Tag: family

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.

Cookies and Bars · Holidays

Soft Gingerbread Cookies

cathysmahaLeave a comment

My daughter, Megan, has been making soft Gingerbread Cookies for years to give to neighbors and friends. This is her go-to recipe and it never disappoints. The family eagerly awaits her gingerbread making day! Decorate to your liking with icing and enjoy.

Soft Gingerbread Cookies

INGREDIENTS:
  • 1 cup butter flavor shortening
  • 1 1 ⁄ 4 cups sugar
  • 1 large egg
  • 1 cup molasses
  • 1/3 cup hot water
  • 1 teaspoon whole cloves
  • 1 cup flour
  • 1 ⁄ teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ginger
  • 1 tablespoon cinnamon
  • 4 cups flour
  • raisins (optional)
DIRECTIONS:
  1. Place cloves in hot water; set aside.
  2. Cream shortening and sugar.
  3. Add egg and beat.
  4. Add molasses, beat.
  5. Remove cloves from water, discard cloves.
  6. Add clove water, beat. *Dough will look “curdled”.
  7. Add rest of ingredients, except the last 4 cups flour, and beat. Gradually beat in last 4 cups flour.
  8. Chill dough.
  9. Roll out to 1/2″ thick or slightly less.
  10. Cut into shapes.
  11. Decorate with raisins if desired.
  12. Place carefully on ungreased cookie sheet.
  13. Bake at 375° for 8-10 minutes. Do not over bake.

Recipe from recipes.com

Breads · Breakfast · Cakes

Peach Streusal Muffins

cathysmaha1 Comment

Every year I purchase a box of Palisade (Colorado) peaches from one of the local high schools. They are always big, beautiful and delicious. Peach Streusal Muffins sounded delicious and they were. I opted to skip the icing and the family didn’t mind at all.

Peach Streusal Muffins

INGREDIENTS:
  • CRUMB TOPPING
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 Tablespoon (15g) granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
  • 2/3 cup (84g) all-purpose flour
  • MUFFINS
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120g) plain yogurt or sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 and 3/4 cups (219g) all-purpose flour 
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 2 Tablespoons (30ml) milk, at room temperature
  • 1 and 3/4 cups (about 320g) peeled, chopped peaches (about 3 peaches)*
  • VANILLA ICING (OPTIONAL)
  • 1 cup (120g) confectioners’ sugar
  • 3 Tablespoons (45ml) heavy cream (or milk for a thinner consistency)
  • 1/2 teaspoon pure vanilla extract
DIRECTIONS:
  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside. 
  2. Make the crumb topping: Mix the brown sugar, granulated sugar, cinnamon, and melted butter together in a small bowl until combined. Add the flour and use a fork to gently mix until crumbs form. Don’t over-mix into a paste. Just mix until it is crumbly. Set aside.
  3. Make the muffins: Whisk the flour, baking soda, baking powder, cinnamon, allspice, and salt together in a medium bowl. Set aside.
  4. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt or sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy. (It’s ok if it appears somewhat curdled.) Scrape down the sides and bottom of the bowl as needed. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the chopped peaches.
  5. Spoon the batter evenly into each cup or liner, filling each all the way to the top. Spoon crumb topping on each, gently pressing it down so it sticks.
  6. Bake for 5 minutes at 425°F; then, without opening the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–19 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–24 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. When warm, the muffins are quite fragile because of the wet peaches. Let them cool for at least 15 minutes before unwrapping and eating.
  7. Make the icing: Whisk all of the icing ingredients together and drizzle over warm or cooled muffins.
  8. Iced or plain muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

Recipe from Sallysbakingaddiction

Breads

Peach Streusal Bread

cathysmahaLeave a comment

Colorado + August = Delicious Palisade Peaches

Once again, I purchased a case of peaches from the local high school and love experimenting with new recipes. Daughter, Megan and I decided to make a peach bread but swapped out the glaze for a streusal topping. Winner, winner, chicken dinner! We added a bit of peach marmalade to the batter to intensify the peach flavor and it was wonderful.

Peach Streusal Bread

INGREDIENTS:
  • 3/4 cup granulated sugar 150 grams
  • 1/2 cup 2% milk 4 ounces
  • 1/2 cup canola oil (vegetable or coconut oil)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2.33 cups all-purpose flour 260 grams
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups diced fresh peaches
  • 2 tablespoons heated peach jam or marmalade

Streusal Ingredients:

  • 1/2 cup light brown sugar packed
  • 1 teaspoon cinnamon
  • ½ cup all-purpose flour
  • 4 tablespoons butter very soft
DIRECTIONS:
  1. Preheat the oven to 350ºF.
  2. In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
  3. Fold the peaches and jam gently into the batter.
  4. Mix together Streusal ingredients.
  5. Pour the bread batter into a greased 9″x5″ bread pan. Sprinkle Streusal on top.
  6. Bake at 350 degrees for 55-60 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.Once the bread is cool, llice and serve.
  7. Store the bread in an airtight container in the refrigerator.

Bread recipe adapted from tastesoflizzyt.com.

Family Favorites · Pastas

Pasta with Bacon Cream Sauce

cathysmahaLeave a comment

Pasta with Bacon Cream Sauce is a family favorite, one I have made for well over 30 years. When I was working and the kids were at home, this was an easy weeknight dinner that pleased everyone. Now that my daughters have families of their own, this is a favorite of the next generation. Feel free to increase the amount of bacon or cheese to your liking.

Pasta with Bacon Cream Sauce

INGREDIENTS:
  • 1 lb. vermicelli or very thin spaghetti
  • 1/4 pound bacon, cut into 1/2″ pieces
  • 2 tablespoons butter
  • 6 scallions, trimmed and cut into strips
  • 1 cup heavy cream
  • ladle of pasta water
  • 1/2 teaspoon coarse black pepper
  • 2/3 cup grated Parmesan cheese
  • 1 tablespoon chopped parsley
DIRECTIONS:
  1. Saute bacon until crisp. Remove bacon; add butter and scallions; saute 2 to 3 minutes. Stir in cream, pasta water and pepper. Hold over low heat.
  2. Cook and drain pasta. Add to cream mixture; toss together.
  3. Add all but 1 tablespoon bacon, 1/3 cup Parmesan cheese and parsley, toss.
  4. Serve at once, garnished with bacon and remaining Parmesan cheese.

Recipe from long ago and far away…but oh, so good!

Family · Meats · Pastas

Beef & Noodles

cathysmahaLeave a comment

Beef & Noodles is a delicious comfort food that was a new experience for me. The beef broth was deliciously rich and yummy over mashed potatoes. I grew up on Chicken & Noodles over mashed potatoes, a family favorite. This dinner was shared with my daughters and we all agreed, Chicken & Noodles is still our favorite although we enjoyed this dish immensely.

Beef & Noodles

INGREDIENTS:
  • Beef Chuck Roast
  • 1 onion (chopped)
  • 4 large garlic cloves (minced)
  • 8 cups of beef stock
  • 32 oz. frozen egg noodles
  • Salt and Pepper
  • Oil for searing and sautéing. 
DIRECTIONS:
  1. Season chuck roast liberally with salt and pepper.
  2. Add oil (I used Avocado Oil) to pan and sear roast on all sides. Remove from pan. 
  3. Add additional oil and sauté onion until translucent, add garlic and sauté for 1-2 minus (until fragrant). Add roast back to pan and pour 1. 5 cups of beef broth. Turn pan to medium low and cook for 5-6 hours or until chuck roast is tender. 
  4. Remove chuck roast from pot and shred. Skim fat from remaining broth (or run it through a fat separator) then add shredded beef back to pot along with remaining 6.5 cups of beef broth. Once boiling add in the thawed noodles and cook until desired consistency. 
  5. Serve over mashed potatoes.
Desserts · Family Favorites · New Traditions

Peach Ice Cream

cathysmahaLeave a comment

Fresh Peach Ice Cream is a summer dream come true. I’ve made it in the past but never cared for the icy chunks of peach in the ice cream. This recipe appealed to me with the blended peaches, allowing the peach flavor to permeate the ice cream. I added a bit of lemon juice (noted in the recipe below) to add a little citrus kick to the creamy goodness of peach ice cream. I served with fresh raspberries, my favorite combination with peach!

Peach Ice Cream

INGREDIENTS:
  • 2 cups chopped peaches (peel removed)
  • 1 1/4 cups sugar (divided)
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/2 tsp vanilla extract
  • optional: 1/2-1 tsp fresh lemon juice
DIRECTIONS:
  • Mix chopped peaches with 1/2 cup sugar in a medium sized bowl. Allow to set for about 15 minutes so the peach pieces release their juices. 
  • Blend peaches up in a blender or food processor until nice and smooth. (Add 1/4 cup of your whole milk if you need more liquid to blend it up)
  • In a large bowl combine peach mixture with heavy cream, whole milk, vanilla extract, and remaining 3/4 cup sugar. Set aside.
  • Get out your freezer bowl and start running your ice cream maker. Pour the peach mixture into the running ice cream maker. And allow to run according to manufactures instructions (Mine is about 25-30 minutes.) 
  • Serve now for soft serve ice cream. 
  • For scoopable ice cream, scoop the peach ice cream into a bread loaf pan and cover with plastic wrap. Place in the freezer for 6 hours up to overnight. Then scoop and serve.

Recipe slightly adapted rom LikeMotherLikeDaughter

Cakes · Family Favorites

Dirt Cake

cathysmahaLeave a comment

Making pies and cakes from real dirt was part of my childhood. I gave that up years ago, but this Dirt Cake, made by daughter, Megan, was a real treat. A kid of any age loves this cake. Megan made with real whipped cream–delicious!

Dirt Cake

INGREDIENTS:
  • 1/2 cup butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup confectioners sugar
  • 2 (3.5 ounce packages instant vanilla pudding mix)
  • 3.5 cups milk
  • 1 (12 ounce) container frozen whipped topping, thawed OR 12 ounces freshly whipped cream (1.5 cups heavy cream, 1T. powdered sugar and 1 tsp. vanilla whipped to stiff peaks)
  • family size package OREOs
DIRECTIONS:
  1. Chop cookies very find in food processor. The white cream will disappear.
  2. Mix butter, cream cheese and sugar.
  3. In a large bowl mix milk, pudding and whipped topping (or whipped cream) together.
  4. Combine pudding mixture and cream mixture together.
  5. Layer in 9×13″ dish or use clean flower pots, starting with cookies, then cream mixture. Repeat. Top with layer of crushed cookies.
  6. Chill until set and ready to serve.
  7. Optional: Add gummy worms on top for fun!

Recipe from All Recipes

Cookies and Bars · Family · Family Favorites

Dan’s Oatmeal Cookies

cathysmahaLeave a comment

Dan sent the recipe for these delicious cookies to daughter, Megan, and we loved them! They are chewy and ‘healthy’ or so we told ourselves. It’s wonderful to share our recipes with family and friends! Thanks, Dan!

Dan’s Oatmeal Cookies

INGREDIENTS:
  • 1 pound margarine
  • 2 cups brown sugar (packed)
  • 1 cup white sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 3 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 6 cups uncooked oatmeal
  • 2 teaspoons salt
  • 8 oz. walnuts (optional)
  • 6 oz. dried cranberries or cherries (optional)
DIRECTIONS:
  1. Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
  2. Cream margarine and sugar. Add eggs and vanilla. Beat well.
  3. Combine all dry ingredients. Add dry ingredients to wet mixture.
  4. Drop cookies onto cookie sheets and bake until golden brown.

Recipe shared by Dan Stout, a family favorite

Desserts · Family · Family Favorites · Holidays

Chocolate Mousse by Megan

cathysmaha1 Comment

Megan is the dessert queen of our family.  She whipped up this decadent dessert and served it in an antique compote dish of my Mother’s.  It was rich, velvety and so wonderful.  Perfect for your Valentine’s Day dinner…or anytime you want to spoil your family and friends.

CHOCOLATE MOUSSE

6 ounces (170 g) semisweet chocolate, finely chopped
6 tablespoons (89 g) unsalted butter, cubed
4 large egg yolks
1/4 cup (50 g) granulated sugar
2 teaspoons vanilla extract
1 cup (240 ml) heavy cream
Sweetened whipped cream, chocolate shavings, and fresh strawberries for garnish, optional

  • In a small heatproof bow, combine the chocolate and butter. Set the bowl over a pot of barely simmering water. Stir constantly until chocolate is melted and smooth. Remove from heat but leave the pot of simmering water on the burner.
  • In a medium heatproof bowl, whisk the egg yolks and sugar together until well combined. Set the bowl over the pot of barely simmering water and whisk for about 5 minutes, until the mixture turns pale and becomes slightly stiff. Remove from heat.
  • Stir in the vanilla followed by the chocolate mixture. Stir for a few more minutes to allow the mixture to cool then set aside until it cools to room temperature.
  • In a large bowl, whip the cream to soft peaks. Whisk 1/4 of the whipped cream into the cooled chocolate mixture. Use a silicone spatula to gently fold in the remaining whipped cream until fully mixed in.
  • Divide the mousse among four 6-ounce ramekins and refrigerate until set, about 1 hours.
  • Garnish with whipped cream, chocolate shavings, raspberries, or strawberries if desired.

HOMEMADE WHIPPED CREAM

1 cup (240 ml) heavy whipping cream
1 teaspoon vanilla extract
4 tablespoons confectioners’ sugar

  • In a medium bowl, whip cream with an electric mixer on medium-low speed just until soft peaks form.
  • Add vanilla extract and sugar. Continue to whip until the cream forms stiff peaks. Make sure not to over beat, the cream will become lumpy and butter-like.

Recipe from bakedbyanintrovert.com