Sunday, May 29, 2011

A FOREVER FEAST



He covers the sky with clouds; he supplies the earth with rain
and makes grass grow on the hills. Psalm 147: 8


He bestows rain on the earth;
he sends water upon the countryside.  Job 5: 10


Father; yesterday and the day before and the day before that......
 I thanked you for the rain.  Today I praise you for the sunshine.


I need to mow the grass, and these delicate creations will go down with it.
It makes me sad.  But they will come again and again.
How can something so beautiful thrive amidst the dandelions and weeds?
Is my light shining in the midst of the chaos of a fallen world?

Saturday, May 28, 2011

KEY LIME CHEESECAKE SQUARES


For a refreshing springtiime dessert, this is a pleasant combination of tart and tangy,
but light and creamy.
Very quick and easy to make using a food processor.



I lined the 8 x 8-inch pan with parchment paper so I could lift it out for cutting.


For each cut, dip sharp knife in a container of very hot water and wipe on a
paper towel or dry dishcloth to make clean, smooth slices.


Garnish with a colorful touch of kiwi fruit.


One bite is not enough, two are better.


CRUST
3/4 cup all-purpose flour
1/4 cup brown sugar, packed
1/4 cup ground almonds
1/4 cup butter or margarine

Combine flour, sugar, and almonds in mixing bowl or food processor.
Cut in butter or pulse until mixture is crumbly.
Press firmly into a parchment-lined 8 x 8-inch baking pan.
Bake in preheated 350 degree oven for 15 minutes.

FILLING
1 pkg. (8 oz.) cream cheese, softened
1/2 cup sugar
1 egg
4 tsp. lime juice
2 tsp. grated lime zest

Beat cream cheese and sugar together until smooth.
Add egg, lime juice and zest and beat until creamy.
If using a food processor add all ingredients and pulse until smooth
and creamy.
Spread evenly over baked crust.  Bake for 15 to 20 minutes
or until set.  Cool on wire rack.
Refrigerate until chilled before cutting into small squares, about 1 hour.
Serve plain or decorate with a touch of fresh fruit such as kiwi or strawberry.
Freezing: excellent.

Friday, May 27, 2011

CHEESY SCALLOPED POTATOES


Buttery-tasting potatoes, fresh dill and lots of cheese
 makes this an attractive delicious bake.


Potatoes, peeled and thinly sliced.


Heating the potatoes in half-and-half just to boiling.


The humble potato beginning to look very colorful and appetizing.


Ready for the oven.


6 cups potatoes, peeled and thinly sliced
1 3/4 cups half-and-half
1/4 tsp. dry mustard
1 tsp. coarse sea salt
1/4 tsp. pepper

In a large pot, combine potatoes, half-and-half, mustard, salt and pepper.
Over medium-high heat, bring just to boiling, stirring occasionally;
remove from heat.

cooking spray
1 tbsp. chopped fresh dill
(or 1 tsp. dried dill)
2 tbsp. chopped fresh parsley
(or 2 tsp. parsley flakes)
1/4 cup grated parmesan cheese
1 cup shredded cheddar cheese

Spray shallow 3-qt. baking dish with cooking spray.
Use a slotted spoon, transfer half of potatoes to baking dish.
Combine dill and parsley; sprinkle half of herbs over potatoes.
Sprinkle with half parmesan and cheddar cheeses.
Top with the remaining potatoes and half-and-half mixture.
Sprinkle with remaining cheeses and herbs.
Bake in preheated 325 degree oven for 45 to 50 minutes
or until tender and golden.

Wednesday, May 25, 2011

BREAKFAST SAUSAGE QUICHE


Here is a variation to the recipe for Breakfast Quiche found in my
'At Home in the Kitchen' cookbook. 
I used mild Italian sausage meat in place of bacon and added red peppers.
This simplified quiche eliminates the need to roll out dough.


Milk, eggs, mayonnaise and seasonings.


With some preparation ahead of time, this quiche can be put together
very quickly.  I use prepared biscuit mix for the flour mixture. I also brown
sausage meat with onions and freeze for later use. 


1/2 cup all-purpose flour
1/2 tsp. baking powder
1 tbsp. butter or vegetable shortening

Blend dry ingredients; cut in butter until mixture is crumbly.
OR use 1/2 cup biscuit mix (recipe in previous post)

1/2 lb. Italian sausage meat
1/3 cup chopped onion

Cook and stir sausage meat and onion until meat is brown and
onion is tender.  Drain off fat.

3 eggs
1/2 cup milk
2 tsp. cornstarch
1/3 cup mayonnaise
1 tsp. parsley flakes
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup chopped red bell pepper
1 cup shredded cheddar cheese

In mixing bowl, whisk together eggs, milk, cornstarch, mayonnaise and seasonings.
Stir in cheese, red pepper, sausage mixture and flour mixture.

1 tbsp. butter or margarine, melted
1/2 cup mozzarella or Swiss cheese, shredded

Melt butter in 9-inch pie pan.
Pour mixture into pan; sprinkle with mozzarella cheese.
Bake at 350 degrees for 30 to 35 minutes or until lightly browned.

Tuesday, May 24, 2011

BISCUIT MIX



I like to make my own biscuit mix to use in any recipe that calls
for biscuit mix such as 'Bisquick'.
After mixing, place in a container with a tight fitting lid or
into a zip-lock bag and label.
I keep it in my freezer for optimum freshness.



It is so easy to make this mix in a food processor.
Add all the ingredients and pulse until completely combined.

2 1/2 cups all-purpose flour
2 tbsp. baking powder
3/4 tsp. salt
1/2 cup butter or butter-flavored vegetable shortening

Place dry ingredients in food processor.
Cut butter in small chunks and add.
Pulse until mixture has a fine crumb texture.
Place into container with tight fitting lid.
Label and refrigerate or freeze.






Sunday, May 22, 2011

A FOREVER FEAST


The heavens declare the glory of God;
the skies proclaim the work of his hands.


Day after day they pour forth speech;
night after night they display knowledge.
Psalm 19:1,2  NIV

Thursday, May 19, 2011

REFRIGERATOR BRAN MUFFINS


An excellent choice for breakfast is this moist nutritous bran muffin.
I mix the batter for a minimum of 24 hours prior to baking.
Something wonderful happens to the batter during the refrigerated wait time.


I reduced the sugar in this recipe from the one in my cookbook.
I couldn't wait for the first bite... it was every bit as delicious with brown sugar!

1 cup natural bran
1 cup boiling water

Pour boiling water over bran and let stand till cool.

2 eggs
1/2 cup vegetable oil
1 cup brown sugar, lightly packed
2 cups buttermilk

Beat eggs until frothy.
Add oil and sugar; continue beating until very creamy.
Add buttermilk and bran mixture, beating until well blended.

2 1/2 cups all-purpose flour
4 1/2 tsp. baking soda
1 1/2 tsp. salt

Combine dry ingredients and stir into bran mixture.

2 cups bran flakes

Measure bran flakes, crush slightly; add and mix all together.
Store in tightly covered container in refrigerator for 24 hours or
several days before baking.

TO BAKE

1/4 cup brown sugar
1/4 chopped pecans

Grease or line 24 large muffin cups.
Stir batter thoroughly and spoon into cups filling 2/3 full.
Top with a sprinkling of brown sugar and nut mixture, if desired.
Bake in 350 degree oven for 30 minutes or until they test done.
Cool on wire rack.
Yield:  24 large muffins
Freezing; excellent




Monday, May 16, 2011

BANANA NUT LOAF


A moist tender banana loaf with nuts throughout.  I used a 9 x 5-inch loaf pan but you can
also bake in two 8 1/2 x 4 1/2-inch pans.  Enjoy one now and freeze one for unexpected company.


1 3/4 cups all-purpose flour
1 cup brown sugar, lightly packed
1/2 cup white sugar
1 tsp. baking soda
1/2 tsp. salt

Stir dry ingredients together; set aside.

2 eggs
1 1/4 cups mashed bananas (2 large)
1/2 cup vegetable oil
1/4 cup + 1 tbsp. buttermilk
1 tsp. vanilla

Beat together in large bowl until blended. 
Add dry ingredients, stirring until thorougly combined.

1 cup chopped nuts (walnuts or pecans)

Stir nuts into batter.
Pour into greased loaf pan
or divide evenly between two greased pans.
Bake large pan in a 350 degree oven for 1 hour.
Bake small pans for 50 to 55 minutes
or until wooden pick inserted in center comes out clean.
Cool for 15 minutes in pan, then transfer to rack and cool completely.