Cinnamon Bread Pudding … sweet comfort!

May 18, 2012September 26, 2021 cathysmahaLeave a comment

It’s spring and I seem to be in a cake mode…wonder what’s up with that? After finally cleaning my freezer, I decided to make something with the cherished Cinnamon Bread from the Butterhorn Bakery in Frisco. What to make….hmmmm….bread pudding?

I don’t recall making bread pudding, but I’ve indulged in several fabulous samples through the years. This is one recipe where I don’t have a family favorite. Next best choice…my handy, dandy Farm Journal Country Cookbook.

This cherished cookbook was a gift from one of our client’s at Farm Journal in Kansas City in 1976. It’s my ‘go-to’ book for a traditional midwest recipe. No surprise, I found a bread pudding recipe and decided to go for it!

Not to brag, but…it was a slice of heaven. I instantly knew that if I kept it in the house, I would devour the whole pan. Neighbors Maribeth and Gary were the recipients of half a pan. After sampling a piece (or two…), the rest will go to family tomorrow. The bread pudding was wonderful by itself, but a light vanilla or butterscotch sauce would be great on top.

CINNAMON BREAD PUDDING

2 and 2/3 cups milk
1/4 cup butter
3 eggs
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
3 cups (1″ square) day-old cinnamon bread cubes
1/8 teaspoon ground nutmeg

Preheat oven to 350 degrees.
Scald milk; add butter and cool.

Add 3 egg yolks and 1 egg white to 1/2 cup sugar; beat to mix well. Add cooled milk, teaspoon vanilla and salt.

Place bread cubes in buttered 1.5 quart casserole. Pour egg-milk mixture over bread. Sprinkle nutmeg on top.

Pouring milk mixture over cinnamon bread

Set casserole in another, larger casserole containing at least 2″ of warm water.
Bake for 45-60 minutes or until knife inserted in center comes out clean. Remove from oven.
Serve warm or cool, both are delicious!

Adapted from Farm Journal’s Country Cookbook, 1972.

Family Favorites · My Roots · Vegan · Vegetarian

Springtime memories of Mom….gathering and cooking Morel Mushrooms

May 11, 2012September 26, 2021 cathysmahaLeave a comment

Mother's 1968 Morel Mushroom Bounty — Mother’s 1968 Morel Mushroom Bounty

Our Iowa farm was near a large wooded area known as Ferguson’s Timber. This timber was my Mother’s favorite place to hunt those fabulous, spring Morel Mushrooms. She would go to the timber every day she could to hunt and gather the mushrooms to cook, freeze and share with friends and family. My Mother had a keen eye for Morels and taught my sister, brother and I that Morels look like a sponge and are easy to distinguish from other mushrooms; however, she was quick to show us the poisonous ‘false morel’.

1968: I display 2 large morels (love the skinny body and clothes choice!)

Morels are found throughout the Midwest and in parts of eastern Europe. My ancestors, in Bohemia (now the Czech Republic) would have gathered these mushrooms in the old country and were probably thrilled to learn that they also grew in their new home, Iowa.

There were two primary recipes my Mother served for these small gifts from heaven:

Fried Morels: After washing and trimming the mushrooms, Mother would cut the mushrooms in half, dredge in flour and brown them in butter, adding salt and pepper. The result was a wonderful browned, crispy, savory Morel.
Scrambled Eggs with Morels: After washing and trimming the mushrooms, Mother would brown the chopped mushrooms in butter until soft then pour beaten eggs, seasoned with salt and pepper, over the mushrooms and cook until hard. The mushrooms add an earthy, wonderful flavor to ordinary scrambled eggs.

Unfortunately, Colorado is not a natural source for Morels and I have been craving Morels since my Mother became ill in the mid-1990s. She would lovingly gather and freeze Morels to cook when I would come home to visit. I was delighted to find dried Morels in our local Savory Spice Shop, www.savoryspiceshop.com.

I have saved these earthy morsels for my spring craving. Mother’s Day is approaching and it’s time to honor my Mother and this spring family ritual. Happy Mother’s Day, Mom!

The following recipe is adapted my Mother’s recipe using olive oil instead of butter and adding a pinch of Herbs de Provence. More Morels, please!

SCRAMBLED EGGS WITH MOREL MUSHROOMS

1 teaspoon olive oil
1/2-1 ounce dried Morels, reconstitute per directions (or 1-2 cups fresh Morels), chopped
4 beaten eggs
1 teaspoon water
salt & pepper to taste
pinch of Herbs de Provence

Heat olive oil in a non-stick pan. Add chopped morels and brown for 5 minutes or until cooked through/soft.

Whisk eggs with 1 teaspoon water. Add salt, pepper and herbs. Add eggs to mushrooms and cook until eggs are to your liking.

New Traditions

Mother’s Day Coffee…a new tradition

May 4, 2012September 26, 2021 cathysmaha1 Comment

Two years ago I hosted a morning coffee for the wonderful Mothers and friends that shared many of the same life experiences. Mothers everywhere are hustling and bustling 24×7, seldom taking time for themselves. This annual coffee is now tradition, honoring these wonderful women, our friendships, and…our love of good food!

The past two years, the coffee has been held on the Saturday before Mother’s Day. Somehow, this year, I ASSUMED that would be the first Saturday in May. You know what happens when you ASSUME! This year it’s a week early but what the heck!

My friend, Barbara, is the official photographer for all of my gal pal gatherings, commonly referred to as ‘hot flash___’ (just fill in the blank for the actual event of book club, cards, yoga, etc.). She did a wonderful collage last year capturing the great food we all shared that wonderful morning.

Mother's Day Coffee 2011 — Mother’s Day Coffee 2011

The past year has brought many joys for myself and friends and many sorrows. We support each other through thick and thin. I have a sign in my house that sums it up best:

good friends will laugh with you in the sun
great friends will be with you in the shade

Family Favorites

Pound Cake…with strawberries for me!

April 20, 2012September 26, 2021 cathysmahaLeave a comment

Pound cake is one of the recipes I make ‘once in a blue moon’ but enjoy it as long as it is dense and moist. No dry pound cake will match up!

Poundcake and strawberries (2)

As you probably can see, cakes are often the base pedestal for the fruit I really want. Once again, strawberries and whipped cream top this cake. I truly didn’t realize until I started this food blog, that almost every cake I make MUST have syrup or fruit on top. Hmmm…this blog may turn into a self-realization confessional.

Poundcake and strawberries (1)

POUND CAKE

3/4 cup butter or margarine
1/2 grated lemon peel
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 1/4 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Cream butter & peel; gradually add sugar, creaming till light, about 6 minutes at medium speed on electric mixer.
Add vanilla, then eggs, one at a time, beating well after each.
Sift dry ingredients together; stir together with egg mixture.
Grease bottom only of 9x5x8 inch pan; turn in batter. Bake at 350 degrees for 50 minutes or till done. Cool in pan. Optional: Sift confectioner’s sugar lightly on top.
Mandatory for me: Fruit on top!

Family Favorites · My Roots

Scotcheroos…Easter tradition

April 6, 2012September 26, 2021 cathysmaha1 Comment

I will eat a Scotcheroos any time of year, but for some reason I associate these addictive treats with Easter. A pan of Scotcheroos regularly graced our family Easter dinner celebration along with the traditional baked hams, potatoes, etc.

Lucious layers of Scotcheroos — Luscious layers of Scotcheroos

They are an absolute favorite of mine and I’ve been known to eat them for breakfast, if left to my own devices. After all, they do have cereal and peanut butter in them! I find them so addictive, that I cannot make them often.

This year, Scotcheroos will again grace our Easter celebration, sprinkled with Easter colored sugars. Let’s hope the guests will eat several so I won’t have to! Scotcheroos…it’s tradition.

SCOTCHEROOS

1 small package chocolate chips
1 small package butterscotch chips
1 cup light Karo syrup
1 cup sugar
1 cup peanut butter (crunchy is great)
6 cups Rice Krispies®

Melt chips in microwave.
In separate pan mix Karo and sugar. Stir in pan until slightly boiling. Remove from heat. Add peanut butter and beat until smooth.
Pour syrup over Rice Krispies in large bowl.

Put Rice Krispies mixture in buttered 9×13″ pan. Cover with melted chips. Let cool and set until firm. Cut into squares to serve.

Pan of Scotcheroos...Easter treat! — Pan of Scotcheroos…Easter tradition!

Adapted from the original Rice Krispies recipe:

http://www.ricekrispies.com/en_US/recipes/chocolate-scotcheroos.html#/en_US/recipes/chocolate-scotcheroos

Family Favorites · New Favorite · New Traditions

Green Chile Pie…any day, any time

March 20, 2012September 26, 2021 cathysmaha3 Comments

My brother and his wife told me about this dish 20+ years ago and I collected the recipe but never made it…until…this summer. I had the great fortune of attending a yoga retreat in Copper Mountain Colorado this summer with wonderful gal pals. Our friend, Sue, made this dish for dinner one evening served with a salad and fruit and VOILA…it was a hit.

This dish is so easy and so tasty….my mouth is watering. My grown daughters and significant others are also in love with this dish that can be served for breakfast, lunch or dinner. Only three ingredients. Can you believe it? You won’t be disappointed!

GREEN CHILE PIE

7 ounce can of green chiles
3/4 pound shredded, Monterey Jack Cheese
4 eggs

Grease a pie plate. Spread chiles in bottom of pie plate. Shred cheese and spread over the chiles. Beat 4 eggs and pour evenly over the cheese.

Bake at 275 degrees for 1 hour. Cut into wedges or squares and serve with any of the following: salsa, sour cream, fresh cilantro, guacamole.

Family Favorites · New Favorite · New Traditions

Refrigerator Crock Salad…a slaw with many faces

March 13, 2012September 26, 2021 cathysmaha1 Comment

My Mother occasionally made this salad, often with fresh ingredients from her garden. The last time I made this recipe was 15+ years ago for a Christmas party. This week I resurrected the recipe and tried it out in several ways. Each combination was wonderful.

1) Side dish to barbecue ANYTHING

2) Pairs very well with fish and would be GREAT on fish tacos

3) On a sandwich (daughter Sarah’s fiancé, Kyle, put it on a turkey, cheese, and ham salad combo sandwich). Sounds incredibly weird, but delicious!

Besides being delicious, this salad keeps in the refrigerator for several days. In fact it just keeps getting better and better.

REFRIGERATOR CROCK SALAD

1 head green cabbage
2 green sweet bell peppers
2 red or orange sweet bell peppers
4 carrots
2 onions
2 teaspoons celery seed
2 cups white cider vinegar
2.5 cups sugar

Shred cabbage, peppers, carrots, onions in a large bowl. Soak in salt water for 2 hours. Drain well.
In a separate bowl, combine the vinegar and the sugar. Pour over shredded ingredients and refrigerate. Let sit for a minimum of 3-4 hours before serving.

Family · Family Favorites · My Roots

Old Fashioned Roast Beef Dinner

March 9, 2012September 26, 2021 cathysmaha1 Comment

I was spoiled rotten, at least food-wise, growing up on the Iowa farm. Much of the meat my Mother cooked was either raised on our farm (chickens, ducks, hogs) or purchased from local farmers or butchers (beef). We had a large chest freezer at the farm-house and it was always well stocked. My Mother probably had a year’s supply of meat, vegetables, fruit, home-made breads and cookies. She was ready, at a moment’s notice, to whip up a wonderful meal for friends and family that may drop by.

Roast Beef was a staple at our house and usually prepared in a cast iron dutch oven. The beef was local, flavorful and tender, always served with mashed potatoes and brown gravy (never from a can or box). This week, I was craving Roast Beef and was anxious to try a Chuck Roast I purchased from a small, local market.

The beef lived up to my tough Iowa beef standards. It was so moist and tender, you could cut it with a fork.

ROAST BEEF WITH BROWN GRAVY

In a large skillet or Dutch oven, add two tablespoons olive oil and brown a 3-4 pound roast on all sides until brown. Season with salt and pepper. Add 2 cups of water and reduce heat. Cover tightly and cook on low heat for 2 1/2 to 3 hours, until tender. Add water, as needed, to prevent the roast from sticking.
When the roast is tender, remove to platter and cover to keep warm.

In a covered container add about 1/4 cup flour and 3/4 cup water. Stir or shake until flour is dissolved. Pour the flour mixture into hot skillet with roast drippings.
Quickly whisk to blend the drippings with the flour mixture. Cook until bubbling.
Add water from boiled potatoes to thin the gravy (or tap water). Simmer for 3-4 minutes, adding additional liquid as needed.
Add salt and pepper to taste.

Serve with mashed potatoes and a vegetable or your liking.

So yummy…just like Mom (or Grandma) used to make!

Family · My Roots · New Traditions

Stuffed Green Peppers with Quinoa…a new twist on an old favorite!

March 3, 2012September 26, 2021 cathysmaha1 Comment

Memories of stuffed peppers in my Mother’s kitchen are sketchy, probably because I wasn’t fond of vegetables as a kid. My taste buds have matured with age, and I love almost all vegetables.

I decided I would experiment with stuffed peppers and loved this recipe, substituting quinoa for the rice. The result was a protein rich, yummy AND healthy dish. When I made this recipe I only had three green peppers on hand, so I made a small meatloaf with the remaining meat mixture. Fabulous! This will also be a new meatloaf recipe to add to my collection.

Mini Meatloaf

STUFFED GREEN PEPPERS WITH QUINOA

6 medium green peppers
2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 can (1 lb. 3 oz.) crushed or diced tomatoes
1 can (8 oz.) tomato sauce
1 clove garlic, crushed
1 teaspoon dried basil
1 teaspoon dried oregano
2 1/2 teaspoons salt
1/2 teaspoon pepper
1 egg
1 teaspoon Worcestershire sauce
1 1/2 pounds lean ground chuck
1 1/2 cups cooked quinoa

Preheat oven to 350 degrees. Precook quinoa according to package directions.
Slice off tops of green peppers and remove seeds and ribs. Rinse peppers. Chop the edible portion of the tops and set aside. Place peppers in a large pot of boiling salt water and simmer for 5 minutes. Remove from water, drain, and cool slightly.

Heat olive oil in medium size skillet; add chopped onion, celery, and pepper and sauté for 3 to 5 minutes. Add tomatoes, tomato sauce, garlic, basil, oregano, salt and pepper. Simmer, uncovered for 10 minutes.

In a large bowl, beat the egg together with the Worcestershire sauce. Add ground chuck, quinoa, and 1 cup of tomato mixture and mix well.
5. Stuff peppers with meat mixture and place in greased casserole. Pour remaining tomato mixture over the top.

Bake, uncovered, for 1 hour.

CINNAMON BREAD PUDDING

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SCRAMBLED EGGS WITH MOREL MUSHROOMS

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POUND CAKE

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SCOTCHEROOS

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GREEN CHILE PIE

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REFRIGERATOR CROCK SALAD

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ROAST BEEF WITH BROWN GRAVY

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CRACKER JACK COOKIES

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STUFFED GREEN PEPPERS WITH QUINOA

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