Tag: aroma

Family · Family Favorites · Holidays · New Traditions

The True Meaning of Comfort Food

cathysmaha1 Comment

Thanksgiving and comfort food belong together. While there are many comfort foods that we enjoy throughout the year, there is no better time to think about what comfort food means to us than at Thanksgiving. Comfort food not only soothes your belly but soothes your soul. You remember the moment, the aroma, the people, the feelings that you had when enjoying that specific food. Much of the time, we crave comfort food but why do we crave it? Do we crave the taste? The memories? The aromas? The people we were with?

This Thanksgiving, I am reflecting on many memories with my family growing up on the farm and the delightful extended family gatherings, food, games and laughs. The funny antics of Uncle Jack. The piano music and singing with my Aunt Wilma. The wonderful turkey and trimmings lovingly prepared by my Mother. My niece and nephews and I running around like crazy goofs. The endless card games with the women while the men ‘watched’ football games. Or let’s call it like it was…they were napping.

I’ve lost many of these many families, so I hold dear the memories that I have. Through the years, I’ve created new traditions with my girls and their families. I hope that we are creating the same kind of memories for them that I have of my childhood.

This Thanksgiving, take time to appreciate every member of your family. Make new memories and talk about the comfort food and memories of your life. Time is short. Make the most of every moment.

Breads · Holidays

Cranberry Orange Bread with Orange Glaze

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Cranberry and Orange are a culinary match made in heaven.  The combination in this wonderful quick bread is divine, especially with the addition of Orange Glaze.

The bread is great with a cup of coffee or tea or can be served as a dessert.  

CRANBERRY ORANGE BREAD WITH ORANGE GLAZE

1 1/2 cups all-purpose Gold Medal flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup granulated sugar
Zest of 1 large orange
3/4 cup buttermilk
1/2 cup canola or vegetable oil
2 large eggs, slightly beaten
1 tablespoon fresh orange juice
1/2 teaspoon vanilla extract
1 cup fresh cranberries

For the orange glaze:
1 cup powdered sugar
1 1/2 tablespoons fresh orange juice
1 teaspoon orange zest

  • Preheat oven to 350° F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
  • In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and orange zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.
  • In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.
  • Slowly add the wet ingredients to the dry ingredients. Stir until just combined. Fold in the cranberries. Pour batter into prepared loaf pan.
  • Bake for 70-75 minutes, or until toothpick comes out clean. If your loaf starts to get too brown drape a piece of foil over the top to finish baking. I did this during the last 10 minutes of the baking time.
  • Remove bread from oven and place on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
  • While the bread is cooling, make the orange glaze. In a small bowl, combine powdered sugar, orange juice, and orange zest. Whisk until smooth. Drizzle the glaze over the bread. Cut and serve.
  • Note-The bread is best eaten within 2-3 days or freeze.

Recipe from twopeasandtheirpod.com 

Family Favorites · Holidays

Dutch Apple Pie

cathysmahaLeave a comment

Autumn inspires me to bake, especially the traditional Apple Pie. Don’t get me wrong, I love traditional, 2 crust apple pie but I LOVE a Dutch Apple pie with its delectable crunchy topping. This recipe, from McCall’s Cook Book 1963 has been in my recipe box for a L-O-N-G time and always a winner. It’s a crowd-pleaser and the aroma of the baking pie fills the house with baked love!

DUTCH APPLE PIE

9 inch unbaked pie shell

TOPPING:
2/3 cup sifted all-purpose flour
1/3 cup light brown sugar, firmly packed
1/3 cup butter

FILLING:
1 pound tart cooking apples
1 tablespoon lemon juice
2 tablespoons flour
3/4 cup sugar
dash salt
1 teaspoon cinnamon

  • Prepare pie shell; refrigerate until used.
  • Preheat oven to 400F.
  • Make Topping: Combine flour and sugar in medium-sized bowl. Cut in butter, with pastry blender or 2 knives, until mixture is consistency of coarse cornmeal. Refrigerate.
  • Make Filling: Core apples, and pare; thinly slice into large bowl. Sprinkle with lemon juice. Combine flour, sugar, salt and cinnamon,mixing well. Toss lightly with apples.
  • Turn filling into unbaked pie shell, spreading evenly. Cover with topping.
  • Bake 40-45 minutes or until apples are tender.
  • Serve warm.  Options:  top with whipped cream or ice cream