During our vacation in Williamsburg, VA we stopped at a resale store/thrift shop one day. In the parking lot was a pickup truck with a table full of fresh vegetables. They had many beautiful vegetables. This included a huge batch of greens.
Having heard about collards and other greens that are popular in the South, I purchased an armful. I asked the gentleman how to cook them. He said to just put them in a big pot with water and bacon. Well...Bob being vegetarian, that was not going to fly so I had to think of something else. I elected to finely chop the whole bunch, stems and all, and saute them in a little olive oil. They were very good. It turns out they were not collards, but kale. The second time I cooked them I threw in some chopped onions. Really yummy.
When we got to Myrtle Beach we stopped at a farmers' market and did get collards. Those I sauteed with onions and some sausage since Bob declined to eat any of them. These were really really nice! Jessie and Johnny spent the weekend with us and helped me eat them. They loved them, too!
So, just wanted you to know that greens are so yummy and so good for you, if you can believe the nutrition people. Give them a try.
Since I have not mentioned any quantities this is what I did: chopped one large onion and put it in perhaps 2 Tablespoons of olive oil in a very large put. After stirring the onion around a bit, I threw in the chopped greens...about 1 pound, which just about fills the pot. They shrink down to almost nothing so DO put a whole potful of them cooking. Stir every so often so they won't burn. A little salt and pepper on top is great. If you need a little more grease in your diet, add a bit of butter.
Thursday, November 17, 2011
Friday, November 4, 2011
Early Memory of Educational Opportunities: Kindergarten
The earliest educational opportunity I remember was kindergarten which was in the front left corner of the building which is now (in 2011) a building of the Vermont Law School in South Royalton, Vermont. Only two things really remain in my mind. The first thing is that either Jimmy Eaton or Johnny Dumville thought I needed bangs so he cut a part of the front of my long hair to form bangs. I do not know where the teacher was, I just remember it was not popular at home.
The second thing I remember is that sometime in the winter I developed pneumonia and had to spent time in the hospital in Randolph, Vermont, the same hospital in which I was born: Gifford Memorial Hospital. One one particular day I was looking out of the window at the hospital and saw my mother drive into the parking lot outside my window in the little red Jeep, and then drive right back out again. I was so terribly disappointed as I was missing her and my brothers and sister and father. It turned out that she was just parking somewhere else....probably at "Grammie Neill's" house which was just across from the hospital and down the street a few houses.
Grammie Neill was the mother of my mother's first husband, Douglas Hinman Neill, who was shot down over Tokyo, Japan just a few days before the end of World War II. I remember her being a lovely lady who treated us children as if we were really her grandchildren.
The second thing I remember is that sometime in the winter I developed pneumonia and had to spent time in the hospital in Randolph, Vermont, the same hospital in which I was born: Gifford Memorial Hospital. One one particular day I was looking out of the window at the hospital and saw my mother drive into the parking lot outside my window in the little red Jeep, and then drive right back out again. I was so terribly disappointed as I was missing her and my brothers and sister and father. It turned out that she was just parking somewhere else....probably at "Grammie Neill's" house which was just across from the hospital and down the street a few houses.
Grammie Neill was the mother of my mother's first husband, Douglas Hinman Neill, who was shot down over Tokyo, Japan just a few days before the end of World War II. I remember her being a lovely lady who treated us children as if we were really her grandchildren.
Thursday, August 25, 2011
An early memory
One of my first memories as a little girl happened when I was about three years old. We lived at Riverbow at the time. This house had been built in the early 1800's and had been in the family for many generations. (One day I was at the Royalton Town Clerk's Office looking at the deeds and before I had to stop for the day, I found deeds going back to 1832. There were more to go but I did not then have the time, nor have I done that since. I should start a list of undone things that would be important to do...)
Riverbow sits right on Route 110 and is a house with a lovely front porch and a marvelous back porch overlooking the First Branch and the field where the Indians first began their "impredations" in October 1780 when the Burning of Royalton took place. For many years of my childhood that large field on our side of the river was a huge corn field which lent itself to hours of fun and hide and seek...though the leaf cuts always eventually pulled us back up to the house and safety. Other years had the corn piece turn into a hayfield. I remember Daddy cutting a couple of swaths around the entire outer circumference of the field and we kids running around it. I wish I had kept up that running. My physical condition would be entirely different today.
So, on to the story of the day...the front porch where our story starts had a wonderful railing around it. It was a white solid upright railing with a horizontal green 2 by 6 piece on top. It was a perfect place to sit. On the day I remember, it was a great place for Lester and Everett to climb up on and jump to the ground three feet below. They did this many times and as many times tried to talk me into climbing and jumping with them. I did not want to, being gutless even then, but eventually and after long pleading peer pressure I climbed up onto the top of the railing at the corner where the upright post held up the roof and, holding hard onto the post, I finally leaped to the ground.
Big mistake! By holding onto the post I was in the perfect position to land, not on the ground, but on the jagged rain downspout, which is what I did, ripping a gash in my three-year-old leg. As luck would have it, Mother and Daddy were gone that day to an all-day Farm Bureau meeting so the babysitter just put a large band-aid over the injury. When Mother and Daddy came home late that afternoon the babysitter told them that I had had a little cut on my leg when jumping off the porch and that they might want to look at it.
Mother picked me up and placed me on the blue linoleum counter top beside the cast iron kitchen one-bowl sink. When she took the band-aid off, I think she must have shuddered because what she and I saw was that the edges of the cut had curled back, revealing the inner flesh which had a greenish cast to it. She immediately called Dr. Guilmette and took me to Randolph Hospital where he met us and cleaned the wound then stitched it up. I remember him giving me some little round brownish pills, which were probably vitamins, but I felt like a big girl because he gave the pills to me.
Another thing I remember from that occasion was that he told Mother that, because of the large scar that was going to occur, when I wanted to be a majorette I would need to come back and have plastic surgery to cover the three-inch scar. Well, I never was a majorette so that did not happen. I did play the drums in the band though and marched along with the majorettes. The scar remains to this day, ornamenting my right leg with a large scar about three inches long and half or three-quarters of an inch across. Whenever I manage to get a puncture on that site the blood that comes out seems to be thick and black...but that has not happened in quite a long time.
Riverbow sits right on Route 110 and is a house with a lovely front porch and a marvelous back porch overlooking the First Branch and the field where the Indians first began their "impredations" in October 1780 when the Burning of Royalton took place. For many years of my childhood that large field on our side of the river was a huge corn field which lent itself to hours of fun and hide and seek...though the leaf cuts always eventually pulled us back up to the house and safety. Other years had the corn piece turn into a hayfield. I remember Daddy cutting a couple of swaths around the entire outer circumference of the field and we kids running around it. I wish I had kept up that running. My physical condition would be entirely different today.
So, on to the story of the day...the front porch where our story starts had a wonderful railing around it. It was a white solid upright railing with a horizontal green 2 by 6 piece on top. It was a perfect place to sit. On the day I remember, it was a great place for Lester and Everett to climb up on and jump to the ground three feet below. They did this many times and as many times tried to talk me into climbing and jumping with them. I did not want to, being gutless even then, but eventually and after long pleading peer pressure I climbed up onto the top of the railing at the corner where the upright post held up the roof and, holding hard onto the post, I finally leaped to the ground.
Big mistake! By holding onto the post I was in the perfect position to land, not on the ground, but on the jagged rain downspout, which is what I did, ripping a gash in my three-year-old leg. As luck would have it, Mother and Daddy were gone that day to an all-day Farm Bureau meeting so the babysitter just put a large band-aid over the injury. When Mother and Daddy came home late that afternoon the babysitter told them that I had had a little cut on my leg when jumping off the porch and that they might want to look at it.
Mother picked me up and placed me on the blue linoleum counter top beside the cast iron kitchen one-bowl sink. When she took the band-aid off, I think she must have shuddered because what she and I saw was that the edges of the cut had curled back, revealing the inner flesh which had a greenish cast to it. She immediately called Dr. Guilmette and took me to Randolph Hospital where he met us and cleaned the wound then stitched it up. I remember him giving me some little round brownish pills, which were probably vitamins, but I felt like a big girl because he gave the pills to me.
Another thing I remember from that occasion was that he told Mother that, because of the large scar that was going to occur, when I wanted to be a majorette I would need to come back and have plastic surgery to cover the three-inch scar. Well, I never was a majorette so that did not happen. I did play the drums in the band though and marched along with the majorettes. The scar remains to this day, ornamenting my right leg with a large scar about three inches long and half or three-quarters of an inch across. Whenever I manage to get a puncture on that site the blood that comes out seems to be thick and black...but that has not happened in quite a long time.
Monday, August 15, 2011
Easy Zucchini Relish!
What a long day! But very productive. Now I am beat.
One thing I accomplished was to make seven pints of zucchini relish. Very very tasty! Even without the black pepper.
Here is the recipe:
10 cups chopped zucchini squash
4 cups chopped onions
3-4 or more red and green bell peppers, chopped
5 Tablespoons salt
2 1/2 cups cider vinegar
3 cups sugar
1 Tablespoon turmeric
2 Tablespoons celery seeds
1 teaspoon mustard seeds
1/2 teaspoon black pepper
Chop vegetables or put through a coarse grater or pulse them in the Cuisinart with the metal chopping blade. Don't pulse more than about 6 2-second pulses unless you like it very very fine. Put vegetables in a large bowl. Add salt and mix well. Let sit at least 3 hours or overnight. Rinse in cold water. Drain well. Put in kettle and add sugar, spices, and vinegar and stir well.
Bring to a boil over medium high heat. Cook 30 minutes. Stir often. Adjust heat lower to avoid burning, if necessary. Seal in sterilized jars. Process in boiling water bath for 20 minutes.
Makes 7 pints.
If the kitchen looks unfamiliar, it is. I started the chopped vegetables/sit in salt bath at home at 9:30. Since this is our temple week I finished up the seasoning and cooking at the motel. Thanks goodness the suite we were assigned today had a working large burner on the stove top. It didn't have some rather crucial things considering Jonathan and Alissa and the children were staying overnight with us...but we will certainly make do.
I had mixed the sugar and spices together at home during our preparations to head south but left the container on the dining room table SO...I raced to Stop and Shop and purchased again at a greatly increased cost over the Upper Valley Food Coop where I purchased the turmeric, celery and mustard seeds this morning. Oh well. Now we have some nice bottles to use rather than the "experienced containers" I found at the coop.
The one thing I did fail to purchase was the black pepper. It would have added a nice little bit of zip, but the relish tastes really fine even so.
Probably the easiest relish you will ever make. I hope someone else gives us large zucchinis they don't want. I will make more.
One thing I accomplished was to make seven pints of zucchini relish. Very very tasty! Even without the black pepper.
Here is the recipe:
10 cups chopped zucchini squash
4 cups chopped onions
3-4 or more red and green bell peppers, chopped
5 Tablespoons salt
2 1/2 cups cider vinegar
3 cups sugar
1 Tablespoon turmeric
2 Tablespoons celery seeds
1 teaspoon mustard seeds
1/2 teaspoon black pepper
Chop vegetables or put through a coarse grater or pulse them in the Cuisinart with the metal chopping blade. Don't pulse more than about 6 2-second pulses unless you like it very very fine. Put vegetables in a large bowl. Add salt and mix well. Let sit at least 3 hours or overnight. Rinse in cold water. Drain well. Put in kettle and add sugar, spices, and vinegar and stir well.
Bring to a boil over medium high heat. Cook 30 minutes. Stir often. Adjust heat lower to avoid burning, if necessary. Seal in sterilized jars. Process in boiling water bath for 20 minutes.
Makes 7 pints.
If the kitchen looks unfamiliar, it is. I started the chopped vegetables/sit in salt bath at home at 9:30. Since this is our temple week I finished up the seasoning and cooking at the motel. Thanks goodness the suite we were assigned today had a working large burner on the stove top. It didn't have some rather crucial things considering Jonathan and Alissa and the children were staying overnight with us...but we will certainly make do.
I had mixed the sugar and spices together at home during our preparations to head south but left the container on the dining room table SO...I raced to Stop and Shop and purchased again at a greatly increased cost over the Upper Valley Food Coop where I purchased the turmeric, celery and mustard seeds this morning. Oh well. Now we have some nice bottles to use rather than the "experienced containers" I found at the coop.
The one thing I did fail to purchase was the black pepper. It would have added a nice little bit of zip, but the relish tastes really fine even so.
Probably the easiest relish you will ever make. I hope someone else gives us large zucchinis they don't want. I will make more.
Saturday, August 13, 2011
Orchid's Cool Tangy Noodles
Many years ago I attended a Noodle Hour put on by Susan Blader and the Asian Studies department at Dartmouth College. She and her students made several kinds of noodles to share with anyone who came to the Asian Language House for noodles and a lecture. This was my favorite, so I call my recipe: SUSAN BLADER'S CHINESE NOODLES/ORCHID'S TANGY COOL NOODLES
Susan's directions follow. I will put my own twist at the bottom of this post.
A tangy northern-style blend of sweet, tangy and spicy tastes
1 pound long thin Chinese egg noodles, fresh or frozen
3 1/2 Tablespoons Chinese or Japanese sesame oil
3 1/2 Tablespoons black soy sauce
1 1/2 Tablespoons well-aged Chinese black vinegar or balsamic vinegar
2 Tablespoons sugar
2 teaspoons coarse kosher salt
1/2 - 1 Tablespoon hot chili oil
4 heaping Tablespoons thin-cut green and white scallion rings
To Garnish- freshly cut scallion rings
After cooking the noodles-fluff fresh or defrosted noodles in a colander to release any tangles. Take care not to break any. In China long noodles are a metaphor for a long life.
Bring a generous amount of unsalted water to a full rolling boil over high heat. Add the noodles and swish them with chopsticks to separate the strands . When the noodles are cooked (2-3 minutes) pour them into a large colander in the sink and run cold water through them until cold. Let drain well and place in large clean bowl.
Make the sauce by mixing all the other ingredients together and let sit while the noodles cook and cool. Pour over the cold noodles and stir carefully. Garnish with plenty of chopped green onion.
My method:
Because I was making noodles today to take to a missionary return potluck dinner and wanted to make a triple batch, I used my blancher to heat up water to cook the noodles, 1 pound at a time. DON'T TRY TO COOK MULTIPLE PACKAGES AT ONCE! I did that last week and the noodles WAY overcooked and were mushy nasty things and had little flavor. 
(You will notice that the stove is in a construction zone, making cooking a bit of a challenge currently...)
The dried noodle package said to cook the noodles for two minutes...not very long at all! So--after heating the water to a boil, and because of the previously mushed up noodles, I put the package of noodles in the bottom of the blancher insert in my sink, set the timer on the stove, carefully placed the blancher insert with noodles into the water, started the timer for two minutes, picked up a fork and started lifting and turning the noodles in the water to start separating them. When a minute had gone by I put the cover on the blancher and let them cook undisturbed for the final minute. (The water had not yet come back to a boil by that time but had been boiling furiously when I place the insert in the water.)
Using the fork, I lifted a few strands from the pot to see if they were cooked enough. They really were so I lifted the insert VERY CAREFULLY so as not to get burned and let the water drain back into the pot, then carried it to the sink and started cold water running through them. With my newly washed hand I picked up the noodles and changed their position so they could become cold rather quickly. Drained them very well and put them in a large bucket (this time, but a bowl works really well) and repeated the process two more time.
The recipe calls for "hot chili oil" but I did find that. I found this Hot Sesame Oil, which was nicely spicy. I used 3/4 Tablespoon of it. In the past it seems that the hot chili oil strenghtens over time in the little bit of leftovers that remain.
In the meantime, while water came back to the boil, I mixed all the ingredients for the sauce in a good-sized bowl and whisked them until they were well-combined. Once all three pounds of noodles were cooked and cooled, I re-whisked the sauce then poured it over the noodles. With my clean hand I lifted and turned the noodles until they were all well covered with the sauce.
These noodles are meant to be eaten cool, but my husband always puts them in the microwave to heat them..."Noodles should be eaten hot," he says. Shortly before serving, slice the green onions finely and mix them into the noodles...again, I will do that with a clean hand. As you can see by this picture, I have not added the scallions yet.
These are so good. Every time I take them to an event, they are enjoyed.
Monday, August 8, 2011
Roasted Sweet Potatoes
Today while shopping at the local market I saw a nice-looking sweet potato and brought it home. Later I found this recipe from Epicurious:
Roasted Sweet Potatoes
Read More http://www.epicurious.com/recipes/food/views/Thyme-Roasted-Sweet-Potatoes-233085#ixzz1UTsINiep
Roasted Sweet Potatoes
yield: Makes 6 to 8 servings
This slightly spicy, moist side dish is both deeply satisfying and nutritious. Sweet potatoes are rich in complex carbohydrates and fiber, giving... more ›
- 4 medium sweet potatoes, peeled and cut into 1 1/2-inch-thick rounds
- 3 tablespoons olive oil
- 4 large garlic cloves, minced
- 1/3 cup fresh thyme leaves, plus 6 thyme sprigs for garnish
- 1/2 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
Preparation
Preheat oven to 450°F. In large mixing bowl, combine all ingredients and toss. Arrange potato slices in single layer on heavyweight rimmed baking sheet or in 13x9-inch baking dish. Place on top rack of oven and roast until tender and slightly browned, about 40 minutes. Serve warm or at room temperature, garnished with thyme sprigs.
Read More http://www.epicurious.com/recipes/food/views/Thyme-Roasted-Sweet-Potatoes-233085#ixzz1UTsINiep
Apple Skillet Cobbler
Today I made the same skillet cobbler as the blueberry one from the other day, but used sliced apples from our Lodi tree topped with chopped walnuts and caramel sauce. Whipped cream on top. Very yummy.
Friday, August 5, 2011
Skillet Cobbler
One of my favorite online stores is The Prepared Pantry in Rigby, Idaho. They have great products and are very generous with all kinds of cooking help and recipes. Here is one I just made on Wednesday.
Blueberry Lemon Skillet Cobbler with Lemon Cloud Whipped Cream
While these are called skillet cobblers, they start on the stovetop and are then transferred to the oven to bake. Any oven-proof pan will work. I used a cast iron frying pan--12-inch size. A 10-inch one will work for the smaller recipe below. These desserts can also be made in one-cup ramekins for individual
desserts.
These are large desserts. The smaller will yield 6 to 8 nice servings and the larger, 12 to 14.
Recipe for a 12-inch pan/skillet
For the cake
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup milk
1/2 cup sour cream
2 teaspoons vanilla extract
For the filling
1/4 cup (1/2 stick) butter
3-3 1/2 cups fresh or frozen blueberries (if frozen, partially thawed)
1 cup lemon pastry filling
Preheat the oven to 350 degrees.
1. Add the flour, sugar, baking powder, and salt to the bowl of your stand-type mixer fitted with the paddle attachment. Turn the mixer on for less than a minute to mix the ingredients together.
2. Add the eggs, milk, sour cream, and vanilla. Turn the mixer on again to mix the ingredients stopping to scrape the sides of the bowl with a spatula. When thoroughly mixed, set aside.
3. Place the butter in the pan over medium heat and melt the butter until it is hot but not scorched. Turn the heat off.
4. Immediately scrape the batter into the hot pan. Place the blueberries on top of the batter. Dab the lemon pastry filling in small spoonfuls around the blueberries somewhat evenly placed.
5. Bake for approximately 45 minutes or until a toothpick inserted in the center of the pan comes out fairly clean, with some crumbs clinging. The top should be a golden brown and the center spongy-firm to the touch.
Note: Different pans may require different baking times.
For the Lemon Cloud Whipped Cream
2 cups whipping cream
1/4 cup granulated sugar
1 teaspoon lemon extract
1 teaspoon lemon zest
Whip the cream with a whip attachment. When peaks start to form, add the sugar and flavor. Add the zest. Continue beating until stiff peaks form.
Notes: Whipped cream will melt as it sits, especially if not refrigerated. A half teaspoon Instant Clearjel per cup of whipping cream will help it hold up. Whipped cream can be whipped again to revive it.
Recipe for a 9-inch pan/skillet
For the cake
1 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1/2 cup milk
1/4 cup sour cream
1 teaspoon vanilla extract
For the filling
2 tablespoons butter
1 3/4 to 2 cups fresh blueberries
1/2 cup Lemon pastry filling
Preheat the oven to 350 degrees.
1. Add the flour, sugar, baking powder, and salt to the bowl of your stand-type mixer fitted with the paddle attachment. Turn the mixer on for less than a minute to mix the ingredients together.
2. Add the eggs, milk, sour cream, and vanilla. Turn the mixer on again to 2. mix the ingredients stopping to scrape the sides of the bowl with a spatula. When thoroughly mixed, set aside.
3. Place the butter in the pan over medium heat and melt the butter until it is hot but not scorched. Turn the heat off.
4. Immediately scrape the batter into the hot pan. Place the blueberries on top of the batter. Dab the lemon pastry filling in small spoonfuls around the blueberries somewhat evenly placed.
.
5. Bake for approximately 45 minutes or until a toothpick inserted in the center of the pan comes out fairly clean, with some crumbs clinging. The top should be a golden brown and the center spongy-firm to the touch.
Note: Different pans may require different baking times.
For the Lemon Cloud Whipped Cream
1 cup whipping cream
2 tablespoons brown sugar
1/2 teaspoon lemon extract
1/2 teaspoon lemon zest
Whip the cream with a whip attachment. When peaks start to form, add the sugar and flavor. Add the zest. Continue beating until stiff peaks form.
Notes: Whipped cream will melt as it sits, especially if not refrigerated. A half teaspoon Instant Clearjel per cup of whipping cream will help it hold up. Whipped cream can be whipped again to revive it.
This page was printed from www.preparedpantry.com
Here is my version of the Blueberry Lemon Skillet Cobbler...no lemon. I didn't have any but I did have some failed Twinkies' filling (I got the Twinkies pan from The Prepared Pantry in July!! Love it.) which I thought would work. It was actually cream cheese and confectioner's sugar mixed together then thawed whipping cream whipped in with it. It was something along the line of lumpy, sweetened butter crumbs...
SO here is a NEWSFLASH about this above recipe which I sent out to some friends via email:
Just a quick note to the wise (of which I am not one...): when you have melted the butter in your skillet, added the batter, blueberries and topping and are ready to put the skillet into your oven USE POTHOLDERS AND TWO HANDS! Do not fail to do this. Perhaps you are stronger than I, or your pan is lighter than my cast iron frying pan, but if not, you are VERY LIKELY to make a terrible mess in your hot oven. Of course, it can be cleaned up after a fashion, but...try to avoid this.
Also...I did not have the lemon pastry filling ( I think you can get it at the Price Chopper bakery, or some other bakery, or maybe some place that makes filled donuts) so I used something else I had (did I tell you about a failed Twinkies filling? That is what I used. It was more like a sweetened butter crumbs because I beat the cream cheese and confectioners' sugar together but then just threw in the whipping cream and tried whipping it together instead of following the recipe and whipping the cream separately then folding it into the cream cheese/sugar mess.) I do think you could probably just mix half a cup of sugar with the blueberries before putting them on top of the batter.
So, my first batch is now cooking in the partially cleaned up oven, with smoke pouring out the top...Great way for Bob to start his day. At least the smoke alarm has not gone off yet...too far away from the stove. Anyway, win or lose, Bob gets to eat this stuff.
Blueberry Lemon Skillet Cobbler with Lemon Cloud Whipped Cream
While these are called skillet cobblers, they start on the stovetop and are then transferred to the oven to bake. Any oven-proof pan will work. I used a cast iron frying pan--12-inch size. A 10-inch one will work for the smaller recipe below. These desserts can also be made in one-cup ramekins for individual
desserts.
These are large desserts. The smaller will yield 6 to 8 nice servings and the larger, 12 to 14.
Recipe for a 12-inch pan/skillet
For the cake
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup milk
1/2 cup sour cream
2 teaspoons vanilla extract
For the filling
1/4 cup (1/2 stick) butter
3-3 1/2 cups fresh or frozen blueberries (if frozen, partially thawed)
1 cup lemon pastry filling
Preheat the oven to 350 degrees.
1. Add the flour, sugar, baking powder, and salt to the bowl of your stand-type mixer fitted with the paddle attachment. Turn the mixer on for less than a minute to mix the ingredients together.
2. Add the eggs, milk, sour cream, and vanilla. Turn the mixer on again to mix the ingredients stopping to scrape the sides of the bowl with a spatula. When thoroughly mixed, set aside.
3. Place the butter in the pan over medium heat and melt the butter until it is hot but not scorched. Turn the heat off.
4. Immediately scrape the batter into the hot pan. Place the blueberries on top of the batter. Dab the lemon pastry filling in small spoonfuls around the blueberries somewhat evenly placed.
5. Bake for approximately 45 minutes or until a toothpick inserted in the center of the pan comes out fairly clean, with some crumbs clinging. The top should be a golden brown and the center spongy-firm to the touch.
Note: Different pans may require different baking times.
For the Lemon Cloud Whipped Cream
2 cups whipping cream
1/4 cup granulated sugar
1 teaspoon lemon extract
1 teaspoon lemon zest
Whip the cream with a whip attachment. When peaks start to form, add the sugar and flavor. Add the zest. Continue beating until stiff peaks form.
Notes: Whipped cream will melt as it sits, especially if not refrigerated. A half teaspoon Instant Clearjel per cup of whipping cream will help it hold up. Whipped cream can be whipped again to revive it.
Recipe for a 9-inch pan/skillet
For the cake
1 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1/2 cup milk
1/4 cup sour cream
1 teaspoon vanilla extract
For the filling
2 tablespoons butter
1 3/4 to 2 cups fresh blueberries
1/2 cup Lemon pastry filling
Preheat the oven to 350 degrees.
1. Add the flour, sugar, baking powder, and salt to the bowl of your stand-type mixer fitted with the paddle attachment. Turn the mixer on for less than a minute to mix the ingredients together.
2. Add the eggs, milk, sour cream, and vanilla. Turn the mixer on again to 2. mix the ingredients stopping to scrape the sides of the bowl with a spatula. When thoroughly mixed, set aside.
3. Place the butter in the pan over medium heat and melt the butter until it is hot but not scorched. Turn the heat off.
4. Immediately scrape the batter into the hot pan. Place the blueberries on top of the batter. Dab the lemon pastry filling in small spoonfuls around the blueberries somewhat evenly placed.
.
5. Bake for approximately 45 minutes or until a toothpick inserted in the center of the pan comes out fairly clean, with some crumbs clinging. The top should be a golden brown and the center spongy-firm to the touch.
Note: Different pans may require different baking times.
For the Lemon Cloud Whipped Cream
1 cup whipping cream
2 tablespoons brown sugar
1/2 teaspoon lemon extract
1/2 teaspoon lemon zest
Whip the cream with a whip attachment. When peaks start to form, add the sugar and flavor. Add the zest. Continue beating until stiff peaks form.
Notes: Whipped cream will melt as it sits, especially if not refrigerated. A half teaspoon Instant Clearjel per cup of whipping cream will help it hold up. Whipped cream can be whipped again to revive it.
This page was printed from www.preparedpantry.com
SO here is a NEWSFLASH about this above recipe which I sent out to some friends via email:
Just a quick note to the wise (of which I am not one...): when you have melted the butter in your skillet, added the batter, blueberries and topping and are ready to put the skillet into your oven USE POTHOLDERS AND TWO HANDS! Do not fail to do this. Perhaps you are stronger than I, or your pan is lighter than my cast iron frying pan, but if not, you are VERY LIKELY to make a terrible mess in your hot oven. Of course, it can be cleaned up after a fashion, but...try to avoid this.
Also...I did not have the lemon pastry filling ( I think you can get it at the Price Chopper bakery, or some other bakery, or maybe some place that makes filled donuts) so I used something else I had (did I tell you about a failed Twinkies filling? That is what I used. It was more like a sweetened butter crumbs because I beat the cream cheese and confectioners' sugar together but then just threw in the whipping cream and tried whipping it together instead of following the recipe and whipping the cream separately then folding it into the cream cheese/sugar mess.) I do think you could probably just mix half a cup of sugar with the blueberries before putting them on top of the batter.
So, my first batch is now cooking in the partially cleaned up oven, with smoke pouring out the top...Great way for Bob to start his day. At least the smoke alarm has not gone off yet...too far away from the stove. Anyway, win or lose, Bob gets to eat this stuff.
This photo is after I cleaned up most of the mess....
Thursday, July 21, 2011
Balsamic and Garlic Mayonnaise
Today at lunch Sue D. asked for my mayonnaise recipe, so here it is!
MAYONNAISE- BALSAMIC AND GARLIC This is my own concoction. PACC
Place in blender or food processor bowl:
1 large egg
1 Tablespoon mustard
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil
2-3 large cloves garlic, chopped
Run blender or food processor for 2 minutes. Scrape down sides and mix in the little chunks of garlic.
Add: 3 Tablespoons balsamic vinegar
1 teaspoon sugar
Mix for a few seconds, then add in a thin stream with food processor/blender running constantly:
1 cup canola or mild vegetable oil
Store leftover mayonnaise in refrigerator (no longer than two weeks, probably better to only store it one week or so. Use it to make fabulous potato salad!). This is good on homemade bread with nothing else, also in most sandwiches, over steamed vegetables, in salads.
NOTE: If you do not like so much garlic or mustard, cut them back a little. If you don't like the strong balsamic flavor, just use white vinegar instead of the balsamic. It will be a nice mild mayonnaise, but still delicious and NO PRESERVATIVES!
MAYONNAISE- BALSAMIC AND GARLIC This is my own concoction. PACC
Place in blender or food processor bowl:
1 large egg
1 Tablespoon mustard
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil
2-3 large cloves garlic, chopped
Run blender or food processor for 2 minutes. Scrape down sides and mix in the little chunks of garlic.
Add: 3 Tablespoons balsamic vinegar
1 teaspoon sugar
Mix for a few seconds, then add in a thin stream with food processor/blender running constantly:
1 cup canola or mild vegetable oil
Store leftover mayonnaise in refrigerator (no longer than two weeks, probably better to only store it one week or so. Use it to make fabulous potato salad!). This is good on homemade bread with nothing else, also in most sandwiches, over steamed vegetables, in salads.
NOTE: If you do not like so much garlic or mustard, cut them back a little. If you don't like the strong balsamic flavor, just use white vinegar instead of the balsamic. It will be a nice mild mayonnaise, but still delicious and NO PRESERVATIVES!
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