Saturday, December 24, 2011
Tuesday, December 06, 2011
Christmas Tree Brownies
Here is an easy recipe from Betty Crocker for Christmas Tree Brownies:
1. 1 box brownie mix (with chocolate syrup pouch)
2. Water, vegetable oil and eggs (specified on brownie box)
3. 2 or 3 drops green food color
4. 1 cup vanilla frosting (from 1-lb container)
5. Decorating Decors red and green candy sprinkles or miniature candy-
coated chocolate baking bits
6. Miniature candy canes (2 inch), unwrapped
1. Heat oven to 350°F. Line 13x9-inch pan with foil so foil extends about 2
inches over short sides of pan. Grease bottom only of foil with cooking
spray or shortening.
2. Make and bake brownie mix as directed on box for 13x9-inch pan, using
water, oil and eggs. Cool completely, about 1 hour. Remove brownie from
pan by lifting foil; peel foil away. To cut brownie into triangles, cut
lengthwise into 3 rows. Cut each row into 7 triangles. Save
smaller pieces for snacking.
3. Stir food color into frosting. Spoon frosting into small resealable food-
storage plastic bag; partially seal bag. Cut off tiny bottom corner of bag.
Squeeze bag to pipe frosting over brownies. Sprinkle with decors.
4. Break off curved end of candy cane; insert straight piece into bottoms of
triangles to make tree trunks.
Wednesday, November 23, 2011
Tuesday, November 15, 2011
Dear Abby's Kentucky Pecan Pie In a large mixing bowl combine 1 cup white corn syrup, 1 cup dark brown sugar--firmly packed, 1/3 t salt, 1/3 cup melted butter and 1 t vanilla. Add 3 slightly beaten eggs. Pour into a 9-inch unbaked pie crust. Sprinkle 1 heaping cup pecan halves over all. Bake in preheated 350 degree oven for approximately 45 - 50 minutes. Cool completely. Serve with vanilla ice cream.
Friday, November 11, 2011
Thursday, November 10, 2011
Tuesday, November 08, 2011
Saturday, October 29, 2011
Inside the winery we tasted a few wines. Grapes grown and wine made on the premises, delicious! Next we placed our order for pizza that would be cooked in this wonderful brick wood-fired oven.
Again--delicious!!! We ate our pizza paired with a semi-dry red wine and listened to mellow guitar music on the covered patio. It was a good way to wind down the week!
The most amazing sunset ever--mauvey lavenders, rosy pinks, slatey grays and harvest golds--lit our way out past the vineyards.
Small family-owned wineries have been popping up all across Missouri. At first I wondered how grapes could be grown on a large scale here, given our harsh winters. Turns out there are several hardy varieties that flourish quite well. In fact, we even have a state grape--the Norton! Who knew? Also, prior to Prohibition, Missouri produced over two million gallons of wine a year, second in the nation in wine production. Missouri has over 90 wineries across the state--and growing! The Missouri Wine and Grape Board has provided a booklet for finding them all--and a passport to get stamped upon visiting. So many stamps in the passport=a small prize!!! So glad red wine is heart-healthy!
Friday, October 28, 2011
Thursday, October 27, 2011
1 large sweet yellow onion
1 teaspoon butter
1 teaspoon extra virgin olive oil
1 teaspoon worcestershire sauce
House season (Kosher salt, fresh-ground pepper, garlic powder, onion
1/4 low-sodium cup beef broth
Heat butter, olive oil and worcestershire sauce in a medium skillet
over medium heat. Cut the onion in half, then thinly slice each half.
Add onion slices, separating the layers, into the skillet. Season with
House season and stir well.
Continue cooking the onion over medium heat, stirring every 2-3
minutes, until it starts to turn golden brown and soften. If the slices
begin to stick to the pan or burn, add splashes of beef broth to
moisten. Continue cooking until onions are deep brown and soft, about
30 minutes. WATCH CAREFULLY. If the onions burn, toss out and
start over!!!! Experience speaking here.
Tuesday, October 25, 2011
And a family classic, ta da! Mom with my older sister and me. This photo hung in every house we ever lived in!
I think she had a rough childhood. She rose above it and raised three daughters with love and care and concern. She never worked outside the home and never got a drivers license. She was the typical housewife of that era. A hot meal was on the table every night. Sunday morning breakfasts included homemade biscuits. (I still can't make them as well as she did!) Though she did not go to college, she had a thirst for knowledge. She especially loved astronomy and was so excited when we landed a man on the moon. She sewed her own "housedresses" as she called them. She was very shy and was happiest at home, though she did get out and walk to stores and movies. She loved soap operas--first on the radio, then on TV. I have vivid memories of her standing at the ironing board listening to Our Gal Sal and Hilltop House.
Friday, October 21, 2011
As a kid growing up in Kansas City, annual school field trips always included a visit to the Nelson. And we were always greeted by this Rodin sculpture, The Thinker--probably his most famous work. And as kids will do, we giggled and blushed to see this naked man right there in front of us as we approached the magnificent building.
Tuesday, October 11, 2011
This is my very favorite butternut squash soup! Prep: chop l large sweet
yellow onion. Peel, seed and cube a butternut squash (about 3 pounds).
Peel and chop 2 medium carrots. Peel, core and chop 2 apples. Peel and
chop 1 Yukon Gold potato.
In large Dutch oven melt 1/2 stick unsalted butter over medium heat and
saute the onion till soft. Add the squash, carrots, apple and potato.
Season to taste with salt and pepper. Cover with unsalted organic chicken
stock (or water) so that liquid is at least 1 inch above the veggies. Bring to
a boil, then reduce to simmer. Simmer about 45 minutes or till veggies are
fall-apart tender. Blend with immersion blender till smooth. In a small bowl
temper 1 cup cream in some of the hot soup. Add the tempered cream
into the soup pot. Cook a few minutes more. Check for seasoning and
adjust if necessary.
Sunday, October 09, 2011
While I didn't find any must-haves, Sis scored a vintage bread box, a LuRay sugar bowl and a couple of pieces of green depressionware. And, of course, while we were out and about, we had to hit some other antique malls, grab lunch and enjoy the required late afternoon ice-cream cone. The weather cooperated...well, except for the gusty winds.
Sunday, October 02, 2011
Friday, September 30, 2011
Wednesday, September 28, 2011
Purchased Oreo crust (OR homemade: 1 1/2 c. Oreos--about 20--crushed in food
processor. Add 3T melted butter. Mix well and press into a greased 9” pie plate.
Bake at 350 degrees 10-15 minutes. Cool.)
Filling Mix 1 c. sugar, 1/3 c. cornstarch, pinch of salt and 1 t. instant espresso powder.
Gradually whisk in 3 slightly beaten egg yolks. Put on medium heat and gradually stir
in 1 c. cream and 2 c. milk. Bring to boil, whisking constantly. Cook and whisk until
mixture thickens. Remove from heat and whisk in 6 oz. semisweet chocolate mini
chips and 2 oz. unsweetened chocolate, chopped. Whisk until smooth. Pour into crust.
Topping Top with whipped cream OR a meringue: 3 egg whites and 1/4 t. cream of
tartar beaten to stiff peaks. Gradually add 6 T sugar and beat till stiff and glossy.
Spread over hot ﬁlling, sealing meringue to crust. Place on a baking sheet and bake at
350 degrees till golden. Rotate sheet and bake about 2 more minutes.
Cool at room temperature. Refrigerate after a few hours.
Friday, September 23, 2011
Cannellini Beans With Kielbasa
Fell in love with cannellini beans a few years ago on a trip to Italy after
tasting them in an incredible soup. Since then I have used them in all
kinds of recipes from tuna salad to lettuce salad to mashed in dips! Hereʼs
a recipe I have been working on for a while to get just like we like it!
Drain and rinse 2 15-oz. cans cannellini beans. (Great Northern white
beans can be substituted. Not all grocery stores stock cannellinis.) Set
In a large skillet heat about 2 T bacon drippings. In this, saute 1 package
of Kielbasa (that has been sliced into 3/4” pieces diagonally) till lightly
browned. Remove and set aside.
In same skillet add more bacon drippings if needed and saute 1 chopped
yellow onion till soft. Add 3 cloves garlic that have been pressed.
Cook about a minute longer. Add back in the Kielbasa and 1 cup organic
chicken stock. Season with house seasoning (mine is Kosher salt,
coarsely ground black pepper, garlic powder and onion powder) to taste.
Splash in some Worcestershire sauce. Simmer for about 15 minutes or
until some of the liquid has reduced down to desired thickness. Great with
a crusty bread or cornbread!
Roast about 4 pounds tomatoes (peeled, cored and sliced in half) OR
2 28oz cans tomatoes on a baking sheet that have been tossed with olive
oil, salt and pepper in a 400 degree oven for about 30 minutes. Meanwhile
melt some butter with a little more olive oil in a Dutch oven. Add 1 chopped
yellow onion, 4 or 5 medium carrots that have been peeled and diced, 2
stalks diced celery and 3” garlic paste. Cook over low heat till veggies are
soft. Add roasted tomatoes and 2 cups organic chicken stock. Simmer on
low for about 20-30 minutes. Puree with an immersion blender. Add 3/4
cup buttermilk (or cream) that has been tempered in a small amount of hot
soup. Taste and add more S&P if needed. Great with grilled cheese
Thursday, September 22, 2011
Found this spray paint which matches my KitchenAid blender and mixer at Hobby Lobby. No way! So after much scrubbing and sanitizing, I began to prime the box. Drop cloth in place on the patio table, it was spray, spray, spray!