Recipe Friday Dec. 23, 2011 Maple Oat Scones

This recipe is one of our favorites! But it is really special to my little sis Michelle!!!

INA'S MAPLE SCONES
Makes 14

These are a perennial favorite at Ina Garten's Barefoot Contessa, a specialty-food market on Long Island, New York. The scones can be cut out ahead of time and stored in the refrigerator, wrapped in plastic, for up to two days; bake just before serving.


FOR THE SCONES

3 1/2 cups all-purpose flour, plus more for dusting

1 cup whole-wheat flour

1 cup quick-cooking oats, such as McCann's quick-cooking Irish oatmeal, plus more for sprinkling (optional)

2 tablespoons baking powder

2 tablespoons granulated sugar

2 teaspoons salt

1 pound (4 sticks) cold unsalted butter, cut into small cubes (important)

1/2 cup cold buttermilk

1/2 cup pure maple syrup

4 extra-large eggs, lightly beaten

1 extra-large egg, beaten with 1 tablespoon milk or water, for egg wash

FOR THE GLAZE

1 1/4 cups confectioners’ sugar

1/2 cup pure maple syrup

1 teaspoon pure vanilla extract

1. Preheat the oven to 400° with rack in center. In the bowl of an electric mixer fitted with the paddle attachment, combine all-purpose flour, whole-wheat flour, oats, baking powder, sugar, and salt. Blend butter in at the lowest speed, and mix until butter is in pea-size pieces. In a medium bowl, combine buttermilk, maple syrup, and 4 eggs; mix to combine. Add egg mixture to flour mixture. Mix until just blended. The dough may be sticky.

2. Place dough on a well-floured surface. Roll dough out to a 3/4- to 1-inch thickness with a well-floured rolling pin (there will be lumps of butter in dough). Cut into 3-inch rounds with a plain or fluted cutter, and place on a parchment-lined baking sheet.

3. Brush tops of scones with egg wash. Bake until tops are crisp and insides are done, 20 to 25 minutes. Remove baking sheet to wire rack to cool for 5 minutes.

4. Make the glaze: Combine confectioners’ sugar, maple syrup, and vanilla. Drizzle each cooled scone with 1 tablespoon glaze (the warmer the scones are when glazed, the thinner the glaze will be). Sprinkle with uncooked oats, if desired, and serve.

Recipe Friday: S'Mores Bars

Made this recipe for my family last year. I've got enough to do it again x 5. I have 4 sisters and a sister in law I take these to..........Here's the recipe:

S'More Bars

2 1/4 C. crushed graham crackers,
2 cups crispy rice cereal
1 cup Karo® Light Corn Syrup
1/3 cup brown sugar
2 tablespoons butter OR margarine
1/2 teaspoon baking soda
1/2 teaspoon Spice Islands® Pure Vanilla Extract
6 (1.55 ounces each) milk chocolate candy bars
1 package (10 ounces) mini marshmallows
1/3 cup mini chocolate chips

1. Combine crackers with cereal in a large mixing bowl; set aside.


2. Cook corn syrup and brown sugar in a saucepan over medium heat 4 to 5 minutes, stirring occasionally, until mixture comes to a boil just around edges. Remove from heat; stir in butter, baking soda and vanilla. (OR in a 1-quart microwave-safe bowl, microwave on HIGH (100%) for about 2 minutes or until syrup boils.)


3. Pour syrup over cereal mixture and stir to coat completely. Transfer to a greased 13 x 9-inch pan; press firmly to level. Place chocolate bars in a single layer over cereal mixture; sprinkle with marshmallows.


4. Bake in a preheated 400°F oven for 5 to 8 minutes or until marshmallows are puffed and lightly browned. Remove from oven and top with mini chocolate chips.


5. Refrigerate for 1 hour until firm; cut into squares. Store in tightly closed container for up to 2 days.

Recipe Friday: Martha Stewart Peanut Brittle

Martha Stewart Peanut Brittle


List of Ingredients

3 cups sugar
1 cup light corn syrup
4 1/2 cups salted, fresh roasted peanuts (about 1 pound, 7 ounces), skinned
4 tablespoons unsalted butter
2 teaspoons pure vanilla extract
2 teaspoons baking soda
Nonstick vegetable oil spray
Recipe
1. Coat two 12-by-17-inch baking sheets with vegetable spray.

2. In a heavy 5-quart saucepan with lid, combine sugar, corn syrup, and 1/2 cup water. Cover pot, and bring to a boil over high heat, about 5 minutes. Dissolve sugar by carefully swirling pot often over burner. Keeping lid on will prevent sugar crystals from forming; however, should crystals form, wash down sides of pot with a wet pastry brush.

3. Once steam just begins to escape from pot, remove cover and reduce heat to medium. Insert candy thermometer, and continue to boil until temperature reaches 230° (thread stage), about 1 minute.

4. Add peanuts, stirring constantly with a metal spoon until mixture reaches 300° (hard crack stage) and is a rich golden brown, 13 to 18 minutes.

5. Immediately remove from heat, and quickly add butter, vanilla, and baking soda. Stir with a metal spoon until butter melts; mixture will become foamy. Pour half of mixture down center of each pan, spreading evenly with a spatula. Allow to cool for at least 1 hour.

6. Turn brittle out of pan, and snap it into shards. Store in an airtight container for several weeks.


This is to die for..................I make it every year.

Little Drummer Boy: AWESOME

Oldies Kay Starr "Rock N Roll Waltz"

Recipe Friday Nov. 26, 2011

Happy belated Thanksgiving! We had to stay home this year, Steve's new job precluded it, we did an intimate dinner with just the 3 of us. All the usual fare. I'll post 2 recipes that are typical for us.

Fluff

2 8oz. containers cool whip
2 pckgs. Instant pistachio pudding (the small one, not the large)
1 20 oz can crushed pineapple
2 cups mini marshmallows
1/2 c. pecans

Mix the pudding, cool whip, crushed pineapple and marshmallows together with an electric mixter until it is all combine. Put the pecans in last. Refrigerate. YUMMY!


Mama Dip's Pecan Pie

1 c. butter or margarine (I detest margarine, I only use unsalted butter)
1 c. sugar
1 c. light Karo syrup
3 eggs, beaten
1 c. chopped pecans
1 unbaked 9" pie shell

In a small saucepan, melt butter or margarine, do not brown. Add butter and syrup, stir constantly until sugar is dissolved. Remove from heat, cool slightly. (I sit the pan in cold water to speed this process up a little bit) I start to mix a little bit of the syrup from the pan into the egg mixture to warm it up before pouring it into the pan of syrup. This keeps the egg from cooking if incorporated all at once. (Home-Ec 101) Add eggs, stir well. Add pecans, pour into shell. Bake uncovered for 1 hour at 350, or until firm when shaken.

If using a deep dish pan, you'll have to bake the pie a little longer. I do cover the crust the last 20-30 min. to prevent overcooking or burning the crust. It also protects the pecans from burning. The pie in the photo was made in a Watkin's collectible pie plate from the 1970's era. Available occasionally on ebay.

Recipe Friday Nov. 11, 2011 Tomato Soup

Love homemade tomato soup with a grilled cheese sandwich.

This soup should be called semi-homemade because it uses canned tomatoes. Canned tomatoes are something that is necessary in the midwest in the winter. Store bought tomatoes in the winter are watery and tasteless IMHO.



Tomato Soup

1/2 C onion, diced

1/4 C butter

2 – (14.5 oz.) cans petit cut diced tomatoes

1 tsp salt

1/2 tsp black pepper

1/4 tsp baking soda

1/2 tsp dried Thyme

1 C chicken broth

1/2 C half and half

In a large pan saute the onions in butter until tender. Add in tomatoes, salt, pepper, baking soda, chicken broth and thyme. Bring to a boil then turn heat down to simmer for about 15 minutes or until slightly thickened.

Allow mixture to cool and then put into a blender or food processor and puree until smooth. (This is the point where I wish I had an immersion blender) You can strain out any solid pieces but I didn’t. Return to saucepan or refrigerate. Right before serving bring to a simmer and half and half. Do not allow to boil after adding half and half.

Last Minute Halloween Treats

Got a text Friday morning asking me if I was going to bring treats to 'the Halloween Party." I love to make Halloween Treats, but didn't know about a party and I didn't have a plan.

I also have a kitchen that's all torn up with no sink, no countertops and 'stuff' all over the house.

Of course I said, SURE, I'D LOVE TO!! HAHA

Here they are:

Recipe Friday: Apple Dip

Apple Dip:


Ingredients:

1 block (8 ounces) nonfat or reduced-fat cream cheese, softened to
room temperature
1/4 cup light brown sugar
1/2 teaspoon vanilla extract

1/4 cup or less walnuts and/or toffee pieces

Directions:

Place all of the ingredients in a medium-sized bowl, and beat with an electric mixer until smooth. Transfer the dip to a serving dish and serve immediately, or cover and chill until ready to serve. Use Granny Smith apples

My how they have grown

Banana Cake With Cream Cheese Frosting

This is a very tasty cake:

Banana Cake and Cream Cheese Frosting

Ingredients

3/4 cup butter
2 1/8 cups white sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
2 teaspoons lemon juice
1 1/2 cups mashed bananas

Frosting:

1/2 cup butter, room temp.
1 (8 ounce) package cream cheese, softened
3 1/2 cups confectioners' sugar
1 teaspoon vanilla extract

1. Preheat oven to 275 degrees F (135 degrees C). This is not a typo. Grease and flour a 9x13 inch pan.(Don't use a different sized pan.....it doesn't work) In a small bowl, mix mashed bananas with lemon juice, set aside.

2. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs, then stir in 2 teaspoons vanilla. Stir in banana mixture. Now add milk, stir until combined, then add dry ingredients, incorporate. Pour batter into prepared pan.

3. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist. (You don't have to empty your freezer to make room, if you can't fit it in there, skip this step, the cake will still be very moist.) Some ovens are different, so the cooking times may vary. It has to do with altitude, your temperature may be hotter or cooler in your oven. I bake a LOT, so know that sometimes I have to adjust cooking times. I now keep an oven thermometer in my oven and adjust the temperature to be sure it is always right. I've also had the oven professionally adjusted to be sure it is accurage. This has only been necessary once.

4. For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.

This makes a large amount of frosting, if you aren't a big frosting fan don't use it all. I understand this recipe is good as cupcakes but have never made them. My family loves this recipe the way it is, we don't change a thing.

Gerard Depardieu.....on Ridiculist....Anderson Cooper reports

Love this............I got so tickled watching this guy lose it.

Link to Kitchen Aid Giveaway

See it here

Recipe Friday July 29, 2011: Alpo Dip

This recipe was given to me by a friend years ago. It's a family favorite, it's been tweaked to our tastes and morphed into this recipe. Many people are shocked at the name, but after the first bite then are hooked. The flavors are able to 'meld' together if left to sit overnight in the fridge. It's good if you have it the same day you make it, but so much better after it sits, like Chili.



Alpo Dip


• 2 pounds lean ground beef
• 1 onion, chopped
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 pound velveeta, cubed
• Sliced jalapeno peppers, drained, add to taste
Tostitos or any plain corn chip




DIRECTIONS:

1.Place lean ground beef and onion in a large, deep skillet over medium high heat. Cook until beef is evenly brown and onion is soft. Drain and turn heat to medium low.

2.Pour in condensed cream of mushroom soup. Mix in processed cheese food and desired amount of jalapeno peppers.(I chop them and add, then taste, add some more, etc) Cook and stir until all ingredients are well blended, about 10 minutes.

3.Transfer the mixture to a medium bowl. Cover and chill in the refrigerator 8 hours, or overnight.

4.Reheat the mixture in a slow cooker, mixing in about 1 tablespoon of water to thin if necessary, before serving.

5.Serve with plain tostitos.

Recipe Friday: Scotcheroos!

Spent an afternoon with my sister Michelle, she was busily making Scotcheroos to give away to a carnival crew that was working in the park across the street from her. I had not had them before and couldn't believe how EASY they are!

Scotcheroos

6 c. rice Krispie cereal

Pour these in a large bowl. Spray a 9x13 pan with cooking spray and set aside.

In a saucepan:

1 c. karo Syrup
1 c. white sugard

cook until it's at a full rolling boil. Boil 1 minute, remove from heat and stir in:

1 C. peanut butter

stir until the peanut butter is melted and it is all smooth.

Pour over the rice krispies and stir until the cereal is coated. Pour into the 9x13 pan and press down.

While the bars are cooling, in a microwave safe bowl:

1 c. chocolate chips
1 c. butterscotch chips

Melt on high 1 1/2 minutes, stir, melt again for 1 minute, stir until smooth. Pour over the bars in the pan. Allow to cool, cut into squares. These are pretty rich, so I cut them in small squares.

***Michelle tends to use the whole bag of each chips, they make the bars taste so much better, but if you only have half a bag of each it will work, too.

Happy July 4th!!!

Got up early today, went to get coffee and a drive. Ended up in the city. On our way back we took the back counry roads to see what we'd see. Ended up out by King's Crossing vineyard. We haven't been there for awhile, decided to stop in and taste a couple wines. They have gotten much better since we were there years ago. The dragon's head was on the outside of the patio to greet us. We thought they were so neat. I thought they were cement, turns out they are made of resin from Toscano Designs.

We are back home now resting, whatever virus I ended up with was a real terror. I'm glad it's worked it's way out, now maybe I can get something done.

Recipe Friday: SANGRIA!!!!!

I love sangria, it is good for sipping while sitting on the porch at night relaxing. It is refreshing and cool. There are no real rules to making it, adjust the additional alcohol to suit your tastes, you may use rum, brandy, cognac, contreau, peach schnapps, triple sec, etc. The fruits can be changed around, it can also be red or white wine, play with it until you get it the way you want, then write it down. And share that recipe with me!!

Some recipes call for sugar to be added, I make a simple syrup with equal parts sugar and water (boiled, then left to cool) to avoid the crystals of sugar invading what is otherwise a smooth cocktail. I use anywhere from 1/4-1/2 c. according to my taste.

Some folks put the fruit in a little alcohol first, muddle the fruit (which means kind of chopping it up a little with the end of a spoon, allowing it to sit overnight.

I use this recipe and tweak it a little:

Sangria

1 750ml bottle red wine (merlot)
1/4 C. Triple Sec or peach schnapps (I like schnapps better, it isn't bitter)
1/4 - 1/2 c. rum, brandy, cognac, (your choice)
1 whole orange cut into thin slices
1 whole lemon cut into thin slices
1 small whole apple, seeded and chopped
4-5 strawberries, sliced
1 whole lime, cut into thin slices
1/4-1/2 c. simple syrup, cooled (see note)
1 bottle club soda or lemon lime soda (you'll add to taste)
1 8 oz. container orange juice (add to taste)

Add all of the ingredients to a rather large pitcher, I use a 1/2 gallon to 1 gallon depending on how many bottles of wine I pour into the jar. Allow to sit overnight.

Add orange juice and club soda to taste, serve over ice garnished with orange and lemon slices.

NOTE*****Make a simple syrup with equal parts sugar and water (boiled, then left to cool) to avoid the crystals of sugar invading what is otherwise a smooth cocktail. I use anywhere from 1/4-1/2 c. according to my taste.

Swagbucks

Just got to $100 free dollars. Join me in surfing the net with Swagbucks. You don't have to use their toolbar, I don't on my iPad, I type in swagbucks and use the search from there. The link is in my right hand column, sign up and we'll earn together.

Memorial Weekend Trip to Spillville Iowa

Steve and I decided to take a little side trip to Spillville, Iowa to tour the Bily Clock Museum. IPTV did a show about 20-25 years ago. Steve's been wanting to go every since. Spillville is about 6 hours from our house, so it wasn't something we could do quickly in a day. When trying to decide what to do with our Memorial Weekend, he came up with this. I love staying in unique places, so found this little gem online, Taylor Made Bed and Breakfast.

Corabelle and Howard are the neatest people. She's a mere 74 years young. Her homemade kolaches are to die for. Each morning you are fed an incredible homemade breakfast. Something akin to what they used to feed the farm hands I am sure. You weren't lacking in hot fresh items. First morning we had raisin french toast, german sausage links, cut up fresh fruit, an egg/ham/cheese scramble,homemade applesauce, hot syrup,rhubarb custard, kolaches and light rye bread. Plenty of good hot coffee, orange juice and ice water the first morning. The second morning was just as good. We'll go back here in the fall for the "Colors" tour of all the leaves turning. We'd like to try the Summer Kitchen next time so we can have a larger bed. I'd go here again and again, Spilleville is an awesome little town. So peaceful, all the homes are well manicured and the people are friendly.

Spillville, Iowa Trip

Steve and I decided to take a little side trip to Spillville, Iowa to tour the Bily Clock Museum. IPTV did a show about 20-25 years ago. Steve's been wanting to go every since. Spillville is about 6 hours from our house, so it wasn't something we could do quickly in a day. When trying to decide what to do with our Memorial Weekend, he came up with this. I love staying in unique places, so found this little gem online, Taylor Made Bed and Breakfast.

Corabelle and Howard are the neatest people. She's a mere 74 years young. Her homemade kolaches are to die for. Each morning you are fed an incredible homemade breakfast. Something akin to what they used to feed the farm hands I am sure. You weren't lacking in hot fresh items. First morning we had raisin french toast, german sausage links, cut up fresh fruit, an egg/ham/cheese scramble,homemade applesauce, hot syrup,rhubarb custard, kolaches and light rye bread. Plenty of good hot coffee, orange juice and ice water the first morning. The second morning was just as good. We'll go back here in the fall for the "Colors" tour of all the leaves turning. We'd like to try the Summer Kitchen next time so we can have a larger bed. I'd go here again and again, Spilleville is an awesome little town. So peaceful, all the homes are well manicured and the people are friendly.

WICKED: tonight!!

Getting pretty excited to go. can't wait, getting off work early. Dinner first, then off we go!

The twins birthday is the one being celebrated tonight, they both are HUGE Wizard of Oz fans. Their reaction should be priceless, can't wait to see how they enjoy it. We'll be in Orchestra seats thanks to my little sister's discount. (She's a school teacher, they get some priveleges)

We'll stay the night in the city, then depart tomorrow. Should be fun!!

Grandson's Favorite: Snakes

He will be so thrilled to get home from school and see the baby snakes his daddy and the dog found for him!!! ACK! So glad I am not there.

Recipe Friday May 13, 2011: Apple Cake

I stole this from Bakerella. It's a great recipe, try it, you'll like it:

Easy Apple Cake

3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups sugar
1 1/2 cups oil
3 eggs
2 teaspoons vanilla
3 cups diced apples
1 cup chopped dates rolled in flour
1 cup chopped walnuts

Topping
1 cup brown sugar
1/2 cup butter
1/4 cup milk

Preheat oven to 350 degrees.
In a medium bowl, sift together flour, baking soda and cinnamon with a wire whisk and set aside.
Combine sugar and oil using a mixer until blended.
Add eggs and vanilla, mixing until combined.
Add flour mixture and mix well.
Stir in nuts, dates and apples. The batter will be very thick.
Pour into a greased and floured 9 X 13 pan and bake for 40-45 minutes or until done.
Cool cake and using a skewer, poke holes in cake.
Cook topping ingredients on stove until mixture bubbles.
Pour topping over cake.

Swagbucks

I've been looking at doing more couponing. I like the idea of getting some of my normal purchases free. However, I'm not going to dedicate real estate at my home to stockpile 45 bottles of mustard or peanut butter........not gonna happen. My daughter has been bugging me to use Swagbucks. I didn't want to do it because I didn't understand it. After I signed up for it, I get it now.............

I have a link to the right for you to sign up to use Swagbucks. You surf the internet anyway, may as well earn points to do it. It is not required that you download the tool bar, you can type swagbucks into your address bar, bring up the site, then search from there. I earn at least $15 swagbucks or more a month by doing something I would normally do anyway.

All of the Swagbucks you earn accumulate in your account. Once your account reaches a total of 450 Swagbucks, You can turn them in for things like a $5 Amazon Gift Card. The Amazon GC is the best reward in my opinion because you can buy whatever you want with it. I have friends that have redeemed over $20-$25/month in Amazon Gift Cards from SwagBucks, not bad if you ask me.

Try it out and let me know what you think!!!

Nestrest..........Looks Luxurious.........restful and fun

But alas, I think it would be so hot in the 90+ heat we get here, hot and humid. But it sure looks like fun!!

Reminds me of a bird nest for humans, I can't find a price for them or a store that carries them. I'd love to know what they sell for, the company is Dedon, they are called Nestrest.

Kindle???

The new Kindle is being released today. I have the 'I Wants'. I feel really silly because I just got an ipad, reasoning with my hubby that there is a free Kindle app for the iPad, saving me the expense of buying one.

Now I'm not so sure that I want to use the iPad for books. The Kindle is so small and lightweight. One of my co-workers has the Kindle and LOVES it. Sigh.

The introductory price is only $114.

I have gift cards from SWAGBUCKS to almost pay for one. What to do?? (sign up for swagbucks here on my blog to start earning points when you surf the web. You don't have to download a toolbar, I simply go to swagbucks.com and search from there. I am amazed at how fast they add up!!!!

Eureka Springs Caboose stay

Could have been a little cleaner, but it was fun.

Walmart to bring back fabrics

that's right, you heard it here almost FIRST.

My mom will be so delighted. Hosier Homemade, one of the blogs i follow...........I follow about 35 or more in my feed..............has his article, read it to find out what's going on. YAY........they are bringing back quite a few items. I wonder if any of them will be the ones I used to use. But honestly I have gotten out of the habit of stopping there. I do a lot of my shopping on my lunch break, I have 6 grocery stores very close to my work, 3 on the same streeet, very close to each other. Makes it nice to just go store to store and get the sales and forget about Wal-Mart and their 'price match' nightmare. Store #1965 always gives you a hassle when trying to price match. UGH!

Riesling......

Steve and I used our Groupon at the 801 Chophouse on Saturday. The Loosen Brothers Dr. L Riesling was really good. He's got me on a quest to find a local place to purchase. Mmmm.......it was good!!!!

EDIT:: Found it at Hy-Vee and Winestyles!!

Dinner was good, I had the ribeye, which is my usual, Steve had the Prime Rib. Everything is Alacarte. We tried the creamed corn, asparagus, the potato and the garbage salad. We'll go back there for sure!!!

See the menu, click here.