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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, Desserts, on December 2nd, 2008.


banana bread or banana cake

If you did a search on the internet for banana bread you’d likely come up with hundreds, if not thousands, of possibilities. And mine isn’t anything that unusual. But it is different in one proportion (more bananas than any recipe I’ve ever read). I devised the recipe myself one year about 20 or so ago, when I had a huge bunch of bananas that were about to expire. I consulted several cookbooks for recipes, and finally decided to improvise. This was the result, and I’ve been making it this way ever since. This version is very light in texture – not dense like banana breads can be. If you happen to make it in a cake pan you can call it cake and serve it with a side of vanilla ice cream, or some whipped cream. You can substitute light sour cream. You can use a bit less sugar. You can add nuts (walnuts or pecans) if you’d like. You can also toss in some chocolate chips too. You can increase the ingredients just a little bit and make this in a bundt pan and also call it a cake (and serve it with a drizzle of heavy cream as I did with the leftovers pictured above). Or make it in a large bread pan plus a small one and just call it banana bread. And if you happened to be out of vanilla like we were the other night, substitute almond extract with no problem. Just be sure to use overly ripe bananas. And did you know that you can put whole bananas in the freezer and they’ll keep for a few weeks. Just defrost slightly (not fully) and cut them open. The resulting flesh will be very soft, but it will still taste just fine in this baked bread/cake. Just don’t wait months to use them as eventually they’ll degrade and the flesh will be almost liquid.
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Banana Bread

Recipe: A Carolyn original
Servings: 16

1 cup sugar
6 tablespoons butter
2 whole eggs
3/4 cup sour cream
1 teaspoon vanilla or almond extract
2 1/2 cups flour
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 1/2 whole bananas — mashed
1 tablespoon lemon juice

1. Cream sugar and butter together, then add eggs, sour cream and vanilla. Into a separate bowl sift flour, baking powder, soda, and salt. Combine in another bowl the mashed bananas and lemon juice.
2. Preheat oven to 350. Into the sugar/butter mixtures alternately add the bananas and flour. Don’t overmix. Pour into well-greased loaf pans (1 large and 1 small, or several small ones) and bake 50 minutes (small loaves) or 1 hour (large pans). Test with a toothpick. Cool in pans before removing. If making slightly larger in bundt form, bake for 50-55 minutes.
Per Serving: 222 Calories; 8g Fat (30.0% calories from fat); 4g Protein; 36g Carbohydrate; 1g Dietary Fiber; 43mg Cholesterol; 335mg Sodium.

Posted in Breads, on November 20th, 2008.

pumpkin raisin (and walnut) yeast bread
Here’s a little quote for the day:

The smell of bread baking,
like the sound of light flowing water,
is indescribable in its evocation
of innocence and delight.
. . . . M.F.K. Fisher

You’ll find very few yeast breads here on my blog. It’s not that I don’t like them, but I’ve just tended to cook other things, and there are so many good artisan breads out there now so we can find good breads in several markets close by. But back in my ancient history I used to bake all of my own bread. I know I wrote up a post about it once upon a time. I even used to sell bread to family and friends when I was a cooped-up young mom. At the time my ex and I had just one car and only twice a week did I get to have it, so the other days I was home trying to find things to do. Making my own bread was so much better to eat because the markets had nothing but the mega-bakery institutional kinds of breads. The kinds I didn’t like then, nor do I like now.

One year during the time I was baking every week I came across this recipe for Pumpkin Raisin Bread in a raised, yeast type. My old notes don’t tell me where I got the recipe, but I have changed it over the years, so it’s really my own anyway. I added more spices, more pumpkin, reduced the sugar and sometimes added walnuts too. This bread didn’t get baked all year around – just in the Fall months. It was very popular with my friends. And, I will tell you this bread is just fabulous with turkey sandwiches. I made it every year – for years and years – the day before Thanksgiving so we’d have some for sandwiches. It freezes well – whole, or you can slice it, freeze it in foil, then in plastic bags, and it will keep for several weeks. At Thanksgiving, though, it never lasts more than a day or so. Periodically I make it now, and it’s usually this time of year.

Pumpkin bread with apple butter - sublime!

Pumpkin bread with apple butter – sublime!

Just realize this is NOT a sweet tea kind of bread. It’s a toast-kind of bread, or a sandwich-type of bread. It’s light and airy, not dense. And if you’d like to include more healthy flours, substitute about 1 cup or so of whole wheat flour for white bread flour. For some years I attempted to recreate this recipe in my bread machine, but have never been successful, except at mixing up one loaf at a time and using the machine for JUST the mixing process, not the rising and baking. This bread needs a different rising time than the machines offer. This time I mixed it up in my stand mixer, using the dough hook. Instead of combining and mixing things in separate bowls I just started with the water and yeast mixture in the mixer bowl and once it had bubbled enough so I knew the yeast was good, I just added the other ingredients to the bowl. That kept the dirty dishes down to a low level. Every house I’ve ever lived in I’ve had to find the right spot for raising dough. Yeast dough likes a quiet, warm place without drafts. This time the wide bowl sat on top of my espresso machine and within a couple of inches of the under-cabinet fluorescent lighting, which gave the bowl a nice warm place to do its thing.

 

My YEAST TECHNIQUE: I’ve mentioned it here before, but I have a technique for proofing (proving it’s viable) yeast. It’s not my own idea, but back in those olden days when I was baking all the time I read lots of bread cookbooks, and one explained all the chemistry of yeast. And this cook’s advice was to mix the yeast with warm water as usual, but to also add a tiny bit of ground ginger and sugar. Yeast is a growing thing, and it needs “food” to develop its skill, and the ginger and sugar help give it a jump start. My breads back then made a successful leap. I don’t think I ever had a yeast failure ever again.

So, this bread is fairly straight forward – you mix up a batter, add the other extraneous ingredients, mix, add the flour (not all of it unless you have to). One of the secrets to bread baking is to add only as much flour as the dough needs to keep the stickiness under control. If you remember that adage, you’ll not likely have any problems with yeast dough. I add the raisins and nuts after the first rise, but the recipe indicates it’s done during the first mixing. Your choice. And if you are doing this for turkey sandwiches, maybe you don’t want to add the nuts. They don’t serve much purpose for sandwiches. But they’re great if you’re making toasting bread.
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Files: MasterCook 5+ and MasterCook 14 (click link to open in MC; 14 contains photo)

Pumpkin Raisin Walnut Bread, a Raised, Yeast Type

Recipe: A Carolyn T original
Servings: 36

YEAST MIXTURE:
2 packages dry yeast
1/2 cup water
1 teaspoon sugar
1/4 teaspoon ground ginger
BREAD MIXTURE:
1/2 cup evaporated milk
1 cup canned pumpkin
1/4 cup butter
1/4 cup sugar
2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
2 medium eggs
1 cup raisins
1/2 cup chopped walnuts — (optional)
6 – 6 1/2 cups flour — bread flour is best [part whole wheat is fine]

1. In a glass measuring cup, add water (just slightly warmer than room temperature), sugar and ginger, then sprinkle in the contents of the yeast packages. Stir with metal spoon and remove the spoon. Use your finger to push off the spoon any yeast back into the water. Set it aside while you gather your bread ingredients.
2. In a large bowl combine the evaporated milk, pumpkin, butter, sugar, salt, spices. Add about one cup of the flour and mix. The yeast mixture now should be dissolved and bubbly. If it is not, the yeast may need to sit a few more minutes. Or, the yeast could be old. Add the yeast mixture to the large bowl and stir into the pumpkin mixture. Add the eggs and stir in until combined, then begin adding the additional flour. ONLY add enough flour so the mixture will hold together.
3. Spill the dough out onto a floured board and begin kneading, using the heels of your hands. Add flour as needed so the dough becomes elastic, about 10 minutes. Toward the end of the kneading, add the raisins (and walnuts, if using) and distribute them evenly in the bread ball. Place in a lightly greased bowl, cover and allow to rise – about 45 minutes to an hour – in a warm place. Be sure there are no drafts.
4 Pour the dough back out onto your floured board and knead again until you’ve popped all the bubbles out of the dough. With a sharp, serrated knife, cut the dough in half and knead each half until it’s an elongated oval. Place into two bread pans and cover. Allow them to rise until they’re mounded above the pan. This dough rises fairly quickly, so you will want to be prepared to put them in the oven – don’t wait until they’re high enough to turn on the oven as they may deflate! Preheat the oven to 375°.
5. Bake for 35 minutes. Remove from the oven and using mitts or large hotpads, remove the bread and allow to cool on a rack.
Per Serving: 135 Calories; 3g Fat (20.4% calories from fat); 4g Protein; 23g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 141mg Sodium.

Posted in Breads, on October 18th, 2008.

wednesday breakfast scones from Anne Hughes Cafe

I’m not sure I ever thought I’d find a scone recipe that I liked as much as my own Buttermilk Scones with Golden Raisins. I’ve made them for years, and have been so happy with the recipe, I’ve never wanted to change. Then we stayed in Portland, Oregon for a couple of nights, at the Rose Cottage B&B just outside the city. The owner, Sally, served us just the lightest, most flavorful scones. The proportions of things are very similar to my tried-and-true recipe, but these have more flour in them – mine are more like very rich, flaky round biscuits. Sally’s were light, perfectly crumbly, huge and served in wedges. And, incidentally, if you’re ever up Portland way, I highly recommend Sally’s Rose Cottage as an ideal close-by location. She’s not in downtown, but it’s easy driving distance. She’ll serve you a breakfast that is enough to feed a small infantry, but it’s worth every single delicious-laden calorie.

Sally was kind enough to share the recipe for the scones with me. She said it was printed in the Portland Oregonian newspaper in 2004, and she raved about the chef, Anne Hughes, who created them. I believe she said the café that Hughes used to own is no longer in business. But Sally was happy she had THIS recipe from her café. Sally follows the recipe to the letter with the following exceptions: she mixes it by hand with a pastry blender AND she freezes the butter – she cuts the butter up in small chunks and puts that in the freezer so they’re all ready to go when she decides to make a batch (as a B&B owner, obviously she makes the scones quite frequently), then uses the pastry blender to cut it up a bit more (from a frozen state). She said you definitely don’t want to mix it so much that you can’t see the butter flakes. If the chunks are a bit larger (like little flat pieces the size of your little finger) they’ll be perfect for the flakiest results. These have a hint of lemon peel in them, and you briefly knead the dough just to pull it together, roll it out, sprinkle some of the zest on top, fold it over, then slice the pastry into wedges before baking on a parchment-lined baking sheet. Sally also adds fruit (like fresh Oregon blueberries) to the dough sometimes. I made my batch in the food processor (per the Oregonian recipe) and they seemed wonderful to me, but perhaps doing them by hand would produce even more flaky and flavorful scones. I also didn’t have frozen butter either, but I do like these enough that I might try those techniques next time I make them. I made them for my hubby’s Bible Study group the other day. They were gobbled up in short order.
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Wednesday Breakfast Scones

Recipe: Anne Hughes, of Anne Hughes Kitchen Table Cafe, Portland, OR
Servings: 8-10

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/3 cup granulated sugar
1 tablespoon sugar — to sprinkle on top
3/4 teaspoon salt
3/4 cup unsalted butter — cold, cut into small cubes
1 cup buttermilk
3 teaspoons lemon zest — from about 2 lemons
1 tablespoon heavy cream

1. Preheat oven to 400. Set aside an ungreased baking sheet (lined with parchment).
2. In a food processor fitted with the metal blade, add the flour, baking powder, soda, 1/3 cup sugar and salt. Process with 6-8 one second pulses.. Remove the cover and evenly distribute the butter over the dry ingredients. Cover and pulse until the mixture resembles coarse meal with a few slightly larger butter lumps (about 16-20 one second pulses).
3. Transfer the mixture to a large bowl. Add the buttermilk and half the lemon zest; use a wooden spoon to stir until mixture begins to form a dough, about 30 seconds.
4..Transfer the dough to a floured surface and divide into two equal balls. Use a rolling pin to lightly roll each half into a circle about 7 inches in diameter. Sprinkle the remaining lemon zest over both circles and use the rolling pin to lightly press the zest into the dough, then fold each circle in half (making a half circle), then cut each into 4 wedges.
5. Place the wedges on the prepared baking sheet.
6. If desired, glaze the scones by brushing tops with the heavy cream and sprinkling with the remaining one T. of sugar.
7. Bake until the scone tops are golden brown, about 18-23 minutes. Cool on a wire rack for 10 minutes to firm up. Serve warm if possible.
Per Serving (assuming you make 8 very large scones): 382 Calories; 19g Fat (43.8% calories from fat); 6g Protein; 48g Carbohydrate; 1g Dietary Fiber; 50mg Cholesterol; 498mg Sodium.

Posted in Breads, on August 15th, 2008.

fresh strawberry coffee cake

The blog called What Did You Eat was not one that I happened to follow. Apparently I’d never come across it. But Sher died suddenly, last month, from a heart attack. I read about her death on several other websites . . . from other bloggers who had an online/email friendship with her. Sher’s husband posted a last note, informing everyone about his wife’s death, and thanking people for the friendship shown to her. She was young – well, certainly not of an age when she should have died. Lots of bloggers around the world have done their own tribute to Sher by preparing some of her recipes. They did it on a specific day a few weeks ago. On one of those blogs I read about this coffeecake that she had posted – actually it was another blogger’s recipe, Butta Buns.

The coffeecake sounded perfect for summer. And, the Bible Study guys were coming to our house and I needed a treat for them. This recipe was sitting, front and center, on my cookbook/recipe stand. My DH kindly offered to go buy fresh strawberries for me, and I whipped it up the night before. The coffeecake is delicately flavored. Even though it has cinnamon in it, it’s subdued and I couldn’t even tell it was there. The fellows enjoyed it very much. I halved the recipe, made it in a 9×9 pan and baked it for 30 minutes. Came out perfectly. My question always: would I make it again? Yes, I might. But I might not. Maybe during the height of strawberry season. I might add just a tiny bit more cinnamon, and I’d add some to the topping (or maybe a touch of nutmeg) as well. The recipe said it served 12. I got 9 portions from the 9×9 pan, so it likely could serve 18.
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Strawberry Coffeecake

Recipe: From Sher at “What Did You Eat” blog (blogger now deceased)
Servings: 12

TOPPING:
1 cup flour
1/2 cup sugar
½ cup butter
COFFEECAKE:
2 cups flour
1 cup sugar
2 tablespoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
2 teaspoons vanilla
1 cup milk
2 whole eggs
1/4 cup butter — melted
3 cups strawberries — sliced

1. TOPPING: Sift the sugar and flour together in a large bowl. Place the butter in the center of the bowl and sprinkle a little of the sugar and flour mixture over it. Place all 10 fingers on the stick and start crumbling it by making cat-kneading gestures with your fingers so the butter turns into little pea sized bits. Keep crumbling until the stick is completely whittled down.
2. Keep the bowl of crumbles in the frig until you’re ready for it.
3. COFFEECAKE: Sift the first four ingredients together in a bowl and set aside
4. Whisk the milk, eggs, vanilla, and melted butter together in a bowl. Add the mix of wet ingredients to the bowl of dry ingredients. Beat together with a handheld mixer until well incorporated.
5. Pour into a pre-greased 9×13 pan. Arrange the sliced strawberries on top of the batter. Sprinkle with the crumble topping.
6. Bake at 350F for 35-45 minutes.
Per Serving (I think this will serve more like 18, but this is the analysis based on 12 servings): 352 Calories; 13g Fat (34.0% calories from fat); 5g Protein; 53g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 561mg Sodium.

Posted in Breads, Brunch, on May 28th, 2008.

apple buttermilk scone round

It was time, again, for me to bake something for my DH(dear husband)’s Bible study group. I flipped through the options and came upon this one, which was very simple. That’s what I needed, as I was short on time. And I had one big Braeburn apple waiting to be utilized in something. I was supposed to use a Granny Smith, but I didn’t have one. Braeburn would have to do! There was only one problem. The recipe was mostly in metric (milliliters and grams). I managed, primarily because I have a kitchen scale that will convert the two. Good thing since I was rushing.

But for you, my friends, I’ve made it easy. I went to a website and did all the conversions for you, so you needn’t worry about having a special scale to compute the measurements.

As for the scone, it was very nice. A drier kind of scone, but since this is from a European blogger, she likely likes a drier type recipe. I tend to prefer a more tender crumb but that’s just my personal preference. Don’t misunderstand – it was delicious. I liked it. And I liked that I just plopped it onto a large baking tray (Silpat lined) and scored the top. Didn’t have to pat it out and cut rounds. The apple contained within the dough (which is mushed into it after it’s mixed up in the food processor – see, I told you it was easy) gave it a nice moistness. The fellows nearly ate the whole thing, but we had enough for breakfast instead of toast. I’d make this again just because it’s so very easy.

The recipe came from a blog I read regularly – Buerre et pain – and she got it from Morning Bakes, a breakfast baking cookbook by Linda Collister. I did have to make another adjustment – I didn’t have any whole wheat flour, so substituted additional all-purpose. I’ve altered the recipe for that, but you can substitute about ½ cup of the whole wheat if you’d like. And I’ve included just a tad more butter in the mixture than was called for in the original. Once the round is patted out, you sprinkle the top with some demerara sugar – I used turbinado. That gave each wedge a nice little crunch. I liked that part. I’ll make this again! You can also split a wedge and toast it, although the scone is very crumbly – even more so the second day.
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Apple Buttermilk Scone Round

Recipe By: Linda Collister’s Morning Bakes, via Buerre et pain blog
Serving Size: 8
COOK’S NOTES: Don’t overcook this as it will get too dry. Original recipe called for some whole wheat flour – if you choose to use it, substitute about 1/2 cup whole wheat for 1/2 cup all-purpose white. You can chop the apples into smaller dice if you’d like. The dough is kind of lumpy, bumpy. And fyi, here is the original metric ingredient list: 1 large apple, 200 g all-purpose flour, 80 g whole wheat flour, 1 t soda, 75 g sugar, 75 g unsalted butter, 140 ml buttermilk, with extra sugar and buttermilk for the top.

1 large apple — Granny Smith preferably
2 1/4 cups all-purpose flour — plus extra for dusting
1 teaspoon soda
1/3 cup sugar — plus extra for sprinkling
6 tablespoons unsalted butter — chilled and diced [I increased this amount slightly]
1/2 cup buttermilk — plus 4 teaspoons, and extra for brushing [converting this quantity from ml to cups doesn’t come out as an easy fluid measure]

1. Peel, core and coarsely chop the apple into 1/3 inch chunks. Mix the flours, soda and sugar in a food processor. Add the chilled cubes of butter and process until the mixture looks like fine crumbs. With the machine running, add the buttermilk through the feed tube to make a soft but not sticky dough. [My dough mound was rather sticky.]
2. Turn out onto a floured surface and knead in the apple chunks to form coarse and bumpy dough. Shape into a ball and put in the middle of the prepared baking sheet. With floured fingers, pat into a 9-inch round. Brush lightly with buttermilk or milk to glaze, then sprinkle with a little demerara sugar to give a crunchy surface. Using a sharp knife, score the round into 8 wedges. Bake in a preheated oven at 400° F. for about 20-25 minutes until lightly golden and firm to the touch.
3. Cool on a wire rack. Eat warm, immediately or within 24 hours. The scones are also good split and toasted. When thoroughly cooled, they can be wrapped then frozen for up to one month.
Per Serving: 227 Calories; 6g Fat (24.9% calories from fat); 4g Protein; 39g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 18mg Sodium.

Posted in Breads, on March 27th, 2008.

vermont cheddar cheese bread
It’s been about 6-12 months ago that I first read about the No-Knead Bread. It’s made the rounds of bloggers around the world. Not too long after I read about it I tried it. And was positively amazed how good it was. And how easy it was. It’s just that it requires about 18-24 hours of time (very little of it with any work, though) to make. The dough develops a sourdough kind of flavor, and is baked in a heavy Le Crueset-type pan, with a lid. The pan creates its own hotter-than-heck oven, within the oven. Gives the bread a great crispy crust like the artisan loaves you may buy at your local bakery.

Some other blogger mentioned a book out there – Artisan Bread in Five Minutes a Day, by Jeff Hertzberg and Zoe Francois. I ordered the book, have read parts of it, and decided I’d have to try this recipe last weekend. The prep and baking method is very similar to the no-knead bread, although maybe easier since this one requires only a two-hour rise to start the batter.

The bread is a cinch to make, i.e., don’t be intimidated by the long list of instructions . . . they’re just wordy and very thorough. You can do everything by hand if you choose, but I utilized my stand mixer (with dough hook) to perform the harder work for me. This dough does not require kneading at all. In fact the recipe indicates you do not knead it. The less you mix it, the more of those wonderfully big holey holes you’ll get in the loaf.

The steps include:
(1) mixing up the dry stuff, the wet stuff and combining the two
(2) letting the dough rest for 2 hours
(3) refrigerating the dough to bake at a later time (up to 7 days later)
(4) shaping the loaves (takes about 3-4 minutes) and allowing them to rise
(5) baking in a 450 oven, on a pizza stone

I’ve only made one recipe so far, from this new book. But if this bread is any indication of the others, I’ll be making more of them in the future. Next time I am going to try using hard wheat flour too, and do my best to do less kneading. This version doesn’t have quite the sourdough flavor the no-knead (18-24 hour) bread does, but it’s certainly a worthy competitor.

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Vermont Cheddar Cheese Bread

Recipe By: Artisan Bread in Five Minutes a Day — Hertzberg & Francois
Serving Size: 24
Cook’s Notes: be sure to use ample cornmeal under the formed loaves so they don’t stick to the pizza peel. A pizza peel is ideal. Most peels are made of wood, but mine is a lightweight metal with a plastic edge (the peel is a big, wide, flat kind of spatula the pizza makers use to slide pizza off of onto the hot oven floor), but you could also use a cookie sheet that has no lip.

3 cups lukewarm water
1 1/2 tablespoons yeast — granulated type
1 1/2 tablespoons salt
1 1/2 tablespoons sugar
6 1/2 cups all-purpose flour
1 cup grated cheddar cheese — sharp, or New York

1. Mixing and storing the dough: Mix the yeast, salt and sugar with the water in a 5-quart bowl, or a lidded (not airtight) food container.
2. Mix the dry ingredients and the cheese, without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment) or a heavy-duty stand mixer (with dough hook). If you’re using a machine, you may need to use wet hands to incorporate the last bit of flour.
3. Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately two hours.
4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next seven days.
5. On baking day, dust the surface of the refrigerated dough with flour and cut off a grapefruit-sized piece (if baking one loaf). Alternately, weigh the entire amount and divide into 4 equal portions, about 1 3/4 pounds each. Dust the pieces with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Allow to rest and rise uncovered on a cornmeal-covered pizza peel for one hour (or just 40 minutes if you’re using fresh, unrefrigerated dough).
6. Twenty minutes before baking time, preheat the oven to 450 degrees, with a baking stone placed on the lowest rack. Place an empty broiler tray on any other shelf that won’t interfere with the rising bread.
7. Sprinkle the loaf liberally with flour and slash a cross, a scallop, or tic-tac-toe pattern into the top, using a serrated bread knife. Leave the flour in place for baking; tap some of it off before eating.
8. Slide the loaf directly onto the hot stone. If it sticks, gently coax it off the pizza peel. Pour one cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 25 minutes, or until deeply browned and firm. Smaller or larger loaves will require adjustments to baking time.
9. Allow to cool on a rack before slicing or eating. Makes 4 approximately one pound loaves.
Per Serving: 147 Calories; 2g Fat (12.0% calories from fat); 5g Protein; 27g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 430mg Sodium.

Posted in Breads, Brunch, on March 6th, 2008.

chocolate sour cream coffeecake

The stories that go along with recipes, those hand-me-down treasures from family members especially, lend a rich character to them. Their origin gives them special merit. Added credibility. A known quantity of deliciousness.

I don’t talk about my first marriage much (thank goodness, you really should be spared the details), but in the course of the years that she was alive, I got to know and love my former husband’s step-grandmother, Ethel. She was a dear little lady, and I have 3 or 4 recipes of hers acquired over the years. This is one (I also have one for avocado ice cream, and another for icebox almond cookies that I remember right off the top, neither of which I’ve posted yet) that must have been served to me one of the multitude of times I visited her home. She was a very good cook, and managed to prepare some amazing meals in her very small kitchen. She enjoyed entertaining, even though it was hard work for her as she aged. She lived to be in her 90’s, bless her. I hope she’s waving at me from heaven since I’m sharing her recipe for coffeecake.

For many years, even up until recently, I have made this on holiday mornings, like Christmas, or Easter, or the day after Thanksgiving. With a bowl of fresh fruit, and maybe some bacon or sausage, it makes a lovely breakfast or brunch.

Chocolate as an ingredient in coffeecake isn’t very common. At least I don’t think so. And this really isn’t chocolate-chocolate coffeecake. You might think the chocolate is in the entire coffeecake, and it’s not. It’s not overwhelming with chocolate, but is laced through in a kind of dry mix that is layered, then sprinkled on top. So, it’s a chocolate streusel-type coffeecake. It’s just a rich sour cream based cake. The only unusual ingredient there is cream of tartar. Not many recipes include it anymore. It used to be quite common, before double acting baking powder. So, that probably gives you an idea how old this recipe really is. Old.

So I did a bit of research about it cream of tartar. I’d forgotten what it is, exactly. Now I know:

Cream of tartar is a by-product of the wine industry. A crystalline acid forms on the inside of wine barrels. The barrels are scraped and the sediment is purified and ground to form cream of tartar. Cream of tartar is used to stabilize egg whites when making meringue or as an addition to certain frostings to produce a creamy product.

Why it’s in this recipe, I don’t know, but I’ve never wanted to bake the coffeecake without it merely to test it. There’s so much chemistry involved with baking that I don’t want to tamper with success. But be my guest, then let me know!

  • Normally, when cream of tartar is used in a cookie, it is used together with baking soda. The two of them combined work like double-acting baking powder. When substituting for cream of tartar, you must also substitute for the baking soda. If your recipe calls for baking soda and cream of tarter, I would just use baking powder.
  • One teaspoon baking powder is equivalent to 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar. If there is additional baking soda that does not fit into the equation, simply add it to the batter.

Looks like you could substitute additional baking powder for the cream of tartar and baking soda called for, but since I had the cream of tartar, I stuck with the tried-and-true recipe when I made it this time.
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Grandma’s Chocolate Sour Cream Coffeecake

Serving Size: 18
Cook’s Notes: The recipe can be halved and baked in a 9×9 pan. That pan will easily serve 9 people, so the double recipe probably would serve 18-20, no problem. The original recipe indicated it served 12. Although the recipe indicates two layers, I made 3 layers – more areas for the chocolate. The middle layer didn’t completely cover the bottom layer. You don’t have to be exact. The crumb on this cake is so tender, likely from the sour cream addition. The amount of chocolate/cinnamon mixture is probably a bit too much. I always have leftover that I toss out, so you could likely reduce the dry mix by about 1/3 and have just enough.

CAKE BATTER:
1/2 pound margarine — softened
2 cups sugar
4 whole eggs
2 cups sour cream
2 teaspoons vanilla
4 cups flour
4 teaspoons baking powder
1/2 teaspoon cream of tartar
2 teaspoons baking soda
TOPPING:
4 teaspoons unsweetened cocoa powder [I increase to 2 T.]
1 cup sugar
4 teaspoons ground cinnamon

1. Preheat oven to 350. In separate bowl combine topping: cocoa, sugar and cinnamon and set aside.
2. Combine margarine, sugar, eggs, vanilla and sour cream in mixer and mix well. Then add flour, baking powder, cream of tartar and soda.
3. Pour half of the batter into an oiled 9×13 pan, then sprinkle half of the topping over it (covering every inch of batter), then pour in remaining batter. Use a knife to swirl the batter a little, then sprinkle remaining topping on top. Bake for 45 minutes.
Per Serving: 396 Calories; 17g Fat (38.2% calories from fat); 5g Protein; 57g Carbohydrate; 1g Dietary Fiber; 86mg Cholesterol; 383mg Sodium.

Posted in Breads, on February 7th, 2008.

 

Added note (later): Since I baked this bread back in early 2008, I’ve made another Irish Soda Bread with Orange Zest that I think is better than this one. Even if you don’t like orange zest, just eliminate it from the recipe – but do go to that recipe first. I like the texture of the other bread better too.

The recipe came from Gourmet, a reader’s recipe, Stephanie Foley of Massapequa, Long Island, from March, 2002. It’s a bit different than many Irish Soda Bread recipes, which is why I decided to try it, back then. With the exception of the butter brushed on the loaves prior to baking, the only fat in it comes from the buttermilk, which isn’t much. I’ve made it several times since then, always getting rave reviews for it. Truly it comes together in about 7 minutes, including time to gather the ingredients. Then it bakes about 35-40 minutes. Ideally you’ll want to let it rest a bit before cutting it, but sometimes I’ve not had that luxury. But you must let it rest about 5 minutes, otherwise it’s too hot to handle. It’s heaven-on-a-bun [pun intended] with some unsalted butter spread on it, accompanying a soup.

Ready for the oven: here are the dough loaves, cut with 1/2 inch deep furrows, spread with butter.

Cook’s Notes: my flour must be drier here in Southern California, than some, because I always have to add a drizzle more buttermilk to the bowl to give the dough enough liquid to pull it together. I added walnuts to this one, but that’s optional. I’m sure it’s not traditional. Some people don’t like caraway, so eliminate it. I didn’t melt the butter to spread on top of the loaves – I just used a spreader knife and brushed it with very soft butter instead. I’ve never tried substituting some whole wheat flour, but am sure you could. Would be better for us, obviously. This recipe says it serves up to 12 people. Maybe so, if you ate only one small slice. Not in our house. Each loaf probably serves 4, but that’s max unless you have very small eaters. And, I think this bread is best eaten when it’s warm and fresh. It gets dried out if frozen.
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Irish Soda Bread

Recipe: Gourmet, March, 2002
Servings: 12 [more like 8]
4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 tablespoon sugar
1 1/2 tablespoons caraway seeds [optional]
1 cup raisins, golden raisins or currants [also optional]
1/2 cup walnuts, chopped [my addition]
1 3/4 cups well-shaken buttermilk
2 tablespoons unsalted butter, melted

1. Preheat oven to 375°F.
2. Butter and flour a large baking sheet, knocking off excess flour.
3. Sift together 4 cups flour, baking soda, and salt into a large bowl and stir in sugar, caraway, and raisins. Add buttermilk and stir just until dough is evenly moistened but still lumpy.
4. Transfer dough to a well-floured surface and gently knead with floured hands about 8 times to form a soft but slightly less sticky dough.
5. Halve dough and form into 2 balls. Pat out each ball into a domed 6-inch round on baking sheet. Cut a 1/2-inch-deep X on top of each loaf with a sharp knife, then brush loaves with butter.
6. Bake in middle of oven until golden brown and bottoms sound hollow when tapped, 35 to 40 minutes. Transfer loaves to racks to cool completely.
Per Serving: 226 Calories; 3g Fat (11.1% calories from fat); 6g Protein; 45g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 394mg Sodium.

Posted in Breads, Desserts, on February 4th, 2008.

This is another of the recipes that worked its way up to the top of the pile, as I was sorting and filing clippings the other day. And since I had some bananas that were way beyond eating out of hand, they seemed perfect for this recipe. I did find the recipe on myrecipes.com, (myrecipes is a compendium of the recipes offered in Southern Living, Cooking Light, Sunset, Coastal & Cottage Living) and it said that when it was published last year it was a repeat – this bread became a real favorite at Cooking Light and won for Best Quick Bread in their 2007 issue all about their best tried and true recipes. It originally appeared on the cover of the September 2003 issue and remains one of their best banana breads. With that kind of praise, how could I not try it?

I’m not always thrilled with Cooking Light’s recipes – better for me, I know, but sometimes there’s too light on flavor. But their baked goods, whether it be breads, or cakes particularly, they’ve worked on extensively, have usually been adapted so they’re pretty darned good. This one was no exception. And, since this is a better-for-you recipe, I’d be inclined to try it again.

Cook’s Notes: The batter went together easily, and the dark rum called for certainly added a depth of flavor that was barely discernible in the finished bread if I really thought about it. I used lemon instead of lime in the glaze. And you’ll note below, I used half sugar and half Splenda in the batter.
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Coconut Banana Bread with Lime Glaze

Recipe: Jean Patterson, Cooking Light, September, 2007
Servings: 16

2 cups all-purpose flour — (about 9 ounces)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar [I used half sugar, half Splenda]
1/4 cup butter — softened
2 large eggs
1 1/2 cups banana — ripe mashed (about 3 bananas)
1/4 cup plain low-fat yogurt
3 tablespoons dark rum
1/2 teaspoon vanilla extract
1/2 cup sweetened coconut flakes
Cooking spray
1 tablespoon sweetened coconut flakes
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime juice — or lemon juice

1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut.
4. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut.
5. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan.
6. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.
Per Serving: 196 Calories; 5g Fat (21.6% calories from fat); 3g Protein; 35g Carbohydrate; 1g Dietary Fiber; 34mg Cholesterol; 174mg Sodium.

Posted in Breads, Brunch, on February 1st, 2008.


As a card-carrying chocoholic, I will attest, these little numbers are too darned good. I ate a whole one plus a little piece of another just after baking. And it took all my will power to stay out of them. My advice: either don’t make them at all, or put the leftovers – immediately – into the freezer.

I was putting away recipe clippings the other day, and needed something to fix for DH’s Bible study group, and this recipe went into the “try immediately” stack. They came together easily, although I did dirty-up many a bowl getting them ready. I mixed up the dry ingredients the night before. I watched a demo on TV just the other day of a chef mixing in cold butter to flour. You do it by hand, just smashing the little pieces of butter and making those pieces smaller and smaller by sifting the mixture through your hands and pressing. It was fun, actually. Made a bit of a mess of my hands, but so what? Then you add the liquid ingredients (heavy cream and egg yolk), before kneading slightly into a big blob and pressing it out for cutting. I brushed the tops with heavy cream instead of milk, and I sprinkled the tops with just a tad of white sugar too. Were these good? Oh my yes. The recipe is from an issue of Bon Appetit in 2006, I believe, and is credited to The Balmoral Hotel near Edinburgh, Scotland, The Bollinger Bar at Palm Court.

Here are the scones before baking, brushed with cream and sprinkled with granulated sugar.
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Chocolate Scones

Recipe: The Bollinger Bar at Palm Court, Balmoral Hotel, Scotland
Servings: 18
Serving Ideas: Serve with raspberry jam and clotted cream.

2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter — chilled, cut up into 1/2 inch cubes
1 1/4 cups heavy cream — chilled [I had to add about 1 T. more]
1 egg yolk
Milk — to brush tops, as needed

1. Preheat oven to 425°F.
2. Combine flour, baking powder, salt, sugar, cocoa powder in a large mixing bowl. Using a pastry blender, cut in butter until a coarse meal is formed. Or, use your hands to press the butter pieces smaller and smaller until it’s a coarse meal.
3. Whisk together the egg yolk and cream in a small bowl, then stir into the flour mixture just enough to blend (do not overmix). Dump dough onto a lightly floured surface, dust your hands lightly with flour and knead dough gently 5 times, just to bring the dough together. Gently press dough into a thick round, then use a 2 1/2″ round biscuit cutter to cut out scones. Gather scraps, reform your dough circle and cut remaining scones out.
4. Bake on large baking sheet lined with parchment and brush lightly with a bit of milk. Bake until puffy and dry around the edges, about 18 minutes.
5. Cool on racks slightly.
Per Serving: 196 Calories; 12g Fat (53.5% calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 122mg Sodium.

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