Thursday, September 8, 2016

                                     
         Farm fresh milk, eggs and homemade butter.

Hillbilly Cake

     I took this to my most recent family reunion (Aug 27, 2016) and the family loved it. I didn't bring any home. It is a delicious dessert and I've made it often in the long ago past. I originally got it from a church cook book from the Nazarene Church in Pataskala that I used to attend. One of my friends had put this recipe in the book and she had also made it to bring to a couple of pot lucks at the church.
     It can be expensive to make as the angel food cakes sold in the bakeries at the store are not as big as they used to be and they are expensive. You could make a boxed angel food cake from the baking aisle, or you could make your own homemade angel food cake with farm fresh egg whites.
     I am going to post this recipe as it was written. I will give more healthier choices below. I will also post a recipe for making your own strawberry glaze below.
     This is delicious and easy to make. Enjoy!

Hillbilly Cake

1- Angle Food Cake, 16 ounces*
1-Large Instant Vanilla Pudding Mix (6 3/4 oz size)*
1-Quart strawberries, hulled and sliced*
1-Pkg strawberry glaze*
1-12 oz container Cool Whip, thawed*

Break up cake into bite-sized pieces and layer in a 13" x 9" pan.
Make pudding mix according to directions on box.
Pour evenly over cake in pan and allow to set up for 15 minutes.
Meanwhile, wash, hull, and slice the strawberries into bite-sized pieces.
Combine strawberry glaze and strawberries and pour evenly over pudding mix.
Spread Cool Whip evenly over glaze.
Cover and chill for 2 hours before serving.
Cover and chill any leftovers.

*Most angel food cakes today are not a full sized cake. If you make your own, you may have to put in a larger pan such as 15" x 10" pan.
*You can make your own angel food cake using Betty Crocker recipe online or in cookbooks.
*You can make a simple vanilla pudding with recipe on any cornstarch box (try to use organic cornstarch)
*I used organic strawberries.
*Glaze can be made with more strawberries, recipe follows.
*Homemade whipping cream with added unflavored gelatin will hold up and is a better option.

Strawberry Glaze Recipe

4 cups ripe strawberries (organic is preferable).
1/2 cup sugar
4 1/2 teaspoons corn starch dissolved in 1/4 cup cold water
1 Tablespoon real butter
2 teaspoons real lemon juice (ream from fresh lemons)

Crush enough strawberries to make 1 cup pulp.
Place pulp in medium sized sauce pan, add sugar and cornstarch mixture.
Stir and cook over medium heat until mixture comes to a boil and thickens, about 2 minutes. Glaze should be clear.
Remove pan from heat; add butter and lemon juice.
Cool to room temperature.
   
                                                         

Saturday, March 7, 2015

Lori's Snickerdoodles Cookies

                                Lori's Snickerdoodles Cookies

I've been making these for so long that I no longer remember where I found the recipe. I make these most years at Christmas time, having them for the kids and grandkids, and giving some away. These are a favorite of some of my kids and grandchildren. They are easy to make and delicious.
Many people make the bad choice of over-baking these, which makes them hard instead of just crisp. It is important to pull these out and allow them to set up for a minute or so on the cookie sheet before transferring to a wire rack to cool. The recipe I use makes a large batch, but they freeze well.
I am going to give the large recipe that I make, then I will give a smaller version, though it is the same cookie.

 Lori's Snickerdoodles Cookies
                                                           400 degrees
5 1/3 cups unbleached flour, sifted
4 teaspoons cream of tartar
2 teaspoons baking soda
1 pound real butter, soft (4 sticks)
3 cups sugar
4 eggs
1/3 cup sugar
5 teaspoons ground cinnamon

In a large bowl, sift together dry ingredients; set aside.
In another large bowl, cream together the butter and sugar till light and fluffy. Beat in eggs and blend well. Stir in dry ingredients and mix well.
Chill, if necessary, or until firm enough to handle.
In a small bowl, combine sugar and cinnamon; blend well.
Using flour to cover hands, roll dough into balls the size of walnuts.
Roll in cinnamon sugar mixture, then place 3" apart onto a lightly greased cookie sheet.
Bake at 400 degrees for 8-10 minutes, being careful not to overbake.
Makes about 10 dozen cookies.
These freeze well.

Smaller version:

1 1/3 cups unbleached flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 cup butter
3/4 cup sugar
1 egg
4 teaspoon sugar
1 1/4 teaspoon cinnamon.
Make as above. Makes 2 1/2 dozen cookies.




Tuesday, February 3, 2015

Aunt Helen's Nutmeg Cake (DiPietro side)

                                     
Aunt Helen's Nutmeg Cake (DiPietro side)

I have been married to Bob for close to 32 years and it was not until last spring that my Mother-in-law Judy brought us out a pan of this cake. Bob had not had this cake in over 34 years and had totally forgotten about it, though it was favorite of his. Judy had never made this anytime we were around. I could not believe it. I thought I had all of the 'favorite family' recipes of hers, and then she came bringing this out and everyone was in love with it. Bob was especially enamored as this was one of his favorite cakes as a child. My grandson Joe loves this cake, too, and I think it is now his favorite. It is just the right spiciness and sweetness.

It seems every recipe I get from Judy must be revised, and this one was no exception! She knows how she makes her recipes and so they are basic recipes without any special instructions. I decided to make this special for Bob a month or so ago, and I noticed the icing didn't quite look like Judy's. No wonder! She sends the nuts and the coconut through the nut grinder to make them into small pieces, but this was not on the recipe (see what I mean by having to be revised), but it was still tasty and delicious. Bob is the one who told me I needed to grind the coconut and pecans as this was his job as a child when his mom would make this cake. That is one way to get kids to help in the kitchen!

The aunt Helen who is listed is a long ago relative whom Bob never knew as she was dead by the time he came along. Judy remembers her, and also her cake. I am glad to be able to add this to my recipe collection, and I think you will, too. It is not overly spicy, simple yet charming, moist and delicious. I think this cake looks more lovely baked in a glass pan.

Aunt Helen's Nutmeg Cake
                                             Preheat oven to 350 degrees
1 cup moist coconut (sweetened or unsweet)
1/2- 1 cup pecans
2 cups flour*
1 tsp baking soda
1 tsp baking powder
1 tsp ground nutmeg*
1/4 tsp salt
1 stick real butter (1/2 cup)*
1/2 cup sugar
1 tsp vanilla
3 eggs, slightly beaten*
1 cup buttermilk*

6 Tbls melted real butter
2/3 cup brown sugar, packed
1/4 cup coffee cream*
Butter or lard for greasing pan, about 2 Tbls*

Run coconut and pecans through a nut grinder or your food processor to make into small bits. If using a food processor, do not over-process. Set aside.

Grease well with butter or lard a 13" x 9" pan; set aside.

In a medium bowl, sift together the flour, baking soda, baking powder, nutmeg, and salt. Set aside.
In a large mixing bowl, cream together 1 stick butter, 1/2 cup sugar, and vanilla.
Add the eggs and beat well to blend.
Alternately add the dry ingredients and the buttermilk to the creamed mixture, starting with and ending with the dry ingredients. Beat for 2 minutes at medium speed of electric mixer.
Pour into prepared pan and spread to make even. Bake at 350 degrees for 25-30 minutes, or until tests done with a toothpick. Remove from oven.
While cake is baking and almost done, prepare the icing as follows:
In a small pan, melt together the 6 Tbls melted butter, add in the brown sugar and coffee cream, and cook for a few minutes just to the almost boil stage. Add in the coconut and pecans and remove from heat.
Turn oven onto broil.
Spread the icing onto cake evenly. Place under broiler and brown lightly, being careful not to burn. Watch it closely. It will take 2-5 minutes.
Remove from heat and allow to cool.
Serves 24.

Tips:
* Use unbleached flour.
* Use real butter only.
* I did not have coffee cream so I used whole milk.
* You can use fresh nutmeg and grate amount needed for more fresh and intense flavor.
* I used real butter to grease my pan, taking an empty butter paper and wiping the butter in all corners and
   crevices of pan, making sure to coat well so cake would not stick.



Lori's Homemade Stuffing

                                                                             
                             
Lori's Homemade Stuffing

This is a variation on the Classic Betty Crocker recipe which I found to be good, but it needed a bit more 'oomph'. The original recipe just did not have enough taste, which I thought made it more like croutons rather than stuffing. I love good stuffing, and this one is easy to throw together.
Stuffing is comfort food that smells of herbs and spices, onions and celery, and is wonderful with a rich homemade gravy over top. You can make this for any occasion, not just Thanksgiving or Christmas as it comes together quickly and cooks on its own. And don't be afraid to play around with different ingredients and make this truly your own "Classic" stuffing recipe.
You can adjust the seasonings to fit your family's tastes and needs.

Lori's Homemade Stuffing
                                                   Preheat oven 325 degrees
3/4 cup real butter*
2 large stalks celery, about 1 1/2 cups, chopped small
1 cup finely chopped onion
9 cups soft bread, cut into about 1" cubes (15 slices)*
3/4 tsp dried thyme
3/4 tsp ground sage
1/2 tsp ground poultry seasoning
Real Sea Salt, to taste
Black pepper, to taste
Chicken or turkey broth*

In a skillet over medium heat, cook celery and onions in butter until tender, about 10 minutes.
Add the herbs and spices to the skillet and stir in well.
Place bread pieces in a very large bowl, then pour celery/onion mixture over top and toss well to coat.
Add some chicken broth to moisten. Start with a small amount, toss bread, then add some more, if needed. You do not want this to be too very wet, so you might use about 1/2 cup total. You will know by feel if it is too wet or not.
Pour mixture into a 13" x 9" pan and spread evenly.
Cover with foil.
Bake at 325 degrees for about 45 minutes, removing foil the last 15 minutes.
This will stuff a 10-12 pound turkey.

Tips: 
* Use only real butter for best results in taste and health.
* You can use any kind of bread, homemade or store-bought, but make sure it is a high quality bread that is
    free of HFCS. You can use all white, all wheat, a mixture of the two, or even multi-grain breads, the
   choice of bread is up to you.
* You can use canned or homemade broth.
* You could add mushrooms, nuts, fruits to this recipe, it is up to you.
* If you do not like onions, leave them out. Same for the celery. Adjust the vegetables to what you like.
* I like a robust flavored stuffing, yet mild enough for small children to enjoy. You can add more or less
   seasonings, depending on your taste preference. You can also sub fresh herbs for the dried, just make
   sure you adjust amounts as you would use more fresh than dried, usually around 3 x's more.





Monday, February 2, 2015

Easy Cream Cheese Onion Dip With Variations


Easy Cream Cheese Onion Dip

This is so easy that I do not understand why anyone would buy the junk sold in the dairy section of the stores. If you love onion dip, you will love this.I am going to post the basics and all the variations I have made. All are good. All are popular when served to family and friends. All are easy to make. This can also be made to use as a dip with vegetables. This is easily doubled or even tripled, if making for a crowd.

Easy Cream Cheese Onion Dip

2 packages of cream cheese, room temp*
1/2 a bunch of scallions (green onions), maybe 4-5, chopped, using the green and the white parts
1/4 cup whole milk

Allow cream cheese to sit out at room temperature for ease of mixing. Place cream cheese in a medium-sized mixing bowl. Chop onions and add to the cream cheese. Pour in the milk. Either use an electric mixer or your very clean hands and mix well to blend. Using a spatula, scrape into a bowl that will hold 2 cups (1 pint); cover and chill for a couple of hours or more before serving. Pull out and allow to set at room temp for 30 minutes before serving to soften the cheese and make it easy to dip. Serve with potato chips, on crackers, or with mixed raw vegetables of your choice.

Gilding the Lily: I have made this before by using green onions, chives, and a small amount of yellow onion chopped up, along with a beef bouillon cube. I made a double recipe with 4 pkgs. cream cheese, one bunch of scallions chopped, a small handful of fresh chives, chopped (maybe a 1/8 cup or so), and about a 1/4 cup finely chopped yellow onion with 2 beef bouillon cubes dissolved.

You can change this up as much as you like by adding some chopped chives to the onions. If fresh, use about a Tbls chopped fine. If dry, use about 1 tsp. 

You can also dissolve a beef bouillon cube* in a Tbls of very hot water and mix in with the milk.
If you have dried a lot of your vegetables (celery, carrots, green pepper, etc) you can add about 1/4  to 1/2 cup dried veggies to the cheese to make a veggie dip, along with a dissolved cube of beef bouillon cube.

To make this a 'dilly' dip, add 3 Tbls of dried dillweed, 1/4 tsp of garlic powder, 1/4 tsp of onion powder or dried chives, and one cube dissolved beef bouillon.

You can also make this a taco dip for corn tortillas. Combine 2 tsp dried minced onion, 1 1/2 tsp chili powder, 1 tsp salt, 1/4 tsp ground red pepper, 1/2 tsp ground garlic powder, 1/2 tsp cane sugar, and 1/2 tsp ground cumin. Add all to the cream cheese and milk mixture.

As you can see, this is a very versatile base for many dips and a much better choice than the store-bought dips from the store.

Tips: 
* Use whole-fat cream cheese.
*You can double, triple, quadruple, etc, the recipe, just make sure you add appropriate amounts of
   seasonings used.
* Use whole fat milk.
* Make sure the bouillon you use is MSG-free, such as Herb-Ox.

Thursday, November 21, 2013

Lori's Homemade Pancakes

                                    
                 Pancakes covered in butter and syrup.
                                 
                        See the fluffy goodness?

I do not understand why anyone would buy pancake mix when you can make homemade pancakes just as easy as the boxed kind and they taste so much better, not to mention there are no preservatives in the homemade kind. These are light, fluffy, and delicious.
You can double this recipe and make extras so you can have them for the next day, or you can freeze them for another time. Just reheat in oven or toaster to thaw.

Lori's Homemade Pancakes

1 1/2 cups unbleached flour
2 tsps baking powder*
1 Tbls cane sugar
dash real sea salt
1 1/2 cups milk*
1 egg
2 Tbls real butter, melted
1 tsp vanilla
Extra butter for frying
Extra butter for spreading on warm cakes
Real maple syrup

In a medium bowl, sift flour with baking powder. Stir in sugar and salt; set aside.
In a small bowl, add milk, egg, and melted butter. Stir well to mix in egg.
Add milk mixture to the flour mixture and stir just enough to blend. There will be a lot of lumps.
Turn heat on under a skillet (or use a griddle),. Add some butter (maybe 1/2 tsp for 6" skillet, 1 tsp for 12" skillet), using the butter knife, run the butter all over the pan. Pour in some batter (about 2 Tbls worth) and allow to cook until bubbles appear and edges are dry, about 2 minutes, then flip and cook on other side about another minute or so. Keep warm in an oven set on low. Serve with lots of butter and warmed real maple syrup. Makes about eight 4"-5" pancakes.

Tips:
*Use aluminum-free baking powder such as Rumford's.
*If you want thick pancakes, then only use 1 cup milk.
*You can serve these with peanut butter, jam, or other flavored syrups such as blueberry.

Wednesday, September 25, 2013

Lori's Homemade Pasta Salad

                                                                                
Lori's Homemade Pasta Salad

  As you can see, I made boat loads of this stuff for a community meal a couple of months back and I ended up with over 8 pounds of pasta salad! It was delectable and oh, so delicious! It was also addictive and hard to stop eating as it tasted so good! It was one of my 'throw together' recipes where I did not measure out anything, including the vinaigrette, but just added what looked right. However, I did begin with 1 cup of olive oil and added more as I needed to. I added half the amount of vinegar as oil, so that is how I came up with amounts below. Ditto for the spices.
  You won't need to make that much, and besides, I really didn't use a recipe, I just threw stuff together and it all worked.  I used the vegetables I had growing in my garden at the time: cherry tomatoes, small pickling cucumbers, red onions, green bell peppers, and then opened up a can of black olives, drained them, then sliced them into rings. Yummy.
  I cooked 4 pounds of noodles, but that is way more than what you will need or want to cook. This recipe I am putting together used just 8 ounces of noodles, though you can double the recipe to take to a pot luck, if so desired. The nice thing about this recipe is you can use any veggies you desire, and you can add chunks of bite-sized cheeses or pepperoni, if that is what floats your boat. I like it as it is above, which made a lovely and delicious salad that went well as a side dish with everything. Pasta salads are good year-round, not just during the summer.
  I sure hope you enjoy this recipe and adjust it to fit your veggie likes/dislikes. Broccoli, peas, just about any veggie can be added to this recipe. Make it once, then make it yours.


Lori's Pasta Salad

8 ounces rotini noodles, uncooked*
1 red onion, diced small, about 1/2-3/4 cup
1 green pepper, diced, about 3/4 cup
1 red pepper, diced, about 3/4 cup, optional*
1 small pickling cucumber, diced
1/2 pint cherry tomatoes, halved
Grated carrots, about 1/2 medium or 4-6 baby carrots*
1 (6 ounce) can pitted olives, sliced*
1/4-1/2 cup grated Parmesan cheese*
1 cup  extra virgin olive oil
1/2 cup apple cider vinegar or red wine vinegar*
2 cloves garlic, minced
1 tsp. dried oregano
dash of Italian blend seasonings (mixture of herbs)*
1/4 tsp Real Sea Salt, to taste
1/8 tsp black pepper, to taste

Cook noodles according to package directions; strain, rinse with cold water to cool; set aside.
Dice all vegetables; set aside.
Combine olive oil, vinegar, spices, salt and pepper; set aside.
Place noodles in a large bowl. Add veggies and stir to incorporate.
Pour vinaigrette over top and stir to blend well.
Add Parmesan cheese and blend.
Cover and chill at least 2 hours before serving, though 8 hours is better. Best if left overnight.

Tips:
*You can use rainbow noodles, if desired.
*Use red pepper, if you like, but I did not.
*I used baby carrots, but you can use regular.
*You can buy sliced olives or keep them whole in the recipe.
*I like a lot of Parmesan cheese and tend to add a lot. Add to taste.
*I only use Bragg's unpasteurized apple cider vinegar as it has the enzymes in it.
*You can use red wine vinegar or balsamic vinegar, if desired, in place of apple cider vinegar.
*I used a dash of Sylvia's Italian Blend spices.
*You can add 6-8 ounces of pepperoni, diced, if desired.
*You can add 6-8 ounces of Mozzarella, if desired.
*You can add some fresh Parsley (1/8-1/4 cup) minced, or some dried (1 Tbls), if desired.