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Monthly Archives: April 2013

White Cake and Peaches

Since I was on a roll with foodie memories that have been regurgitating from my brain lately (I guess that is not a great word for a food blog) I thought I would share with you another Leonard favorite.  I painted a picture of our Sunday nights on the ranch with dinner and dessert being catared to us by a loving Grandma  I listed pie and hot fudge, but forgot an all time favorite.  White cake with bottled peaches.

Now this is not some fancy recipe. To be honest, prior to visiting Oregon, I had never tried this nor did I know anyone that had.  No I am not talking about calf testicles, I am talking about a piece of white cake in a bowl with bottled peaches poured over.  I am not sure I am into the soggy cake thing, unless it is cream laden bread pudding, but Leonard swore by it and now has passed this down to Dave and Jace.

Try it you may like it.  That is what they told me about the testicles!!!

Now for me if I had a cake mix and bottled peaches, I would do something like this:

PEACH COBBLER

PEACH COBBLER

Southern” Peach Cobbler

1 box yellow cake mix
2 (15 ounce) cans peaches
1 stick (1/2 cup) butter
Cinnamon, to taste

Preheat the oven to 350 degrees.

Drain the juice from one can of peaches into a bowl and set it aside. You’ll be using it later. The juice from the other can you can discard.

Arrange the peaches in a 9 x 13 pan.
Slice the butter (or margarine, as long as it’s in stick form) into about 18 pats. Distribute them randomly across the surface of the cake mix. If you omit this step, the cake mix will stay dry and won’t raise the way it’s supposed to.
Drizzle the saved peach juice over the top, then sprinkle with cinnamon.

Pop that baby in the oven for about 30 to 35 minutes or so, or at least until the cobbler has a lovely golden brown color.

Serve with iced cream or whipping cream

 
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Posted by on April 15, 2013 in Recipes

 

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Blast from the Past! Roastbeef Sandwiches

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I know that I have been posting alot of Oregon ranch memories lately, but they have been very near the surface and consuming alot of my daydreaming hours.  The evening of the funeral, we went up to Heidi’s and Texie had made a roast(don’t ask me when) and was busy making everyone roast beef sandwiches.  Now if I had to choose one food memory from the ranch, it would be roast beef sandwiches.  Every Sunday night, Texie would fix us a sandwich using leftover roast and rolls from dinner.with a big homemade sweet pickle on it.  Then we would have whatever jello salad was served at dinner, some chips and then a slice of pie, or hot fudge sundae.  This was all served to us while recumbent on the couch, watching some old western with the fire blazing.  It just does not get any better than that.  I am sure that will be my first meal if I make it to the celestial kingdom.  I guess I will know my fate if I am served store bought roast beef on Wonder Bread. 

As we all sat around eating the sandwiches that night, I marveled at how much comfort these familiar foods provided and how many memories they triggered..  I also realized that just about everything that I needed in life was in the walls of my own home.  I vowed to make my home a place that would provide these memories for my kids and grandkids.  They don’t care what kind of home we live in, what designer clothes we may buy, or the decorations that hang on our walls.  They care about the love that is felt and the time that we spend togethern and of course what I feed them.  Those days on the ranch were simple, yet priceless.  I only hope that I can give my family the wonderful memories and legacy that we were given.  I have some big shoes to fill.

So I started out with the sandwhich.   A great place to start.  The rest will come.

I put a rump roast in the crockpot on Friday when I went to work.  I seasoned it good and put it on low.  I added a little extra water just in case.  I didn’t have time to make my homemade rolls, so I put some Lion House frozen rolls out to raise and off I went to work.  That night when I got home, I popped the rolls in the oven.  I sliced up the roast and put it back in the crock pot.  It was a little hard to slice because it was so tender, it fell apart.

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Then I made the famous sandwich.  A roll, a little mayo or miracle whip and then a pickle  They were awesome.  If I say so myself, I nailed it.   I used my homemade pickles, which are a must, I got the recipe from Texie and will post it when I find the little piece of paper it is written on.  Enjoy  These are also good with a little horseradish sauce.  We had plenty from Arby’s–Leonard’s happiness on a bun.

 
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Posted by on April 15, 2013 in Recipes

 

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New Addition

No one is engaged or pregnant nor are there any new animals at our house.  Well now that I mention it, Jace and Krystal are getting a new puppy the end of this month, but that is not what I was talking about.  But since I brought it up, I will introduce you all to their new addition.

Meet Stella!!!!  I guess full time school and work, one dog and 4 horses is just not enough. Now they want to be dog breeders.  Oh to be young full of dreams.  I made the mistake of calling Stella, Quinns sister!!!  I was corrected, Stella is Quinn’s wife!! 

stella

The new addition that I am talking about is my new car.  We have been thinking about it for awhile and finally got up the nerve to do it.  I have not had a car payment for quite awhile so I was a little afraid to take the jump, but so glad that I did.  I have driven my little Audi for 10 years and things are starting to wear out.  My windshield wipers have been broken for a month now and are stuck straight up.  I carry a rag that I reach out and wipe the window with if it starts to rain.  I was afraid that we were going to be having repair costs start escalating with the miles that I have put on it.  It has been a great car, but I am really ready to have an automatic after years of shifting.  It seemed so fun when I first got it, but city driving has cured me of that.

MY NEW MAZDA CX-5

MAZDA2MAZDA DEALERMAZDA

If you look real close to the middle picture, you will see my name on the board with the car I was buying!!!. 

Dave wanted to take a little test drive today after conference and we ended up in Tremonton.

 
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Posted by on April 8, 2013 in Uncategorized

 

BREAKFAST PIZZA

This is the other part of our favorite breakfast menu.  I first had this up on the ranch.  I have mentioned several times before that this was the most requested vacation spot for our kids (well the ony requested vacation). The food was amazing and I always came home with new recipes.  Everything just tasted better.  Texie is a great cook and things always taste better when you do not have to make them.  I had this on my first visit there.  I was barely pregnant with Kallie and was sick most of the day and not many things tasted good, but this sure did. I can’t tell you how many times I have made this since that visit 28 years ago.  I can’t believe it has been that long.  It is a great make ahead.  Just prepare as instructed and then refrigerate until serving time and cook as directed.  I served this at Jace’s farewell dinner ( brunch).  It is always a hit and so easy.

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BREAKFAST PIZZA

This is a little different than the original recipe.  I have tweeked it for my family’s taste.  The original recipe had hash browns.  I have since lost that recipe so this is my pinch of this and pinch of that recipe!!!!

1 tube cresent rolls  (I use the new cresent roll sheets)

cre

1 pound country sausage

5 eggs

1/2 cup milk

salt and pepper to taste

grated cheese

Line a 9×13 cake pan with the dough sheets, pressing halfway up the sides of the pan. You will need to carefully stretch the dough to fit. Brown sausage and spread over the dough.  Beat together the eggs, milk and seasonings. Pour this over the dough and sausage. Sprinkle cheddar cheese over the top.  Bake uncovered at 350 for about 30-40 minutes until lightly browned and eggs are set in the middle.

 
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Posted by on April 8, 2013 in Recipes

 

Another Conference Weekend–Blender Pancakes with Maple Butter

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I love conference.  I love the talks, I love the music, and I love attending church in my pajamas.  It is tradition that we have breakfast for dinner on conference Sunday.  I want to just enjoy the day and not be making a big meal and my family loves breakfast foods.  Last October I posted our omelette bar and said that our usual was blender pancakes and breakfast pizza but that we were trying something new.  I also said that I would post the recipe for the pancakes and pizza later that day.  Well it is six months later and I still haven’t posted them.  We had them today for our conference breakfast and I will finally get around to posting them.  This is my family’s favorite breakfast(dinner) hands down.  I have been making these pancakes for years and they are amazing.  They are so light that you can down a dozen before you realize it.  You have to serve them with the maple butter-no subsitutions period. I can almost convince myself that this is health food because it is made with whole wheat flour. But I think the big scoop of maple butter takes it out of that category. I hope you like these as much as we do. I think they will become one of your favorites also.

 I will post the breakfast pizza next.

BLENDER PANCAKES

1 cup whole wheat flour

1 cup milk

2 eggs

1 tsp. soda

2 tsp. baking powder

1/2 tsp salt

2 TB sugar

1/2 cup oil

Mix together in a blender until well combined.  This is a fairly runny batter.  That is what makes them so light.   I make these a little smaller than our usual pancakes–makes me feel better about eating so many.  Do not over cook.  Serve with a nice scoop of maple butter.

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MAPLE BUTTER

1 square of softened butter

1/2 cup maple syrup

2 tsp vanilla ( it calls for one but I always like to double my vanilla)

Blend togther until smooth.  I usually do this in my Cuisinart.  Spread over hot pancakes

I know this is just combining what you would usually put on pancakes–butter and syrup but there is something about combining them that takes them over the top.  I could eat this stuff with a spoon-wait a minute I do!!!

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Just another one of my kitchen gadgits from Williams and Sonoma.  It is a batter dispenser.  Fill it up with the pancake batter and then you just squeeze out the batter over the hot griddle.  I know you could just spoon it on or use a cup or something but it just would not be as much fun.  Kind of reminds me of the ketchup and mustard dispensers I see the people use at McDonalds when they are mass producing their hamburgers. I knew I missed my calling in life.

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Williams and Sonoma Batter Dispenser

 
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Posted by on April 8, 2013 in Recipes

 

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Yummy Fruit Salad

fruit-salad

A few weeks ago on pioneer Womans Food Network show she did a fruit salad with a citrus, almond glaze.  I love this time of year when fruit is so good, especially strawberries.  Sometimes I just want it to be a little fancier than the usual bowl of cut up fruit ( which is pretty darn good).  So on Easter I tried this for Jaces Birthday / Easter dinner.  It was really good and the glaze made the salad so shiney and pretty and I am all for shiney and pretty.  I loved the subtle vanilla taste.  I used the extract since I was out of vanilla beans. I think I would have liked it better with a little stronger vanilla taste, so next time I am using the vanilla bean or just adding more extract.  You can use any fruit you have on hand.  This would be great for a shower or party. I would add the glaze right before serving.

Ingredients

  • 1 cup Sugar
  • 1 cup Water
  • Juice Of 1 Orange
  • Zest Of 1 Orange
  • 2 whole Vanilla Beans, Caviar Scraped Out (or 2 Teaspoons Vanilla Extract)
  • 4 pints Strawberries, Hulled And Halved
  • 2 pints Blueberries
  • 2 cups Red Grapes, Halved
  • 2 cups Green Grapes, Havled
  • Mint Leaves

Preparation Instructions

Place the sugar, water, orange juice and orange zest into a small saucepan and stir to combine. Bring to a boil, then turn the heat to low and simmer for 15-20 to thicken slightly. Set aside to cool, then store in the fridge until cold.

Mix together all the fruit in a large bowl and pour the syrup over the top, tossing gently. Garnish with mint leaves and serve.

 
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Posted by on April 3, 2013 in Recipes, Uncategorized

 

Fig and Proscuitto Pizza

fig pizza

photo courtesy of Pioneer woman since mine was gobbled up before I got a picture!!!!

Jordan and I used to love to go to Nordstrom’s cafe and have their Fig and Proscuitto Pizza.  It was sooo good.  Sometimes we would crave it and make a special trip down there just for that.  There was something about the sweet fig spread and the salty proscuitto that was so divine. We would always say that we would eat half and save the other half for later, but then we would get in the car and finish it off before we got home.  Well they did a really dumb thing when they moved to the new Nordstroms, they took it off the menu.  I have a good mind to just stop shopping there in protest, but then again that would only punish me not them.

I was so excited to see a recipe for this on Pioneer Woman’s blog.  It is pretty close to the Nordstrom’s one except for a few changes. I posted my favorite  recipe for pizza dough in an earlier blog. I love this recipe and it always turns out yummy. 

 I was in a hurry the other day and picked some up at Whole Foods at Trolley Square. It was really good. 

So whether you use homemade, or purchase some at Whole Foods, let it sit at room temperature of a few minutes Roll out 1/3 of the pizza dough as thinly as possible. Place on a large baking sheet.

Drizzle lightly with olive oil and sprinkle lightly with kosher salt. Spread fig spread (or jam) all over the surface of the dough. Sprinkle lightly with salt.fig spread

Lay sliced of mozzarella all over the surface. Sprinkle lightly with salt and freshly ground pepper. Bake for 12 to 15 minutes, or until crust is golden and cheese is bubbly

Remove from oven and immediately lay prosciutto over hot pizza.

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Now I can’t remember the last time that I did not agree with everything that Pioneer Woman says.  In fact just saying that I don’t is somewhat blasphamis and I am waiting for the lightening strike.  But I am going to be a strong women of my own convictions and stand up for my beliefs. I do not like floppy uncooked proscuitto.  There I said it.  So at this point in the recipe I cook the proscuitto slightly and then add it to the pizza prior to baking.  Then I bake it at 450 until browned and the cheese is bubbly.  This makes the proscuitto crispy like bacon and even a little stronger salty flavor.  Divine with the sweet fig spread. 

Try it both way and see which one you are converted to.  I promise that I will not be offended if you go the way of the much more famous and successful cook and blogger.  I am just another wanna be that doesn’t even have any sponsers.

Just before serving, sprinkle on arugula and Parmesan shavings.

Cut into wedges or squares and serve immediately!

 
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Posted by on April 1, 2013 in Recipes

 
 
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