A Simple Dish

A reader of my entry at Just Baking was inquiring about the dish I used to plate the Mango Bread. It's a simple rectangular ceramic glazed dish that's about 15x7". There aren't any markings to tell who what or when about it so I can only wonder if it was handmade by someone. There is a slight wobble in it when layed down. The pattern around the edge are roses and leaves. I found this little gem at a second hand store, where I have also found many other dishes seen on my blog. They have become my little collection, and for just a couple dollars each, sometimes less than $1, it's an affordable hobby. I just need some extra shelves to hold them all now.

Quaker Oatmeal Cookies

These are a simple classic oatmeal cookie. They are soft and chewy and stay that was for a few days, that is if you can make them last!

1 cup firmly packed brown sugar
3/4 cup vegetable shortening
1/2 cup granulated sugar
1 egg
1/4 cup water
1 teaspoon vanilla
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup all-purpose flour
1 teaspoon salt (optional)
1/2 teaspoon baking soda

Heat oven to 350°F.

In large bowl, beat brown sugar, shortening and granulated sugar until creamy. Add egg, water and vanilla; beat well. Add combined oats, flour, salt and baking soda; mix well.
Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 11 to 13 minutes or until edges are golden brown. Remove to wire rack. Cool completely. Store tightly covered.

*Add 1 cup of any one or a combination of any of the following ingredients to basic cookie dough: raisins, chopped nuts, chocolate chips or shredded coconut.

~ A Quaker Oatmeal recipe. See this also at Just Baking!






This seems to the place that works best for my food photos in our new home, right on top of the ironing board in the laundry room nook. haha

Church Supper Chicken and Wild Rice Hot Dish

Many years ago, when I first found the communities of the World Wide Web, I was part of many cooking boards. This recipe was shared on one of those. I was happy to have found it online as I only had my print out. I've always loved it, but have only made it a few times over those 9 years. My version of this is that I use a jar of mushrooms (fresh would be good too), 3 boxes of Rice-A-Roni Long Grain & Wild Rice (gasp!), and shredded jack cheese. I prepare the rice seperatly as directed to the box, cook up the rest of this recipe and layer it all in a 9x13 pan. This would be a great potluck dish.

1/4 cup unsalted butter
1/2 cup chopped yellow onion
1/4 cup all-purpose flour
1 1/2 cups chicken stock
1 1/2 cups half-and-half cream
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1/4 teaspoon fresh-grated nutmeg
1/4 cup dried mushrooms, such as morels or porcini
3 cups diced cooked chicken
2 tablespoons chopped fresh parsley
3 cups cooked wild rice
1 cup grated brick, Muenster or other mild white cheese

Preheat the oven to 350'.
Heat the butter in a large skillet over medium heat. Add the onion and saute it until it is translucent, 5 to 7 minutes. Sprinkle on the flour and stir to blend it in.
Pour in the stock and half-and-half cream, and bring just to a simmer, whisking frequently. Simmer gently for 5 minutes, whisking often, then add the salt, pepper and nutmeg. Stir in the dried mushrooms, chicken and parsley.
Lightly oil, or spray with cooking spray, a 2-quart casserole dish. Spread the wild rice in the bottom of the casserole. Spoon in the chicken mixture, then sprinkle the cheese over the top. Bake for 30 minutes, or until the casserole is hot and bubbling. Serve hot.

~ Adapted from Judith M. Fertig recipe from Prairie Home Cooking, found online here.






Part of Tina's blog event:



enjoy,

Rice Pudding

This is a great way to use leftover cooked rice. Just skip the rice cooking part of this recipe. Be prepared to stand at the stove and stir, stir, stir so you get a creamy pudding. Oh and my kids said there were too many raisins, I just used what was left in the bag, it was probably more than called for. I love rice pudding served cold.

3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins
1 tablespoon butter
1/2 teaspoon vanilla extract

In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm or cold.

~ Allrecipes

Mango Streusel Bread

This is originally a recipe for blueberry muffins, but I changed it up by making it into a mango loaf. This bread comes out soft and moist just like a muffin. It reminds me of those ricotta muffins I made before.

3 cups flour
1 cup sugar
3 teaspoon baking powder
1 teaspoon salt
1 cup diced mangoes (feel free to use more, I used 1 mango)
1 3/4 cup milk
2 eggs
1 cup melted butter
Preheat oven to 400F. Grease & flour loaf pans. In large bowl, sift flour, sugar, baking powder and salt. Stir in milk, eggs and butter. Mix until flour is just incorporated. Do not over beat. Gently stir in mangoes. Pour half the batter into each pan. Top each pan with streusel. Bake for 40 minutes. Makes 2 loafs.

Streusel Topping:

1/3 cup sugar

1/4 cup flour

2 tablespoons butter or margarine

For topping, combine sugar and flour. Cut in butter until mixture resembles course crumbs; sprinkle half over each loaf.

Recipe found online here and streusel recipe found here. See this also at Just Baking.

Shepherd's Pie

During our move, I wanted to make simple foods, preferably ones that did not require many pots and pans. I choose this as one of our dishes. It has it all in one casserole, and to simplify this even more, I used frozen peas & carrots. Simple and pretty good.

4 large potatoes, peeled and cubed
1 tablespoon butter
1 tablespoon finely chopped onion
1/4 cup shredded Cheddar cheese
salt and pepper to taste
5 carrots, chopped
1 tablespoon vegetable oil
1 onion, chopped
1 pound lean ground beef
2 tablespoons all-purpose flour
1 tablespoon ketchup
3/4 cup beef broth
1/4 cup shredded Cheddar cheese

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.

Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)

Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.

Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.

Bake in the preheated oven for 20 minutes, or until golden brown.

~ Allrecipes

Back To School Giveaway!

I think you all know her, Bakerella is all about Nickelodeon and cake pops these days! She has a giveaway going on right now, if you Give Back and visit the parenting site leaving a tip for back to school. Check it out! Hurry, you have until August 31st!

A Chewy Chocolate Chip Cookie

I get sucked into Good Eats every now and again, sometimes he bores me with all the science, haha. When he did this show on Three Chips for Sister Marsha, about 3 different kinds of chocolate chip cookies, I just knew I had to try them for myself. I am on a quest to find a chocolate chip cookie that I like. I like them soft with a great flavor. No hard crunchy or flat cookies here, no no. So, I opted to give it a try. I don't have a #20 scooper, but after some research, I think it measures out to be about 1/4 cup, so I used that. I did not get 2 1/2 dozen cookies like they state, using 1/4 c I got 14 cookies. These are nice cookies, but I'm not a huge fan of all the brown sugar flavor. These were soft, even softer on day 2. I'm not sure about being chewy though. *sigh* I guess I keep searching.

2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips

Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper Baking sheets
Mixer

Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined.
Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning.
Cool completely and store in an airtight container.

Recipe from Alton Brown & Foodnetwork
See this also at Just Baking

cookies #13 & 14 were huge ones

Steak Tacos and Pico De Gallo

Mmm, tacos! I usually do chicken, but had a craving for steak. I used a simple thin sliced cut of meat, marinated in some fajita seasoning with some red onion and cilantro in oil. Grilled it up, sliced and served with shredded lettuce, sour cream and pico de gallo in a tortilla. I would've put some avocado in there, but I was not about to pay $2 for 1 small avocado!

My Pico De Gallo:

3 Roma tomatoes, seeded and diced fine
1/2 large red onion, diced fine
1 bunch cilantro, chopped
1 TBL crushed garlic
salt & pepper to taste
juice of lime

Combine all, and allow to sit in the fridge for a few hours.

we love our tortilla pan -a cast iron griddle

Pigs In A Blanket

I was getting bored with the kid's lunches at home, and then these came to mind! Very very easy to make. I didn't cut my triangles, just wrapped and baked. I also used some garlic herb seasoning, parsley and parmesan to flavor them. The second time I made them, I sprinkled some cheese in with the little smokies. My kids ate some, because they just aren't hot dog eaters. These would be great for a party though.

Happy Birthday! Ice Cream Cone Cupcakes!

This weekend we celebrated our little girl's 5th birthday. Since we did a little party, I made ice cream cone cupcakes to serve! I have never made them before so I read up on other sites, reviews and tips before starting them. I used a vanilla cake recipe from Magnolia Bakery and a beautiful frosting recipe for the cones. I only made 12 cones and used the leftover batter for a round layer, that I frosted with a butter cream frosting also from Magnolia Bakery. The cones turned out sooo sooo cute and what fun they were! All us adults even ate one.

So, some tips I have about this entry are, be careful moving the decorated cones, they will tip! Thankfully it was the leftover ones that fell to the floor. I was afraid of them melting (haha!) in our warm house, so I put them in the fridge. The frosting turned a little hard, but was ok. This is a marshmallow-like frosting and is super sticky! Do not overfill your cones, I only filled them to that line, and they were perfect while baking but all of a sudden they grew over the cones in the last minutes. Use a large star tip to achieve the soft serve look, I had to go get a tip just for these, I think it was a 1 M that I got. The cake was wonderful, I really liked it overall! Very easy recipe, except I think it was just a tiny bit dry. I will for here on out, buy better food coloring, like a gel or paste. Those little squeeze bottles are lousy for coloring frosting. I also used too big of a tip (or the cake was too small) to write her name, so it looked like squiggles, haha.
I wish I had all the tools from my cake decorating days in a bakery, 14 yrs ago. I certainly don't get to practice enough, hence the silly decorated cake.

a new photo place

a new oven (I swear it's 100' off!)

I forgot the cherries for the final pictures

yea, I spread the frosting on thick

I'm Back!

Thanks goodness for nice cable companies. We were able to reconnect sooner than planned, yay!We're all moved in, but not all unpacked, well the important things are, gee I wonder what that could be? Hey, I still have to play maid around here and do my daily chores. Soon though, soon. I have a few recipes to share when I can get time to sit down, and get a routine going again too. Excuse me while I try to find a good photo spot and best time of day, there maybe a lot of windows in our new place, but they are short and not easy to set up next too, or there are the skylights which are too harsh.

To help me unwind from all the stresses of moving, I made my favorite brownies and spread some chocolate ganache on top! Oh my my! I think these were the best yet! I made them in a 9x13 pan this time. If you like chocolate, these will not let you down. I love them and maybe ate more than 1 or 3! If you have not tried these yet, please do. They are brownie heaven.