Orange Nut Bread

My mom would make this bread the day before we would go down to our camp in north central Pennsylvania for a weekend. It's moist and orange-y, and the walnuts round it out perfectly.  It's better the day after it's baked and had time to develop the flavor. We would have slices with sweet butter. It was a real treat, and still is. Luckily, I found the recipe among the bits of paper in a drawer in mom's kitchen.

ORANGE NUT BREAD

the juice of 1 large orange + additional fresh juice (or water) to make 1 cup total
the zest from the orange (about a tablespoon)
4 tablespoons softened butter (1/2 stick)
1 cup sugar
1 large egg
2 cups all purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup chopped walnuts
1 teaspoon vanilla extract

Preheat oven to 350 degrees Farenheit.
Grease a loaf pan with shortening.

Bring the orange juice to a boil, then immediately turn off the heat and allow to cool slightly. Set aside.

Cream the butter with the sugar until light and fluffy. Add egg and blend, then add the orange zest and vanilla and stir well.

Stir together the flour, salt,  baking powder, soda in another bowl -- add alternately with the orange juice to the butter/sugar mixture, and stir just until mixed well.  Add the walnuts, stir well, then scrape down the sides of the bowl and blend again. Pour into the prepared loaf pan and bake on the middle rack of the oven at 350 degrees for 40 to 50 minutes, until a toothpick inserted in the center comes out barely clean. Remove from oven and cool on a rack. Loosen and remove from the loaf pan after it cools to room temperature. Wrap tightly in foil and allow to mellow overnight. Slice and serve with sweet butter. Great with hot tea!
Makes one loaf.

Another Family Fave: Beef Stroganoff

Another family classic, and often requested for birthday dinners is Beef Stroganoff. I use beef tenderloin for mine, and it is meltingly tender and utterly decadent. You could substitute sirloin, but be sure to simmer it longer so it becomes tender before adding the sour cream.

OUR OWN BEEF STROGANOFF

This will serve 6. Make early in the day for best flavor, or make without the sour cream, and refrigerate overnight. The next day, warm the mixture slowly in a large skillet until it simmers, then add the the sour cream. Serve over noodles.

1 1/2 pounds of beef tenderloin, cut across the grain into 3 inch long strips that are 1/4 inch thick or so
1 1/2 cups flour
1 teaspoon salt

1 smallish onion, chopped
8 ounces fresh mushrooms, trimmed and sliced
6 tablespoons butter + an additional 2 tablespoons or so for browning the meat
3 cloves of garlic, smashed and mince

12 ounces beef consomme
2 to 3 tablespoons ketchup
salt and pepper to taste
1 or 2 bay leaves
1/4 cup or more of dry sherry

8 ounces sour cream
8 ounces wide egg noodles, cooked al dente

Dredge the meat in the flour/salt mixture to coat well, then shake off the excess flour and place on waxed paper. Set aside.

In a large steep sided skillet, melt the 6 tablespoons of butter, then cook the onion for 10 minutes or until soft. Push to one side, and add the mushrooms and cook until they are browned, about 10 minutes. Add the garlic and cook an additional 4 minutes. Remove the veggies with a slotted spoon to a bowl, and pour back any butter/juices back into the skillet.

Reheat the skillet and add another few tablespoons of butter to what is already in the pan, and over medium heat, add the dredged beef strips and cook in a single layer until all sides are browned. If it seems dry, add more butter so that all the beef browns evenly. Remove beef from pan.  To the pan drippings, add the beef consomme, stirring to incorporate all the brown bits from the bottom of the pan, then add the ketchup, salt and pepper to taste, and the bay leaves and sherry. Stir well, bring to a boil, then return the beef to the pan and simmer on low, covered, for 15 to 20 minutes. At this point, remove from the heat and allow to stand at least an hour before resuming the recipe.

After resting (so the flavors will marry well), return the pan contents to simmer on a burner, and cook the egg noodles as it returns to simmer. Once the mixtures gently boils, reduce the heat to low and add the sour cream. Don't boil the mixture after this -- the sour cream will curdle. Just allow to simmer very gently.

Serve on a platter over egg noodles and garnish with fresh minced parsley if desired.

Coconut Cream Pie!

Of course there is an exclamation point after coconut cream pie. It's the queen of pies: a sweet, rich, delicate and creamy classic. Enjoy! And yes, you must make a pastry shell first. You'll get over it -- this is so worth it.

COCONUT CREAM PIE

a 9" pastry shell, baked and cooled.

For the filling:

4 egg yolks, beaten (save the whites for the meringue)
2 cups half and half, pre-warmed

In a large heavy-bottomed saucepan, whisk the egg yolks and half and half together. Set aside.

Stir together in a bowl:

3/4 cup sugar
1/4 cup flour
pinch of salt

Add the sugar mixture to the egg/half & Half mixture and whisk to blend. Cook over medium low heat, whisking constantly, until it comes to a simmer. Cook an additional minute or so. Remove from heat, and add:

1 cup shredded coconut

Stir to blend, then add:

1 teaspoon vanilla exract
1/2 teaspoon coconut extract
2 tablespoons butter

Stir together until the butter melts into the mixture and all the ingredients are well incorporated.

Pour into the prepared, baked and cooled pie shell. Set aside to make the meringue.

Preheat the oven to 325 degrees Farenheit.

MERINGUE:
4 egg whites
1/4 cup sugar
pinch of salt
pinch of cream of tartar
1/4 teaspoon vanilla extract

In a clean, dry bowl, beat the egg whites until frothy, then very gradually add the sugar and beat until soft peaks form. Add the salt, cream of tartar, and vanilla extract, and continue to beat until stiff peaks form.  Swirl the meringue over the top of the filling in the pie shell, making sure to hook some of the meringue over the edge of the pie shell, and dust the top with a little additional shredded coconut. Bake in a  325 degree oven for 15 minutes, or until coconut is toasty brown. Cool unrefrigerated for an hour, then refrigerate for at least 4 hours before serving. Serves 6 to 8.

Memory Lane: The Inn at Manchester Brunchcakes

I have been making this recipe as my go-to pancake recipe for decades now. We stayed at the Inn at Manchester, in Manchester, VT sometime in the 1980s, and they served these yummy pancakes with locally made maple syrup. I'm not much of a fan of pancakes: they lie leaden in my stomach, and leave me with a heavy, overly cake-y feel and soak up syrup too quickly. These heavenly discs are light, slightly tangy, and definitely not cake-y or overly sweet. Best of all, maple syrup lies on top, so you get just the right amount with each bite without going into a sugar coma.

The Inn at Manchester Brunchcakes

Sift together:

1 1/4 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon salt

Add to sifted ingredients, in the order given:

1 cup sour cream
1 cup small curd cottage cheese
4 WELL BEATEN eggs
1/4 teaspoon vanilla extract

Blend until well combined. Don't overmix; batter will be slightly lumpy.

Drop by large tablespoons onto a well greased hot griddle; when bubbles form and the edge begins to look a little dry, flip and cook the other side. Place on a warm plate in a warm oven to hold while making the rest of the batter. Serve with butter, maple syrup or your favorite fruit syrup.  Serves 2 or 3 breakfasters. (When I made these for our entire family of 6 I would double the recipe.)

Appetizer Classic: Sausage Balls

These are a staple for every party, family get-together, holiday, the Super Bowl, World Series, or any other excuse you can think of to clog your arteries with cheesy, sausage-y goodness.

SAUSAGE BALLS

1 pound bulk hot sausage
3 cups Bisquik or other buttermilk baking mix you like that's comparable
1 pound of extra sharp cheddar cheese, shredded
3/4 cup water

Cook the sausage, breaking it up into small bits as it cooks. Remove from heat, and drain off fat. Place a double layer of paper towels on a large dinner plate and move the sausage to the plate ... this gets rid of the excess greasiness.

In the bowl of a mixer, place the Bisquik, sausage and cheese; stir to coat. Add the water and mix until blended. Roll 1 inch sized balls of the sausage dough out onto a parchment lined baking sheet at least 1 inch apart from each other. Bake in a preheated 400 degree Farenheit oven for 12-15 minutes.
Makes about 60.

Another Pie Edition: Fresh Strawberry Pie

A springtime favorite, when strawberries are in season. Here in Virginia, that's right around Memorial day or even sooner. I just found this recipe while digging through a bunch of old snippets. Better to save it now than wait until I lose it for good. It's such a beautiful dessert, you won't want to cut into it. But you will overcome that urge, I assure you.

 

 

FRESH STRAWBERRY PIE

a 9" baked pie shell (Yes, you must make one. Stop whining.)

1 cup sugar
1 cup water
3 tablespoons of strawberry jello powder ---OR--- 1 tablespoon of gelatin that's been softened in 1 cup strawberry juice and then simmered a moment to melt -- omit the above cup of water in this instance
3 tablespoons corn starch
1 quart of fresh strawberries, hulled and quartered
20 or so whole strawberries, hulled (for the top)

Mix together the sugar, water, strawberry jello powder, corn starch and the quart of berries, and bring to a boil in a saucepan; lower the heat and simmer 7 minutes, stirring constantly. (Note: if you make your own gelatin from strawberry juice, see above). Taking the reserved whole berries, dip them in the mixture to coat them, then place on waxed paper and set aside. Pour the strawberry mixture into a baked 9" pie shell. Refrigerate about 30 minutes.  Place the reserved berries on top, hull side down, and then refrigerate at least 3 hours. Serve with freshly whipped cream.

Mama Mia: It's Stuffed Shells!

Sometimes you just don't feel like cooking, but everyone still expects dinner on the table. The nerve, right? This is one of those recipes that you can make ahead and freeze, and then pull out just what you need.  I happily set aside a couple of hours to make a double batch: stuff the shells, and then freeze them in a single layer on a cookie sheet. Then I place meal-sized batches in plastic freezer bags and pop them back into the freezer for future use. Meal prep then consists of pulling them out of the freezer, letting them thaw for an hour or so, then placing them in a single layer in a greased baking dish with some tomato-based pasta sauce, slathering them with shredded parmesan cheese, and popping them into the oven. Add a salad and you're good to go. Dinner is done! You can also use a single entire recipe to feed a horde up to 6 on the day you make them, too. The choice is yours.

Cheese Stuffed Shells 
this recipe will serve 6; it's also a great recipe to double for a crowd, or made ahead and freeze into smaller batches for meals; I usually double this recipe just for this reason
 
16 to 20 pasta super shells
12 ounces or more whole milk ricotta cheese
4 ounces or more shredded mozzarella cheese
1 egg, beaten
1/2 tsp. salt
pepper to taste
1 tablespoon finely minced garlic 
2 teaspoons finely minced parsley
1/2 cup grated parmesan cheese + another 1/2 cup for the top
Marinara or other tomato-based pasta sauce -- about 36 oz.

Cook the shells in 6 quarts of boiling salted water for 12 minutes. Drain, then run cold water over them to stop cooking. Drain again, and place shells on paper towels to completely drain and cool.

Mix together the ricotta, mozzarella, egg, salt, pepper, garlic, parsley and parmesan cheese until well combined. Stuff each shell with enough cheese mixture to fill it but not overfill it -- shell edges should be able to meet. 

At this point, you can freeze them on a cookie sheet for about 2 hours, or until solid. Then place enough shells for a meal (allowing 3 or 4 shells per person) in a freezer bag and freeze until needed. Or continue onward for immediate use:

If using all of the shells immediately, butter or oil a lasagna pan or 9 x 13 pan, then add 1 cup of pasta/marinara sauce to the bottom of the pan. Lay all the shells in a single layer on the sauce, then top with another two cups or so over the shells. Cover tightly with foil and bake in a preheated 350 degrees Farenheit oven for 35 minutes; uncover and top with the additional parmesan cheese and bake 10 minutes longer. 

Note: If you are making a smaller batch from your frozen stash, then use an appropriately sized baking dish for the amount of shells you are baking -- as well as a proportional amount of sauce and parmesan for the topping -- for the pan. I use a 8 x 8 inch baking dish when making 8 shells (enough for two hungry diners).

PSS: You can also add a bag/box of frozen spinach that's been of cooked and drained dry to the cheese filling for a Florentine version of Stuffed Shells.
 

Yum!: Cheesy Potato Casserole

How have I managed to largely ignore potatoes on the blog? We love them, they are a staple in a thousand ways, and are probably the most ubiquitous comfort food item of all. Here is a yummy (and festive) make-ahead potato casserole that is delicious with pork or ham, and is a welcome dish at potlucks, and feeds a crowd. 

Cheesy Potato Casserole
this recipe requires a bit of lead time, as the potatoes must be cooked then chilled. You can cook the potatoes a day ahead, then proceed the next day with the recipe.

6 medium to large potatoes, peeled

4 ounces (or more!) extra sharp cheddar cheese, shredded
3/4 cup milk
2-3 tablespoons butter - more for buttering the dish, too
1 cup (8 ounces) sour cream
1 very small onion, grated
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon sweet paprika (not the smoked kind)
pepper to taste

Cook the whole peeled potatoes in boiling salted water about 25 minutes or until just done enough to pierce with a knife. Don't overcook. Drain, then refrigerate until chilled well; can be done a day ahead if you like, or very early on the day you make the casserole.  

Grate the potatoes and set aside. 

In a large saucepan or small dutch oven, combine cheese, milk, 2 tablespoons of butter, and cook over low heat until cheese melts, stirring often. Remove from heat, stir in sour cream, onions, salt, pepper and paprika. Fold potatoes into cheese mixture, and pour into a heavily buttered 2 quart casserole dish. Dot with additional butter, and sprinkle with paprika. Bake in a preheated 350 degree Farenheit oven, for 45 minutes or so. Serves 6.


 

The Pie Edition: Kentucky Derby Pie

Why in the world am I posting this in November, instead of May? Because my brother loves it and it has replaced a cake as his birthday dessert. And his birthday is coming up soon. And everyone loves this pie. And it's time to get crackin' on those special desserts for holiday parties. Who doesn't love chocolate, pecans and bourbon? Really.

Kentucky Derby Pie

1/4 cup butter
1 cup sugar 
3 large eggs, well beaten
3/4 cup light corn syrup (Karo)
1/4 tsp. salt
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips
1/2 cup coarsely chopped pecans
2 tablespoons of the best bourbon
9" unbaked pie shell

Make your favorite recipe for a pie shell. If you wimp out and buy one, don't tell me about it. Learn to make one -- they are so much better tasting. Anyway, have it ready and waiting for your scrumptious filling.

Cream the butter and sugar, about 5 minutes will make it nice and fluffy. Add eggs, corn syrup, salt and vanilla and blend well. Stir in the chocolate chips, pecans and bourbon by hand. Pour into the prepared pie shell, and bake in a preheated 375 degree Farenheit oven (350 degrees if using a glass pan) for 45 minutes or so ... the center should barley jiggle and it should look baked through and deep golden brown. Serve slightly warm with whipped cream. Traditionally served on Kentucky Derby Weekend in Louisville, KY ... or at my brother's annual birthday dinner. Enjoy whenever you like!

Gingerbread Men

My intrepid sister-in-law, Debbie, asked me for the Gingerbread Men recipe we have been using for eons; somehow, the shreds of paper with loved recipes always disappear. As it turns out, it was published in the December 1982 issue of Gourmet magazine. It's still the best recipe, and so the tradition of making and decorating them continues as she bakes them with her grandson (my great nephew) Colton. Have fun, Mimi and Colton!

Gingerbread Men

1 cup unsalted butter, softened to room temp

1 cup FIRMLY packed brown sugar

1 large egg

1 cup molasses (I use Brer Rabbit)

2 tablespoons apple cider vinegar

5 cups flour

2 teaspoons ground ginger

1 1/2 teaspoons cinnamon

1/2 teaspoon ground cloves

1 1/2 teaspoons baking soda

1/2 teaspoon salt

Sift together the flour, spices, baking soda and salt and set aside.

Cream the butter with the brown sugar until light and fluffy, about 5 minutes. Slowly beat in the egg, molasses, and vinegar.

Stir the flour mixture into the butter mixture a little at a time. Dough will be soft. Divide dough into 4 balls, dust lightly with flour, flatten each ball, then wrap each in wax paper or plastic wrap and REFRIGERATE AT LEAST 6 HOURS or overnight.

Preheat oven to 375 degrees.

Remove a ball of dough and roll it out on a floured surface to 1/8" thickness or less. Cut with floured cookie cutters (mine are 4" tall gingerbread men). Transfer with a spatula to parchment lined cookie sheet. Bake for 7 - 8 minutes or until no imprint remains when touched lightly with your finger. Remove and cool the cookie sheets on racks. Pipe with sugar icing (recipe below); let them set 20 minutes or so before storing -- icing must be dry. Makes about 60 4" men, so your mileage may vary depending on the cutters you use.

Store in a tightly covered tin.

Sugar Icing:

2 egg whites*

pinch of cream of tartar

2 teaspoons water

3 cups confectioners sugar, sifted

Beat the egg whites, cream of tartar and water together until frothy, then add sugar gradually until it forms stiff peaks. Use a pastry bag to pipe the cookies. 

*you can use powdered egg whites if you want, and make enough per directions for 2 egg whites -- this recipe was published long before a salmonella problem existed.

Lemon Lavender Cookies

A friend and fellow knitter, Greer, made these cookies the other night and they are so perfect for summer -- light and lemony, with notes of lavender, made with the simplest of recipes. Yum!

Lemon Lavender Cookies

1 cup flour
1/3 cup powdered sugar
zest of a lemon
1/2 teaspoon lavender buds, ground or chopped finely

1/2 cup butter, (1 stick; 4 ounces) room temperature

two egg yolks

1 teaspoon vanilla extract

Pinch of salt

 

Glaze

the juice of a lemon

powdered sugar

pinch of salt

In a food processor, add the flour, sugar, lemon zest and lavender and pulse to combine.  Add the butter and mix until it resembles bread crumbs.  Add the two yolks and the vanilla and process for a minute until it comes together. Tip it onto a work surface and knead it just long enough to make a ball.  Wrap and refrigerate for at least an hour. 

 

Preheat oven to 350F.  Roll out the dough to about 1/8 inch or just a bit thicker. Cut into rounds or shapes.  Place on a greased (or lined) cookie sheet and bake for 7-10 minutes, depending on size and thickness.

 

Glaze with the juice of the lemon, a bit of salt and enough powdered sugar to make the glaze the right consistency. 

Makes a couple of dozen cookies

Picnic Fave: Peanut Butter Pie

Nothing like an ice cream pie for warm weather festivities, though we need no excuse to whip up this yummy family favorite.


PEANUT BUTTER PIE

a deep dish chocolate cookie pie shell (like Oreo, or Keebler chocolate)

1 quart vanilla ice cream, softened slightly

1 cup smooth peanut butter

1/2 cup heavy cream, whipped

1 cup chopped peanuts

Hershey's syrup or other chocolate sauce

---WORK QUICKLY---

Note: have your cream whipped, peanut butter measured out, and the peanuts chopped and ready before starting this recipe

Blend the ice cream with the peanut butter on medium low speed of a kitchen aid mixer just until blended. By hand, fold in the whipped cream, then the nuts. Pile into the pie shell and cover loosely with plastic wrap and freeze overnight.

On day of serving, remove from freezer 5 minutes before slicing. Place a slice of pie on an individual dessert plate and drizzle with chocolate sauce - serve immediately.

Serves 6 to 8

Cold Weather Comfort: Bean Soup

My Mother always made bean soup with the hambone and leftover ham from New Year's Day dinner, and I've made it plenty of times with holiday ham leftovers in January, then frozen it in meal-sized containers to pull out when the weather is it's coldest and the wind it's blusteriest.  But we've had a weird winter this year, and also had a ham at Easter. It's April, yet tomorrow it's supposed to snow ... again. May this be the last time that happens until the next winter!

Bean Soup

2 lbs dried beans (great northern, a bean mix, or navy beans are the best ones to use)

soak the beans per the package up to 8 hours, then drain and proceed with the recipe

3 tablespoons butter

2 large onions, roughly chopped

3 ribs of celery, washed and roughly chopped
a large ham bone, most meat removed and reserved for later in the recipe
1 carrot, grated

2 chicken bullion cubes (OR Herb Ox Sodium Free Bullion packets)

2 bay leaves

salt

pepper

In a large stockpot, melt the butter and add the onions and celery, and saute until the onion is translucent, about 5 minutes. Add the carrot and ham bone and saute a few more minutes. Add the prepared beans, and cover with water 2" above the solids, and add the 2 chicken bullion cubes. Add the bay leaves, additional ham meat, and salt and pepper to taste. Bring to a boil, then reduce heat, stir, and lower the heat to simmer slowly for at least 2 hours. Be a little scant on the salt -- about an hour into simmering the soup, taste it and adjust the seasoning to taste. 

This recipe, like many soup recipes, tastes so much better if made a day ahead and then reheated when you want it; the flavors marry with some chilling, and the flavor is much more complex and rich.

Makes about 6 quarts or so.

Retro Comfort Food: Mac and Cheese

For decades, this has been a staple comfort dish on cold days and days when you just want something homey, delicious and satisfying. This serves a crowd, too, so it's a winner for a potluck or picnic.

MACARONI AND CHEESE

Preheat oven to 350 degrees Farenheit

butter a 2 qt. or larger casserole/baking dish WELL

INGREDIENTS:1 quart (32 ounces) milk
6 tablespoons butter
5 tablespoons flour
1 tsp.salt
1/2 tsp. pepper
1/8 tsp. cayenne pepper
1/2 tsp. dry mustard
1 tsp. worcestershire sauce
16 ounces of shredded extra sharp cheddar cheese

 * * * * *
more butter for dotting the top  OR 2 slices of bread, toasted completely dry++ and crumbled into 3 tblsp. butter

++ bread slices can be dried in the oven on a middle rack  for 20 minutes or more; crush the bread into crumbs.


a couple of ounces of shredded extra sharp cheddar for the top

8 ounces of elbow macaroni, cooked very al dente, and drained (about 6 mins.)

* * * * *
DIRECTIONS

Cook the macaroni in several quarts of salted boiling water while making the sauce; then drain and place into the prepared casserole dish.

SAUCE:
Warm the milk in a pitcher or large quart size measuring cup in the microwave for 4 to 5 minutes, until it simmers. Meanwhile, melt the butter in a 2 quart or larger saucepan over low heat. Add the flour, and increase heat slightly and continuously whisk until the roue turns pale golden, about 3 - 4 minutes.  Increase the heat to medium, and add the milk slowly while whisking it in, and keep on whisking to incorporate, bringing the sauce to a simmer. Add the salt, pepper, cayenne, dry mustard and worcestershire sauce, stirring. Gradually stir in the cheese and stir until all is melted and well blended together.

 ASSEMBLY
Immediately after the cheese is melted and mixed in well, pour over the cooked macaroni in the casserole/baking dish. Stir the sauce and macaroni gently together. Dot with butter, then sprinkle with some extra grated cheese OR the butter/crumb mixture. Bake, covered, in a preheated 350 degree oven for 30 minutes. Remove covering and bake an additional 15 to 20 minutes more. Remove from oven and let stand a couple of minutes before serving. Makes 8 servings or more as a side; 6 as an entree.

An Occupational Hazard: Claire's Beer Cheese

Claire works for a brewery, so I have become, by default, far more informed about beer than I ever dreamed. She whips up all sorts of concoctions with it, too. This is her Beer Cheese, which is totally addictive.

CLAIRE'S BEER CHEESE

1 pound extra sharp cheddar - the sharper, the better - cubed
1 clove of garlic
1/4 tsp. cayenne
1/4 tsp. dry mustard
1 tsp. onion powder
1 tsp. garlic powder
4 ounces of lager -- Devil's Backbone Vienna Lager  or Devils Backbone Gold Leaf Lager, preferably (we're biased)

In the bowl of a food processor, pulse the cheese a bit, and add half the beer. Add the spices, then add the rest of the beer and continue pulsing the mixture until it is smooth. Refrigerate an hour or so to allow the flavors to marry. Serve with pretzels (we make soft pretzels or use buttery pretzel sticks or mini pretzels), or crispy raw veggies, like celery and carrots. Yummy!! Best Super Bowl dip ever.