my DH’s men’s morning Bible Study group last week, I scanned through some new possibilities and spotted this one. We have chives in the garden, I had sharp cheddar, and a new stash in the freezer of some good, thick bacon. These scones came together very quickly. You can substitute green onion TOPS for the chives if you’d prefer. I might reduce the amount of bacon next time, but make sure you chop up the bacon into very small pieces – I didn’t, so had bacon pieces kind of sticking out the sides.

square-cutterThe dough is a very basic scone dough – this one done by hand rather than in a food processor. I chopped up the butter into cubes and mashed them into the dough as instructed. It’s a rich dough – made with heavy cream and a little bit of butter, then you mix in the add-ins and pat it out on a floured surface. I used some new square biscuit cutters I purchased recently, baked them in nothing flat and froze them overnight so they’d be super-fresh in the morning. These were delicious, particularly so if you like bacon. If you don’t, don’t add it in. The cheese and chives or onions would be sufficient. These would go well with a brunch AND would be downright wonderful with a big bowl of soup or chili. Each scone is very large (and the calories indicate such) so if you’d like smaller, that should be no problem. Just bake a minute or two less time.

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Bacon, Cheese & Chive Scones

Recipe: 2007 King Arthur Flour Company
Servings: 8
NOTES: I used a 2 1/2 inch square biscuit cutter, and the recipe made 8 scones. Be sure to crumble the bacon up finely. The scones will look better if you don’t have straggly bacon pieces sticking out of them.

BISCUIT DOUGH:
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
4 tablespoons cold butter — diced (1/2 stick)
SAVORY:
1/2 pound bacon — minced, fried, crumbled finely [use less next time]
1 cup grated cheddar cheese
1/3 cup chives — minced
Or, use green tops of green onions, minced finely
3/4 cup heavy cream — (may require slightly more)
2 tablespoons heavy cream — for brushing on scone tops

1. Preheat oven to 425. Lightly grease a baking sheet, or line it with parchment (or silpat)
2. Whisk together the flour, salt, baking powder and sugar in a large bowl. Work in the butter into the flour until the mixture is unevenly crumbly.
3. Mix in the cheese, chives and bacon and toss until evenly distributed.
4. Add the 3/4 cup cream and stir to combine. Try squeezing the dough together; if it’s crumbly and won’t hang together, or if there are crumbs remaining in the bottom of the bowl, add more cream until the dough comes together in one ball. Transfer the shaggy dough to a well-floured work surface.
5. Pat the dough into a smooth 7 inch disk about 3/4 inch thick. Transfer the disk to the prepared baking sheet.
6. Use a knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.
7. Brush the scones with the remaining 2 T. cream which will help to brown the crust.
8. Bake for 20-24 minutes (depending on your oven) until they’re golden brown. Remove from the oven and cool on the pan. Serve warm or at room temp.
Per Serving: 480 Calories; 34g Fat (64.5% calories from fat); 16g Protein; 26g Carbohydrate; 1g Dietary Fiber; 90mg Cholesterol; 1059mg Sodium.

A year ago: Mashed Potatoes with Shallots & Truffle Oil
Two years ago: Ribeye Steaks with Amazing Glaze(a real fav at our house – my DH’s favorite way with grilled steaks)

Posted in Breads, Brunch, on April 9th, 2009.

custard-filled-cornbread

The name Marion Cunningham reached the altitude of my food-seeking radar a couple of years ago. I know I’d heard her name in foodie circles (magazines, books, Food Network) over the years, but didn’t own any of her books. She’s most famous for writing the Fannie Farmer Cookbook. And more recently she wrote a book called Lost Recipes, about good, old-fashioned kinds of recipes we’re known to rely on, but they’ve gotten lost in the flurry of fast food, take out and a general cooking malaise. The first recipe to reach my radar was a year or so ago when I made her unbelievably good and light dumplings on top of a chicken stew. That’s when I realized she knew a thing or two about how to get around a baking kitchen.

Then, recently I tried a coffee cake that came from her book, The Breakfast Book. I didn’t own that cookbook either. But I made a trip to a local library and found it there – so I photocopied a bunch of recipes from it. This recipe below was one.

The other night we’d invited friends to come over for a salad dinner. It was warm enough to eat outside, and I had most of the ingredients on hand to make one of my favorite salads – another Phillis Carey recipe – her Mexican Chopped Salad with Cilantro Dressing . I added chicken to it and it became our main course. Sue brought over an appetizer – one of my recipes as a matter of fact – gorgonzola, grape and pine nut crostini – and some brownies she’d made the day before which I paired with my roasted strawberry balsamic vinegar ice cream. We had a feast, along with the leftover margaritas I’d made over the weekend.

So, now, to finally get to the recipe, I didn’t have any bread to serve with the salad dinner, so I grabbed the photocopied recipe for custard-filled cornbread I’d just saved from Cunningham’s book. It took about 10+ minutes to put together. Tops.

This bread, served as is, probably is best suited to serve with breakfast – but only because of the sweetness to it. But actually, if you reduce the sugar just a little bit, it’s wonderful with any dinner. Yes, it’s cornbread. And yes, it’s a little sweet (not overly, though), but it’s SO delicious. It’s like no cornbread you’ve ever had, unless you’ve had one similar to this one. You mix up a cornbread batter (I used fine ground polenta-type cornmeal) and pour it into a hot 9×9 pan. Then, just before you carefully pop this into the oven, you pour a cup of cream into the CENTER of the batter. And you don’t touch it. No stirring. Nothing. As it bakes, the cream infiltrates the entire pan in the middle of the cornbread (how? I have no idea the chemistry of this, except to note that it works!), and gives you a very moist, creamy, soft cornbread. You can see the creamy, custardy layer in the center, in the photo at top. We had this as leftovers a couple of nights later, and it was as good if not better than the first time. My DH even went back for a second piece. It went perfectly with the salad. I will make this again. Definitely. And, I’ll be on the lookout at used book stores for some of Cunningham’s older cookbooks.
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Custard-Filled Cornbread

Recipe: Marion Cunningham, from The Breakfast Book
Servings: 12
NOTES: If you’re making this to go with dinner, reduce the sugar by half.

1 cup all-purpose flour
3/4 cup yellow cornmeal — fine ground is better
1 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
3 tablespoons butter — melted
3 tablespoons sugar
1/2 teaspoon salt
2 cups milk
1 1/2 tablespoons white vinegar
1 cup heavy cream

1. Preheat the oven to 350 degrees.
2. Butter an 8-inch square baking dish, and place it in the hot oven while you prepare the batter.
3. Sift or stir together the flour, cornmeal, baking powder and baking soda.
4. In a mixing bowl, beat the eggs and the melted butter until well-blended. Add the sugar, salt, milk and vinegar and beat well. Stir the dry ingredients into the egg mixture just until the batter is smooth and there are no lumps.
5. Pour the batter into the heated baking dish. Pour the heavy cream into the center of the batter. Do not stir. Check the cornbread after 45 minutes. It is done when the top becomes lightly browned. Serve warm.
Per Serving: 213 Calories; 13g Fat (53.1% calories from fat); 5g Protein; 20g Carbohydrate; 1g Dietary Fiber; 76mg Cholesterol; 251mg Sodium.

A year ago: Pork Tenderloin with Maple-Mustard Sauce

Posted in Breads, Brunch, on February 7th, 2009.

pineapple-biscuits

One lone biscuit left when I arrived . . . maybe I’ll even get my DH, Dave, to post something about today’s recipe. He declared the other day, that when his Bible study guys were to come this past week, HE wanted to bake something. He gave me this kind of cheeky grin – like “give me something easy to make, okay?” So, I scrounged around my repertoire of recipes and spied this one. Terrifically easy. It came from an old newspaper clipping (Orange County Register, our local paper), and the article was written by Nancy Byal, of Better Homes & Gardens.

We don’t eat refrigerated biscuits much (they likely have trans fats in them, but I didn’t check). But they certainly do make for some easy cooking. I only have one other recipe I’ve posted here on my blog for such biscuits, the lemony Herbed Biscuit Ring, which is actually delicious, in case you’re interested.

But this needed to be a sweet type dish. It is, but not overly so. Dave found a new refrigerated biscuit product at the market – a Pillsbury crescent biscuit – so by phone I told him that would work, I thought.

I set out all the ingredients for him, and he and I read through the recipe the night before. As I came downstairs the next morning and popped my head into our dining room where the guys were gathered around the table I asked, “So, how did he do?” Well, there were a bunch of wild comments – all teasing ones. It sounds like all went well. I ate the last one, pictured above, and thought it tasted really good, considering it’s mostly a refrigerated biscuit! Here’s what Dave had to say about it:

For my Thursday morning Bible study, I decided that I’d show off and “bake” for the guys. Carolyn readily agreed [indeed, I was delighted]. With her great instructions, but not with her in the kitchen at 6:30 in the morning, I proceeded to put together this dish without telling the guys, and they all went nuts. They ate all but one. I was a total success. They said it tasted like pineapple upside down cake. Some of the guys who don’t cook are now worried about their status in the group – like peer baking pressure. . . . .  from Dave T

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Pineapple Breakfast Biscuits

Recipe: From the Orange County Register (old), by Nancy Byal
Servings: 8

2 tablespoons butter
1/4 cup packed brown sugar
1 tablespoon light corn syrup
1/2 teaspoon ground cinnamon
8 ounces crushed pineapple — or tidbits, or slices
8 ounces Pillsbury Place ‘n Bake Crescent Rounds — or rich refrigerated biscuits

1. Preheat oven to 400.
2. Using a large pie plate or similar shaped microwave-safe baking dish, microwave the butter just until melted (30-40 seconds). Add the brown sugar, corn syrup and cinnamon. Stir mixture until sugar dissolves.
3. Arrange the pineapple on top, as evenly as possible. Separate the refrigerated biscuits and place on top.
4. Bake for 15-20 minutes until top is golden brown. Invert onto a platter to serve.
Per Serving: 187 Calories; 9g Fat (43.2% calories from fat); 2g Protein; 24g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 258mg Sodium.

A year ago: Irish Soda Bread

Posted in Breads, on January 5th, 2009.

pumpkin-cornbread

With my cousin Gary visiting over the holidays, I was serving menus that contain no flour or wheat-derived items. There are different kinds of wheat intolerance. Some (maybe most) are celiac, which means gluten intolerant. My cuz is just wheat intolerant, which is less-encompassing in some respects since he can eat rye and barley.

I knew back some months ago I’d read a cornbread recipe over at Tummy Treasure that intrigued me. I assumed I could adapt it to GF (gluten-free) because it contained little flour. Sure ‘nuf, I did. Gary brought a package of Bob’s Red Mill all-purpose GF baking flour which I used in this recipe for the 3/4 cup of mixed flours Erika used.

These muffins are very easy. A tad different than some (with the addition of pumpkin, which I couldn’t distinguish in the muffin at all, really). And they certainly qualified as GF since I used flour substitute. My cuz was pleased because he could even HAVE some kind of bread stuff. Erika says these don’t keep well, so I froze the leftovers as soon as they cooled. They were a bit on the firm side – as cornbread is if it doesn’t contain a lot more flour. In other words, this is not a “tender” kind of muffin, but mostly a cornbread one.

If you’ve ever known some celiac-types, the “bread” they must eat is fairly dreadful in my estimation. But Gary is grateful that there are companies who make something he can eat that looks like bread and sort of tastes like bread. As Gary stands over my shoulder, he mentions that he would “kill” for a real chocolate croissant. When he’s traveled with us in Europe, he/we were amazed to find GF more available than in the U.S. (because the condition is more common in the Mediterranean and Northern Med area – approx. 1% of population suffer from it). He was able to buy a French loaf in France that gave him very big smiles morning and night! Alas, such loaves aren’t available anywhere here in the U.S. that he can find.

So, back to pumpkin cornbread muffins. Make it with flour if you’re not wheat intolerant. But, if you need GF, this is for you. And thanks to Erika for the idea of mixing in the pumpkin!
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Pumpkin Cornbread Muffins (GF)

Recipe: Adapted from a recipe by Erika at Tummy Treasure (blog)
Servings: 12
NOTES: These can be made with regular flour (Erika uses 1/2 cup whole wheat flour and 1/4 cup white all-purpose flour). These have just enough sweetness to take the “edge’ off.

DRY MIXTURE:
1 1/2 cups cornmeal — finely ground
3/4 cup all-purpose GF baking flour — or flour
1 tablespoon baking powder
1/4 cup sugar
1 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon salt
WET MIXTURE:
1 whole egg
3 tablespoons vegetable oil
3/4 cup canned pumpkin
1 1/2 cups milk

1. Preheat oven to 350°. Spray a standard 12-cup muffin tin with cooking spray.
2. In a medium mixing bowl combine the dry ingredients. Mix well (or sift) to remove any lumps if necessary.
3. In a large mixing bowl lightly mix the egg. Add the vegetable oil, pumpkin and milk. Whisk or stir to combine.
4. Gently pour in the dry ingredients, stirring in any lumps. Divide the mixture among the 12 muffin cups. Mixture does not rise much, so you can fill them nearly to the top.
5. Bake for 20 minutes – check with a tester – if it comes out clean remove. May need to bake an additional few minutes depending on your oven. Remove from oven and allow to cool for 10 minutes. Serve warm, preferably. If you have leftovers, cool and freeze, as these don’t keep well.
Per Serving: 190 Calories; 6g Fat (26.9% calories from fat); 3g Protein; 32g Carbohydrate; 3g Dietary Fiber; 22mg Cholesterol; 322mg Sodium.

Posted in Breads, on December 26th, 2008.

schnecken-rolls

About 18 months ago (when my foot was fractured in the summer of ’07 and I couldn’t cook) I posted the recipe for schnecken with no photograph. And I haven’t had any menu since then that seemed just “right” for them. As I explained in the post about schnecken, most schnecken are a sweet bread/roll (think bear claws, or something similar). This one does have some sugar in them (more than usual for a dinner roll), but they were served to me as a dinner roll, way back in the early 1960’s when I had a German neighbor who made these all the time. She and her husband were Americans of German descent and she prepared lots of German style dishes. This was just one. She kept the dough for these in the refrigerator (they’re one of those refrigerator-style yeast doughs) and just pulled out enough to make for dinner. Then she’d do it again the next day for the following night’s dinner. After about 3 of those, they’d be all gone and she’d start over.

schnecken-sticky-doughSchnecken are butter-rich rolls. And there’s no question about it, these are sweet for dinner rolls. I cut down the sugar a little when I make them. This time I thought they’d be ideal for serving with brunch. So the day before I needed them I mixed up the dough (done by hand, not the usual method for yeast bread) and popped the bowl in the refrigerator. The photo here is of the very sticky dough. Not a normal kind of dough –  as you don’t knead it – just stir with a spoon. That’s partly why these are easier than many yeast doughs. The next morning, the morning of my brunch/breakfast, I took the bowl of dough out of the refrigerator (the dough was nearly double in size in that overnight period) and rolled it out with a rolling pin (along with some flour to control the stickiness), spread half of it with some soft butter, then folded the other half over. I cut them into round biscuit shapes and put them in a metal pan that allowed for just a bit of air around them. Then they went to a warm place to rise (takes about an hour or 90 minutes) and popped them in the oven. I had hot, hot rolls to serve with my breakfast.

schnecken-cuttingYou can make these all in one day and not chill overnight (you still want to refrigerate the dough, though, as it contains a lot of yeast – more than usual – and you want it to do a “cool rise” ). Once the dough is out of the refrigerator these puppies rise relatively rapidly, though. The dough will keep for a few days in the refrigerator, but not longer. Eventually the yeast dies and the dough becomes heavy and leaden, so go ahead and bake them and freeze if you can’t eat them all up soon.
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Schnecken Rolls

Recipe: Came from a neighbor I knew in Washington, D.C. (1963)
Servings: 36

YEAST MIXTURE:
2 packages dry yeast
1/4 cup warm water
1 teaspoon sugar
1/4 teaspoon ground ginger
BREAD MIXTURE:
3/4 cup warm water
7/8 cup sugar
1 cup butter — room temperature
1 teaspoon salt
1 cup boiling water
2 whole eggs — slightly beaten
6 1/3 cups bread flour — approximately
1. In a glass measuring cup combine the 1/4 cup water, sugar and ground ginger; then add the yeast packages, stir and set aside until bubbly, about 5 minutes.
2. In a large bowl combine the water, sugar, butter and salt. Add the boiling water and stir until the butter melts. Add 2 cups of the flour and beat well.
3. Add the eggs and yeast mixture, stir well, then add all of the remaining flour. Beat with a wooden spoon until the mixture is smooth. Chill for 4 hours.
4. Roll the dough out onto a floured board and use a rolling pin to roll it into a 10″ by 18″ rectangle. Spread the dough with a little bit of butter all over. Fold the dough in half.
5. Cut the folded dough with a biscuit cutter and place in metal pans with the rolls almost touching. Allow to rise for about 1-1 1/4 hours.
6. Preheat oven to 375° and bake rolls in the center of the oven for 20-25 minutes until golden on top, but not dark brown.
Per Serving: 157 Calories; 6g Fat (33.4% calories from fat); 3g Protein; 23g Carbohydrate; trace Dietary Fiber; 26mg Cholesterol; 116mg Sodium.

Posted in Breads, on December 5th, 2008.

panettone slices, hot out of the oven
You’ve all seen the big, tall cylindrical boxes of panettone available around holiday time, right? I think our Costco even carries them. And until a few years ago I’d never tried it – because I reasoned – how could any bread be good when it’s made in Italy, shipped across the ocean and kept for likely several months before I buy it. I mean – bread I bake here at home is stale within a day or two, so how could this be any good? Then we were given one as a gift, and I let it sit for a few more months before I finally said, okay, gotta open this thing up, so I can tell the gifter “thank you.” I wanted to be able to say I’d at least tried it. Well, I was quite amazed. It was actually very good. A drier kind of crumb, but still it was quite tasty. It wasn’t stale (how do they DO that, I wonder?), just a bit on the dry side. Then we went to Italy a few years ago and lo and behold I had it there, and it was delicious. And not all that much different than the one I’d had that was shipped across the ocean.

But, I’d never considered making it. Although there are recipes out there, I just wasn’t convinced I’d be successful. Besides, I didn’t have an appropriate pan anyway (I thought). Then, earlier this week I was readiing Baker’s Banter. Detour here to explain. Those of you who are bakers will likely know all about King Arthur Flour. I’m a big fan of their products. I do buy the flour sometimes at my local markets, and I order things from their catalog now and then too. They have superior products, both food and non-food items. They test things. They have a test kitchen. And the bakers who work there in the test kitchen maintain this wonderful blog. There are a couple of people (maybe three?) who provide posts for the blog. They include copious photos. Lots of instructions. And usually very fun stories about what they do. If you are a baker, you definitely should read their blog, updated every day or two.

Okay, so I was reading the blog and they did a long, detailed explanation all about panettone bread. How they’d devised the recipe, what works and why. It was a very interesting read, just by itself. Then and there, I decided to try making this – in my old, dented, but trusty tube pan. The King Arthur recipe was for what they called American-Style Panettone (with the fruitcake kinds of fruit). If any of you have been long-time readers of my blog, you already know I detest usual fruitcake. Can’t abide it. I have yet to make my Bishop’s Bread this year (the one that contains walnuts, maraschino cherries and chocolate chips rather than that icky glaceed fruit stuff). Bought the cardboard pans the other day, but haven’t made the bread itself. I will in coming days. But in the write-up about this panettone, they mentioned another recipe they’d worked on for apricot and crystallized ginger panettone. Wow, that sounded good, I thought. The first recipe calls for an ingredient most people won’t have – Fiori de Sicilia. It’s a vanilla-like essence (means flowers of Sicily). I bought a small bottle of it from King Arthur some years ago to make a sugar cookie (that I’ve not blogged about, but I should). If you don’t have it, don’t not make this because of that. Just add a bit more vanilla instead.

If you click to the Bakers Banter printable recipe for either one, you’ll have a choice of volume or weight (choose weight if you have a kitchen scale). I used the recipe from the American-Style Panettone, but the fruit ideas from the ginger and apricot one. The two recipes are different – in both the sponge and the bread recipe itself, so you choose. I went with the first one, but I added more fruit (golden raisins, some chocolate chips, chopped walnuts, the ginger . . . and I soaked the dried apricots in dark rum). I hoped for a nice bread to make our morning toast.

panettone dough rising in a tube pan

The recipe is not difficult, but it’s certainly more verbiage than a normal recipe. So I’m not going to write it up in total – I’ll just point you (above) on the way to find King Arthur’s recipe. I followed it to the letter – including choosing the version “by weight,” meaning that I measured every ingredient by weight on my kitchen scale, rather than volume. And really, I repeat, it is NOT difficult to make. You start with a biga (a sponge) the night before which I left below my cabinet lighting for the full 12 hours. Then you combine it with other bread ingredients, mix up using your bread machine or stand mixer with dough hook. It is a very sticky dough – nothing like a traditional loaf. Except for sprinkling just a bit of flour on my granite countertop to mold it into the form that will fit in the tube pan, I stuck with the recipe exactly (well, except for the fruit additions). Then it was allowed to rise. That takes awhile, what with all the fruit in it. You’ll want to do this on a day when you’re going to be around home since you can’t just go off and leave it all day. A few hours in strategic places, yes. All day, no. It does take the better part of 24 hours, but well worth it.

The verdict? What do you think by looking at the photo? This reminds me some of Stollen (which I used to make every year when I baked bread for extra money back years and years ago when my daughter was a baby). Probably Stollen is the German version of Panettone, or vice versa. They’re very similar in texture, but very different in shape. I’m sure there must be a story about that – probably something to do with the Pope’s hat, or something. You think? No, after searching at wikipedia, it’s nothing like that. There are several legends about the bread, but one specific baker decided to make the shape we know, rather than a loaf style. Soaking the fruit in wine is not the custom (oh well, I did anyway, in rum). The traditional panettone is filled with just lemon zest and citron. The perfume in my kitchen was just lovely from the rum.

Here’s the fruit I added to the dough:

  • 2 ounces crystallized ginger, minced in tiny pieces
  • ½ cup chocolate chips
  • ½ cup walnuts, chopped
  • 2/3 cup dried apricots, minced with scissors then soaked in about ¼ cup rum (drained after soaking 30 minutes) and tossed with about 2 T. of flour

If none of this interests you, be sure to buy a ready-made Italian panettone loaf this year and try it. Last year I bought one that contained a few bits of chocolate. It was good; that’s why I added chocolate to the panettone I made yesterday. Since making this was so easy (but I’m not intimidated by yeast breads, either) I’ll likely do it again.

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