Waffles ARE Life!

Waffles have been one of my most favorite things since I was big enough to eat them.  When I was little, my mom had my grandmother's waffle iron from the 1920's.  It had been rewired to use modern outlets.   It was lovely with deep holes.  All the waffle irons of the late 70's and early 80's were shallow and pretty pointless.  I am so happy that there is such a selection of waffle irons today.  I have a new, ceramic iron that makes fabulously deep waffles.  My mom said that waffles were her favorite food when she was growing up in the 1930's.  She would meticulously fill each "hole" in her waffle with butter and hot syrup.  Then, and only then, was it time to dig in.  Waffles are meant to be mellow and eggy on the inside and crispy and buttery on the outside.  This recipe delivers.  It is the recipe my mom used when I was growing up.  I use the adaption at the end of the recipe because a pound of butter is a lot to use when making waffles for the whole family.
This recipe makes it to my Month of Celiac Awareness because it was one of the first gluten free finds we made.  When making regular waffles, gluten in your enemy.  You have to be careful not to over mix the batter so you don't activate the gluten and start fighting that battle.  Gluten makes it harder for your waffles to be fluffy.  Gluten free flour is your friend.  It allows the batter to be more cake-like.  It maintains its shape better and crisps up beautifully.

Sunday Supper Gluten Free Waffles

2 cups gluten free flour mix
4 tsp baking powder
1 tsp salt
2 cups milk
4 eggs separated
6 tbsp melted butter

• Start by heating your waffle iron.
• In a large bowl, mix together your flour, baking powder, and salt. 
• Combine the milk and egg yolks.  Beat the whites until stiff.  
• Add the milk-egg yolk mixture to the dry ingredients.  Stir together.  
• Stir in the slightly cooled butter.  Fold in the egg whites.  
• Pour batter into the waffle iron.  The batter should fill to 1" from the edge of the iron to allow for expansion.  
• Bake until steaming stops OR until that lovely green light lights up and tells you the waffle is done.  
• Lift out the waffle onto your plate and enjoy with your favorite topping.  
• Makes about 8 waffles.

When we converted this recipe to gluten free, we discovered that the flour mix you use is very important.  The mix we use is Bob's Red Mill 1 to 1 Gluten free flour mix.  It has the best texture and flavor that we have found and it is locally available so it wins.  I am sure there are other mixes out there you can use.  You couple probably make your own.  I did not want to spend my time currently discovering that when I found that our friends at Bob's Red Mill already did all the experimenting for us.  

We also have learned that you have to check your other ingredients for hidden gluten.  Baking powder can contain wheat starch.  Not cool! They don't have to list it as wheat either.  So always always check.  We use Rumford baking powder.  It is gluten free and aluminum free which is awesome.   

Creamy Mac 'n Cheese

*****I will add photos as soon as I have them *****

Major comfort food here!  My mom made this when I was little and when I started cooking, she pointed me to this cookbook and said "Learn!"  So I did.

This is my all time, favorite American Food cookbook, James Beard's American Cookery.  It isn't the junk side of American cooking but the homemade, melding of traditions cooking.  I love it.  And... as a kid learning to cook, I loved that he always told you where the dish came from and listed historical facts.

My favorite recipe from this book is the Macaroni and Cheese recipe.  Apparently at one time it was called Macaroni pudding.

So Here goes the Creamiest Macaroni and Cheese as adapted from the James Beard cookbook.

1 pound macaroni
6 Tbsp butter
6 Tbsp flour
3 cups milk
2 tsp salt
1 tsp dry mustard
2 dashes Sriracha sauce
3 cups shredded cheese
Buttered Bread Crumbs

Boil the macaroni in salted water till just tender.  Drain well.
Prepare white sauce -  melt butter in a heavy saucepan, blend with the flour, and cook several minutes over medium heat.  Heat the milk to the boiling point, stir into the flour-butter mixture, and continue stirring till it thickens.  Add the seasonings and simmer 4 to 5 minutes.
Butter a 4 quart baking dish or casserole.
Arrange alternate layers of macaroni, sauce, and cheese, ending with the cheese.  Cover the top with the buttered crumbs.
Bake at 350 degrees F for 25 minutes, or until the top is nicely browned and the sauce is bubbly. Serve at once.

I used to mix the cheese into the sauce and melt it and I have also used prepared mustard instead of the dry mustard... I like it both ways BUT this way is creamier and I think tastes better.  My kids agree.  I have found that when you melt the cheese in the sauce it can go grainy... not good eats for a texture issues child.  So... This way wins now and is much easier.
Enjoy!

Beans and Peaches

Tonight's dinner is the cheapest yet.  Beans!

I think I spent less than 2 dollars on the beans we cooked up tonight.  I keep dry beans on hand all the time.  They make for a fairly quick, filling meal.
I got this recipe for my friend's blog.  You can get the recipe here.
I have been making it for several years now.  It is so simple and so good.  All my kids like it and eat it up.  It has no meat in it.  It can be added if you want but it isn't required.  We pair the beans with fresh bread or corn bread to complete the protein.  We also had home bottled peaches for desert.  We haven't had them for so long.  It was a great year for peaches in Missouri this year.  We were lucky and got more than 60 quarts bottled up.

They are a real treat.

Spicy Tomato Soup

This is another recipe we have been making for more than 25 years.  I got the recipe from my sister-in-law, Lee.  It is my favorite and I crave it.  It reminds me of my brother and his home and that always makes me happy.  I always use home bottled tomatoes for this recipe.  If you don't have that, look for a large can of stewed tomatoes.  A bottle of tomatoes is about 32 oz. so look for something comparable.  This recipe also calls for cloves and nutmeg.  They may sound a little weird at first but they give this soup it's signature flavor.  The whole house is filling with the smell of this spicy soup..... Oh and hot fresh bread.  My daughter made some to go with the soup.  Again... we are on budget and all this food came from the pantry.

Spicy Tomato Soup

Ingredients:

1 Tbsp butter
1 medium onion, diced
1 quart of bottled tomatoes
2 cups chicken broth (if you make your own bone broth... it makes the soup even better)
1/8 tsp ground cloves
1/2 tsp dried basil
1/2 tsp paprika
1/2 tsp sugar
1 bay leaf
1/8 tsp pepper
salt to taste

Melt the butter in a stock pot.
Add the onions and saute until limp.
Add the bottle of tomatoes and the broth.
Add the herbs and spices.
Bring to a soft boil, reduce the heat and simmer for about 30 minutes.
Serve with fresh bread or yummy cheese sandwiches.

My sister-in-law is a talented artist.  She also makes the most amazing salve, Mom's Stuff.

She has been making this stuff for years.  We love it.  One of the key ingredients is pinion pine pitch.  It smells so lovely and reminds me of home.  We use it for dry skin on hands, feet, and face.  We use it for cuts and scrapes.  My son uses it on our farm animals to help heal up minor cuts and scrapes.  It is a must around here, especially in the winter.  You should really give it a try.

Butaman

These are the Japanese version of the Steamed Pork Bun.  We love them.  My sister-in-law from Osaka taught us how to make these.  They are comfort food for my kids now.  I am sure you will love them too.

Miyuki's Butaman

Ingredients for filling:
2 pounds ground pork
1 8 oz can bamboo shoots, minced
6 shiitake mushrooms, minced after hydrating
2 tsp fresh ginger grated or ground
2 Tbsp soy sauce
2 Tbsp miso paste
4 tsp sugar
pinch of black pepper
4 tsp corn starch
1 onion, minced
2 tsp salt
1 green onion chopped
2 Tbsp sesame oil

Brown 1 pound pork with the bamboo, mushrooms, and ginger.
Mix the soy sauce, miso, sugar, and pepper.
Mix into the pork.  Remove from heat and set aside.
Coat the onions with the corn starch.
Mix with the raw ground pork, salt, green onion, and sesame oil.
Add to the cooked pork and mix well.  Set aside to cool.
(I have added other vegetables to this part of the mix... shredded cabbage, grated carrots, etc. My kids like it with more veggies.)

Ingredients for the Buns:

Mix A:
3 1/3 cups flour
2 cups Warm water
4 tsp sugar
4 tsp yeast
Mix well and set aside to proof for 30 minutes.

Mix B
10 Tbsp evaporated milk
2/3 tsp salt (ish... 3/4 is ok)
6 Tbsp sugar
4 Tbsp butter
Combine and warm in a sauce pan.  Be careful not get it too hot.  Add to Mix A after it is done rising.

Mix C
3 1/3 C flour
4 tsp baking powder
Mix and add to Mix A & B.  Kneed until smooth.  Divide in 32 equal pieces.

Assembly:
Divide your cooled filling into 32 equal portions.
Roll a ball of dough, place a portion of the filling in the center and pinch the dough up around the filling, forming a little bundle.  Place the little bundle on a small square of parchment or waxed paper. Repeat with the rest of the dough and filling.  The parchment paper keeps the dough from sticking to the pan when cooking and to the counter when making the bundles.
Steam the buns on high heat for 10 minutes.
Serve with soy sauce.  We like it with a mix of mustard and soy sauce.
To steam them we boil 2-3 inches of water in a large stock pot that has a steamer basket and lid.  My sister uses a bamboo steaming basket.  There are may other options.  If you are worried that they aren't cooked through... check one.  We have found that 10 minutes on high heat works for us.
I am sorry there aren't any more pictures... we had company tonight and we were in a rush and almost didn't get a picture at all.  The sad little but we did get a picture was the very last one... they snaffed them all.  This made enough for 9 people with each person getting at least 2 buns.  The finished buns are very large... about 3 1/2" wide and about 3" high.

We are still on budget.  This dinner came from shopping at home.  The pork came from our own pigs we had processed this past year.  Everything else came from the fridge or pantry.

Bolognese

Bolognese won this weeks "from the pantry" challenge because I had things we could make this with.  It is also a big winner because it is a great way to "hide" vegetables from your family.  I am all about that.  My husband eats more veggies now but when we were first married... he wouldn't touch them.  I love vegetables and wasn't going to give them up so... I had to get sneaky.  This recipe lets you get really sneaky.  This recipe uses carrots, onions, celery, and mushrooms.  I sent them all through the food processor to chop them very fine.  The all just disappear into the sauce.

Basic Bolognese

1/2 cup olive oil
1 1/2 cups chopped or grated carrots
1 large onion chopped
3 stalks celery chopped
2 cups brown mushrooms chopped
1 to 2 pounds ground beef
2 Tbsp dried oregano
2 Tbsp dried basil
1 tsp Mrs Dash table blend (optional) I don't like pepper so I use this
1 (6 oz) can tomato paste
2 tsp sea salt
2 Tbsp vinegar
2 Tbsp Worcestershire sauce
5+ cloves garlic minced
1 Tbsp sugar
2 jars bottled tomatoes (OR 2 - 28oz cans of whole tomatoes)
1 Cup half & half
1 Cup milk

Heat the oil in a heavy pan.  Add the carrots, onions, celery, and mushrooms.  Cook for about 5 minutes.
Make a hole in the center of your veggies and add your ground beef.  Cook until browned and stir into the veggies.  Cook for about 5 more minutes.
Add the herbs and spices.  Let them cook in for a couple of minutes.
Add the Tomato paste and let that cook in for another couple of minutes.
Add the vinegar, salt, garlic, Worcestershire sauce, sugar, and bottled tomatoes.  Mix well.  Let it cook for another 5 minutes or so, till it is all blended well.
Add the milk and half & half.  Bring to a boil again.  Reduce the heat and simmer for about 30 minutes.
Serve over your favorite pasta.  We like to use homemade noodles.

Isn't that sauce beautiful!?  I think I am loving this.  I am so glad we did this challenge this week.  It is forcing me to get creative.  Next time (meaning tomorrow's leftovers) I am going to try tossing the fresh noodles right into the sauce and letting them cook there.  It will soak up all the yummy juices.  I can't wait for DH to try this.  I think he will love it!

Homemade Pasta

I have had this recipe since I was 16.  It is my favorite and I use it all the time.  It is great for any noodle dish you are making.  I like to use it for lasagna (only we don't cook them first, we just put them right in the pan).

Homemade Noodles

2 cups flour (white, whole wheat or a combo)
2 tsp sea salt
2 eggs
2 Tbsp oil
2 Tbsp water

Put the flour and salt in a bowl or on your counter top.  Make a well in the flour.  Add the eggs, water, and oil.  Start blending with a fork and then your hands.  Kneed for a few minutes till it all comes together and forms a ball.  Sometimes I have to add a little more water to make it all come together.
Wrap in a damp cloth or some plastic wrap.  Let it rest for 10 minutes.  Then roll thin and cut into noodles.

Chicken Noodle Soup

Chicken and noodles is a Southern comfort food that makes my husband very happy. I on the other hand... don't like it because there are no vegetables in it. So... we compromise and make this thicker chicken and noodles soup. We are both happy and love it.

When making our soup we start with one of our farm fresh, hand raised chickens. My husband and son raise these all summer so we can have the freezer full of chickens. I have found that you can find equally good chickens at our local farmers' market. They are worth the money. You get a much better chicken. We also make the noodles from scratch from our tried and true noodle recipe. We also always add turmeric and pink Himalayan salt. We like the way it tastes and I like that added minerals it gives.

Yummy Homemade Chicken Noodle Soup

1 whole chicken

4 -6 carrots cut up

2-3 stalks of celery chopped

1 small onion chopped

1 tsp sea salt

1 tsp turmeric powder

½ tsp Mrs Dash table blend (any spice blend you like is fine)

½ tsp thyme

1 Tbsp parsley flakes

3 Tbsp flour

1batch homemade

 to the pot for another hour to get more of that lovely collagen and minerals out of the bones. Add water as needed.

Remove the bones from the broth and strain the broth and return to the stock pot.

Add the carrots, celery and onions to the pot. Bring to a boil. Add the herbs and spices.

Reduce heat and simmer for about 10 minutes.

Increase the heat to a full boil and add the handmade noodles. Cook for about 8-10 minutes more.

Mix the flour with a little water. Stir into the soup. Simmer for another 5 minutes.

Add the chicken pieces back to the pot and heat through.

Serve.

Makes 8-10 servings.

We think it actually makes more than this because there is always enough left over for lunches the next day.  

Gratitude ... and Cream Puffs

I have accepted a 30 day Gratitude challenge.  It involves taking a photo and recording the things you are grateful for.  I hope to blog them all but... you know my past record.
I have been thinking about gratitude a lot lately.  I watched a random Youtube clip this fall that really got me thinking.  It is by Robert G. Smith and he tells about a Gratitude Journal.  It really got my attention.  We are experts at focusing on what makes us unhappy and putting our energy into that.  Things like.... oh... your looks... that weird scar on the end of my nose from Shingles a couple of years ago... The fact that no matter what I do... the weight isn't coming off... $$$, failures, etc... you get the picture.  I am sure you could make a list of your own... but WHY?!  Robert said to make a list of all the things you are grateful for.  Then... think about them.  You will find yourself being happy for NO REASON.  I could use some of that.  So... As part of my Gratitude Journal, I am recording some of my favorite things, things I AM grateful for, things I love!... Things that I can think about and BE happy for NO REASON.
(Oh if you want that youtube link... here it is).  (oops my bad... it is the Happy journal with the Gratitude list .... call it what you want... it is a great idea!)

So... Today, November 1st (yest I know it is midnight but hey...)  I am grateful for food, and in particular... I am thankful for Cream Puffs.

Cream Puffs were one of my Grandma Wood's specialty desserts.  She used to make them and bring them to my parents home on Sunday evenings, with my grandpa, and they would have Family Home Evening with my family.  I wasn't born yet when this happened.  So... I have different memories of these delightful pastries than my siblings to.  The cream puffs I ate as a child were made by my mother.  And, when she would make them I would get to help.  When you cut a hot, fresh cream puff open, you have to scoop out the remaining eggy filling inside.  I loved doing this, helping, and getting the yummy eggy bits inside.  As I would help with these, my mother and older sisters would tell me stories about my grandmother.  She died the week of my first birthday.  I never felt deprived of her presence as a child because I always felt her close in the home.  They would tell me stories about her amazing cooking, her wonderful needle skills making lace, and sewing wonderfully warm blankets.  They told me about her life of service to her family, church and community.  She was a social worker and did a wonderful thing for families in California.  They told me how kind she was, how wonderful it was just to be near her.  I was given one of her last blankets when I was little.  I still have it.  It is made from scraps of old wool suits and is backed with red flannel.  It was so warm and cozy when I was little.  I would curl up in that blanket and could feel the love in the stitching (that is one reason I quilt today).
Cream puffs are a tradition in our family.  I make them now for my children and tell them the stories about this amazing woman.  I have always looked up to her.  It makes me feel good to be compared to her when I do things that are good and right and meaningful.  I do actually have on physical memory of her before she died.  I will have to share that someday... not today.
Here is the recipe as I got it from my mother, who got it from her's:

Grandma Wood's Cream Puffs

1 cup boiling water
1/2 cup butter
1/4 tsp salt
1 cup flour
4 eggs
Boil the water, butter, salt, and flour together and stir rapidly.  Cook stirring constantly until the mixture forms a ball that doesn't separate.  (always looked like play dough to me)  Remove from heat.
Add the eggs, one at a time and beat quickly so you don't cook the egg.  Stir until the mixture is smooth before adding the next egg.  Repeat with all the eggs.
Cool and take by spoonfuls and arrange on a cookie sheet, 2 inches apart.
Bake in a hot oven (450* F) for 15 minutes.  Reduce the heat to 325*F and bake for 25 additional minutes. When they are cool, cut off the tops and clean out the eggy goodness inside and fill with cream filling and top with chocolate frosting.

Filling
1 cup milk
1/3 -1/2 cup sugar
1/2 cup flour (I use 1/4 cup corn starch)
2 egg yolks or 1 whole egg well beaten
Vanilla extract
Mix together sugar and flour in sauce pan.  Add milk and stir until mixed.  Heat, stirring constantly until thickened.  Remove from heat.  Take about 1/2 cup pudding in a small bowl and mix in egg with a wire whisk.  Add egg mixture back to remaining pudding and mix well.  Add flavoring, mix.  Cool completely.  Store in refrigerator until ready to use.  Store all leftovers in the refrigerator.

Chocolate topping

3/4 cup chocolate chips
1/4 cup butter
2/3 cup sugar
2/3 cup milk
Mix sugar, butter, and milk in a sauce pan.  Bring to a boil. Boil about 4 minutes.  Remove from heat and add chocolate chips.  Stir until melted.  Drizzle over cream puff... or what ever you want... ice cream, cake... your finger.... :)

I hope you enjoy this little recipe and the story that goes with it.  Watch the youtube clip... Make a gratitude list of your own and find something that you can make you happy for no reason.

Garlic Spaghetti

Heaven in a bowl!

16 oz spaghetti
2 large eggs
14-16 cloves of garlic peeled **
6-8 Tbsp butter
2/3 cup Parmesan cheese
2 tsp dried basil (or a handful or so of fresh basil)
salt & pepper
Bacon bits (optional ... fabulous but... it is still good without)

Cook the pasta to your liking.
Warm the bowl for the pasta (I use a big glass bowl).
Combine eggs, garlic, butter, Parmesan cheese, basil, salt, and pepper in a food processor. Buzz and scrape down the sized until you have a thick paste.
Drain the pasta. Put it right into the heated bowl and glob the garlic paste right on top and stir in quickly. Toss and enjoy! You can top it with a bit more cheese if you want.

** I found that I like the garlic roasted just a little.... the raw garlic is a bit hot and sometimes... I am in the mood for that ... but... sometimes... I like the more mellow taste of roasted garlic.

Cakey

I had to share!

I came home from running my oldest son from point A

to point B and found that my 12 year old Daughter, Cakey,

had made this lovely cake!

It is as delicious as it is beautiful. I didn't help her at all....

....wasn't there to...

I don't do book reviews often BUT...

I have been nothing but impressed with this book

(and the other books in this line).

The recipes are all simply marvelous.

The instructions are clear and easy to follow.

(My 12 year old did it all by herself.)

The books also include a DVD that teaches you baking tips and tricks.

I simply love it!

BTW... the cake she made is the "Strawberry Filled Cake" from this book...

I am no way affiliated with this book or it's authors...

I am just sharing a super, fabulous find that we are in love with...

you just might find yourself there too.

Their Pie book is to DIE FOR!

Mushroom Burgers

One of my friends shared this idea with us. We love it!! No recipe is really required.

You just take ground meat (beef, pork, chicken, turkey, etc could even be vegan stuff),

mix in the spices you like (salt and pepper work great)

Form Meatball sized balls of the mixture,

Flatten the meat to form a patty and put it inside a mushroom you have cut in half.

Place them on a lined cookie sheet.

and ... Bake ... We baked ours at 400 deg F. for about 20-25 minutes or until the meat was done to our liking.

The yummy juices from the meat cooked right into the mushrooms.

Then we just added what yummy extras we wanted like cheese, onion, tomato, avocado, etc. No need for condiments. They are yummy as is. AND... there is no need for a bun they are veggie high and carb low. Love It!

Pear Pie

I crave this pie (OK I crave lots of pie but I really do love this one!)

I first had this pie at my Brother's house in Spring City Utah. My sister-in-law, Lee, is an amazing cook and shared this recipe with me 20 years ago. The beauty of this pie is that it can be made with fresh or bottled pears.

Lee's Open Face Pear Pie
9" pastry shell
4 medium pears*
Juice of 1/2 Lemon
1/4 cup butter
1 cup sugar (we cut this to 1/2 cup)
1/4 cups flour
3 eggs
Pinch of Salt
1 tsp vanilla
1/8 tsp ground mace**

Directions:
Peel, halve and core the pears.
Brush w/lemon juice.
Place pears cut side down in pie shell w/narrow ends toward center.
Cream together butter & sugar.
Beat in flour, eggs, vanilla and salt.
Pour over pears, sprinkle lightly w/mace.
Bake at 350 F for 45 minutes and cool.

* Can use bottled or canned pear half (or even chunks, as long as you have 4 pears worth.)
**Can substitute nutmeg for mace

Secret Sneaky Sloppy Joes

This is my all time favorite Sloppy Joe recipe. I got it from my sister Jeanne. She has the most amazing, wicked cooking skills of all my sister.... (don't tell the other 5).....
What makes this recipe so sneaky and secretive is.... It is chock full of cabbage. Seriously! And when you mix the sauce into it... it can look a lot like shredded beef.

Secret Sneaky Sloppy Joes

2 pounds ground beef
1/4 head chopped or shredded cabbage (I usually double this)
1 onion diced
2/3 green pepper diced
1/2 bottle of ketchup (how big is that ?? I use a large bottle)
2 stalks celery chopped
6 Tbsp brown sugar
1 tsp. salt
2 Tbsp Worcestershire sauce
1 tsp pepper
2 Tbsp Vinegar
2 Tbsp mustard
2 Cloves garlic
1 Tbsp liquid smoke (optional)

Brown the beef. Add the vegetables and cook for a couple of minutes.
Add the rest of the ingredients and bring to a boil.
Reduce heat and cook for 20 minutes. Stir occasionally to make sure it isn't sticking and burning.
Serve on buns or sliced bread and enjoy.

Jeddie's Fabulous Fish Sticks

The idea for this recipe came from my little boy's Sesame Street Cookbook. Oscar has a great fish stick recipe in there and we adapted it to what we had on hand.

Jeddie's Fabulous Fish Sticks

Fish Fillets - cut into strips (talapia, cod, and orange roughy are good)
milk
flour
bread crumbs
seasoning mix (we like Mrs. Dash Table Blend)
pepper
butter

Cut your fish into eatable strips (what ever size you like).
Set out 4 pie tins or deep plates
-In the first one put milk
-In the second put flour
-In the third put the bread crumbs and the seasonings (I started with 1 cup crumbs and about 1 tsp seasoning and had to keep adding but we use lots of fish). Pour the melted butter (about 1/4 cup) over the crumbs and mix together.

Dip the fish pieces in this order
1-milk
2- flour
3- milk (quickly so it doesn't get soggy)
4- Bread crumbs, seasoning, and butter mix

Then put them on a baking sheet.

Bake at 450 deg F for 10 to 15 minutes depending on how thick the fish is.
They are done when the fish fakes apart with a fork. We noticed that the fish looked a little "soft" when the timer went off but that it firmed up as it rested a little on the tray. Test it with a fork.
Serve with your favorite sauce.
Ours is store bought tar tar sauce. I know I should be making my own but I haven't found and remembered a recipe I like yet.
We are open to suggestions. :o)

Another great cookbook to use with children is Kid's Favorites Made Healthy.

Crumpets For Me!

I love reading books that have great food descriptions in them. I love food and it is one of the details I love to see in the background of a story. Growing up I read many English literature books and was always interested in what the people had for "tea". I was especially interested in crumpets since I had never seen or had them before. I imagined all kinds of cookies, cakes and such when I heard the word. I was very disappointed when I finally had one and found that they were like English muffins. Not one of my favorites.

Then I was reading one of Anne Perry's William Monk books. In it Hester was snatching a precious moment to herself and got to eat a hot crumpet with her tea. This was a rare treat for her. She described the crumpet with it's crispness and softness and the hot, melted butter that was in danger of running down her elbows if she didn't hold it just right and eat it quickly enough. I was sold on crumpets right there.

Now, after some searching, I have found a recipe that I like and I can enjoy a crumpet to myself (or with my kids). I hold it just right and eat it quickly to prevent the pool of melted butter from dripping on my hand and running down to my elbow.
I did have to do some searching.

The first recipe I found to way too much time, 3 hours from start to first crumpet.

Sorry!

When I want a crumpet I want it now not at next meal time.

Then I found the baking powder versions and was so excited.

However, I found that many of these sacrificed flavor and many of them tasted like flour paste. That is NOT good eats.
I have found some medium ground though.

I found some recipes that use both yeast and baking powder.

The time is cut down to 15 minutes and the flavor is fabulous.

I have found that those that call for eggs taste the very best.
So.....

Here is my recipe for crumpet, whole wheat crumpets no less.

(white flour can be substituted or mixed half and half with the wheat.)

Miss Lucy's

Whole Wheat Crumpets

4 cups flour

(whole wheat, white, or a mix of both)
3 cups hot water
2 tsp yeast
2 tsp sugar
2 tsp salt
2 Tbsp baking powder
6 eggs
9 Tbsp Non-instant powdered milk (1 cup instant)
2 Tbsp oil or melted butter

In the hot water (not too hot or you will kill the yeast) add the sugar, eggs, oil and yeast. Mix well and set aside.
In a large bowl mix the flour, baking powder, salt and powdered milk.
Add to the water mixture and mix well.
Let the mixture stand for 15 minutes.

Prepare your griddle or large frying pan by heating it on medium for several minutes.
Oil your crumpet rings. I do this by pouring some oil into a small bowl and dipping or rolling the rings in the oil to coat. Set the rings on the hot griddle for a few seconds before adding the batter.
When the time is up, add a scoop of batter to each oiled ring. The rings should be half filled.
Cook at medium heat until the edges start to look "dry" and they have holes in them.

Remove the rings with tongs or pliers.

Flip the crumpets and bake on the other side.
Serve hot with butter and jam.

Enjoy!

** Hot milk can be substituted for the hot water and powdered milk. (It is winter here now and fresh milk is not as abundant as it is in the summertime. We don't buy milk from sthe store, only the dairy.)

Cherry "Cinnamon" Rolls

My fall sewing has ended and my Christmas sewing is just beginning..... But for right now I am free to blog a few tasty things. This is a recipe I experimented with for my friend Tracy. Every now and then we have to have a bun (cinnamon roll) and a cup of tea (rooibos tea), and de-stress and the regroup. I need it as much as she does. (I hope she needs it as bad as I do).
I wanted to try something different the other day and I had seen a Cherry roll at a local tea shop and had to give it a try. I used my regular cinnamon roll dough recipe (whole wheat) and added my own home canned cherry pie filling (recipe to come). It was fabulous! So here is what I did.

Cherry Rolls

Dough:
2 Tbsp dry yeast
6 Cup whole wheat flour
2 Tbsp Gluten
2 tsp salt
6 Tbsp (non-instant) dry milk (1 cup instant)
1/2 cup instant potato flakes
2 Tbsp lecithin (optional)
2 cups hot water
1/3 cup honey
1/2 cup butter
2 tbsp lemon juice
2 eggs

Dissolve the yeast in the water. Add the honey, eggs, milk, salt, lemon juice, butter, potato flakes, and lecithin and 1/2 the flour. (mix the gluten with the flour or it will clump). Beat well and let rise. Add the remaining flour and kneed for 8-10 minutes. Let rise for 1 hour.

Filling:
1/3 cup honey
1/4 cup butter
1 can cherry pie filling

Mix honey and butter together.

Roll out the dough into a large rectangle. Spread with honey and butter mixture. Top this with cherry pie filling.
Roll into a "classic cinnamon roll". Cut with dental floss or a heavy thread. Makes 12 very large or 24 small cinnamon rolls. Place on a buttered pan or cookie sheet, cover and let rise for 20 minutes.
Bake at 375 deg F for 18-20 minutes.

Frosting
1/4 cup butter
4 oz cream cheese
2 cups (maybe a bit more) Powdered sugar
vanilla extract
Milk if needed

Mix the butter and cheese together. Add the sugar and vanilla. Whip into frosting. Add more sugar or milk if needed.
Frost the rolls when the come out of the oven, this melts the frosting all over the place and it is gooey, sweet and warm.
Heaven!

Tips and Tricks I have learned:
*non-instant powdered milk is tricky to work with. If you don't mix it in just right, it clumps. I have found that you either need to whisk it in carefully (not something I ever remember) OR mix it with your flour. This spreads it out and there is no clumping. The same goes for the gluten. It clumps something terrible, however, mixed with the flour there is no problem.
*Oven proofing - I have found that if I "proof" or raise my cut rolls in the oven, they get much bigger and fluffier. This is quite an accomplishment with 100% whole wheat. What I do is heat the oven to 200 deg. F and then TURN IT OFF. While that is heating, I boil a kettle of water. When the rolls are cut and in the pan, I our the boiling water into a baking dish in the oven and slip my rolls right in there. I let that set for 20 minutes. I remove the rolls and the water, heat the oven to temperature and bake as usually. The buns get really big. Because of this, I space them well on the pan so they are NOT touching when I put them in, they will be when I pull them out to bake.

These rolls are "proofed" and ready to bake.

Cheezy Onion Rolls

Holy Macaroni! These are so tasty. I have to share.

My sister shared this recipe with us and it is now a new favorite. Will be subbing my roll dough recipe so I can make this Whole Wheat ASAP!

Cheezy Onion Rolls

Filling
1/3 cup dried minced onions
1/3 cup hot water
1 tablespoon Pizza Seasoning
1/2 cup Cheddar cheese powder (can sub Parmesan cheese if you don't have powdered cheese)
1 tablespoon soft butter

Dough
1 large egg
3/4 cup warm water
2 teaspoons instant yeast
3 tablespoons soft butter
1 1/2 teaspoons salt
3 cups Unbleached All-Purpose Flour
1/4 cup Dry Milk
2 to 3 tablespoons shredded mozzarella or Parmesan cheese

Directions:
To make the filling:
Soak the minced onions in 1/3 cup hot water while making the dough.
Stir in the Pizza Seasoning, cheese powder, and butter just before you're ready to shape the dough.

To make the dough:
Whisk together the egg and warm water.
Add the yeast, butter, salt, flour, and dry milk.
Stir to combine, then knead the dough until it's smooth and elastic, 5 to 10 minutes.
Place the dough in a lightly greased bowl, turning to coat all sides; cover it and let the dough rise until it's doubled in bulk.
Turn the dough out onto a lightly greased work surface.
Roll the dough into an 18" x 10" rectangle.
Spread with the onion mixture, leaving 1" free of filling
Roll the dough into a log, pinching the seam closed.
Cut the log into 12 slices using string or dental floss.
Place the rolls on a greased baking sheet, leaving about 1" between them.
Cover and allow to rise for until puffy.
Sprinkle with additional cheese, if desired.
Towards the end of the rising time, preheat the oven to 350°F.
Bake the rolls for 22 to 26 minutes, or until golden brown.
Remove them from the oven, and cool on a rack.

Yield: 12 rolls.

Blueberry Cheesecake Pie

OK this is my favorite blueberry recipe. It is the recipe that makes me excited about blueberry season every year. It is also the dirtiest recipe card in the box. So.... you know that means it is the best one! I don't remember where we found this one but it is now a family tradition. We get this treat once every year.

Blueberry Cheesecake Pie

2 (8 oz pkg) Cream cheese (room temperature)
1 1/2 tsp grated lemon rind
2/3 cup sugar
1/8 tsp salt
3 large eggs
Blueberries (at least 4 cups)
Graham Cracker Crust (recipe below or use a purchased crust)
Glaze
Whipped Cream

Crust - Mix 1/2 cup graham cracker crumbs, 1 Tbsp sugar. Butter a 9" pie pan generously. Press crumbs on bottom and sides.

Let cream cheese stand at room temperature for 1 1/2 hours Then beat with rind until creamy. Add sugar and beat, add eggs one at a time. Beat for 5 minutes until smooth and creamy. Fold in 1 cup blueberries. Pour into the crumb lined pan.
Bake at 350 deg. F for 30 minutes or until set. Cool
Top with 1 pint fresh berries. Spoon Glaze over the top and garnish with whipped cream.

Glaze:
1/4 cup sugar
1 1/2 tsp cornstarch
dash of salt
1/2 cup water
1 cup blue berries
1 Tbsp lemon juice
Mix sugar, cornstarch and salt. Add berries and water, bring to a boil, stirring. Cook, stirring for a few minutes or until thickened and clear. Strain and add lemon juice. Cool.

Variation:
Top pie with 1 to 1 1/2 cup sour cream and 1 pint blueberries.

Strawberry Glace Pie

Sorry for the "not posting"ness going on here. I got shingles and life had to slow down in a big way quick to get better.
Now I am less stressed, spot free, and ready to post some more fun that has been going on in the background.

This is my favorite fresh berry pie recipe. My mom has made it for years. It is now comfort food for me. It is great with any berry. I have made it with strawberries, blueberries, blackberries, and raspberries.

Strawberry Glace Pie

Baked 9" pie shell
1 1/2 quarts strawberries
1 cup sugar
3 Tbsp corn starch
1/2 cup water
1 Tbsp butter
1 Cup whipping cream, whipped
2 Tbsp powdered sugar (optional)
3 oz cream cheese (room temp.)
1 Tbsp milk

*Wash, hull, and drain berries. Mash enough of them to make 1 cup.
*Combine sugar and cornstarch. Add crushed berries and water. Cook over med heat, stirring constantly, until mixture comes to a boil. Cook for 2 minutes, stirring constantly. Mixture will be thickened and translucent. Remove from heat and stir in butter. Cool.
*Mix the cream cheese with the milk and spread in the bottom of the pie shell.
*Place whole berries in pie shell with points up. Pour cooled berry mixture over the berries and chill for at least 2 hours.
*Serve topped with whipped cream sweetened with the powdered sugar if desired. Garnish with extra berries.
Enjoy!