Pancake Mix

I haven't made this in a while, but a friend just asked me for the recipe. I thought I would go ahead and post it. It comes from the King Arthur 200th Anniversry Cookbook.

Pancake Mix

6 cups all-purpose flour
3 cups whole wheat flour
1/2 wheat germ or bran (optional)
1 1/2 cups non-fat dry milk or 1 1/2 cups dry buttermilk powder
1 Tablespoon salt
1/4 to 1/2 cup sugar, white or brown
1/4 baking powder
1 cup vegetable shortening

In a large bowl, combine flours, wheat germ or bran, dry milk, salt, sugar, and baking powder, and mix well. Cut in the shortening until it is evenly distributed. (It is important to use shortening instead of butter as it is stable at room temperature)

To store this mix, place it in a large, airtight container, or put it up in premeasured (don't pack it), 2-cup portions. It will make approximately seven.

To Use Your Pancake Mix

Each 2-cup batch of mix makes about a dozen 12" pancakes

1 egg, slightly beaten
1 to 1 1/4 cups warm water (depending on how thick you like your pancakes)
2 cups Pancake Mix, not packed

Combine the egg and water in a bowl. Stir in the mix until it is just moistened. Cook pancakes as you normally would.

Smoked Salmon and Arugula Salad

I went to Tampa with my friend Renee for our friend Christine's funeral last month. While we were in Tampa, we stayed with Renee's sister Belinda. Belinda made this salad for lunch one day and it was divine!!

Smoked Salmon and Arugula Salad

1.5 oz arugula
1 Tbs chopped fresh flat leaf parsley
2 scallions, finely diced
2 large avocados
1 Tbs lemon juice
8 0r 9 oz smoked salmon

Lime Mayonnaise

1/2 cup mayonnaise
2 Tbs lime juice
finely grated rind of one lime
1 Tbs chopped fresh flat leaf parsley


Wash and drain arugula, if necessary. Shred the leaves and arrange in four small or one large bowl. Top with the chopped parsley and scallions.

Halve, peel, and pit the avocados and cut into thin slices or smally chuncks. Toss with lemon juice and place in bowl with arugula. Cut the smoked salmon into strips and scatter over the top.

Put the mayo into a bowl, then add the lime juice and rind and the chopped parsley. Mix together well. Spoon some of the lime mayo on top of the salad, garnish with parsley sprigs and lime wedges.

Ms. Patsy's Cream Cheese Pound Cake

Ms Patsy crafted my wedding cake and it was beautiful and delicious! Several years later, I took cake decorating classes and guess who was my teacher. These are her recipes and I am so thankful to have been taught by her. What an amazing woman!!

This recipe makes an excellent wedding cake base or the simple dessert for a summer afternoon picnic with friends. I sometimes add the "guts" of a vanilla bean that has been soaking in vodka. You can change the exracts around and make this something totally different.

Ms. Patsy's Cream Cheese Pound Cake

3 cups sugar
3 sticks butter
1-8 oz package cream cheese
1 tsp vanilla
3 cups all purpose flour
1/2 tsp salt
6 large eggs

Cream sugar, butter, and cream cheese. Add eggs one at a time, beating well after each. Add vanilla. At low speed add flour and salt. Pour into large greased and floured tube pan. Bake at 325 degrees for 1 hour and 20 minutes.

Deviled Eggs

One of the best things in the world is a really good deviled egg. One of the worst things in the world is a really bad deviled egg. I don't make mine with a recipe. I just eye it. I think the difference is the Pick-A-Peppa Sauce. I add just a bit and it really makes the eggs have a great flavor.

I boil the eggs for about 10 minutes and then turn the stove off and let them sit in the hot water for about 10 minutes. Rinse the eggs with cool water and then peel. I mix a bit of minced sweet onion, sweet relish (always better with my homemade), the dash or so of Pick-A-Peppa, and a bit of mayo. Mash this all together with the egg yolks, add salt and pepper, and adjust the mayo to desired level of creaminess. Arrange on a platter with Boston or Bib lettuce and sprinkle with paprika. These are really good. My kids will eat them for breakfast.

Monster Cookies, aka Ralph's Addiction

This is a HUGE recipe! It is also my husband's most favorite cookie. Before you begin make sure that you have a really large bowl to mix all of this in. I can get the wet ingredients to all mix up in my 6 qt mixer, but then I have to add all the oats in a much larger bowl.

I only bake a few at a time and then freeze the rest of the dough for slice and bake cookies. If you don't use sucannat, just exchange with white sugar for the sucannat with honey and I would use 2 lbs of brown sugar for the sucannat.

By the way, notice that there is no flour in these cookies!

Monster Cookies

1 doz eggs

4 cups sucannat

4 cups sucannat with honey

4 sticks butter, soft

16-18 cups old fashioned oats

3 lb "natural" peanut butter

8 tsp baking soda

1 TBS Kosher salt

1 TBS vanilla

2-5 lbs "other" stuff...coconut, raisins, chips of any variety, dried fruit, just whatever you want

Depending on "other" stuff, you might want to add cinnamon, nutmeg, or other spices

Cream eggs, sucannat, vanilla, and butter together. Mix int he peanut butter. Add the soda and salt and mix well. In your very large bowl mix together oats (start with 16 cups) and "other" ingredients. Fold butter mixture in until well combined. You might need to add a couple more cups of oats just depending on the amount of "other" stuff that you add. You can bake right away or chill first. I think they are much better if chilled first. Bake for 10-14 minutes at 350 degrees. Let them sit for 1-2 minutes before moving them to a cooling rack.

I use waxed paper to form logs of dough and then over wrap with foil, and freeze. You can take them straight from the freezer to the oven, just slice and bake. You might need to adjust the cooking time when doing this.

Overnight Slow-Roasted Pork

Not that anyone ever asked me BUT this is the single best roast I have ever tasted!! Sometimes things just all come together and maybe this was one of those times, but I can't wait to try it again to see if it really was THAT good. My guess, it really was that good!! This picture was taken about 4 hours into the roasting. There is no scale in the shot so you can't get a feel for how huge this roast was. If you try it, please let me know!!

Overnight Slow-Roasted Pork

Cook with Jamie by Jamie Oliver

2 TBS fennel seeds

1 TBS sea or rock salt

2 fennel bulbs, trimmed and roughly chopped

4 medium carrots

3 onions, peeled and roughly chopped

1 bulb of garlic, cloves unpeeled and smashed

a bunch of fresh thyme

1 X 11-14 lb shoulder of pork on the bone, preferably free-range or organic, skin scored

olive oil

a 750 ml bottle of white wine

1 pint chicken or vegetable stock

Preheat your oven to maximum. Smash the fennel seeds with the salt in a pestle and mortar until fine. Put the roughly chopped vegetables, garlic and thyme sprigs into a large roasting pan. Pat the pork shoulder with olive oil and sit it on the vegetables. Now massage all the smashed fennel seeds into the skin of the pork, making sure you push them right into the scores to maximize the flavor. Put the pork into your preheated oven for 20 to 30 minutes or until it's beginning to color, then turn your oven down to 250 degrees and cook the pork for 9 to 12 hours, until the meat is soft and sticky and you can pull it apart easily with a fork.

Tip all the wine into the roasting tray and let it cook for another hour to give you a perfect sauce. Once the pork is out of the oven, let it rest for half an hour before removingit to a large board. I like to brush off any excess salt from the meat, then I mash up the veg in the pan using a potato masher. Add the stock to the roasting pan, put it on the heat and boil until you have a lovely, intensely flavored gravy (you can thicken it with a little flour). The pork is great served with some good cranberry beans, braised greens, your roast veg mash and tasty sauce.

New Year's with crown roast of pork, orange rice and roasted brussel sprouts

I actually bought this roast from the grocery. I called and asked them to make it and my husband went and picked it up. I didn't realize they put pink frills on the top of the bones!! What the heck ever happened to white?? Notice the pink dye that was left of the top of the bones!!

Anyway, for grocery store meat it was pretty good and it was a nice meal I was able to throw together limping around the kitchen in my cast!

Happy New Year!!

Chocolate Gingerbread Cake

I have made this cake around Christmas for the last few years because it combines 2 of Ralph's most favorite things...chocloate and gingerbread. It is really good...I mean REALLY good!!

Chocolate Gingerbread

Feast by Nigella Lawson

Cake

1 1/2 sticks unsalted butter

1 cup plus 2 TBS dark brown sugar

2 TBS superfine sugar

3/4 cup golden syrup or light corn syrup

3/4 cup black trectale or molasses

1/4 tsp ground cloves

1 tsp ground cinnamon

2 tsp ground ginger

1 1/4 tsp baking soda

2 TBS warm water

2 eggs

1 cup milk

2 cups all purpose flour

1/3 cup unsweetened cocoa

6 oz package or 1 cup semisweet chocolate chips

Frosting

2 cups confectioner's sugar

2 TBS unsalted butter

1 TBS unsweetened cocoa

1/4 cup ginger ale

Preheat oven to 325 degrees and tear off a big piece of parchment paper to line the bottom and sides of a roasing pan, 12 X 8 X 2.

In a suacepan melt the butter along with the sugars, golden syrup, trectale or molasses, cloves, cinnamon, and ground ginger. In a cup dissolve the baking soda in water. Add the milk and lightly beat eggs and mix well. Stir in the flour and cocoa and beat with a wooden spoon to mix. Fold in the chocolate chips, pour into the lined pan and bake for about 45 minutes until risen and firm. It will be slightly damp underneath the set top and that's the way you want it.

Remove to a wire rack and let cool in the pan. Once cool, get on with the frosting.

Sift the cofectioner's sugar. In a heavy-based sauce pan heat the butter, cocoa and ginger ale. Once the butter's melted, whisk in the confectioner's sugar. Lift the gingerbread out of the pan and unwrap the paper. Pour over the frsoting just to cover the top and cut into fat slabes when set.

Kitchen Notes

-I have made this in two smaller pans. One to keep and one to give away. Otherwise, I just eat too much of this super yummy cake. If you do this, just reduce the cooking time a bit.

-I don't know if I have ever used the parchment and it aleays comes out just fine. I just pour the frosting over right in the pan.

Christmas French Toast

I love to make French Toast. I normally use old bread that I have baked. I love cinnamon and fresh nutmeg and generally use a lot of them in my French toast. I starting making Panatone and Stollen at Christmas a few years back (I need to post that recipe). I found both Panatone and Stollen make great French Toast. Also, I was reading a couple of years ago about using leftover eggnog to make French Toast. A light bulb went off and now I make this special Christmas French Toast every year. You can use Panatone or Stollen, which ever you have and I will guess at the ingredients but this is something I never measure.

Christmas French Toast

1 loaf Stollen or Patatone

3 cups egg nogg

4 eggs, lightly beaten

1 tsp cinnamon

1 tsp fresh nutmeg, or 1/2 tsp powdered

1/2 tsp vanilla

Make thick, even slices of the bread. In a flat pan, mix wet ingredients and spices. Briefly soak the bread in the mixture and dain the best you can. Cook in a medium hot skillet with melted butter.

Cardamon Cookies

Possibly the best cookies that I have ever eaten. Not ooey gooey but thin, crisp on the outside and chewy on the inside with a perfect spice. I love these cookies!!

Cardamon Cookies

1 c butter

1 1/2 c sugar

1 egg

2 Tbs dark corn syrup

3 c flour

2 tsp cinnamon

1/4 tsp salt

2 tsp soda

1/2 tsp ground cloves

1 tsp ground cardamon

Cream butter, sugar, eggs, and syrup. Mix in remaining ingredients. Mold into rolls approximately 2 inches in diameter. Wrap in waxed paper and chill for at least 1 hour. Slice and bake on greased cookie sheets at 350 degrees for 9-12 minutes.

Snickerdoodles

2 3/4 c flour

2 TBS cream of tartar

1 c butter

1 1/2 c sugar

1 tsp baking soda

1/2 tsp salt

2 eggs

Rolling mixture:

Equal parts cinnamon and sugar

Beat butter and sugar. Add eggs and beat until light and creamy. Add dry ingredients and mix throughly. Chill 1-2 hours. Roll into balls, about a teaspoon each, and then roll in rlling mixture. Bake 8-10 min each at 400 degrees.

Kathie's Turtles

Well, I used this recipe from my online friend Kathie and they sure are good. I did use the corn syrup. I think you could try making the standard sugar and water subsititution for the corn syrup. It's so hard to make candy here where we live because it is so very humid all the time! I picked a couple of "drier" days and made these turtles and the peanut brittle. I think that's about it for candy for the year.

The caramel is chewy and the chocolate has a good shell. These are really tasty. I think the one change I would try is toasting the pecans as the first step. Then again...they'rre really good the way they are. Thank you Kathie!!

KATHIE'S TURTLES
1 lb. small pecan halves
2 cups light cream
2 cups sugar
1 cup light corn syrup
1/2 teaspoon salt
1/3 cup butter
1 teaspoon vanilla
Dipping chocolate (I used Ghiradelli bitterweet chips, melted in a double boiler, and then put the candy in the fridge for 10 minutes or so to get it to set after I dipped the turtles)

On buttered cookie sheets, arrange 6 dozen groupings of 4 pecan halves, to
resemble turtles; set aside.
In a large heavy saucepan, heat 1 cup cream to lukewarm. Add corn syrup,
sugar and salt. Cook, stirring constantly, over moderate heat, until
mixture boils very slowly.
Stir in remaining 1 cup of cream that has been heated to lukewarm. Add
slowly so mixture does not stop boiling. Cook and stir constantly for 5
minutes.
Stir in butter, 1 teaspoon at a time. Turn heat low; boil gently and stir
constantly until mixture reaches 245 degrees F.
Remove from heat; gently stir in vanilla.
Cool slightly. Spoon about 1 teaspoon of syrup over each group of pecan
halves. Cool. Spread with melted dipping chocolate, or dip each turtle
separately.

Johnny's Broccoli Cole Slaw

I got this wonderful little salad from our friend Stella at the hunting lodge. Ralph has been eating it hand over fist for the past few weeks and I can barely keep enough made. I have brought it to several holiday parties as an alternative to the heavy baked casseroles and I have been asked for the recipe every time.

Johnny's Broccoli Cole Slaw

Dressing:

1/4 cup oil

6 TBS white vinegar

4 TBS sugar

2 tsp Kosher salt

1 tsp pepper

Wisk together.

1/2 cup sliced almonds

2 TBS sesame seeds

2 packages broccoli cole slaw

1/2 c unsalted sunflower seeds

6 firmly chopped green onions

Saute almonds and sesame seeds until light brown, then toss with other ingredien. Pour dressing over all and mix well. Best if made one day in advance.

Buttery Peanut Brittle

Peanut brittle is not something that I love, nor would I normally make. I had bunches of red skin peanuts left over from the wedding so I decided to make some. I had to compromise my ethics and buy Kayro syrup, but it still turned out pretty well. I will pack most of it up in gift baskets for gifts this year.

BUTTERY PEANUT BRITTLE

courtesy of cooks.com

2 cups sugar

1/2 cup water

1 cup white Karo syrup

1 candy thermometer

Cook sugar, water and Karo syrup together until temperature is 240°F degrees, then add 1 lb. nuts.

Cook until candy thermometer reads 300°F degrees. Butter the cookie pan and have ready (this is very important!):

1/2 teaspoon salt

2 teaspoon vanilla

3 tablespoon butter

Measure out and have ready:
2 1/2 teaspoon baking soda

Quickly add salt, vanilla and butter, and have the 2 1/2 teaspoon of soda ready. Remove from heat, quickly add the soda (when adding the soda the mixture will fizz). Pour the (very hot!) mixture onto the greased cookie sheet or pan. Don't touch it or try to level the mixture with spoon.

Hint: During the cooking period, the mixture must be stirred constantly to prevent the nuts from burning.

Wild Mushroom Chicken pasta with Basil Asiago Cream Sauce

At our house, you get to pick anything you want for dinner on your birthday and I will do my best to make it. We have been to the Crystal Palace at Disney many, many times and Ralph LOVES 2 things there--the salmon and the pasta. I made this pasta for the wedding a few weeks ago so I guess he had it on the brain, because this is what he wanted for his birthday dinner.

Sorry that I forgot to get a picture of this but if you are going to make something with pasta, this is something to consider since it is so very good!


WILD MUSHROOM CHICKEN PASTA WITH BASIL ASIAGO CREAM SAUCE



The Crystal Palace Restaurant

Magic Kingdom


Serves 4 to 6 people



Mini Penne Pasta:1/2 pound Mini Penne Pasta (dry/uncooked)

1. Follow direction on the package to cook the pasta to al dente.

2. Cool pasta with cold tap water and set aside at room temperature.



ASIAGO BASIL SAUCE:

1-1/2 cups heavy cream1 tablespoon fresh basil (wash, stemmed, and chopped)

1/4 teaspoon ground white pepper

1/2 teaspoon Italian herb seasoning

1/2 teaspoon chicken base or powdered chicken bullion

1 teaspoon fresh minced garlic

1/4 cup shredded Asiago cheese



1. Bring heavy cream, all seasonings, garlic, basil, and chicken base to a low simmer in a 2-quart saucepan. Let it simmer to 10 minutes to develop flavors.

2. Carefully add the shredded cheese. Stir constantly to avoid breaking the sauce. You must not boil the sauce at any time.

3. Add the butter to thicken the sauce slightly. Cover the sauce & set it aside from the heat until you are ready to add it to the pasta.



Pasta Completion:

6 each skinless boneless chicken thighs

1 tablespoon olive oil

2 teaspoons kosher salt

1 teaspoon white pepper

1 teaspoon granulated garlic

1/4 cup sliced button mushrooms

1/4 cup sliced Shitake mushrooms (be sure to discard the stem)

1/4 cup diced Portobello mushrooms

1 cup Basil Asiago Cream Sauce (full amount from recipe above)

1-1/2 pounds cooked Gimelli pasta (full amount from recipe above)

2 tablespoons chiffonade (thinly sliced) fresh basil leaves

1/4 cup shredded Asiago cheese



1. Dice chicken and remove excess fat.

2. In a large saute pan, heat oil until it begins to smoke.

3. Add chicken and season with salt, white pepper, and granulated garlic.

4. Once chicken is fully cooked, add mushroom and cook them thoroughly.

5. Add the pasta to the saute pan and stir for three minutes.

6. Now add the sauce and bring to a simmer for 10 minutes.

7. Remove the pasta from the heat and place it on to serving dishes and garnish with basil and Asiago cheese.

New Orleans

On the route home we stopped in New Orleans. We stopped and I jacked the kids blood sugars up on bignets and then walked them around the city until they crashed. Then of course, I put them in the car and drove as far as possible! :)

You know I really work hard at giving my children the best nutrition that I can. The thing is, in my humble opinion, that there has to be a balance. I don't make anything taboo but there is always moderation. I don't want them to be so anxious to get away from me just so they can have something that they want to eat. As it turns out, neither of the three children finished one bignet and they all had a mild stomach ache. That in my opinion is a much better lesson!

Louisiana

The middle of October saw the death of my dear friend May. I made an epic trip (28 hours in the car roundtrip) over 3 days with our three kids to attend her funeral in LA.

After the funeral we headed home. My goodness, there were farm stands all over the bayou. It was great to see. Not to mention, the huge fields of sugar cane that were being harvested. The sugar cane was so beautiful it almost made me not have disgust for the affect that it has had on so many of us.

We only stopped at one of these stands. This little place was in Raceland on LA Hwy 1. I bought Satsumas and the single greatest "prawlines" I have ever tasted. I tasted one and then bought everyone she had!! They had militons growing all around and the lady's husband was grinding sassafras for gumbo file' around back. I didn't get near enough pictures of this beautiful little place.

Peaches

I love roadside stands...LOVE them!! Always have. Not the kind where they get all their stuff from the local wholesaler, but the kind that are only open for a few months out of the year. The produce is local and they can tell you all about where they got it and the guy who grew it...which is often themselves.

I've stopped at this place twice this year. Once early in peach season and once late. Both times I got great produce. If you're ever in Edgefield County, SC please stop in and give them a try.

Super Canning Day

Just wanted to make a record of which recipes I used for what things since it was such a super busy day in the kitchen!

Blue Ribbon Preserves, Linda Amendt (BRP)

Ball Blue Book (BBB)

Blackberry Jam, BRP 69

Fig Jam, BRP 72

Cherry Jam, BRP 71

Apple Jelly, BRP 104 (just used the same as the grape juice)

Grape Jelly, BRP 104

Hot Pepper Jelly, BBB 36

Scuppernong Jelly, used the instuctions for grape jelly in the pkg insert

Peach Jelly, BRP112

Cherry Jelly, BRP 98

Peach preserves, BRP 151

Blackberry Preserves, BRP 147

Pear Jelly, BRP

Chicken

We have dear friends that raise pastured poultry. One of them has been very sick and in the hospital. There were about 140 birds that needed to be processed. I volunteered to help. Oh my, the things that I get myself into!!

After a day of farm chores and butchering and processing 70 chickens, I have a few thoughts...

--We do not give our farmers the respect they deserve

--I am blessed that I have never had to work in a poultry plant

--If this is how tough it is on a farm where the animals are treated very well, I can't imagine what it would be like under factory farming conditions

--I never want to eat conventionally farmed meat again (not that we eat it that often anymore)

--I didn't have nightmares but I wouldn't have been suprised if I did

--That chicken plucker is one seriously amazing invention