Thursday, October 25, 2012
Fettucine with Roasted Butternut Squash
I whipped this up last evening, and it looked EXACTLY like the picture (minus the pine nuts, because I didn't have any). It was also delicious. This was a meal that wouldn't have passed the taste test for Son2 (there's no meat, hehe) but for hubby and me it was perfect.
Something interesting in the comments section of the recipe caught my eye. Several people remarked that their hands got extremely dry after handling the squash. Now, I've cooked squash innumerable times and have never noticed this happening to me, but the idea lurked in my brain. I clasped a vegetable peeler in my right hand (I'm disgustingly right-handed), and held the squash in my left. After chopping the squash, I rinsed my hands. Continued with the prep, ate the meal (did I mention it was delicious?) and by the time I stacked the dishes in the washer the skin on my left hand was tight, dry and rough.
Back to the internet I went, and this is what I found.
Friday, August 24, 2012
My boys love a nice thick slice with breakfast. And with lunch. And in that long gap between lunch and supper.
I got the original recipe for banana bread from my mom. Of course I've tweaked it a bit. The original instructions called for separating the eggs, then folding in the stiffly beaten whites before baking. I don't bother with the separating, but I do beat the dickens out of the butter/sugar/egg mixture, much like you do when making a cake. I think that incorporates enough air, and I stand by my decision.
My other tweak is adding a cup of mini chocolate chips. Regular size chocolate chips work too, but I find the mini chips distribute more evenly, and the bread is a tad easier to cut.
So without further ado...
Chocolate-chip Banana Bread
1/2 cup butter, room temperature
1 cup white sugar
3 very ripe bananas, mashed
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup milk
1 cup mini chocolate chips
Preheat oven to 350 F. Grease a 9x5 loaf pan.
In bowl of mixer, cream together butter and sugar. Add eggs one at a time, and beat at medium speed until pale and fluffy. Stir in mashed bananas.
In separate bowl, whisk together flour, salt, baking powder and baking soda. Stir into banana mixture, alternating with the milk. Stir in chocolate chips.
Pour batter into prepared loaf pan, batter will be thick. Bake for at least 1 hour. My oven needs 1 hour and 15 minutes. Cake tester or toothpick should come out clean. Cool in pan 10 minutes, then transfer to rack to cool completely.
I firmly believe this makes a perfect breakfast. You've got the fruit, the carbs and the protein (from the eggs). For added protein, spread a slice with peanut butter. Yum!
Saturday, August 18, 2012
Our youngest son and the neighbour's oldest girl are heading off to college in a couple of weeks. So we're having the neighbours over for a little shindig to celebrate. Hubby is grilling ribs and I baked a pie.
Being that it's wild blueberry season up here in Maine, I made a blueberry pie. I found this recipe many years ago, clipped it out and stuck it in my recipe scrapbook. Based on the paper, font and style of the clipping, the recipe came from Bon Appetit. I've altered the recipe, because that's what I do. I use a purchased graham cracker crumb pie shell instead of the listed pastry shell. I changed the flavourings in the filling just a smidge. And I left off the crumb/nut topping.
Blueberry Sour Cream Pie
1 cup sour cream (I used low-fat)
3/4 cup white sugar
2 1/2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/4 teaspoon salt
zest from one lemon
2 1/2 cups fresh blueberries
Preheat oven to 400 F. Mix first 7 ingredients in bowl to blend. Fold in blueberries. Pour into graham crust. Bake until the filling is set, about 35 minutes. Cool to room temperature.
We have a new oven and it takes a bit longer, about 40 minutes. I look for the sides of the filling to be puffed, with one or two golden spots.
I serve with a dollop (or squirt) of whipped cream and a few fresh berries sprinkled on top.
Friday, August 10, 2012
Monday, July 23, 2012
Friday, June 29, 2012
"Only"? Am I crazy? Two rooms out of commission and the house is useless. Okay, I'm exaggerating just a little. But for someone who loves to cook, not having a kitchen is driving me effing crazy. We've set up a pseudo-kitchen in one end of the family room, i.e. a microwave, coffee maker, toaster. We're now using paper plates *shudder* and I'm buying prepared foods *double shudder*.
As an aside, the frozen meat pies from Bisson's Farm are fabulous!
Tuesday, June 19, 2012
I shudder to think what the bandit has placed at the back of the fridge.
Wednesday, June 13, 2012
Thursday, January 26, 2012
A couple days ago I made Sloppy Joes using this recipe. I must say, they were scrumptious! The only change I made to the recipe was using red bell peppers instead of green, which don't agree with my tummy.
Wednesday, January 25, 2012
Old Fashioned Chocolate Cake
with Cocoa Frosting (Bon Appetit, late 1990's)
3 cups flour 2 cups cold water
2 cups sugar 1 cup vegetable oil
½ cup cocoa powder 1 tablespoon vanilla
2 teaspoon baking soda 1 ½ cups chocolate chips
1 teaspoon salt
Preheat oven to 350. Grease and flour three 9-inch cake pans. Sift dry ingredients together into medium bowl. Combine water, oil and vanilla in large bowl. Whisk in dry ingredients. Divide batter between pans. Sprinkle ½ cup chocolate chips over batter in each pan. Bake 25 minutes, or until tester comes out clean. Cool cakes in pans on racks for 15 minutes. Turn cakes out of pans and cool completely.
½ cup butter, room temperature
5 cups icing sugar
8 tablespoons (approx) cold milk
1 ¼ teaspoon vanilla
¾ cup cocoa powder
Beat butter until fluffy. Gradually beat in 3 cups sugar. Beat in 6 tablespoons milk, and vanilla. Add cocoa and remaining sugar. Beat until well blended, thinning with milk if necessary.
Place one cake layer, chip side up, on platter. Spread with approx. 2/3 cup frosting. Repeat with second layer and another 2/3 cup of frosting. Top with remaining layer, chip side down. Frost sides and top of cake.
Monday, January 23, 2012
for cake. Perhaps it has something to do with the weather - dark and drizzly. Now my quandary is, what flavour of cake should I bake?