Saturday, December 26, 2009

Happy Holidays

Christmas 2009 sure brought a doozy of a blizzard! Snowed in for 2 days with all my children and most of their children. What a very good time we had. This being our last Christmas in this house it turned out perfect that we should all be together like this. We had lots of food. Santa knew all about the kids being at my house instead of theirs and everyone got what they wanted. Uncle Tommy took the kids out sledding while us ladies made a delicous seafood burrito that was the brainchild of one sons girlfriend. Kudos to her it was very yummy. Now I am sitting in my comfy chair and Pa is taking a nap. I think I will plan my menu for the next 2 weeks I need to grocery shop. I am thinking lots of veggies after the last few days.
Hope you Holiday was good for you as well.

Tuesday, December 15, 2009

Banana Bread

Banana Bread
In my quest to put all my recipes in one place I cannot forget my famous banana bread. It comes from an old Roberts Dairy Cookbook. Roberts Dairy is a Midwest thing I think. They produced all kinds of milk products and eggs. My mom bought me this cook book. the page that has the recipe is dirty and stained. I have been making this bread for more than 30 years and it has served me well. Freezes good too.

2 bananas, mashed
3 T. milk
2 eggs
1 tsp. vanilla
1/2 c. butter, melted
2 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 c. sugar
1 c. chopped walnuts

Combine mashed bananas, milk, eggs, vanilla and melted butter. Sift dry ingredients together; add sugar and banana mixture and beat until smooth and well blended. Stir in nuts. Pour into a greased 8x4x3 loaf pan or 3 smaller pans. Bake at 350 for about one hour, 30-40 minutes for smaller pans.
note: I used the oldest yuckiest bananas I have.

Monday, December 14, 2009

English Toffee

English Toffee
I originally started to blog in order to collect all my recipes so my children could have them in one spot. My candy recipes were the ones I really needed to get together in a form that would last. The picture of these recipes is 33 years old. The paper is so tattered and worn that even I have trouble discerning what is what.
English Toffee is a real favorite. It uses very few ingredients and is very simple to make if you pay attention. Its one of those recipes that is hard to describe because every ones stove and pans are different. I use the clock, my nose , and my eyes to tell if its just right. And yes I have thrown out a batch or two.I also find that I do better alone with no distractions.
I use Mexican vanilla. Its very cheap and comes in big bottles that last awhile. I got mine from snow bird family members who lived in Mission Tx. Years ago there was a concern about vanilla containing cumarin ( cancer causing agent) so I have my peeps make sure that the bottle claims it does not contain cumarin and this has never been an issue for me so I bet none of it contains it anymore but better safe than sorry!
I use a copper bottom pan for all my candy. 3 quart Revere Ware makes a nice pan.
In that pan put in
1 c. sugar
1/2 lb butter ( 2 sticks) must be butter.
3 T water
1 tsp vanilla
Cook on medium high stirring constantly.The cooking time is about 8 minutes. As you stir you will notice that the texture changes and thickens and as you stir through it you will see the bottom of the pan . This is where you will notice it scorching a bit. This is good because the scorching is what makes it darker. About halfway through the cooking you will need to turn the heat down to medium. Keep stirring from the bottom. At about the 8 min mark the color will be a carmel brown and bubbly and the smell will have changed to a very yummy aroma. If it begins to smell burnt you have gone too far. Don't throw it out yet. It could be ok.
Pour this mixture into foil lined pans. I use 8 or 9 in. round cake pans but anything that size will do.

When the surface has hardened somewhat lay out broken pieces of a Hershey bar. If they sink in too much hold off a few minutes. The heat from the candy will melt the chocolate and they will get real shiny.
Spread the chocolate around and let the chocolate harden completely which takes awhile.
Take a sharp knife and break into pieces.
Let me know how you come out. Good luck.

Wednesday, December 9, 2009

Cranberry Orange Bread

Every year I make this yummy moist tangy quick bread. Freezes well and makes a nice gift.

Cranberry-Orange Bread

3 medium oranges

1 beaten egg

2 T cooking oil

2 c. flour

3/4 c sugar

1 1/2 tsp. baking powder

1 tsp salt

1/2 tsp. baking soda

1 c. chopped fresh or frozen cranberries

1/2 c. chopped walnuts

1 c. sifted powder sugar

Grease one 8x4x2 in. loaf pan or three 6x3x2

Shred the peel from one orange

Juice all oranges

Combine 3/4 c. of the juice the other 1/4 cup is for the glaze

1 tsp of the peel, egg and oil. Stir together the flour, sugar, baking powder, salt and soda. Add the orange mixture, stir just till moistened. Fold in cranberries and walnuts. Bake at 350 degree oven for 50-60 min for larger loaf and 30-40 min for smaller loaf. Cool.


Blend 1 T orange juice with powdered sugar. Add rest of orange zest. Drizzle back and forth across loaves. Makes 1 large or 3 small loaves. If you make this let me know. This can be all done in a food processor too. You know chop the cranberries add sugar and wet ingredients then the dry.