Strawberry Freezer Jam

Having a discount grocery store nearby that will often carry lots of organic produce, we thought that for $1.79 a package we could afford to make a small batch of strawberry jam. If you use organic strawberries and organic sugar, then the strawberry jam is good for you, right? ;)

It was just a small batch of 4 pints and 4 half pints, but then our family doesn't go through peanut butter and jelly as much as we used to.  One of my favorite uses for jam is on Laura's scones. What are some of your favorite uses for jams and jellies?

Blueberry Buckle

The forecasters said that our area could see up to a foot of snow by this morning, and I would say that it came pretty close. I wasn't ready to get out of bed, but I love quiet mornings before anyone is up.

A morning ritual is to turn on a string of lights (or two), fix a cup of tea and read Scripture. As daylight began to seep through the low hanging, empty clouds it was obvious that I wasn't the only one up early.

Before heading outside to help shovel the snow and brush of cars, I whipped up and put in the oven a special morning treat; a recipe I hadn't fixed in ages. It turned out well considering I used a pan that was a wee bit smaller than what the recipe called for. But here's a hint: if you cut everything into small pieces you won't feel to guilty for eating two. ::ahem::  Oh, and don't let the title be deceiving - it's a fancy (or otherwise?) way of saying coffeecake.

Blueberry Buckle

Mix:
3/4 c. sugar
1/4 c. soft butter
1 egg

Stir in:
1/2 c. milk (I used almond milk)

Add:
2 c. flour
2 tsp. baking powder
1/2 t. salt
2 c. blueberries

Crumb Topping:
1/2 c. sugar
1 tsp. cinnamon
1/3 c. flour
1/4 c. soft butter


Spread batter in a 9x13 greased pan. Sprinkle crumb mixture on top (I used a fork to mix and slide the crumbs out of the bowl and onto the batter). Bake at 350 degrees for 45-50 minutes.

Autumn Scenes

Little time to write very many words, but I have not been completely lost in practice, papers, and productivity. In the last month I've gone on little excursions for my own sanity (and most likely my roommates ::ahem::) which included trips to an apple orchard and the mountains.

Tonight I fixed this copycat recipe of Panera's Autumn Squash Soup. The only thing I did different to it was use 1/2 cup of almond milk instead of 1 1/2 cups of heavy cream. I may or not be on my second bowl. :)

Cranberry Orange Scones

You know how over the years you collect recipes, but you have no clue where it came from, how you found it, or who shared it? Such is the case with a few recipes in my recipe binder that I've printed off from websites and blogs.

I've had this recipe for a long time, but never made it up until last weekend when I was in the mood for scones. Actually, I was hungry for scones all semester, but never made any on my Friday night baking whims. My roommate was most likely entertained by my sudden creative bursts in the kitchen on the weekends.

So today on the blog I present you with the recipe I used (but tweaked from the original). If you have something similar and know of a source, I'd be more than happy to revise this blog post and give credit where credit is due. The scones are soft and moist, and are not heavy or dense. Neither are they dry and crumbly. Perfection to me, but I know everyone has different scone preferences.

Cranberry Orange Scones

1 3/4 c. all-purpose flour
2 1/2 t. baking powder
2 1/2 T. sugar
1/4 t. salt
6 T. of cold butter
1/2 c. dried cranberries
1 t. freshly grated orange zest
1 large egg
1/3 c. heavy cream

Mix together flour, baking powder, sugar, and salt. Cut in butter with a pastry blender/cutter and then finish off with pinching the remaining pieces of butter until the mixture resembles a coarse meal. Stir in cranberries and orange zest.

In a small bowl, beat together egg and cream. Add to the flour mixture; stir gently until everything comes together and dough is somewhat sticky. My dough seemed a bit to firm so I poured in a few tablespoons of almond milk from the fridge, but any milk or more cream would certainly work.

Divide the dough into two equal portions and transfer to a floured surface. Shape and pat down dough into imperfect circular shapes and cut it into 4 wedges. Place each triangle close by the others in a circular fashion onto a baking sheet lined with parchment paper.

Bake @ 425 degrees for about 12 minutes or until golden.

While baking, prepare the Orange Glaze:

1 1/2 T. freshly squeezed orange juice.
3/4 c. powdered sugar
1 t. freshly grated orange zest

Mix together, and add enough sugar to have a glaze to your liking. I poured in a bit more sugar in mine since it seemed a bit to thin. Scoop it into a plastic bag (if you don't have any fancy decorating gadgets) and cut off a corner to squeeze glaze onto scones.

They taste especially good if enjoyed with a cup of coffee and in the company of a sister or friend.

Cooking before Pinterest

Going away to college is a good thing in a wide variety of ways, but it also helps me keep accountable for the stuff I do need and the stuff that is just ... stuff. I took a couple bags to the thrift store the other day and I was hoping to fill a few more this afternoon, but then I came to the fact that I can't get rid of my cookbooks. They are useful.

from Victoria's "At Table with Family and Friends" cookbook

It's easy to go on Pinterest and see half of your feed all recipes or recipe modifiers, and yes, I do have a recipe board (or two?) on Pinterest, but in all honesty, there is nothing like pulling out your wooden box of family recipes. Or pulling fun cookbooks off the shelf like the Anne of the Green Gables, Little House on the Prairie, Tasha Tudor, or Victoria cookbooks to help you get inspired to use those dried cranberries or the over abundance of herbs.

And before you think I'm bashing Pinterest, I'm not. Perhaps it's that I am what some people call " an old soul" and I find pleasure in slipping on an apron and making a good, healthy recipe that I can touch and turn to by holding a book or recipe card.

(Don't even get me started on kindles or nooks!) ;)
Since in college I will have little time for consistent blogging (though this year my posts have been anything but consistent...) I'm thinking about having a series of random favorite things to share with you and being that today I've been stuck on kitchen related things, here is the pilot of the series of "Weekend Favorites" --

[No. 1] This recipe box from the Rifle Paper Company. It fits the larger 4 x 6 sized recipe cards. It comes with pretty cards, too.

[No. 2] A super cute apron from Anthropologie. I found this on clearance several months ago and is the first store-bought apron I've ever owned. ;)

[No. 3] Doesn't this picture make you want to zoom in and read off the recipe cards?

Courtesy of Pinterest

[No. 4] Summer dining on the porch

from Lanier's Books

What are some of your favorite to-go-to recipes books?

Shirred Eggs & Tea

My sister shared this recipe with me a few years ago, and it's a breakfast treat we enjoy every so often. This morning I made us both an egg in some ramekin dishes, but we both agreed they cook better in a muffin tin even though it's more visually pleasing in a single dish. 

All you need is (for a single serving) the following:

• 1 egg
• 1 Tbsp. heavy whipping cream
• salt & pepper

Oil your muffin tin and crack the egg into it. Pour the heavy cream on top of the egg, and sprinkle your salt & pepper over it. Bake @ 350 degrees for 15-17 minutes. If you like your egg yolk completely dry (as in for deviled eggs) you may want to bake for another 2 minutes.



Have a lovely weekend, friends!

Christmas Eve Menu

Every year since I can remember, we have a huge smorgasbord of food for Christmas Eve which is mainly comprised of appetizers and snacks. Our menu tonight looks like the following list. After thoroughly stuffing ourselves, we usually go out to look at lights in town and then come home to watch The Nativity before bedtime.

• Sub sandwiches
• Thinly sliced pears and brie cheese broiled on baguette sourdough
• Veggies (carrots, celery, cucumber, & bell peppers) and ranch dip
• Crackers (Wheat Thins, Triscuits, Ritz, and Club crackers)
• Cheese (Smoked cheddar, smoked swiss, smoked gouda, pepper jack, farmers, and muenster)
• Sliced beef from a beef log (to go with our crackers)
• Ruffles potato chips and French onion dip
• Homemade Chex Party Mix
• Christmas cookies
• Chocolate-walnut fudge from the neighbors
• Gingerbread (cake-like)

Do any of your families have special Christmas Eve traditions? I must be off to prepare for our churches candlelight service. Since my sister is wearing a modern Downton Abbey inspired dress (an Ann Taylor find) I decided to wear my 1930s Christmas dress for the service. Now, to curl my hair or wrap it in a low bun?

Mother-Dear's Chicken Noodle Soup

It's beginning to look a lot like Christmas, and feel like the north pole here! :) We've been staying inside and have begun to put our Christmas decorations. When I haven't been helping, I've been at my sewing machine or practicing/teaching violin.

Leftover greenery from the tree was made into a wreath. We placed a favorite candle in the center of it.

I simply gathered a few excess branches and made little swags for the front porch. I had them hanging on an antique dresses until the snow storm passed.

A homemade hazelnut latte

Tonight it will be sub-zero weather, if it isn't already (!) so Mom decided to make her homemade chicken noodle soup. It's definitely a favorite around here. If you're needing a comforting soup recipe, you may want to try this one out! Serve it with warm corn bread muffins or whole wheat rolls.

Mother-Dear’s Chicken Noodle Soup

2 qt. water

1 pinch of saffron
1 large onion
2 celery stalks
4 chicken bouillon cubes
2 carrots
1 tsp. salt
¼ tsp. pepper
3 c. noodles, uncooked
4 c. chicken broth
4 c. cooked chicken, cubed
 

Dice onion, celery, and carrots. In a large kettle, put water, saffron, onion, celery, bouillon cubes, carrots, salt, and pepper. Cook vegetables until they’re almost soft. Add chicken broth and chicken; bring to a boil. Add noodles and cook until they’re done. Serves approximately 12.

Lemons & Royal Staffordshire

After making these Lemon Poppy Seed Muffins (yay for pinterest!) yesterday, Mom gave me the idea of taking a few pictures of one on her antique plates.

 

As with every Christmas, we will often hit the flea markets or antique stores for a gift for Mom. One year I took Dad to my favorite places, and he spotted a lovely tea cup, saucer, and plate collection from England put out by Royal Staffordshire. It was on sale, too, so it came home with us that year.

 



 

 

A cup of tea with a slice of lemon completes an afternoon tea time.

The Making of Applesauce in Pictures



Mom and I did applesauce for the very first time (ie. in large quantities) this season. Using McIntosh, Jonathan, and Gala apples, we cut up as many would fit into our largest pan and cooked them until they went down to about the middle of the pan: mostly "mush" and peelings. I felt like Felicity Merriman when she was stirring her apple butter to prevent scorching. (Anyone else read the Pleasant Company/American Girl doll books as a child?)

I fed them through our new-to-us Victorio machine, and out came beautiful sauce. When our largest stainless steel bowl was full (containing about 4 quarts of sauce), I added just over 1/4 cup of sugar to make it slightly sweetened. I wonder what using honey would have been like? Oh well, for that much sauce and so little sugar per serving, I'm not worried. :)

We ended up with exactly 13 quarts for the freezer. Now that we've done applesauce, maybe next year we'll be brave and "put up" other sauced fruit or vegetables!

Tomato Basil Bruschetta for Lunch

It's that wonderful time of year again when flowers and gardens slow their growing to allow for late summer harvests. I love incorporating fresh berries on my cereals for breakfasts, and the vegetables and herbs for lunches and suppers. A long-time favorite combination is tomato and basil. There is so much you can do with the two!

 

Last year I shared a favorite from Tasha Tudor's Cookbook, and today it's Tomato Basil Bruschetta.

 

If you must have exact measurements I can share the measurements for more servings, which came from a page from the Editor's Pick. The following is for a single serving size which I "threw together" for my lunch today.

Mix together:
2 small homegrown tomatoes, chopped
4 to 5 fresh basil leaves, finely chopped
Dashes of salt, pepper, garlic powder, crushed red pepper, and parmesan cheese

Spoon on top of:
One slice of your favorite bread (or two small slices), lightly toasted and buttered

The Original Chex Party Mix



6 Tbsp. butter
4 Tbsp. worchestershire sauce
1 tsp. Lawry's seasoned salt
3 c. Rice Chex cereal
3 c. Wheat Chex cereal
3 c. Corn Chex cereal (NEWS FLASH: my Grandma, mom, and we girls use Cheerios instead since the corn cereal tends to fall apart)
1 c. mixed nuts (or you can use peanuts or cashews)
1 c. pretzels

Heat oven to 250 degrees. Melt butter in roasting pan (if you're tripling the recipe, you'll want your largest one that you'd use for baking a 20+lb turkey like we do). Stir in worchestershire sauce (and say the word a couple of times, it's fun) and seasoned salt. Stir in remaining ingredients until evenly coated.

Bake for one hour in 15 minute intervals by stirring every 15 minutes. Spread on paper towels to cool.

Enjoy, and let me know how it turns out! :)

Butterscotch Oatmeal

A cup of brown sugar in this recipe, but it sure was yummy. Thanks, Mother-dear!

 



Today there are pies to be baked, quick errands to be done, laughs to be exchanged, and a brother to be picked up from the airport tonight (he's a college student too, but on the opposite side of the country from where I'm a student).

So much to be thankful for!

My Saturday Morning

Mrs. C makes the best blueberry nut muffins in the world.
She also makes the best blueberry nut waffles in the world, and that is what I had for my Saturday morning breakfast.

And she gave me an extra recipe book that contains both of these recipes (and her delicious whole wheat pizza crust recipe). I know what I'll be making for my family over Christmas break!

What to Take to a Picnic

Slice homegrown tomatoes.
Drizzle on homemade french dressing.
Sprinkle with freshly chopped basil from your garden.

Take to church picnic.
Come home with an empty plate.

Gooseberry Abundance!

After she let me try some homemade Lemon Blackberry ice cream: "Cheri, would you like some gooseberries?" my violin student's mother asked me last week. She proceeded to tell me that her bush (or was it bushes?) of gooseberries was producing its fruit on a clock of overtime, plus some.

"I'd love some!" was my reply at the end of the lesson. She hands me two gallon-sized bags where one was half full after being stemmed & tailed, and the other half-filled bag needing the tedious hand stemming & tailing. She also put in hand her very own recipe of gooseberry pie, to which I was amazed and grateful since I don't readily pass out my recipes. (This lady is a picture of selflessness!)

In the early spring when I was over at her home for another occasion, she served me a slice of her pie but warned, "If you don't like it, you won't upset me. It's either you love it or you don't; in the similar fashion of a rhubarb pie." I took my first bite, not prepared for the round "pop" of gooseberries in my mouth, but the flavor had that of a sweet tang to it that won me. I could get used to the texture in no time.  

Slipping a vintage apron over my clothes, I anxiously "went to town" in preparing the berries for pie. Somehow fixing a gooseberry pie felt oldfashioned and endearing. Following her recipe to a T, I noticed that it didn't come with a crust recipe, but that was easily amended with using my Grandma's recipe that always works; not to mention is the most delicious and perfectly flaky compared to any other pie crust I've ever tasted.

My family thought it was peculiar. Mother-dear said she liked the juice but thought the gooseberries were weird, one of my brothers couldn't decide if it was sweet or tart, some refused to try it, and one of my sisters said it was, "interesting, but in a good way." Thanks, sis.

(Shhh, don't tell anyone that I'm saving a half dozen seeds to plant next year in a new berry patch.)

So, do you like or dislike gooseberries?

If all else fails...

...open up the Better Homes and Gardens cookbook.

No, nothing failed except my plans on using a delicious recipe that came from a nearby Christian school when they handed the recipe to us several years ago and asked us to use it, and provide four dozen chocolate cookies for their upcoming graduation ceremonies.

My dilemma? It called for instant vanilla pudding, and we had none. I grabbed the first cookbook my eyes saw in our antique kitchen desk (with an enclosed bookshelf on top) and opened it up to the cookie section. Many chocolate cookie recipes and all of them called for instant vanilla pudding.

I grabbed the stained and tattered red and white plaid book and opened it up to their cookie section. Ahhh. A sigh of relief. Something that resembles an actual cookie recipe. It also was the only cookie recipe that called for less than a cup of sugar! Those old-fashioned cookbooks that your mother or grandmother may have in their kitchens may not be quite so unhealthy after all. ;)

Using the recipe, I made three different kinds. Standard chocolate chip, some walnut chocolate chip, and some with crushed Chocolove's dark chocolate raspberry bars in place of the chocolate chips.

I did make my cookies into tablespoon sizes when putting them in the oven instead of using the recommended teaspoon. I also added some half 'n half to the batter since it seemed like there was to much flour. It could have been the kind of flour I used, too, which was a new-to-us Hungarian white flour.

The result? Well, they are all gone, so that should be proof. ;)

Fried Eggplant

It's funny to think of the first time I was introduced to eggplant. I always considered it one of those "odd" vegetables like artichokes or kohlrabi. My sister and I were visiting a newly-married friend of ours many years ago, and along with her dinner one evening, she was fixing fried eggplant. It did not sound appealing, but as our mother always taught us from a young age - always take a little bit from what it being served - even if you're certain that it will be gross.

Both of us couldn't believe how delicious it was and we were anxious to introduce it to our family. Now every summer, it is requested by all of our family members (minus one) that we fix it when it's available fresh from the farmers market. Tonight with our fettuccine noodles, homemade pesto using fresh basil from the garden, and homegrown green beans via farmers market, we fixed:

♥ Fried Eggplant ♥

Eggplant (the smaller/skinnier the better)
Water
Egg
Flour
Butter

Peel and slice eggplant to about 1/4" thick. Place in water to help avoid oxidation while cutting up the rest of your eggplants. Dip in whisked egg (you may need more than one if you have more than one eggplant) and then in flour, making sure both sides are adequately covered.

Place in well buttered skillet (tonight I used SmartBalance and coconut oil) and cook until soft and lightly brown on both sides.