I haven't been posting because...I have been too busy cooking/baking! (Why is it desserts photograph SO MUCH better than everything else?)
Sunday, July 14, 2013
I first had these blondies around the holidays when I was with the Hodges. Their family friend, Diane, made them for the family. Immediately they became my favorite treat. Hunter and I made them while I was visiting Boise. I attempted to halve the recipe. I failed (and wouldnt recommend). I also made them with butterscotch which she suggested could be added. Mine were no where as good as hers.
I was so disappointed I came back and made them multiple times. I gave them to neighbors, families and friends. Hunter came back in town and I made them with him but this time I didn't cook them long enough (we were meeting friends and I became impatient). I've never been with Hunter when these came out successful but I've made them so many times. They are so simple. So very simple there is no need to pull out your mixer.
2 sticks butter (or margarine)
1 lb (box) light brown sugar
2 tsp baking powder
1/4 tsp salt
1 tsp vanilla
2 c. all purpose flour
2 large eggs
1 c. pecans (even for Hunter who doesn't like nuts)
1 c. semi-sweet chocolate chips
Add nuts and chips.
Photo credit tonight goes to HTH (brought to you via Boise). I wish he could email me the actual finished product.
|Please note Hunter's engineer ingenuity. It's a make shift cooling rack!|
Let me explain the difference between banana bread and banana muffins. There is a difference. First off, this recipe is best in muffin form while the bread recipe is better as a loaf. Banana muffins are sticky sweet. They have more banana flavor (because of more actual banana and less flour). This recipe was SO very popular with my childhood friends. In fact, one friend would request them every time she came over.
I didn't freeze bananas until this year and now I wonder how I went without. It's so much more convenient. They don't look beautiful when they thaw (they turn black on the outside and become all juicy on the inside). I may even say it makes the baked goods more moist.
The family recipe book assembly is still underway! It's reminding me of some of my FAVORITE recipes from childhood. These shortbread cookies Maw (Mom's mother) made for us. She would sprinkle them with colored crystal sugars. The bonus about this recipe....you can keep them in log form (see below) in the refrigerator for a week! And for a girl who absolutely loves chocolate - I can tell you these rank up there!
Mine were a little brown. Keep your eyes on them! I am not going to write out the steps because I did what was written on the recipe card. This is one of Maw's recipe cards. You can tell because she always used her cursive typewriter. I love it!
Note: It is easier to make the logs actually square. I wrapped mine in parchment paper!
Monday, May 20, 2013
Maw's Banana Bread
I had to triple check to be sure I had not posted this recipe before. This was THE first recipe I knew by heart and I remember making it long before college. I still have not found a better banana bread. According to the rate it disappeared this morning at work, I am not the only fan!
I've decided for many of these recipes I am going to skip boring pictures. I can only take shots of the mixer and batter so many times before they all start looking the same, even for me!
I love this recipe card. Mom must have covered it in contact paper to preserve it. It's had a lot of use!
This is my secret. I now only use frozen bananas. The thought used to give me the heebie jeebies. But after I tried it a couple years ago, it works out well. They mash so much easier, provide more liquid, and are so very convenient! (On a side note, I freeze the bread often once its baked and it is also wonderful. I have 3 small baking pans that I used last time to try to limit myself!)
It took me 2 years to go through the huge tub of crisco you see in this picture. It was embarrassingly large. I ran into this the other day and figured it is worth a try. So far, it is a wonderful substitute. If anything, it makes me feel better!
The batter still ranks in my top 5 batters of all-time. Nuts are optional but with Hunter gone, they are a necessity in my book. I love them.
I used bread flour this time and it never seems to rise enough but I wanted to finish the bag. Basic all-purpose is my first choice!
And here we have a photo of my favorite way to enjoy the bread. Ok, second favorite way. My favorite is the toaster!
Wednesday, May 15, 2013
Maw's Ham-Cheese Quiche
Last night I returned to cooking for my family recipe book. Hunter was in town for the weekend and I gained a few pounds (at least) from all we ate. Friday night we even had dinner at Hot and Hot Fish Club. We've now been to Highlands and Hot and Hot...two on my list thanks to White Plume (who has given me the thank-you dinners). It is now official. After 8.5 years I will be leaving my work family to start a new adventure. It is a wonderful opportunity to put my MBA to use. I hope my new office likes to eat. Or I will still be delivering goodies to White Plume on a regular basis!
Back to the quiche. I had some for lunch today and took pictures. I will certainly be making this again!
Maw's Ham and Cheese Quiche
9" pie crust (I cheated and used the frozen ones...thawed it before using.)
1 1/2 c. grated Swiss Cheese
4 tsp flour
1/2 c. diced ham
1 c. milk
1/4 tsp dry mustard
1/4 tsp salt
I love Maw's recipe cards. What she lacked in handwriting she made up with her script typewriter.
I cheated and used a pie crust. Next time I will use Maw's pie crust recipe!
Sunday, May 5, 2013
For most recipes, I will take photos to place alongside the text in the cookbook. I've already posted some of the recipes along the way like the cheese straws and oatmeal crispies. This week I made the classic trifle (see spin off I created here).
When I was a child I requested this trifle in place of a birthday cake one year. If you know me, you know I am a chocolate fanatic so this is hard to believe. The trifle is worth it. You can make your angel food cake and pudding from scratch but why do so when this recipe works SO well! Let me know what you think. The presentation is phenomenal without much effort. Add blueberries and it is perfect for July 4th!
1 large angel food cake
1 large instant vanilla pudding
1 8 oz sour cream
1 large 12 oz cool whip (you will see I used 2 6 oz)
2 pints fresh strawberries
Mix pudding and 1/2 cup milk with mixer until pudding forms. Stir in sour cream.
Slice strawberries and let sit in syrup.
How you layer is key.
|cake should always go on bottom topped with pudding (not pictured)|
|i try to be "healthy" and use fat free mixed with low fat (i cannot tell the difference)|
|top with strawberries and repeat|
|have fun with the design. warning. my strawberry syrup is everywhere...you may want to go easy on the topping|