Category Archives: IndyLib
Here’s a nice reuben sammich on rye that was made in our bread machine. It’s a fairly simple recipe that works very well every time for us. I experimented a little by adding a tablespoon of molasses to this batch. I can’t say I noticed much of a difference.
Indylib asked for side dishes for her holiday ham. Commenter L Foley offered this suggestion:
Pineapple stuffing is awesome with ham. It is crushed pineapple, bread and eggs. You can get the recipe on the internet, but it is great, I always have pineapple with ham you can even put the pineapples on the ham as it cooks.
I thought it sounded like an interesting idea, so I went searching on the web and found several recipes that looked good. I picked this one because you can adjust the serving size right on the recipe page.
- 1/2 cup margarine
- 1 cup white sugar
- 4 eggs
- 1 (20 ounce) can crushed pineapple, drained
- 5 slices white bread, cubed
I think this sounds intriguing and if anyone tries it, let us know here.
I have made this bread for several years and tinkered with the recipe until I’ve gotten it to where I like it. It started out as cinnamon buttermilk bread, but last year I had an abundance of sour cream in my fridge and swapped sour cream for the buttermilk, but it turned out a little heavy, so the next batch I split them – 1 cup of sour cream, 1 cup of buttermilk. In case there is anyone who doesn’t know, there are a couple of tricks for getting the benefit of baking with buttermilk, but not actually having to buy any. The first one is to make your own. Actually what you’re making is sour milk, but can be substituted for buttermilk without making any difference in taste or texture. You add one tablespoon of vinegar or lemon juice to 1 cup of milk, stir and let it sit for 5 minutes. The other is to buy buttermilk powder. I get mine from King Arthur Flour, but I know there are brands that you can buy at your local grocery store. Just follow the directions on the package for proportions. You can also substitute plain yogurt for sour cream.
Cinnamon Swirl Sour Cream Bread
4 cups all purpose flour (17 oz)
2 teaspoons of baking soda
1 teaspoon of salt
1/2 cup of canola or vegetable oil (3 1/2 oz)
1 cup sour cream (8 oz)
1 cup of buttermilk (8 oz)
1 1/2 cup sugar (10 1/2 oz)
2 tablespoons ground cinnamon
1 cup brown sugar (8 oz)
1/2 chopped nuts – optional
Preheat your oven to 350 degrees F.
In a small bowl mix the flour, baking soda and salt. Set aside.
In another small bowl mix together the cinnamon and brown sugar, set aside.
In a mixing bowl cream the oil and sugar until fluffy. Add in eggs one at a time, mix in until incorporated. Add in the sour cream and buttermilk, mix until combined.
Add in all of the dry ingredients at one time, mix gently until just combined.
Stir in nuts if you are adding them.
Pour batter evenly into 2 – 9×5 in loaf pans or 4 – 3×5 mini loaf pans.
Sprinkle even amounts of cinnamon and brown sugar mix onto the top of each loaf and swirl with a knife or a chopstick.
Bake at 350 degrees F for 45-55 minutes for the large pans or 25-35 minutes for the little pans, until a tester inserted in the center comes out clean.
Cool in the pan for at least 10 minutes, then turn out onto a cooling rack.
I like to bake this bread in disposable foil pans, wrap them up in foil or plastic wrap, put a bow on them and give them for gifts.
I’ve decided to do baked ham for Christmas dinner this year and I’m not sure what to serve it with. I’ve never done ham as a holiday dinner before because, honestly ham is not overly popular in my house. Neither my husband or daughter are big ham fans and my boys are ambiguous about it, but I love it and my son-in-law is a fan. I especially love country ham. It’s like eating a super-sized, super thick piece of bacon, with only the meat and none of the fat. As much as I love it I have decided it’s probably not the best ham to serve for dinner, so I’m going for a bone-in ham, glaze flavor yet undetermined. Any leftovers will be waiting to go into the ham and beans pot, ham and cheese frittata and loads of other things I can thing of. What I’m having a hard time thinking of is side dishes to serve with it. Something with cheese seems an obvious choice – either scalloped potatoes or macaroni and cheese. After that I draw a blank, especially with veggies. Anyone have favorite sides that go well with ham? And what about glazes, anyone have a brilliant flavorful glaze recipe?
I just want to thank everyone for taking the time to help me out with this. There are some really tasty ideas here. I haven’t finalized exactly what I’m going with yet (yes, I’ve been known to procrastinate a bit), but so far everything I’m leaning toward includes cheese, bacon and/or sugar, so how bad can it possibly turn out?
Here’s my Christmas sweets and baking list. Marshmallow cream fudge – chocolate, dark chocolate, peanut butter, and white chocolate, 6 layer bars, snowball cookies, cinnamon swirl-sour cream bread, banana bread, peanut butter-chocolate chip cookies for Santa, cheesecake for Christmas dinner and applesauce-cinnamon ornaments.
Yes, it’s a tad late to be starting on my holiday baking, but I didn’t think it was such a hot idea to bake too much while I was regularly trying to cough up a lung. But my cough has finally waned, so I feel like I can bake without posting an “baked with love and germs” note on all of my baked goods.
I’ve been making marshmallow cream fudge since long before I knew much about cooking and if I tried a different recipe my family would probably up and move out of the house. I’m a fan of making things from scratch as much as I can and forgoing processed food full of preservatives as much as possible, but I absolutely make an exception for marshmallow cream fudge. I love how the fluffy stuff lightens up the confection and there seems to be enough non synthetic-chemical enhanced ingredients in the recipe to kill the chemical taste. I follow the recipe on the marshmallow cream jar with a few changes depending on the flavor. The first thing is that I use Ghiradelli chocolate. I fell in love with Ghiradelli when I went to San Fransisco when I was 21 and toured the Ghiradelli Chocolate Factory at Fisherman’s Wharf. Since then European baking chocolate has become pretty easy to find, even in most grocery stores and reasonably affordable. I’ve tried several different brands, but I always come back to Ghiradelli to make brownies and fudge (and their Sweet Ground Chocolate and Cocoa makes the best hot chocolate ever, in my opinion).
I use the 60% Cacao Bittersweet chocolate to make my dark chocolate fudge and their semi-sweet chocolate for the regular chocolate fudge and follow the general directions for Fantasy Fudge on the marshmallow cream jar (sans nuts, my kids are crazy, but not nutty). The white chocolate and peanut butter versions are a little trickier. Good white chocolate should have cocoa butter as the first listed ingredient (at least 20%). But that means it’s a lot softer and oilier than regular chocolate. So for the white chocolate and the peanut butter, I reduce the amount of butter and cook it a little longer.
Here’s the recipe with all the variations.
Marshmallow Cream Fudge
3 cups sugar – 21 0z
3/4 cup unsalted butter – 6 0z (no, I will not use margarine to bake or cook, ever) for chocolate or dark chocolate or
1/2 cup unsalted butter – 4 oz for white chocolate or peanut butter
2/3 cup of evaporated milk – 6 oz
1/4 teaspoon of salt for chocolate, dark chocolate or white chocolate and 1/2 teaspoon for peanut butter
12 oz of semi-sweet, bittersweet or white chocolate (3 bars of Ghiradelli) or 1 1/2 cups of peanut butter – 14 1/4 oz
1 7 0z jar of marshmallow cream
1 teaspoon of pure vanilla extract for chocolate or dark chocolate, 2 teaspoons for white chocolate or 1/2 teaspoon for peanut butter.
1 cup of nuts – optional
Break the chocolate into reasonably small pieces, they don’t have to be tiny by any means, your sugar syrup is going to be over 200 degrees, it will melt a good sized piece of chocolate. Ghiradelli baking bars can be broken into the squares marked on the bars. Set aside.
Now the recipe on the jar tells you to mix the sugar, butter and evaporated milk and bring to a boil, stirring constantly in a heavy saucepan over medium heat and cook for 5 minutes. This might get you the texture you want and then again it might not. In my case, usually not. If I don’t use a candy thermometer I almost always crystalize my sugar.
So I mix the sugar, butter, salt and evaporated milk in a heavy saucepan. Clip on my handy-dandy candy thermometer (I have a brand new digital one to try this year, I can’t wait) and bring to a boil over medium heat, stirring constantly with a silicon whisk and cook until it reaches the lower end of soft ball stage (which is 235-245 degrees) for chocolate or dark chocolate or the upper end for white chocolate or peanut butter . Then I add the chocolate or peanut butter and stir like fire with a wooden spoon for at least 3 minutes or until the mixture goes from shiny to matte (an Alton Brown trick to keep the sugar from crystalizing). Add the vanilla and the marshmallow cream, stirring until the marshmallow is mixed in (or not, it looks kind of neat all streaky). Add in the nuts if you got ’em and pour into an 8 x 8 or 9 x 13 in pan (I line mine with foil or waxed paper for easy removal and clean-up). Cool until it’s set and room temp all the way through. Cut into squares, eat and go into sugar shock.
Two of the above recipes are so easy that they don’t require a full post. My 6 layer bars are Magic Bars without, you guessed it, the nuts, which is why they only have 6 layers. I love this recipe, you don’t have to mix anything, you melt the butter in your baking pan, pour in the graham cracker crumbs, mix them with the butter, press into the bottom of the pan with a spoon, sprinkle the chocolate and butterscotch chips in the pan (I don’t even bother to measure them out, I use about half of a bag), sprinkle on the coconut, pour a can of sweetened condensed milk over the whole deal and bake them for half an hour at 350 degrees F. Voila and yum.
The apple sauce-cinnamon ornaments are a tradition in my house, we have to make new ones every couple of years because they aren’t terribly durable and we add new people to the family. You take equal amounts of cheap applesauce and cheap cinnamon (seriously, you’re not eating it, so don’t splurge on expensive Vietnamese cinnamon – generic will do fine). Stir the cinnamon into the applesauce until you have a stiff, but malleable dough. Throw in any old ground holiday spices you might have taking up space in your spice cabinet if you want to, ground ginger, ground cloves, allspice, nutmeg. If they’ve been in there for more than a year or two the smell will add a nice touch to the ornaments but probably won’t taste very good. Just make sure you are at about equal proportions apple sauce to spices. Roll the dough out to 1/4 – 1/8 of an inch and use holiday cookie cutters to cut out shapes. If you want to use them as ornaments use a straw to punch out a little hole in the top to thread a ribbon through. We write names on ours while they are still wet so everyone has a new ornament. You can even fancy them up and wait until they are dry and decorate with glitter. Some recipes say to just dry them for 24 hours on a cooling rack, but I prefer to to put mine in the oven at 150 degrees F for 2-3 hours until they are completely dried through and there are no damp spots in the middle. The cooking method makes them a bit more brittle, but the smell that infuses your house is worth it.
I’ll post the recipes for the rest of my list over the next few days. The snowball cookies are new for me, but the rest of them, I’ve made for years, though I haven’t decided what flavor of cheese cake to do yet, so that might end up being a new adventure since I’d like to try something different.
Well, after the month from hell, I’ve managed to sit down at my computer long enough to pop in with a quick post.
The last month has been one of the hardest I can remember having for a very long time. Two days before Thanksgiving, in the middle of my husband getting ready to leave for sea-duty in Japan, my sister-in-law’s dog, who has never seemingly had a mean bone in her body, bit my husband in the right hand, which of course became infected (cuz that’s the kind of month we were having). We spent 3 days in and out of the emergency room (we have to go to the one on the base, which is 28 miles away) because of course the regular doctor’s office at the base was closed for the holiday. When we finally got him on the mend I had to spend the next 4 days getting all of his stuff ready and packed since he’d been told not to use his hand at all and it turns out he is not even the smallest bit ambidextrous. My husband got on a plane for Japan Nov. 29th. Not a fun event for anyone in the family. We’ve lived through 4 deployments in 13 years, but this is the first time he’s ever gone to a duty station without all of us with him.
In the meantime we had made the decision, due to some family-dynamic issues, to switch 4 bedroom occupancies. I packed up my entire bedroom, including 400 lbs. of Navy paperwork and other misc. military stuff, all of my very heavy bedroom furniture, all of my clothes, my husbands clothes that he didn’t take to Japan with him (which was most of them) and my son-in-law (FSM bless him) and I and my boys hauled all of it from one end of the house to the other, down some very narrow basement stairs, all the way across the basement and moved it into the basement bedroom. We moved my nephew, who had been in the basement into an upstairs bedroom, my grandson into a different bedroom and my pregnant daughter and son-in-law into the larger bedroom that I had been in. This all took what seemed like forever due to the fact that 2 of my boys and I have all come down with a nasty cough that won’t go away.
I haven’t done much cooking lately that’s worth noting. I tried Turkey Tetrazzini with Thanksgiving leftovers and what I ended up with was pretty bland. My kids have been eating a lot of noodles, butter and parmesan, hot dogs, leftover spaghetti sauce, and grilled cheese.
My daughter’s birthday was Dec. 14th and she asked for Chicken Parmesan and Lemon Angel Food Cake. My family is pretty fond of my Chicken Parmesan, which is actually pretty simple. I puree Contadina diced tomatoes with Burgundy Wine and Olive Oil for the sauce, pound out chicken breasts, bread them with bread crumbs mixed with parmesan, brown them in a skillet, then pop them in the oven covered with mozzerella and parmesan and cook them until the chicken is done through and the cheese is melted. I serve it with the sauce and spaghetti.
The Lemon Angel Food Cake is a standard for my daughter’s birthday. She trades off every couple of years by requesting lemon bars instead. The recipe is pretty standard, but quite good if you’re a lemon fan.
Lemon Angel Food Cake
1 1/4 cup of cake flour (5 1/8 oz) of cake flour or 1 cup of all purpose flour (4 1/2 oz)
1 1/2 cups sugar (10 1/2 oz)
12 egg whites, room temperature
1/2 teaspoon of salt
2 tablespoons of finely grated lemon zest
1 1/2 tablespoon of lemon juice
1/2 teaspoon of lemon extract – optional
1 1/2 teaspoon of cream of tartar
Preheat the oven to 325 degrees F.
In a medium bowl mix whisk 3/4 cup of sugar and the flour together and set aside.
In a mixing bowl, with the whisk attachment, beat the 12 egg whites until frothy, about 1 minute. Add in the salt, lemon zest, lemon juice, lemon extract and cream of tartar and continue to whip on med-high speed for several minutes until soft peaks form. With the mixer on medium, gradually add in the other 3/4 cup of sugar, until it’s mixed in, then speed up the mixer and continue to whip until stiff peaks form. Turn your mixer to low and gently add in the flour and sugar mixture and continue to mix until it’s completely incorporated.
Scrape your cake batter into an ungreased 10-inch angel food cake pan and bake on the middle rack of your oven at 325 degrees F for 40-45 minutes until the top springs back when touched gently and it’s golden brown.
Cool your cake (the traditional way is to invert the pan and slip the tube over the neck of a bottle) for at least an hour. Loosen the cake by running a knife or offset spatula between the cake and the pan and gently remove the side piece of the pan and then do the same to separate the top of the cake from the remaining piece.
I serve this cake several ways – plain, with whipped cream or for extra lemony goodness you can top with lemon glaze.
Hope everyone is having a nice holiday season. I’ll try to catch up on all of the posts I’ve missed in the next couple days.
Well, I experimented with more regular yeast bread this week and as my oldest son would say – epic fail. Grrrrr!
Two tries, both ended up too dense and didn’t brown right. The first one didn’t rise in the oven and the second one was still sticky after I kneaded it, so it probably needed more flour. I’m not giving up, I’m determined to figure out how to bake a decent loaf of bread that is the right texture and has flavor.
I did try two other recipes that turned out really well, one was a high fiber- high protein breakfast cookie and the other was an enriched bread recipe for lemon-sour cream bread. Go figure – the lemon bread is a yeast bread but it has butter and eggs and therefore seems to be free of my bread jinx, it turned out beautifully.
I followed the recipe for the Lemon-Sour Cream Bread exactly, so I’m just going to post the link for it.
This bread is amazing, it has this soft, beautiful crumb on the inside due to the almond flour (which you can produce yourself by processing blanched almonds in your food processor to the consistency of flour) and a gorgeous golden, soft crust on the outside. It makes the most incredible toast served with lemon curd. I can’t wait to try the recipe with orange zest and orange extract instead of lemon and just almond extract with no zest.
These cookies have some really good stuff in them, but the recipe makes a pretty sweet cookie. You can cut down on the brown sugar by 1/2 a cup if you want to and not really change the texture of the finished cookies.
1/2 cup softened butter (4 oz)
1 cup peanut butter (9 1/2 oz)
1 1/2 cup brown sugar (9 1/4 oz)
2 teaspoons of pure vanilla extract
1/3 cup of milk (3 oz)
1 1/4 cup of all purpose flour or white whole wheat flour (5 1/4 oz)
1/3 cup high fiber flour (3 1/2 oz)
1/3 cup of whole or non-fat dried milk (1 oz)
1 teaspoon of cinnamon
1/2 teaspoon of fresh ground nutmeg
1/2 teaspoon baking powder
1 teaspoon of salt
4 1/2 cups of add-ins (any combination of chocolate, peanut butter, white chocolate, or butterscotch chips, coconut, rolled oats, dried fruit including raisins, currents, dried apricots, dried cranberries or dried cherries, granola, or nuts)
* Note on the different flours – I use King Arthur White Whole Wheat Flour, which I can buy in my local grocery store. If you’re interested in using this kind of flour but can’t find King Arthur or don’t want to order it from their website, you can probably find the Hodgson Mill brand in the organic section of your grocery store. I also use the high fiber flour that you have to order from King Arthur, but I checked and you can substitute with Bob’s Red Mill Coconut Flour, which you can probably also find in the organic section.
Preheat the oven to 35o degrees F.
Prep 2 cookie sheets (I use parchment, but you can use a sil-pat liner or just spray with no-stick spray).
In a small bowl whisk together your flours, spices, dried milk, salt and baking powder. Set aside.
Combine butter, peanut butter, brown sugar, vanilla in a bowl and mix on medium until light and fluffy.
Add in the eggs and liquid milk and mix on low until combined, scraping your bowl a couple of times.
With your mixer on low slowly add in your flour mixture until completely incorporated.
Stir or mix in your 4 1/2 cups of add-ins until they are well mixed in. (I made 2 batches of cookies one with chocolate chips, peanut butter chips and rolled oats only and one with chocolate chips, rolled oats, dried cherries, currents and chopped pecans- both were really good, the ones with the fruit came out a lot chewier.)
Scoop 1/4 cup portions onto the cookie sheet about 1 1/2 inches apart, there’s very little leavening so the cookies won’t spread far.
Press the cookie gently to flatten it a little bit.
Bake at 350 degrees F for 18-22 minutes until they are just lightly brown. Don’t overbake or the cookies will dry out.
Cool for a couple of minutes on the cookie sheet and then finish cooling them on a wire cooling rack.
Yield 18 cookies.