I finally did it

I have wanted to learn to make Linzer cookies, so a few years ago my mom gave me the cookie cutters and I found a recipe in a vintage cookbook a friend gave me. Well, the phot below shows that I have learned. So my advice, keep learning and growing.

An old adage to reality....

The old adage, "If at first you don't succeed, try again." Well, when the first batch of Yorkshire Pudding failed, I made a second that worked. Why one batch and not the other? The oven temp. I failed to realize my recipe was European, so the temperature was Celsius and here in the US we do Fahrenheit. A quick ask to Siri on my phone told me of my mistake and the right temperature. At this time of year, the end that is, often, I think about the mistakes I made and what I learned from them. From this one, I learned that I should I think through what I read before I act on it. What did you learn this year?

An early's mother's day gift....

This morning at a local farmer's market, I pointed out the mother's day cookies at a bakery stall and my daughter said, "I would by you one, but I know you want to lose weight, so it wouldn't be good."

(Thanks, Sweetie.)

In the kitchen on Thursday: Orange Pecan cake

1 box vanilla cake mix (or butter or golden or yellow)
3/4 C. Orange Juice
1 egg
1/3 C. Pecans.
Butter or shortening for pan

Preheat oven to 350. Chop the pecans. Mix all ingredients thoroughly. Grease a bunt pan. Pour batter into pan. Bake for 30-35 minutes. Allow to cool before removing from the pan. Cake can be sliced and the individual slices frozen for up to 2 weeks.

In the kitchen on Thursday: Decadent Mac n' Cheese

1/4 C. butter

1/4 C. flour

1 lg. can evaporated milk

1/3 C. milk

1/4 lb. each of American, Cheddar, Monterey Jack and Colby Jack cheeses

2 boxes elbow noodles

Cook the noodles according to the box. Melt the butter and whisk in the flour. Then add the milk. Cook for 3-5 minutes until mixtures thinkers. Add Cheeses and stir constantly until they are melted. Toss with the cooked noodles until they are all coated. Makes plenty for a Superbowl get together. Serve hot.

Well, it's a saturday night...

The kid is sleeping over at Grandma and Grandpa's house and I am cleaning house, organizing, doing laundry and even making mac n' cheese for a family dinner tomorrow night (yes, homemade) and wondering why I am not taking this time to do for myself rather than for my household (I don't count doing my laundry as self care).

In the kitchen on Thursday: A Southern style cake

This recipe originally came from the Betty Crocker website.

Caramel Cake

Cake

1 moist yellow cake mix

1 C. Milk

1/3 Butter, melted and cooled

1 tsp. Vanilla extract

3 eggs

Caramel Frosting

1/2 C. Butter

1 C. Powdered Sugar

1/2 C. Cake batter (reserved)

1/2 C. Evaporated milk

1 tsp. Vanilla.

Preheat oven to 350. Mix all ingredients together for the cake. You can use an electric mixer on a low speed or a wooden spoon. When it is all combined, remove 1/2 C. of batter for the icing. Pour the batter into two greased 8" round pans. Bake for 35-40 minutes and allow to cool.

For icing, melt the butter in a 2 qt. saue pot. Add in the rest of the ingredients and cook for several  minutes until the mixture thickens and turns "caramel" colored. Remove from heat and cool slightly.

Remove a cake layer from its pan and place on a plate. Ice the top with caramel frosting. Place on top the next layer and ice the top and sides.

I made this from my mother's birthday (she is Southern) and it was gobbled up before I could take a picture. I can say it is really delicious.

In the kitchen on Thursday: Banana Walnut Muffins

As easy as peeling a banana....

1 Yellow or Vanilla cake mix
3 medium bananas (very ripe)
1 egg
1 Tbsp. Milk
1/4 C. or 1/3 C. chopped walnuts

Pre-heat oven to 350. Mash the Bananas and mix all ingredients together, except the walnuts with an electric mixer for 2-3  minutes. Stir in the nuts. Pour into 12 lined muffin cup pan. Bake for 25-25 minutes. Allow to cool. Can serve warm with butter or cream cheese.

Tip: I take very ripe bananas and freeze them. When I have three I defrost them and make these.

In the Kitchen on Thursday: Sinful Mac n' Cheese

1 box. Ziti Rigate
2 Tbsp. Butter
2 Tbsp. Flour
1 1/2 C. Milk
1/4 lb. American Cheese
1/2 lb. Cheddar Cheese
1 1/4 C. Corn Flake crumbs
1-2 Tbsp. Olive Oil
1/4 C. grated Parmesan or other hard cheese

Cook Pasta based on directions on box and drain. Melt butter in sauce pot. Whisk in flour until it is all incorporated. Add in milk and whisk for 2 minutes. Then pour in cheese and whisk until all covered by milk mixture. Place on lid leaving an opening. Let cook until cheese is melted. In the meantime in a bowl mix the crumbs, olive oil and cheese. Toss the pasta with the cheese sauce. Place in an oiled large baking dish. Top with crumbs. Broil for 5-7 minutes. Serve warm. Makes 6-8 servings.

(I almost ate 1/4 of the dish after I made it, so beware.)

In the kitchen on Thursday: Classic sugar cookies

2 C. flour
2 tsp. Baking Powder
1/2 C. Butter (1 stick), softened
1 C. Sugar
1 Egg, beaten
1/4 C. Milk
1/4 tsp. Vanilla extract

Preheat oven to 375. Cream softened butter and sugar. Mix in the egg. Mix in the dry ingredients alternating with the milk. Add in the vanilla. Form the dough into a ball and put in the freezer for 30 minutes. Roll out dough on floured surface to 1/4 inch and cut with cookie cutters. Place on greased cookie sheets 2" apart. Bake for 8-10 minutes. Allow to cool.

(From the Settlement Cookbook originally published in 1903 and last published in 1995.)

In the Kitchen on Thursday: Corny Muffins

1 Jiffy Corn Muffin mix
1 sm. can creamed corn
1 Tbsp. Milk

Mix all ingredients together. Pour into greased or lined muffin tim. Bake at 350 for 15-20 minutes. Makes 6 (and can be doubled for 12).

In the kitchen on Thursday...Easy brunch cake

Orange Poppy Seed Cake

1 Vanilla cake mix
3/4 C. orange juice
1/4 C. poppy seeds
Powdered Sugar

Preheat oven to 350. Mix all ingredients together. Pour into greased Bundt pan. Bake for 40-50 minutes When cool dust with powdered sugar.

Tuesday's tip...Don't forget the flour

To make sure cakes release from the pan don't just grease it, sprinkle in flour and get it on all sides. When cool, slide a knife around the cake edge and invert the pan over a plate and Viola! the cake comes out easy.

In the kitchen on Thursday: A breakfast with out all the work

Baked Pancake

Preheat oven to 350. Prepare pancake mix batter according to the directions on the box. Heat an ovenproof skillet on the stove. When hot, melt 1 Tbsp. of butter in the pan making sure to coat the bottom and sides. Pour in batter and allow to stand for 5 minutes. Bake in oven for 15 minutes. Serve warm sliced like a pie with maple syrup drizzled on top.

(My daughter had a slice tonight that she dipped in syrup for dessert and gave it two thumbs up. And the best part, no standing over the pan waiting to flip the pancakes.)

In the kitchen on Thursday: Hot Chocolate and Marshmallow brownies

Months ago, I decided (and mentioned publicly) that I wanted to find other uses for hot cocoa powder beyond well, a hot chocolate. My first attempt, hot chocolate pudding, was a bust. My second attempt, hot chocolate and marshmallow brownies were devoured before I could even remember to take a photo.

1 stick butter, melted
3/4 C. hot cocoa powder
2 eggs
1/2 C. sugar
2/3 C. flour
1/4 tsp. baking powder
1/2 C. marshmallows

Preheat oven to 350. Mix all ingredients together in a bowl. Pour into greased 8" square pan. Bale for 30-40 minutes. Allow to cool before cutting. Makes 16. Be advised marshmallows may melt right into the brownie giving it a "caramel" flavor.

In the kitchen in Thursday: A new pan

Puff Pancakes

1/2 C milk

1/2 C flour

3 eggs

1 Tbsp. Butter, softened

Heat oven to 450. Grease muffin top pan. Pour in batter, so each muffin top is 2/3 full. Bake for 12 minutes. Serve warm, dusted with powdered sugar and fruit.

In the kitchen on Thursday: The savory and the sweet

"Ceasared" Brussel Sprout Slaw

8-10 large Brussel Sprouts washed, the ends cut off and cut in hlaf. Then cut each half in strips.
Dressing:
2 cloves garlic
2-4 Tbsp. Lemon juice
1 Tbsp. Dijon Mustard
1/2  C. Olive Oil
1/2 C. Parmesan Cheese grated.

Mix all ingredients together. Pour half over the Brussel Sprouts and toss until well coated. Save the rest of the dressing for another salad. Makes 3-4 side servings.

Oatmeal Bars

1/2 C. Butter (1 stick)
2 Tbsp. brown sugar
2 Tbsp. White sugar
1/2 C. oat flour
1 1/2 C. oats
1 tsp. Vanilla Extract
2 eggs
1/4 C. Semi-Sweet Chocolate chips
1/4 C. White Chocolate Chips.

Preheat  oven to 350. Mix all ingredients, except chocolate chips together with an electric mixer. Mix in chocolate chips with a spoon. Pout into greased 9" X 13" pan and bake for 35-40 minuted. Allow to cool and then cut into bars.

In the kitchen on Thursday: Gluten Free Corn Muffins

(The batter and the final product)

1 C. Yellow corn meal
1/2 C. oat flour (gluten free)
1/2 Tsbp. Baking Powder
3 Tbsp. Flax seed meal
1/2 C. whole kernel corn (frozen or canned)
1/4 C. unsweetened apple sauce
3/4 C. Almond Milk (unsweetened)

Preheat oven to 350. Mix all ingredients together. Grease muffin tin. Fill each muffin spot 3/4 full. Bake for 20-25 minutes. Let cool and remove from pan. Goes great with butter. Do not over bake or they will be dry. Makes 8.

Tuesday's Tip: L for leftovers, L for lunch

Make double of your dinner and eat the leftovers for lunch the next day— I love this homemade healthy cheap lunch.

This just in...a cook book for FREE

All the recipes from the blog last year are available in one Pdf, so you can make them throughout the year (healthy waffles, sweet sugar cookies, baked tofu and Bok Choy, etc.) and store on your bookshelf. I have one on my shelf despite it being over crowded with books from my antique cookbook collection (I have one from 1851).

So click the link below.....
http://www.scribd.com/doc/197791528/From-My-Blog-In-the-Kitchen-on-Thursday-Recipes-2013

Happy cooking and eat-up!