The days of old.

I often find the best recipes in old cookbooks--I love that the instructions are basic, simple and don't contain too much extra verbage and unnecessary explanation of each and every step...I have to admit that one of my biggest pet peeves of food blogs and cookbooks these days are the step by step by step by step instructions and the photos to go with them.  I realize not everyone has the same skill level--and some are novice, but seriously...

Here is a good loaf recipe, also from the Mennonite relief sale cookbook--and this is exactly how it is written--so old school!!


Moist Date Bran Loaf

Pour 2 ups boiling water over 1 lb. cut up dates and 1 tsp soda.  Let stand until almost cool. 
Add 3 tbsp soft butter and 1 tsp vanilla.  Now add 1 1/2 cups brown sugar and 1/2 cup (or more) chopped nuts and 1 cup bran.
Sift and add 2 cups flour, 2 tsp baking powder and 1 tsp salt.  Mix together.  
Bake 1 hour at 350 degrees.  Makes 2 loaves.  
this is a moist dark bread and keeps much better than a secret.  Freezes well too.

Until then...

I know I promised to share some insight and opinion on the United Snackers of America post last week--and--I still do intend to do so, just not today.  Truth be told, the whole idea has me a bit twisted up, and I am still percolating the ideas I feel compelled to share.  So...until then....

Part of my family background is Dutch (if you didn't already know that!)...and among other Dutch specialties I love chocolate sprinkles on toast--if that sounds crazy to you, it's only because you haven't tried it yet...so head to your favourite neighbourhood  European grocery and buy some chocolate sprinkles (the dark chocolate ones are the best...and don't be fooled and buy cookie sprinkles at the store--they must be Dutch chocolate--there is a difference!)

Here is another Dutchie...I found this recipe today in my Mennonite Relief Sale cookbook from 1973, I'm not sure if it will resemble the Honey Cake I remember from my childhood, but we will know by tomorrow!!


Dutch Honey Bread
1 cup honey
 1 cup brown sugar
1 1/3 cup milk, scalded


Pour the hot milk over the honey and sugar and stir until dissolved in a large mixing bowl.


Mix together
4 cups flour
1 tsp cinnamon
2 tsp baking soda
1/2 tsp ground cloves


Stir dry ingredients into liquid mixture, do not over beat.  Pour into loaf pan lined with parchment paper.  Bake at 350 for 1 hour.  Cool upside down on rack before removing parchment paper.

My Little Love Muffin

I finally bought a new muffin tin.  I think...no, I know I am in love.  I have made more muffins in the last 2 weeks, than in the last 2 months.   It is the answer to all my Muffin Dreams...

It amazes me how much easier a good kitchen tool/gadget can make kitchen work.    We all have our favourites--things we cannot do without in the kitchen.  Here is a short list (in no particular order) of my fave's for kitchen work:

1.  Good quality, sharp knives--balance is everything!
2.  High Grade (18/10) stainless steel, heavy bottom pots and frying pans
3.  Non stick cookie sheets (not jelly pans...cookie sheets have no sides, jelly pans do)
4.  Non Stick muffin tray (...my new love!)
5.  Pampered chef large batter bowl/measuring cup
6.  stainless steel whisk
7.  Tupperware Quick Chef (food chopper)
8.  Silicone spatula
9.  wooden spoon


Here is a new muffin recipe..yummy!

Pumpkin Pecan Muffins

2 1/2 cups flour
1/2 cup sugar
1/4 cup packed brown sugar
2 tsp pumpkin pie spice 
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1 cup pumpkin
1/2 cup sour milk (add a squeeze of lemon to your milk and let sit for 10 min to sour)
1/4 cup oil
1/2 cup pecans


Topping
1/3 cup br sugar
1/3 cup finely chopped pecan
1/4 cup flour
1/4 cup butter


Combine dry ingredients.  Mix wet ingredients and combine with dry.  Stir until just combined--don't over mix.  Fold in pecans. Divide into muffin tin.


Combine topping ingredients and sprinkle over batter.  Bake at 375 for 25 minutes.

There once was a lady...

As a child my family's menu consisted of two choices:  take it or leave it. 
~Buddy Hackett

 I knew a lady a few years ago who cooked 3-4 dinners--EVERY night!  One for her, one for her husband, and one for each of her children.  She told me that it was because she was gluten intolerant, her husband refused to be denied the gluten and her kids were picky and didn't like the same things.  She asked me how I had so much time on my hands every afternoon/evening--she  would complain about being too busy to accommodate any time for herself, and she felt like things were out of balance...um, of course they were!  Crazy lady!

Sometimes finding the balance means doing things for you.  Sometimes enjoying the balance means less accommodating for everyone else.  Teach your family that you are ALL important, that you EACH deserve to have time to yourself. What better gift could you teach your children, so that when they grow up, they already have the gift of balance in their toolbox?

Find balance, be well.

Madeleine and I made these for a treat tonight...she did most of it herself!

Banana Muffins

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large bananas, mashed
• 3/4 cup white sugar
• 1 egg
• 1/3 cup butter, melted

Mix together the flour, baking powder, baking soda, and salt; set aside. 

Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into greased muffin pan. Bake at 350 degrees for 20-25 minutes.

Tip: you can add  1/2 chocolate chips to this recipe for a yummy treat!

Scavenger Hunt

When I am looking for a new recipe I often feel like I am on a scavenger hunt.   I will first check my favourite cookbooks to see if what I am looking for (or something similar) is there.   If I don't find it, I will check online.  Google is my best friend for recipe searches!

Here's were things get a little bit off the beaten path...I will sometimes look up 10-20 different recipes for the same item...find what I like the best about each (or a few) and combine them into a new recipe. 
That's what happened this weekend while searching for a Lemon Cake recipe...Here is what we created--so yummy!

Lemon Pound Cake

1/2 cup butter
1 cup sugar
2 eggs
2 tbsp lemon juice
zest from 1 lemon
1/2 tsp salt
1 1/2 cups flour
1 tsp baking powder
1/2 cup milk

Glaze
1/3 cup lemon juice
3/4 cup (maybe more) icing sugar


Cream butter and sugar.  Add egg and cream some more.  Add 2tbsp lemon juice and continue to cream.   In a separate bowl combine flour, salt, zest, baking powder.  Add alternately to creamed mixture with milk.  Mix well.
Pour into well buttered and floured loaf pan and bake at 325 for 1 hour to 1 hour 15 min.  


While loaf is cooling, mix lemon juice and icing sugar (you may need to add more icing sugar to make it thick enough, you want it to "ribbon" off the spoon)

When loaf is almost cook pour glaze over.  (If you like, you can "re-spoon" the glaze over the loaf a few times allowing it to create a thicker crust of glaze--that way it doesn't pool all at the bottom of the plate...)
Enjoy!

Parlez-Vous Francais?

Muffins, I think are one of life's little wonders.  So simple, so easy, so many different flavours and varieties to try.  Everyone has their favourite-what's yours?

I found this recipe on the Internet a couple of years ago ( Note to self:  I am better know at bookmarking and noting where a recipe has come from, but I cannot say the same of my pre-blogging life.  So, to whoever you are who posted this recipe, I acknowledge you...and thank you for sharing this recipe--it is so yummy!)

French Muffins
1/3 cup melted butter (you can use oil in a pinch)
1/2 cup sugar
1egg
1 1/2 cup flour
1 1/2 tsp baking powder
1/2 tsp salt 
1/4 tsp nutmeg (...I know, it sounds crazy--but just you wait...)
1/2 cup milk


Topping
1/4 cup sugar
1/4 cup melted butter (don't substitute oil here, you'll be sorry!)
1/2 tsp cinnamon


Mix sugar, flour, baking powder, salt,  and nutmeg together.  Mix melted butter, beaten egg and milk together and add to the flour mixture--mix until it just comes together (like any other good muffin recipe you have...)  The batter will be lumpy.


Bake at 350 degrees for 20-25 minutes.
While warm, mix sugar and cinnamon.  Brush muffins with melted butter and dip into sugar mixture.  I dare you to eat only one while they are still  warm...Enjoy!

In the olden days...

Madeleine is studying "Pioneers" at school right now.  She is loving it, just as I did--I remember my grade 5 project was to learn to bake bread and bring in a loaf to share with the class.  I made it with my Grandma, and I still use the same recipe today...Grandma's Bread Recipe

They made corn bread in grade 3 this week, and Madeleine brought the recipe home, raving about how good it is, and how easy it was to make (...bless Mlle for making it with a whole grade 3 class, brave woman!).
It's amazing how many things have stuck around since "the olden days".  Not only because they are delicious, but because the ingredients are easy to come by, are cost effective and usually pretty easy to make.

Hmm...sounds like a lot of things I make in my kitchen :)

Corn Bread a la Mlle and the Grade 3 Class


1 cup sugar
1 cup butter
2 eggs 
1 cup sour milk or buttermilk
1 cup corn meal
1 cup flour
1 tsp baking soda
1/2 tsp salt


Cream butter and sugar.  Add eggs, mix.  Then add milk, mix.  In another bowl mix cornmeal, flour, soda and salt.  Add to creamed mixture and mix until well combined.  Pour into a greased 9x9 pan and bake at 350 for 40-45 minutes.
Enjoy!

Seize the Moment

Seize the moment.
Remember all those women on the Titanic who waved off the dessert cart.
~Erma Bombeck

Don't ever waive off the dessert cart!  Here is a goodie--and fairly healthy too--made with good, whole ingredients and not too much sugar!

Banana Loaf  adapted from Food that Really Schmecks

2 ripe bananas (about 1 cup, mashed)

1/4 cup butter 

1/2 cup brown sugar,packed

2 eggs

1/2 cup sour milk or buttermilk (to sour milk, squeeze a few drops of lemon in and let it sit for 10 min)

2 cups flour

2 tsp baking powder

1/2 tsp salt

1 tsp almond extract

Mix flour, baking powder, soda and salt.  Cream butter, add sugar and cream some more.  Add eggs and mix until fluffy.  Add the mashed banana and extract to the milk and add alternately with the flour mixture to the creamed mixture.  When blended pour into a greased bread pan and bake at 350degrees for 45 min-1hour.  

...love this sliced and spread generously with butter and/or jam!

Enjoy!

Eat Together?

I am interested to know...

Does your family eat together?  Do you have dinner at the same time, the same meal ( ...not one person eating pasta, another a grilled cheese, and the other 2 or 3 having steak?), sitting at a table in your kitchen or dining room?  Do you make family dinners a priority?

Family meal time is a priority in our house.  If we are home at the same time, we are eating a meal together.  Usually that is dinner.  It is a great way to include some quiet conversation--you may be surprised by what your kids will share about their day!

There are a couple of main reasons that this is such a priority for us:
 1.  It teaches Madeleine that meals, eating and what you eat are important.  It also shows her by example, that we eat the same as her-healthy and delicious
2.  It gives us time every day to spend as a family.  Just us.  To chat, to laugh, to share.
3.  It give us uninterrupted time to enjoy a meal, to really savour the food and enjoy what we are eating.
Tonight we had Chili for dinner (the recipe has been blogged before, just check the menu :).  A good one for such a busy week ahead--we should get a few meals our of this batch! Here is a favourite accompaniment to chili, soup or stew...yum!

Quick and Easy Drop Biscuits (adapted from the Joy of Cooking)

• 1¾ c. sifted all-purpose flour
• ½ t. salt
• 3 t. double-acting baking powder
• 4 to 6 T. chilled butter
• 1 c. milk

• Sift together in a large bowl the flour, salt and baking powder. Cut butter into dry ingredients with a pastry cutter. Add milk. Stir a scant 1 minute, until just mixed together. Drop from a spoon onto an ungreased sheet and bake 12 at 425 degrees or until lightly browned.
  
  YUM! --also good for dessert with a little butter and strawberry jam :)
  
  Tip:  for delicious Strawberry Shortcake, add t tbsp lemon zest  and 1/4 cup sugar to the flour mixture. Once cooked, cut up and top with your strawberries and whipped cream!

Mexican Fiesta

We love Mexican food.  Not the "taco bell" kind of food....real, authentic Mexican food.    Most authentic recipes satisfy my top 3 requirements for meals--  Super delicious, really easy, and most meals are really inexpensive to make too!

Many of our favourites--enchiladas, tacos, fajitas, quesadillas require flour tortillas or wraps.  These are easy and fast to make--the freeze beautifully and the recipe easily doubles or triples to make extra for another meal

I've only purchased tortillas at the store once since I discovered this recipe--nobody wanted to eat them!  If you have never had a fresh tortilla before--beware--they are THAT MUCH better!

Flour Tortillas
1 3/4 cup flour
1 tsp baking powder
1 tsp salt
1/4 cup cold lard
3/4  cup hot water

Mix the flour baking powder and salt.  Cut in lard with a pastry cutter or 2 knives until crumbly.  Add hot water and mix with a wooden spoon until it starts to come together.  Pour out onto board and knead for about 4-5 minutes until well combined and a nice soft dough is achieved. 

Cut dough into 8-10 equal pieces. Cover and let sit for at least 15 minutes (I prefer to get it ready ahead of time, and let it sit for an hour or 2).

 Using rolling pin, roll out dough into a 6-7 inch circle. (the dough will not stick to the board because of the lard--so you won't need to use any flour on the board when rolling :)

Cook one at a time in a dry very hot frying pan.  Tortillas may puff up--that's okay, just flip them over when they start to brown on the bottom (about 1 min per side).

I admit it...I love to grocery shop!

Okay, I admit it. I LOVE to Grocery Shop.  There, I said it out loud--now you all know.  Never in my wildest dreams would I have ever imagined I would be such a dork--I mean who else gets excited about picking out vegetables??!!  (...if you do--know that you are not alone!! I feel your excitement! :)

Why do I love it, you may ask?  Well, I take a great amount of pride in feeding my family delicious and nutritious meals and carefully choosing the best of what is available this week allows my creativity in the kitchen to flow.  I also take pride in spending as little as possible--and if I am completely honest, it has become a bit of an obsession to see how little I can spend, and how great we can eat. ( we are currently down to about $50-$75 per week for our food bill).

Here are a couple of tips to shaving down your grocery bill:
1.  Only buy what you need this week--don't stock pile
2.  Only buy what is on sale, work your menu around what is a good price this week
3.  Make more from scratch--you can eliminate buying quite a few items, if you make them at home (pancakes, muffins, cookies, bread, buns, pizza dough etc)  It is MUCH cheaper to purchase the flour, eggs and sugar  etc. to make these treats , than it is to buy them finished, not to mention much better for you!

BEST MUFFINS EVER
Raspberry Streusel Muffins

 1 cup milk
1/4 cup vegetable oil
1/2 teaspoon vanilla
1 egg
2 cups all-purpose flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen raspberries 

Heat oven to 400°. Prepare streusel topping (listed below). Grease the bottoms of 12 medium muffin cups or insert paper muffin cups. Beat milk, sugar, oil, vanilla, and egg. Stir in flour, sugar, baking powder, and salt and mix just until flour is moist. Batter will be lumpy. Fold in raspberries. Divide evenly among muffin cups. Sprinkle with 2 teaspoons of the streusel topping and bake 20 - 25 minutes until golden brown. Makes 12 muffins.

Streusel Topping
1/4 cup all purpose flour
2 tablespoons packed brown sugar
2 tablespoons firm butter
1/4 teaspoon ground cinnamon