DIY Instant Oatmeal by the tub

Everyone seems to make the Instant Oatmeal packets, and makes them BY the packet. Well, I tried tat, and making 15 of the stupid things, every single week, is a PITA. I'd rather make a big batch, then grab a 1/2 cup per day... or, for the grown-ups, send a big baggie to work, where we can make bigger or smaller amounts as needed with the hot water that's available at the office. 

So here's how I make it:

1 42oz. tub of quick oats
2 tsp salt
4 tsp cinnamon
1tsp cardamom
1tsp allspice
2.5 cups brown sugar
1/4 cup flaxseed meal (or other additives)
1-1.5 cups of dry milk
 3 bags of freeze-fried berry mix 
ziplock snack sized baggies

Directions:

Mix all the things forever. Portion out as you see fit. 
Enjoy!

Yanked from Facebook, Obviously

My version of a diet

has little to do with most people's ideas of a diet.
Instead of starving myself, or eating ridiculously limited menus that starve my body of all of the nutrients it needs, I eat smaller portions of healthier foods.
....and by healthier, I do not mean 'low fat', 'low calorie', or any of the other drivel marketed as 'healthy' by too many bad commercials.
I mean good, whole foods prepared with care and eaten with mindfulness.

So my next few weeks of losing weight- which I'm calling, "Project Cheapskate," as the main reason I'm losing weight is because I refuse to buy a new wardrobe- will involve examples of easy, delicious, flavorful foods I prepare for my family.

So I'll begin with my favorite tea recipe, and add a second one I'm coming to adore.

Ginger-Orange Arnold Palmer

In gallon pitcher, have ready 2 family sized teabags, scant 1 1/3 cup sugar, ~1/4c honey, 1/2 cup lemon juice. Pour approx 2 liters (or one full electric kettle's worth) boiling water.
Start another kettle, and meanwhile prepare 1 pot's worth Elmwood Inn Orange-Ginger Tea. 
When the kettle is ready, pour into teapot, let steep 20 minutes, then pour into pitcher. Refrigerate until cold, and enjoy.

Tazo Passion Palmer

In gallon pitcher, have ready 2 Tazo Passion Iced Tea Bags, scant 2/3c sugar, ~1/2c honey, 1/4c lemon juice. Pour approx 2 liters boiling water over, stir, then add approx liters cool water. Refrigerate until cold & enjoy

Lavender -Lemon Scones 

Makes 16

Based on Bon Appetit recipe, modified by me!

Ingredients

·         3 cups all-purpose flour plus more for surface

·         3/4 cup granulated sugar

·         1 tablespoon baking powder

·         1 teaspoon dried lavender buds

·         3 drops lavender essential oil

·         1 teaspoon Beautiful Briny Sea Salt - Lavender

·         1/2 teaspoon baking soda

·         3/4 cup (1 1/2 sticks) chilled unsalted butter

·         1 cup buttermilk

·         2 teaspoons finely grated lemon zest

·         1 teaspoon vanilla extract

·         2 tablespoons  granulated sugar

Preparation

·         Arrange racks in upper and lower thirds of oven; preheat to 425°. Line 2 baking sheets with parchment paper. Whisk 3 cups flour and next 5 ingredients in a large bowl. Add butter; rub in with your fingers until mixture resembles coarse meal, or cut together in food processor.

·         Whisk 1 cup buttermilk, zest, and vanilla in a small bowl. Add wet ingredients to dry ingredients. Stir until shaggy dough forms.

·         Transfer to a lightly floured surface; knead until dough forms, about 5 turns. Pat into a 10x6" rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half into 2 triangles. Divide between baking sheets. Brush with 2 Tbsp. buttermilk. Sprinkle with sanding sugar & pinch lavender salt.

·         Bake until scones are golden and a tester inserted into the center comes out clean, 13–15 minutes. Transfer to wire racks; let cool.

·         Serve warm or at room temperature.

Glaze:

·         3 tablespoons cream cheese

·         1 ½  cups confectioners sugar

·         2 tablespoons lemon juice

·         2 drops lavender essential oil

·         Small pinch Beautiful Briny Sea Salt- Lavender

S Soften cream cheese, whisk all ingredients together. Gently brush over warm scones.

Smoked Gouda Bacon Polenta

Every Southerner has heard stories of their parents or grandparents eating 'cornmeal mush' for dinner.

Every Southerner has been served 'grits' for breakfast somewhere, at some time. They're a southern staple comfort food, and nothing more so than cheese grits.

Meanwhile, polenta has been making a comeback at a lot of nicer restaurants.

Um, guess what polenta is? It's grits. Which is cornmeal mush.

Yup. You're paying top dollar for what's essentially grit boiled in milk, broth, or a combination, and made as cheese grits.

So here's my version of Southern Poor Food Haute Cuisine:

3 cups chicken broth (I use 'Better than Buillion' broth starter)

3 cups milk (we use whole)

1 tsp sea salt

Bring to a boil

Meanwhile, fry up

~5 slices of good quality bacon

and look through your freezer for vegetables you need to chop up and use.

We used

1/2 bag of broccoli/cauliflower blend

handful of frozen corn

Cook vegetables (we steam them in the microwave)

When the water is boiling, add

2 cups polenta/stone-ground grits

and turn the stove to low.

Stir semi-constantly.

When it's starting to thicken, chop up the bacon and veggies, and add them with

3/4 cup shredded smoked gouda cheese

Keep stirring until it's nice and thick.

Serve hot, but it can also be laid out on a flat pan, allowed to cool and semi-harden, then cut out to be fried the next day (preferably in grease from the bacon you just cooked)

We had this as a main dish, but it also makes a great side to a meat dish and a salad.

Lemony Blueberry Muffins

This is a mishmash between two Penzey's muffin recipes- I couldn't decide between them so I just put them together.

1/2 cup (1 stick) softened butter

1 1/2 cup sugar (I use Trader Joe's organic)

1 tsp vanilla extract

2 eggs

2 cups sifted all-purpose flour

2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp apple pie spice

1/2 tsp salt

2 cups blueberries- 1/4 cup and 1 3/4 cups

1/2 cup buttermilk

2 TB sugar

Zest & juice of 1 lemon

Cream the butter and sugar until fluffy, then add a tiny pinch of lemon zest, a TB of lemon juice, vanilla, and the eggs one of a time.

Sift together the dry ingredients and set aside.

Mash up the blueberries and keep the juice and mashed bits, then mix slowly into the batter.

Add half the flour mixture, then the buttermilk, and finally slowly beat in the rest of the flour.

Once the batter is smooth, gently fold in the last of the blueberries.

If you use frozen blueberries, like I did, the batter will be thick and almost mousse-like, and a little difficult to get into the paper-lined cupcake tins.

Put the 2TB of sugar into a small bowl, add another pinch of zest, and a hint of vanilla. Mix together into a streusel-like topping. Sprinkle it over the muffins before they go into the oven.

Bake at 375F for 20-25 minutes.

Lemon Cake with Lemon Glaze

1 cup (2 sticks) unsalted butter

1 cup  granulated sugar

4 large eggs

1 teaspoon vanilla extract- I prefer Mexican vanilla for it's stronger flavor

Zest of 1 large lemon (outer yellow skin of lemon- this has to be done by hand but is essential. Don't skip it or substitute!)

2 cups all purpose flour

2 teaspoons baking powder

pinch of salt

1/4 cup lemon juice- approximately the juice of one lemon- Again, you want to use real lemons, the flavor is 10x better

Glaze:

1 cup powdered sugar, sifted

2 tablespoons fresh lemon juice

Preheat oven to 350 degrees F

Prepare your preferred pan type by greasing and lightly flouring- I like a bundt pan with a pretty design (it also holds the glaze beautifully) 
Beat the butter and sugar until light and fluffy, around 3 minutes. Add eggs, one at a time, slowly.
Add the vanilla and lemon zest.

Sift together the flour, baking powder and salt and then add to the batter along with the lemon juice. Mix only until incorporated. 

Pour the batter into the prepared pan, smoothing the top with a rubber spatula. Batter will be thick.

Bake about 40 -45 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool, then gently flip over the pan. 

Glaze: Combine sifted confectioners' sugar with 2 tablespoons lemon juice. (You want the icing to be thicker than a glaze but still thin enough that it will just run over the sides of the cake. If not the right consistency add more lemon juice or powdered sugar, accordingly.) Pour the frosting over the top of the cake, allowing the icing to drip down the sides. Let the icing set before covering.

This cake will keep for several days in an airtight container.

This recipe is adapted slightly from Joy of Baking.com

Read more:http://www.joyofbaking.com/LemonFrostedLemonCake.html#ixzz1X5yWpKcB

Ok, well, it's been over a year since I've updated here. Um, oops?
But I have lots of new recipes and a new co-author! I'll let this lovely and talented lady introduce herself while I clean up my lemon cake recipe :)

I'm currently in Dublin, Ireland, and hopefully this week I'll be attempting these Irish Car Bomb Cupcakes

Sour Cream Fudge Cake

(This recipe is nearly verbatim from the 90's edition of The Joy of Cooking)

Preheat oven to 350F and prepare two 8" or one 9x13" pan.

Either melt in double boiler (or mix up from cocoa powder like I did) until smooth

3oz unsweetened chocolate

and set aside for now.

Sift into a large bowl:

1 3/4 cup cake flour (if you don't have cake flour, scoop a cup of all-purpose flour, remove 2 TB of the flour, then add 2 TB of cornstarch per cup of cake flour called for)

1 1/2 cups sugar

1 Tsp baking soda

1 Tsp salt

Add and beat on high for 2 minutes:

1 cup sour cream

6 TB (aka 3/4 stick) unsalted butter, softened

Then add the chocolate,

2 large eggs

1 Tsp vanilla

1/4 hot water or coffee (I used 1/4 cup of haute chocolate tea from Teavana)

Beat for another 2 minutes and pour into pans, baking until a toothpick comes out clean.

For round pans, 20-25 minutes, for rectangular 25-40.

I didn't bother to frost this, it was so good, but the recipe suggests chocolate frosting, powdered sugar, or serving with whipped cream.

Personally, I'm thinking of serving it with a nice strong chai and fresh whipped cream...

Cranberry Apple Butter- with pics!

People look at me like I'm crazy when I say that canning apple butter is easy.

Seriously, it is.

The single hardest, most annoying part, is peeling the apples.

And ever since I got my handy-dandy apple peeler:

that's gone much faster.

I do rather miss peeling them by hand, though. There is an old superstition that if you peel an apple in a single long strip (hard,but do-able, trust me!) and throw it over your left shoulder, the peel will fall into the first initial of your true love's name.

I've never done it. Maybe you will.

Meanwhile:

1/2 peck peeled, chopped apples (the finer the better, and I used Honeycrisp in this batch)

1/2 cup brown sugar or honey (I prefer the flavor of darker sweeteners, but white sugar is fine)

1/2 can of cranberry sauce (I use whole cranberry sauce, but it's irrelevant)

1 tsp apple pie seasoning

Combine in a saucepan, set on simmer, and go about your business... trying desperately to resist the lure of the yummy smells coming from your stove.

The sugar will caramelize and turn brown- this is good and normal!

There's almost no maximum time to leave it- I've cooked my apples down anywhere from3 hours (on medium, stirring regularly) to in a crockpot for nearly 36 hours.

You'll probably want to run it through a food processor or blender to get out any remaining lumps and ensure a creamy texture.

Pre-processing, after about 20 hours in a crockpot:

Post-processing, shortly after:

Once the butter clings to the spoon rather than all running off, it's ready. be sure to taste it at regular intervals to, you know, ensure proper amounts of sugar, spices, etc.... I keep extra buttermilk biscuits handy for this purpose ;-)

I won't tell you how to can it- that's gone into in far more detail in many other blogs, and I don't want to steer you wrong.

But your finished product will likely look something like this:

Now give it away, and/or serve at home with pancakes, biscuits, or my favorite pumpkin spice scones :)

Best Winter Soup EVER

Jack's mother taught me this recipe, and it's a hugehugehuge hit in my house. I make it by the stockpot, freeze it, and we eat it all winter :)

Best Black Bean Soup

1 med onion, finely chopped
3 carrots, thinly sliced (we used less, and chopped them)
2 celery stakls, thinly sliced (I diced them)
4-6 cloves garlic (we used the equivalent of 6, minced from a jar)
1/2 tsp. cumin
1 1/2 tsp basil (dried)
1/2 tsp oregano
1/2 tsp chili powder
1/2 tsp tabasco sauce (we omitted this)
2 16oz cans black beans, drained and rinsed (we drained one and not the other)
1 14.5oz can crushed tomatoes (we used 2, plus 1/2 can water)
2 14.5oz cans chicken (or veggie) broth

1/2 cup cooked rice

Put all ingredients (except rice) in crock pot. Cook on high 4-6 hours or Low 8-10 hours. Add cooked rice 10-15 mins before serving.

Try tortilla chips, sour cream, and/or cheese on top- I used all 3, and it was WONDERFUL.

Rum Cake

This is a FANTASTIC cake. It also lasts forever because the rum has a preservative effect. While the original recipe called for Bacardi, I like to use Sailor Jerry's because it has a lovely spiced flavor with a hint of cherry.

---Cake---
1 cup chopped pecans or walnuts
1 box yellow cake mix
1 (4-serving size) box instant vanilla pudding mix
4 eggs
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup dark rum

• 
  
• ---Glaze---
• 1/2 cup butter
• 1/4 cup water
• 1 cup sugar (I prefer brown sugar)
• 1/2 cup dark rum

Drop the nuts into the bottom of a greased bundt pan.

Combine all of the cake ingredients, beat it very well, and then pour it into the bundt pan, over the nuts. Bake at 350F for an hour.

While that's cooling, make the glaze:

Melt the butter in a saucepan, add the sugar and water once it's all melted. Stir constantly while the sugar crystallizes into the glaze. This will take about 5 minutes on low/low-med heat. Once the sugar is crystallized (aka gotten pretty smooth) , remove from heat and add the rum- be careful, it will steam. Let that set for a few minutes but it will be runny and very liquidy. This isn't a pretty frosting glaze, JSYK.

My preferred glazing method: Upend the cake out of the bundt pan until the cake is sitting upright and out of the pan. Pour some of the glaze over the cake. Pour more into the now-empty bundt pan. Upend the cake back into the pan and let it soak. Pour more glaze into the now-visible bottom of the pan/cake, let it soak in, then upend the cake out of the pan again and pour any remaining glaze back over the cake.

This cake freezes well, ships well, and is totally awesome.... it was used for my 25th birthday :)

Ladies Afternoon Tea

My tea went off without a hitch. My darling Actaeon served us all, and we had a total of 5 ladies and 1 gentleman who popped in and out (my roommate).

The menu:

• Cornish Pasties (recipe to follow)
• Ham-apple chutney sandwiches (recipe to follow)
• Avocado Bacon sandwiches (recipe another post)

• Pumpkin Spice scones (see this recipe but remove the chocolate and fruit and add 1/2 TB of pumpkin pie spice)

-with Devon/clotted cream and homemade apple butter (recipe another post)

• Pecan and Pumpkin Pie Tartlets (bought from Costco, gimme a break)
• Assorted cookies (also bought, again gimme a break)

The tea was Teavana's Thai Tea Blend which has a strong enough flavor to complement the foodstuffs.

I chose the menu based on the season: it's late fall, and much pork is being put ont he market because, well, it's slaughtering season. Apples, pumpkins, and various spicy things are also in season, hence the theme.

I wish I'd taken a picture of the table. The Ladies all chose their own teacups (I have a rather large collection of antique teacups and saucers) and the table was set with a cream-colored linen tablecloth, china dessert plates with hand-painted roses, and short water glasses.

Tea was served from my Denby Regency Green Collection, a wonderful housewarming gift from a dear friend , and courses were served in the order listed.

Recipes:

Cornish Pasties

These are incredibly simple. I browned ground sausage (specifically, cut up brats) with a few TB of queso cheese, and then mixed them with garlic mashed potatoes until I liked the flavor and consistency.

I used prepared pie crust and placed small rounds of it in an empanada maker, a small spoonful of the sausage mixture, closed the pastries, and baked them at 350F for about 10 minutes until the pie crust was golden. They had to be turned over about 6 minutes in.

Tips: Keep the pie dough cool or it will tear, making your pasties open in the oven

Don't use too much filling or the pasties will break open and/or not close properly

These would also be good with, well anything, but specifically any ground meat or meat substitute and starch/veggie.

Ham-Apple Chutney Sandwiches

These were an experiment that was incredibly successful. I chopped 1/4lb of ham fairly finely, and most of one Granny Smith Apple. Added about a teaspoon of dijon mustard and about a tablespoon of honey mustard, and mixed. This was a super-simple, wildly successful experiment :)

I will post the Apple-Cranberry Butter in a separate post, promise :)

Late Fall Afternoon Tea

On November 15th, I will be hosting a tea for 5 women whom I adore. I don't have a menu yet, but I am currently thinking of a spicy tea, apple and walnut sandwiches on some homemade bread, perhaps little apple or pumpkin tarts... we will see :)

I haven't written in this blog in a very long time, despite experimenting, mostly successfully, with several yummy bread recipes. My first successful from-scratch bread was from King Arthur flour (it's the recipe on the flour bag LOL!)

Oatmeal Bread

This tender, high-rising bread makes wonderful sandwiches and great toast.

Ingredients

• 3 cups King Arthur Unbleached Bread Flour
• 1 cup rolled oats (old-fashioned oats)
• 2 tablespoons butter or margarine
• 1 1/2 teaspoons salt
• 3 tablespoons brown sugar or honey
• 2 teaspoons instant yeast OR 1 packet active dry yeast*
• 1 1/4 cups lukewarm milk
• 3/4 cup raisins or currants (optional)
• *If you use active dry yeast, dissolve it in the warm milk before combining with the remaining ingredients.

Directions

1) In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough. Knead dough, by hand (10 minutes) or by machine (5 minutes) till it's smooth.

2) Place dough in a lightly greased bowl, cover and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk. Shape as directed below.

3) Bread machine method: Place all of the ingredients (except the fruit) into the pan of your machine, program machine for manual or dough, and press Start. About 10 minutes before the end of the second kneading cycle, check dough and adjust its consistency as necessary with additional flour or water; finished dough should be soft and supple. Add the raisins or currants about 3 minutes before the end of the final kneading cycle. Shape as directed below.

4) Shaping: Transfer the dough to a lightly oiled surface, and shape it into a log. Place the log in a lightly greased 9 x 5-inch loaf pan, cover the pan (with an acrylic proof cover, or with lightly greased plastic wrap), and allow the dough to rise for 1 to 1 1/2 hours, till it's crested 1" to 2" over the rim of the pan.

5) Baking: Bake the bread in a preheated 350°F oven for 35 to 40 minutes, until an instant-read thermometer inserted into the center registers 190°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.

Yield: 1 loaf. I particularly like to toss some oats on it right before the first rising, then brush it with a hint of milk before baking. The milk gives the baked crust a beautiful sheen.

Peach Pie!

For Firefly Night tonight, I made peach pie for dessert! It's the first time I've made pie before, but it turned out amazingly well! (And one day, I'll remember to post pictures, dammit!)

So here's what I did:

7 peaches, peeled and sliced

Mixed with 1 cup sugar- half brown, half white

1/3 cup flour (all-purpose)

1/4 tsp pumpkin pie spice

1/4 tsp cinnamon

I mixed this in a huge bowl together, then dumped it into a prepared pie crust (hey, it was the first pie I'd made... gimme a break!). I smoothed out the top pie crust, cut a pretty star into it with a cookie cutter, then popped it on top, pinched it shut in a pretty pattern with my thumbs. I covered the edges with foil and baked it at 425F for 20 minutes, then popped the foil off and baked it for another 10.

It is the peach pie of awesomeness.

I baked oatmeal chocolate chip cookies, my favorite kind. This is a new recipe, though, and it turned out a little too sweet. Too much corn syrup, I think. I'll fiddle with it and post it when I get it right :)

It's 2230 (10:30pm) and I am in the mood to cook.

Dammit.

Maybe I'll make from-scratch biscuits in the morning....

Peaches!

I bought 5lbs of fresh Georgia peaches at Whole Foods, and promptly went to work on them.

First, I started on peach butter.

I took about 3.5lbs of the peaches and cut them up, dumping them into my smaller stockpot, set on low.

After about an hour, they were nice and mushy, at which point I added 1/2 cup of brown sugar and 1/2tsp of pumpkin pie seasoning.

Another 30 minutes, splashes of grapefruit and orange juices, and about 1/2 cup of Sugar in the Raw, and more cooking down (uncovered now).

Another 2 hours or so of cooking down, and when I remove the spoon the butter clings, rather than running off.

Perfect.

It's a little tart, still, perfect with sweet buttermilk biscuits in the morning.

I won't try to tell you how to can it, since I never can do it correctly (all of ym fruit butters come with a label reading "Please refrigerate, not properly canned)

Enjoy!