Pioneer Vinegar Pie

This Vinegar Pie was so delightful and I changed the recipe just a bit, not much just a tweak-y. So I can get pretty burnt out on the whole pumpkin thing during the month of November. This year I am turning it around and baking a different desert. This day it is a recipe I found in Martha Stewart Living and it is a Pioneer Vinegar Pie and yes I tweaked it to make it easier . What I did was not put a top on it. This way it is looking more like a pumpkin pie and I used only the bottom crust. It is less filling and looks good to.

Ingredients

Standard Pie Crust (Do you have a recipe ok no time just buy one boxed or frozen it works)
2 tablespoons all-purpose flour, plus more for the counter
2 tablespoons unsalted butter
1/2 cup light-brown sugar
1/2 tsp ground cinnamon
1/2 teaspoon ground ginger
1/8 tsp freshly ground nutmeg
1/4 teaspoon table salt
2 tablespoons cider vinegar
1 cup plus 1 teaspoon water divided
3 large eggs divided

Roll out your pie crust. Fit it into a 9-inch pie pan. trim the edges of the dough to fit the pan. Bake the crust in a 350 degree oven for 15 minutes. Punch little holes with a fork into the bottom of the crust prior to cooking so it does not loose its shape.

Preheat your oven to 350 degrees. Melt the butter in a bowl set over a pan of simmering water, remove this from the heat and whisk in the brown sugar, flour, spices, salt, vinegar and 1 cup of the water. Lightly beat the eggs, and whisk then into the mixture. Return the bowl on to the stove top and simmer until thickened. until the liquid coats the back of a spoon. This will take about 10 to 15 minutes stir it often.

Remove from the heat, and let it cool to room temperature, about 20 minutes. Stir it occasionally.

Once cooled pour the filling into the cooled crust.

Cook in the oven until the center is still soft not to jiggly.

You can serve it warm with Vanilla ice cream. We cooled it down and served it with fresh whipped cream. Delightful!

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Meatball Soup

Well this is a soup I have wanted to cook for a long time. Every time I go to our local restaurant I get the Albondigas soup. I had some leftover wild rice and tomato paste in the freezer. I made beef stock the day prior to the actual soup. Pa said it was the best soup I ever made. That seems to always happen things we do not plan and just throw together seem to be the best. Most of my soups come from standing in front of the refrigerator and or freezer looking in blindly for leftovers to add to beef or chicken stock.

Ingredients

8 to 10 cups of beef broth
1 bay leaf
1 bag of frozen spinach or fresh 2 cups chopped or not
1 small can of tomato paste
salt and pepper to taste
1 large onion chopped
1/2 cup of any tiny pasta
1/4 cup parsley chopped

Meatballs

2 cups of wild rice cooled
1 pound of ground beef
1 pound of ground turkey
1/2 cup of panko bread crumbs
1 egg
some of that parsley , salt and pepper

Parmesan cheese to top it when you serve it

I like to prep stuff prior to cooking. The more you can have ready the easier it is to cook. And god knows we all want to enjoy the kitchen. I made my meatball’s with some of the ground beef I had left and added some ground turkey. I also put in the mix one egg, 1/2 cup of panko bread crumbs, 2 cups of wild rice (cooked) , some fo the parsley and a little salt and pepper to taste. I combined all the ingredients together and made little meatballs they are about 1″ round. I like to bake them in the oven. I come out with about 25 little balls and I use half for my soup and freeze the others for another experiment day. Bake the little balls in a 375 degree oven for about 30 minutes they will be tender delicious.  The little trick I learned from my Grama is that if you put rice in your meatball’s for soup the rice will soak up the flavor of the broth and make the meatballs juicy delicious. Cool Grammz

Ok let us get our stock started actually you should start this first. Take your beef broth and add one small can of tomato paste, 1 chopped onion , 1 bay leaf and your bag of frozen spinach. Let this simmer for at least one hour . Mine sits on the stove all day. I start it in the morning and it get’s tested at lunch and served for dinner. Once all these ingredients are together the tomato paste is broken down and the onions are beginning to soften add your little meatballs. Let this all simmer for enough time that it taste the way you want it.

Now I added the baby pasta to my soup about 20 minutes prior to serving it. See the little o’z.

Note to self if you plan on freezing the soup make the pasta separate or add it when you plan on eating it all. Pasta is a bitch to freeze it comes out mushy and make the soup to thick.

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Potato and Kielbasa soup

Just the topic of rain in the forecast makes me think soup. Potato and kielbasa soup !Last night at 4:30 am I shot out of bed ran to the freezer and took out all the chicken bones and fix-in’s to make chicken stock today.  Pondering the way to get back to sleep I ran back to the freezer and grabbed the already frozen chicken broth and a kielbasa sausage out of the other freezer.

I truly love potato soup but as you know I am always looking for something new. In my mind I thought oh what a great idea I have left over baby potatoes and the kielbasa so why not potato and kielbasa soup. As if it was never done. Really Lani? Better yet roasted!

I love to roasted veggies prior to adding it to the soup this too has been done forever and it just adds that old time taste like grams made. Helps makes the taste go one step further.

Let us get started

Ingredients

  • 10 baby potatoes chopped
    1 russet potato peeled and chopped
    2  tablespoons of flour if needed to thicken
    1  -  14oz kielbasa sausage chopped
    2 quarts chicken broth
    1 -2 garlic cloves finely chopped
    1 onion chopped

Prep

Pour your chicken stock into a large stock pot and add the potatoes (reserve two cups of them chopped bite size) and let  it simmer for a least one hour. You want to be able to mash the potatoes to thicken the soup. If everything else is in the pot it becomes a chore to try to avoid mushing the onions and sausage. While this is cooking make the rest of the ingredients.

In a skillet but a tablespoon of butter and fry up your chopped onions about 3 minutes prior to them being ready pop in the chopped garlic. The reason for this is the garlic cooks so quickly and you do not want to burn it. Once this is roasted toss it into your stock pot once the potatoes are done and mushed. In the same pan now put the chopped kielbasa and brown it well. Remember you are looking for the roasted taste in your soup. Once the kielbasa is done toss this into the stock pot. Add the 2 cups of reserved chopped potato’s. Let this all simmer on low for another hour. I simmer all my soup to get all the flavor gather together. Many soup take under an hour mine a little longer so all the ingredients can get acquainted. Love this season so soupy.

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Grilled Corn

Grilled corn is a must all summer long. The way for you to grill corn on the cob is endless. Here are a few idea’s and some pictures of my cob’s. I have to admit I am a corn head yet this is the first year I have grilled it. I know I know you can not believe it. Well it is true go  figure!

The way I did this corn was so easy. I had a lot of herbs in the garden this last summer.

I took some room temperature butter ( 1 cube ) really depends on the amount of corn. I had 7 ears. I chopped some parsley and some basil and mixed it in to the butter in a small container. Fresh herbs is best but the dried is ok , it will get soft in the butter. The fresh came out to about 1/2 cup total of both herbs mixed together.

I pulled the husks back on the corn so they were still attached and grilled the corn on the grill . I did this prior to spreading the herb and butter mix on to them. Once they had nice grill marks I took them off the grill and placed them into a big pan and coated the ears of corn with the butter herb mix. (One thing I might do different is I would wrap my husk’s with some aluminum to prevent them from charring so much prior to coating the ears and re-grilling)

Once coated pull the husks back around the corn and put them back onto the grill for about 5 more minutes.

There are plenty of recipes for grilled corn on the internet so go discover the delicious-ness of grilled corn.

 

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Triple-Chocolate Pound Cake

This Triple-Chocolate Pound Cake was so nice. Why you ask? Well it was not to sweet just enough for anyone. Those that want a not so chocolatey chocolate cake this is your cake. The family enjoyed it.

Ingredients

1 cup of butter that is two stick of butter plus a little extra for the pan
2 1/4 cups of all purpose flour
1/4 cup of unsweetened cocoa powder
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 baking powder
2 cups of sugar
2 teaspoons of pure vanilla extract
4 large eggs
8 oz. unsweetened chocolate melted
1 cup chocolate syrup
1 cup buttermilk

Make the Cake

Heat your oven to 325 degrees
Butter a bundt cake pan then lightly flour
In a medium bowl, sift together the flour cocoa, salt, baking soda, baking powder

Using an electric mixer, beat the butter and sugar on medium to high until light and fluffy.
It should take 2 to 3 minutes. Beat in the vanilla, add the eggs one at a time make sure each one gets whipped in before you add the next.
Blend in the chocolate syrup.
Reduce the mixer speed to low. Add the flour mixture in 3 additions, buttermilk in 2 additions
Beginning and ending with flour mixture
Mix it just until it is combined . Notice I still have flour on the edges that is ok
  (Do Not Over  Mix)

Pour the batter into your prepared bundt pan and bake it until a toothpick inserted comes out clean. 60 to 70 minutes.

Let it cool in the pan for 30 minutes then on to a rack for an additional 20 minutes or until it is completely cooled. The original recipe came from Real Simple Magazine, November 2012. Their’s is also glazed I prefer powder sugar. Here is the glaze recipe.

1/2 cup of heavy cream with 4 oz. semi sweet chocolate coarsely chopped. In a small sauce pan bring the cream just to a boil. Remove from heat and add the chopped chocolate let it sit for 5 minute’s. Whisk until smooth. Let it cool until slightly thickened. Drizzle the glaze on 20 to 30 minutes before serving so it will set. Or Dust with powder sugar and keep it simple.

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Super Moist Pound Cake

I know this will be the third Pound Cake I have cooked. there are so many recipes out there. The one I tried today came from Sweet Kat’s Kitchen The reason I was trying to do another one is not for the pound cake but for the fact I have a ton of sour cream since Mama moved in. She loves it but forgets we have so much in the house. Another reason is I wanted to use the last of my cake flour.

When making this keep in mind it is a process and it takes time and patience. I did it when I had some stuff to do in the kitchen (everyday) that kept me close. Hey if I leave the kitchen for so much as a second I’m toast or should I say burnt toast. Let me describe this batter. Soft, moist, sweet, delicious why I almost thought “Why not just eat this batter and not tell the family”

Ingredients

1 1/2 cups of all purpose flour
1 1/2 cups of cake flour
1/4 tsp of baking soda
1/4 tsp salt
2 sticks of butter (1 cup softened)
2 3/4 cups of granulated sugar
6 large room temperature eggs
1 cup of sour cream
1 tsp of vanilla extract
2 tsp of honey

Preheat your oven to 375 degrees. Grease and flour your bundt pan.
sift together the flour, salt and baking soda. Sift twice. Set it aside
Combine the sour cream,vanilla extract and honey in a small bowl and set aside.

In a large mixing bowl cream the butter and sugar on medium speed for 10 minutes, or until light and fluffy.

Add the eggs one at a time. Beat it thoroughly between additions.
Reduce the speed and add the flour and the sour cream mixture slowly a third at a time. Mix just enough to blend the batter after each addition.

Spoon the batter into the pan and even it out.

Bake for 60 to 75 minute4s until a toothpick comes out clean.

Cool on a rack for 25 minutes then remove from pan and cool on the wire rack until completely cool.
You can dust with powder sugar right before serving we always have fresh whip cream on the side. Enjoy because this is so far the best Pound cake I have baked.

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Walnut Refrigerator Cookies

This recipe for Walnut refrigerator Cookies in it’s self is hysterical. Read how the writing with done with such a great sense of humor. Once finished them my Mama said they are the same cookies her mommy use to make her. Go figure!

Cream 1 cup of butter or margarine with 2 cups of light brown sugar until smooth as double talk by an itinerant preacher. Add two well beaten eggs. Beat the mixture for all your worth. Sift 3 cups flour with 3 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Work this thoroughly into the creamed shortening-sugar- and egg mixture. Stir in one cup of chopped walnuts and 1 teaspoon of vanilla.

Shape into long rolls. Wrap them in wax paper. Chill in the refrigerator overnight at least. The longer the chill the better the cooky.

Slice the dough as thin as it can be.

Bake on a greased cookie sheet in a moderately hot oven – 357d degrees – about 8 minutes, or until done. Makes about 8 to 10 dozen. Wonder-workers at a church or fair or a food sale which good woman all over the land lean on to help get the new carpet for the church  or paper the parsonage.

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Macaroni Roma

This recipe for Macaroni Roam Casserole is simple. It came from the Los Angles Home Magazine dated July 25, 1965. It is from the Casseroles for Patio Dinners. It is from Marian Manners large repertoire of casseroles. It is a bit cool tonight so it will be on the indoor patio. This Casserole is not as jazzy as I like my food. It could use some more seasoning but like I said when I started  this project we are sticking to the original recipe. It was really easy to make and put together. Good for a party if you want to make some thing to take to a pot luck or make the day ahead. That way you are left more time to get gorgeous.

 Macaroni Roma

1 8-oz package elbow macaroni (I used cavatappi)
¼ cup butter
½ cup diced onion
1 clove of garlic
1 lb of lean ground beef
1 ½ tsp salt
1 tsp sugar
½ tsp oregano
¼ tsp basil
¼ tsp marjoram
1 tsp chili power
Dash of pepper
1 – 13 oz can tomatoes
1 6 oz can tomato paste
2 cups cottage cheese
½ lb American cheese shredded
2 tlbs melted butter
½ cup fine bread crumbs
¼ cup parmesan

Cook macaroni in boiling salt water until tender then drain. Melt ¼ cup of butter in sauce pan and add garlic and onion. Cook until tender but not brown. Add meat and cook until it looses its red color. Add salt, sugar, oregano, basil, marjoram, chili powder, pepper, tomatoes and tomato paste. Simmer 1 ½ to 2 hours, stirring occasionally.

Pour a little sauce in a greased 2 ½ quart casserole. Top with 1/3 macaroni mixture then a 1/3 shredded cheese. Repeat layers using the last ½ of the sauce on the top.

Combine melted butter bread crumbs and Parmesan cheese and sprinkle over casserole Bake uncovered at 325 degree for 1 hour. Let stand 10 minutes before serving. Makes 6 to 8 servings

Note : The casserole may be prepared in advance and refrigerator overnght. Adding the cheese crumb topping prior to making.

Enjoy

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Italian Meat Loaf (Poipettone Con Riccota)

Recipe of the day #1 is Italian Meat Loaf as the article says ” For an unusual meat-loaf, this Italian one has its own sauce baked right in its middle.

This one proves to be a challenge to my brain because I am use to pouring sauce on the top prior to cooking. Not these little devils. Plus they are baked them in 3 inch muffin tins.

This recipe is in it’s original form. It was printed in The Los Angeles Examiner Friday, May 24, 1957 by Prudence Penny the Examiners Home Economics Editor.

Ingredients                               

1 pound of lean ground beef
1 cup soft bread crumbs
2 eggs
1/2 cup of grated Romano cheese
1/2 cup finely chopped onion
1/4 cup of water
1 1/2 teaspoons dried parsley flakes
1 teaspoon whole basil leaves, crumbled
2 teaspoons salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil or salad oil
2 tablespoons of fine dry bread crumbs
1/2 pound of ricotta cheese (small curd cottage cheese may be substituted)
1 egg
1/4 teaspoon crumbled basil leaves
1/4 teaspoon salt

Prep

Mix meat with next nine ingredients

Brush seven 3- inch muffins cups with oil and sprinkle them with bread crumbs.

Fill each cup with half the mixture. Mix ricotta cheese with remaining egg, basil, and salt.

Spread over the meat.

Top with remaining meat.

Brush tops with oil. Bake in a 350 degree oven for about 30 minutes.

Makes 7 – 3 inch meat loaves. For loaf, use a 9 by 5 inch by 3 inch loaf pan follow same procedure.

Bake 1 hour in 350 degree oven.

If ground pork is used for part of the meat bake 15 minutes longer.

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Homemade Chocolate Syrup

How simple could this be to make Chocolate Syrup ?  I must admit that I am a homogenized milk with Ovaltine girl. I have succumbed to friends by taking my milk down to the 2% level. So today I am making a Glazed Triple Chocolate Pound cake. I go into the pantry to gather the ingredients and what is missing. Something always is. Well Chocolate syrup. Damn so I went on the internet to do a search. I found A Plastic Free Life not only did I get a recipe this blog rocks. It has been my mission to get rid of plastic for the last year. It has been a struggle but I am getting there.

Homemade Chocolate Syrup

            Ingredients
  • 1 cup cocoa Powder – (unsweetened)
  • 2 cups of granulated sugar
  • ¼ teaspoon salt
  • 1 cup cold water
  • 1 tablespoon vanilla

Prep

Combine cocoa and sugar blend until all the lumps of cocoa are gone
Add water and salt and mix well
Cook over medium heat and bring to a boil, slowly stirring constantly
Continue stirring on the stove for just a couple of more minutes
Watch it do not let it burn on the bottom of your pan
The sauce will be runny
Remove from heat and let cool, the sauce will thicken up as it cools
When it has cooled add the vanilla extract

Here are a few things I did differently to ensure the smooth texture

  • I sifted the cocoa into the sugar to get rid of the lumps
  • I used a double boiler to mix the sugar, cocoa and water to ensure no burning on the bottom of the pan

  • I strained the mixture into a bowl for it to cool then I covered the syrup with a saran warp to make sure it did not get a film

Pour the syrup into an airtight glass container or a plastic squeeze bottle and keep in the refrigerator. This will make approximately 1 3/4 cups of syrup. To make chocolate milk add 1 tablespoon of syrup to each 8 oz cup of milk. Hey warm it for Hot Coco

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