Starting my Christmas...

We generally try to mourn Thanksgiving for a bit. You know, indulge in it's leftovers, bask in the togetherness... mourn for the distended waistlines.

So this weekend, we have officially began decorating for the Christmas Season! I've also began baking, and have... mostly successfully attempted to make Rainbow Cookies. I also had much more success with Almond Paste.

Several Notes: On the Almond Paste, depending on the grade of your food processor. I've found it is EASIER to get those almonds to almost power prior to adding your hot sugar syrup. If you are like me, and can't afford high powered processors. This will help save your motor, and allow you to keep that hard paste feeling, without having to water it down too much. I still had to add simple syrup.

On another note - Making Rainbow cookies? DO IT! But do it better than I did! Thin Thin layers! less is more on the Jam. You really need just a thin layer, because you will be compressing this cookie, and it will help those layers set to each other. You are wanting to glue, not lubricate. (Yeah - by the way... I totally did THAT the other way around! I lubricated my thick layers of cookie with jam.)

The other note, is on your chocolate layer, use the cup of Dark Chocolate, and give it a threesome in a pan with some butter and heavy cream. Not enough to make a Ganache, but enough to make it spreadable and not to seize on you!

That being said... enjoy the pictures of my labor.

In case I ever Die...

Just in case I ever die... I'm going to share a recipe that was shared with me. That way, Tom and the kids can still HAVE this soup!

Cheesy Potato Soup

4 Bouillon Cubes
9 Cups Water
2 Cans of Whole Potatoes Chunked
3 tbs dried minced Onions
1 tsp each - Oregano, Salt, Pepper, Cilantro
1 cup Processed Velveeta Cheese
1/2 cup dried milk
a package Four Cheese Instant Potatoes

Keep in mind - I guestimate this stuff... I'm a pinch and drop kinda cook.

Put spices, bouillon cubes, minced onions in water and bring to boil. add dried milk incorporate throughly. Add velveeta and melt, add potatoes and warm through. Add Instant Potatoes. Allow time to warm through.

The whole process? Under 30 minutes! Is it Tasty? *looks in her soup pot* They are either hiding it somewhere in the house, or they ate it all.

Always in motion... Always changing...

So... the coloring I had was a little... morose. I wasn't feeling it. So we are trying something light with a splash of color. What do you think? I also took away my 'Updates on Tuesday's and Thursday's'.

I'm being honest, I haven't been the most dependable blogger. I'm working on trying to get better at that, so without the dead lines, maybe it will be more natural for me to write... and you to read.

So the other thing I changed? It was thanksgiving, and let me tell you - I cooked up the most succulent and moist turkey I think I have ever tried! You can check out the method on allrecipes.com (The Perfect Turkey). I will admit, When I got to the whole, 'Flipping the bird over in a hot oven with the potential of flying boiling juices'.... I got a little nervous. It took me some thinking to figure out HOW to do it.. which by the way, a set of the two prong wide set tines that come with MOST turkey carving kits, work just fine. I do however encourage you to remember - DO NOT have anything else in your oven with this bird at the time you need to do the flip-flop and butter. You will need every bit of space you can to flip it.

Other than that, I've kept life pretty boring. My MIL is currently looking at my sewing machine trying to help ME figure out how it works. So that is my next mission.... well. *looks at sleeping husband* maybe not my absolute next mission. *grin*

Long Time, No Blog

Well, it has been quite a while since I've updated this hootus. Recently, we had a friend come down to visit with us. He's been out of the country for awhile, and honestly, we missed him.

I dug out my southern roots, and honeys - He left weighing probably 5 pounds more. He arrived Friday evening to a Chicken and Dumplings. I only make Drop dumplings. I love the texture that comes from eating a good, thick, dumpling. Whenever I eat a rolled out Dumpling, while good, it often reminds me of eating a pasta, rather than dumpling. Our dumpling recipe is high on Egg content, which allows for enough protein to make a meaty dumpling that is filling.

For dessert - Chocolate Brownie ice cream with this decadent Brownie Pudding. It's a simple recipe that offers big impact considering what you use. The best part about this recipe is the fact of how it's made. You basically apply a paste to a greased pan. The trick however - is getting the watery topping on. I suggest using a large spoon and pouring into that spoon slowly and letting it hit the sides of your pan. What happens is, the liquid will sink to the bottom creating essentially a rich fudge sauce, and the brownie will cook and float on the top.

In the morning, I made overnight waffles. Unfortunately, the yeast didn't proof so they were heavy, but still yummy. Served with maple syrup and or Nutella.

Our final meal was a homemade Pizza, Pepperoni with Mozzerella and a three cheese blend. The sauce was made from scratch, and the crust was brushed in butter and topped with a garlic herb blend and a splattering of Kosher salt.

Well satisfied ladies and gents... very well satisfied!

Ack! How could I forget the Syrup!?

So, This month in order to save for a few items, Tom and I have been working to eat mostly out of our home and not bring in a whole load of food. One of the items I normally buy every few months is Pancake Syrup. But... I forgot it. So we were going to forgo the ritual of French Toast or Pancake breakfast that we have every Sunday morning... but then. I got a bee in my bonnet.

You can find everything on the internet from Bikini Clad gentleman, to a man dressed up like Eeyore with his miniature Donkey in a matching outfit. Seriously... it exists. So why not look for a knock-off syrup recipie that is just as good, and maybe even cheaper than the store versions. Preferably sans me going out and getting all Lumberjack-like and tappin' me some trees. Yeah... not boiling down 10 gallons of sap to get 2 quarts of syrup.

Allrecipes.com came to my aid! Bless them and their contributors!

The Cheater Pancake Syrup Recipe is super easy, super quick, and produces enough to make you really think twice about ever buying the store stuff again! I could not for the life of me find my Maple Extract, so I substituted Butter Flavoring and it was still completely awesome. So I share a picture of our Sunday Breakfast.

Berries, Apples, and.. Cobbler?! OH MY!

So, Monday was a rough day... The whole week previous was rough honestly. I was making Supper for the kids and decided we needed to leave the house for awhile. So, it was decided we needed to hunt Blackberries. So, we loaded in Daddy (Tom)'s Jeep and went into the field. We found a few, but the real awesome find, was the Granny Apple tree in the back corner. This is a tree that my brother and I would hunt when we were younger... We used to pick apples and feed them to Jackie, a bay muley mouthed mare who was like our dog.

So Tori, climbed on Mommy and Daddy while we pulled branches down and we got 4 apples that she really wanted to eat. Then we went to Uncle Bill & Marcus's Saw mill. The kids seen my brother there and watched the machinery work. Ian wants one... toys just aren't cutting it!

But we got home, and Tori was helping me work the blackberries and I was cutting the apples up for cobbler and we discussed cooking terms as I was applying my pie crust...

*as I'm reaching in the fridge* 'Momma needs to get her Cheater'. "Momma! You keep cheaters in there?!" *very serious look on her face*. While I am seriously considering saying yes, I say no. 'No baby, Cheaters are the bought Pie Crusts Momma keeps in here. I call them cheaters because I didn't make them from scratch'..... *Confused look* "Momma, what are you scratching then?".... 'Tori, from scratch means, Mommy actually took flour, salt, water, and butter to make a pie crust. Mommy didn't, so this isn't from scratch". ... 'You're silly Momma."

Anyway, folks try this cobbler! I've found that it works wonderfully with vanilla ice cream. It's warm, but sweet. Just what a family dessert should be.

Black Apple Cobbler -

1/2 tsp nutmeg
1/2 tsp cloves
1 tsp cinnamon
2 cups sugar
1 tsp Vanilla
2 tbls Flour
1/2 tsp salt
1 cup Chopped Granny Smith Apples
3 cup Blackberries

1 Refridgerated Pie Crust
2 Tbs Butter
2 tbs Sugar

Heat oven to 350 Degrees.

Combine the first set of ingredients in a bowl, mix well. Pour in 9 x 9 pan. Cover with Pie Crust and settle in. Butter Crust and Sugar it. Fork the crust to make air vents. Make sure to say Poke every time you fork it, it adds fun to the dish.

Cook in oven for 45 minutes. Serve with Vanilla Ice Cream.

Apple Pie Cinnamon Rolls

These were a real hit. I was unsure how they would turn out, but they are nummy! *grin*

I used my favorite, and somewhat broken now, Betty Crocker Cook Book. It's even a pink version for the breast cancer. I got it for our wedding back in 2005. Anyways, in it, there is a recipe for Cinnamon Rolls and various substitutions for it. One was just apple filling.

So guess what I played with on Sunday, despite being sick? Perfecting this recipe. So I adjusted it, you start off with your basic yeast dough. Melting the butter (1/3 c), milk (1 c), sugar (1/2), and salt (1/2 tsp) in a pan so it's heated and then mixing the Yeast packet with Flour (2 1/4 c) and 3 large eggs.

When it's well blended mix in 2 more cups of flour, turn it out and kneed in up to 5 cups. Put it in an oiled bowl and turn it. Then cover and rest.

I chopped up some Granny Smith Apples. I used three small apples chopped them up about quarter inch so they wouldn't take up the whole cinnamon roll. then I made a spread of Butter, Cinnamon, and Nutmeg that I covered the inside with, I also added a bit of Sugar because the Granny's have just a bit of bite to them.

Then you cut the dough in half when it's risen, cover and let rest 10 minutes. Roll out to about 12 x 8 inches and assemble. Spread the butter mix on, cover with apple bits and roll. Let them rest 30 minutes and then bake at 375 for 25 minutes.

I topped them with a Cinnamon Vanilla Glaze. And they were yum.

It Canna take No Mor' Cap'n!

I love making Scones. Seriously! The obsession starts back when I was 9 or 10.

* Initiate Time Travel Tunes* .. seriously I think it was Pam Tillis and Rhett Akins at this time.

My Dad, who traveled while I grew up, told me that he absolutely loved Shortbread. His Grandma used to make Shortbread. (Stepping back to the present, the shortbread that my dad is referring to, is now discovered to truly be a type of sourdough biscuit, back to the story) so started my love of baking.

Dad was getting ready to go back to Wichita at this point, and I decided I was going to make him shortbread. Not only did my first shortbread cookies like... they were horrible. I also burnt them. But my Dad, like every father should, didn't just take a bite and tell me how good they were... he ate the whole cookie and took the rest with him. I suspect to save the rest of the household from having to eat them.

I wasn't an idiot, I knew they were kinda cruddy for a cookie. I would try and try again and again to make these cookies. EVERY TIME ... I sucked at it. I could bake cakes, muffins, and the like. I'd even master Rouxs. But it was like I was making these things with my feet when I made them.

Now, I was 23 when I made my first GOOD batch of Shortbread. I followed a Scottish Recipe that I found on a Livejournal group, Food Porn. The secret, 10 strokes and you're done.

I like to think that I'm Captain Kirk on Star Trek on these cooking excursions. And my dough/ingredients are Scotty. If I try to push the dough too much I can just hear Scotty telling me 'The Gluten Canna Take It No More, Cap'n!'. Which... honestly is appropriate since I do love the Scottish Baking Recipes.

So while I'm trying to get meself a Shortbread Pan... I master Scones in the same step. If you want the tenderest, melt in your mouth scones that beat any real store bought ones... Try a Scottish Scone Recipe. It's not as hard as you think! My absolute favorite recipe I got from AllRecipes.com: World's Best Scones. When you master making these, You can adjust it however you want.

I have fresh blueberries, I think I'm going to add some Scones to my Chocolate Chip Cookie Muffies.

It's a Taco... It's Chili... It's... WTH?!

So last night, while the kids were out with Mary building their Snowwoman, I was making a pot of Chili... Well kinda. I started making a pot of chili, and when I went to get the handy McCormick Seasonings I keep about, it hit me.

I forgot to buy Chili Seasoning!

So here I stand, this massive pot of would be chili staring at me bubbling slightly like, HELLO You forget something. So I look about in desperation, what DO I have? Cheesy Taco... Cheesy Taco... American Burger... Cheesy Taco... Pot Roast... Cheesy Taco... Cheesy Taco. Hrmm... I think I have enough Cheesy Taco to use two packets.

Then I stand there looking at it pondering. Something seems to be missing. It's thick. So... Lets add some Cut up Tortilla bits, I've always wanted to try that. *Plop Plop Plop* Smells weird, better let it boil and bubble for a bit, any true witches brew needs too.

Low and behold, it's done.. ish. I'm not sure, I need an unsuspecting subject, who is innocent enough and acclimated to my off the hook cooking they would at least try it. Ah ha! Till Death do you part... Well, not with this stuff. Maybe it'll be 'Till Toilet Doth Call' after he eats it.

Low and behold, I serve him a bowl. 'Try it.'. He looks at me suspiciously and takes a tentative bite. Chews... swallows... ponders. ... ... ... Then proceeds to shove the rest down like it's his last meal before the firing squad.

Don't get me wrong, I had 3 bowls myself, and I'm working on leftovers today! It's nomish. It's great... and no toilet callers!

May 18th Succotash

Neopolitan Cake

These layers are meant to be put together in three cakes, preferably round cake pans. I ended up making the normal batch and using the rest for cake pops when I made these. Just get some store bought frosting to frost each layer in it's color to really give affect.

Chocolate Layer

Ingredients

• 1 cup butter
• 1 cup water
• 4 tablespoons unsweetened cocoa powder
• 1/2 cup buttermilk
• 1 teaspoon baking soda
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 cups white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup butter
• 4 tablespoons unsweetened cocoa powder
• 1/3 cup buttermilk
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1 pinch salt

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, melt 1 cup of butter. Stir in 1 cup water and 4 tablespoons cocoa powder. Remove from heat and set aside.
2. In a medium bowl, dissolve the baking soda in 1/2 cup of buttermilk. Stir in the eggs and vanilla. Mix in the cooled cocoa mixture.
3. In a large bowl, sift together the flour, sugar, cinnamon and salt. Make a well in the center and pour in the cocoa buttermilk mixture. Stir until blended. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Ice the cake with Buttermilk Pecan Icing while it's still warm.
4. For the icing: In a large saucepan, melt 1/2 cup butter with 4 tablespoons cocoa. Stir in 1/3 cup buttermilk, and heat until almost boiling. Stir in confectioners' sugar, vanilla, salt and pecans. Remove from heat. Mix well and pour over warm cake.

Vanilla Layer

Ingredients

• 2 3/4 cups sifted cake flour
• 4 teaspoons baking powder
• 3/4 teaspoon salt
• 4 egg whites
• 1 1/2 cups white sugar
• 3/4 cup butter
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

Directions

1. Measure sifted flour, baking powder, and salt; sift together three times.
2. In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.
3. Cream butter or margarine. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings. Add meringue, and beat thoroughly into batter. Spread batter in a 15 x 10 x 1 inch pan which has been lined on the bottom with parchment paper.
4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling. This cake may also be baked in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.

Strawberry Layer

Ingredients

• 1 (18.25 ounce) package white cake mix
• 1 (3 ounce) package strawberry flavored gelatin
• 2/3 cup vegetable oil
• 4 eggs
• 3 tablespoons all-purpose flour
• 4 ounces frozen strawberries
• 1/2 cup buttermilk

Directions

1. Thaw and drain the frozen strawberries.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease on 9x13 inch cake pan.
3. Combine the white cake mix, strawberry gelatin, oil, eggs, flour, thawed strawberries, and buttermilk and mix until just combined. Pour batter into prepared pan.
4. Bake at 350 degrees F (175 degrees C) for about 25 to 35 minutes or until a toothpick inserted in the center comes out clean.

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May 11th, 2010 Succotash!

Inside-out Bacon Cheeseburger

It takes 10 lbs of hamburger, use a mixer! I added like 1/8 cup of Worcestershire Sauce, a tablespoon of dried chives, cilantro, black pepper, garlic, and whatever else to taste!

set that on medium and while that is mixing, fold slices of a hard cheese (a REALLY sharp cheddar if you can!) then take gather your hamburger, half of what would be a normal patty, around a 1/4 cup, and flatten it. Do this several times over until you are out of meat. Then place cheese between smaller patties and work edges together.

Cook these on a medium heat, you want them to take their time in order to allow the meat to cook thoroughly, without melting the cheese out of the center. It is EXTREMELY important to allow the meat to rest and cook due to the cheese in the middle. If you play with this burger by pressing and flipping many times, you will make the cheese meld out of the burger and leave an empty cavity!
Whiskey Baked Beans in Crock-pot

I made these, but put Whiskey and some Honey Jack Daniels BBQ sauce in with it!

NEW ENGLAND BAKED BEANS MADE IN A CROCK POT

1 lb. dry navy beans Wash and pick over beans, removing any stones, broken beans, etc. In a saucepan, cover beans with water (about 1 inch above top of beans). Simmer beans for 10 minutes. Let cool 5 minutes. Transfer to CrockPot, along with water they were cooked in. Cover and leave to soak overnight. The next day add: 1 cup brown sugar, packed 1 additional cup water (if beans are dry) 4 tsp. dry mustard 4 tbsp. molasses 2 tablespoons ketchup (optional) 1 tsp. salt (or to taste) 1 large onion, sliced onion powder, to taste (optional) 1/4-1/2 lb. salt pork Mix ingredients (except for salt pork) and stir into beans. Slash salt pork in 1/2 inch slices nearly up to the rind, but not all the way through. Cut across the previous slices until the salt pork is deeply scored. Submerge salt pork in beans. A slice of hickory smoked bacon can be placed over the top of the beans. Turn CrockPot on low setting. Cover and cook for 6 hours, or until beans are tender. If beans start to become dry during cooking, add a small amount of hot water. When beans are tender, taste and adjust seasonings before serving. Slice up bits of the pork to add to each serving. Traditionally, the cooking is begun on a Saturday night. Baked beans make for a leisurely Sunday lunch and can be served with good quality natural casing frankfurts or kielbasa.

Chocolate Eclair Cake

Ingredients

• 1 (16 ounce) package graham crackers
• 2 (3.5 ounce) packages instant vanilla pudding mix
• 4 cups milk
• 1 (16 ounce) package frozen whipped topping, thawed
• 1 (16 ounce) package prepared chocolate frosting

Directions

1. Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

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