"Place, with a trace of humanity" Photography/Photo of the Day/Pittsburgh

Posts tagged “recipe

When it bakes, you smell autumn

One of the good things about fall.

It’s a simple dessert. The time of year when the apples are perfect, so fresh

A sign of fall.  Apple Crisp.

If you want to be inspired with Apples Galore, stop by Rufus’ Food and Spirit Guide blog.

I peeled a lot of apples(10), sliced and chopped and put them into a buttered 9×13 glass dish.

Cut a stick of butter into 2 cups of oats (we skip the flour) some salt and about 1/2 cup of brown sugar. Just hint of cinnamon, not to overpower the apples.

Crumble the buttery oatmeal crumbs over the apples.  Bake about 50 minutes.

Marlene adds a cup of cranberries to her apples and that makes it nice and tart with the contrast of sweet.

(and a little salty caramel or vanilla ice cream on the side- or even mint, eh Maura?)

Golden Delicious Apples

apples on the cutting board

Oh no, I didn’t photograph the fragrant apple crisp as it cooled or when it was dished up on plates with the ice cream.

We just ate it!


The cake’s in the mail – almost- well, after school Monday

Last year or the year before, I forget which year, I didn’t get a birthday card mailed.

But this year………

since it’s my sister’s birthday Monday,

and she’s going to visit our brother and his wife in Okanogon WA on Tuesday,

I thought I’d bake a cake with our mother’s old recipe. The Happy Day Cake.  I decided to cook the old fashioned penuche icing, you have to put your hand on the bottom of the pan after it sits in cool water, then add the 10x sugar and beat it, just like our mom did and frost the layers.  Tomorrow after school,  I’ll ship it off for them to share.

I put it in a tin, packed it up and it’s in the front hall, taped in a box, ready to mail.

 It’s a Happy Day Cake  recipe from Swan’s Down Cake Flour box from way back.  You can see it written in my sister’s hand on a quilt square from the fiftieth anniversary quilt we made for my parents in 1989. 

And I put in a pound of Zeke’s coffee beans to go with it.   Happy Birthday Mary.  

love,

Ruth


Lebkuchen Recipe from Aunt Rhea, (Well actually from her Mother’s Father)

 

 

 

 

 

 

 

 

 

This recipe is from Aunt Rhea’s mother’s (Marie) father, Julius Rickel(, who died in 1933.) That’s all the info I have on the handwritten recipe.  Not much more.

How to bake a Family Favorite recipe that hails from Germany. I copied it down from Aunt Rhea. Sunday before I left Ohio I dropped into the Kroger and bought what I needed

Aunt Rhea married my mother’s brother Robert.

She’s 98 years old today and celebrating, too.

   I plan to call her up and ask if there’s anything else to know about this particular recipe.

Love to you.

pecans and citronChopped pecans and citron. The recipe didn’t say how much.

Oh yes, prepare two 8 inch pans to bake.  Fire up the over to 35o degrees

I used disposables and cut out some parchment paper

 

Pans

 

 

 

cinnamonMix the cinnamon into the flour

 

 

 

cinnamon mixed inAdd the finely chopped citron and nuts to the flour mixture to coat evenly

Beat 4 eggs and 2 cups of brown sugar together until light. I used a heavy duty mixture.Lebkuchen recipe

 

 

add the flour mixturepouring the flour in

 

 

lebkuchen batter

 

 

 

 

 

cooling lebkuchen

 

Baked  between 25 and 30 minutes

 

 

 

 

glazed lebkuhen

A light glaze on top.  The whole kitchen smella so good.

 

 


What’s Your Guilty Pleasure Comfort Food? One of a series…..

Okay, it’s not good for you.  I know it!   Beanie Weenies.  

Here’s the recipe. Cut a package of hot dogs like coins.

Throw in pan and turn up the gas flame.

Open can of beans

and pour over sizzling “meat”.

Simmer and serve.

Buttered toast on the side optional.

Yep, it’s dark outside, every day getting shorter and shorter and  the winter looms.  (actually today felt like Spring so let me think of a different excuse)

It’s easy. You have it in the house and don’t have to go to the store.

And you have a taste for something simple that isn’t good for you.  It’s on your mind.

My friend said you can go through a lot, getting to what you wanted in the first place.

 

Make it, eat it, be aware it isn’t a healthy choice.

My vegan, veg, Paleo, Primal, non-processed food, gourmet bloggers, and real- food conscious friends and family will have to avert their eyes today.

 

Weenies sliced like coins

 

I think it is the lighting from the range hood that gives it the unreal color cast.   I hope.

 

Simmer Baked BeansAlmost ready.  Don’t read any labels.  Enjoy.

Beanie Weenie SupperPut  your knitting aside.                           Try to not spill supper onto fleece robe and plaid pajamas.


Grated Grenada Nutmeg

Sunday afternoon I was getting ready to bake cookies. (Originally from Fannie Farmer Boston Cooking School)

The recipe my mother used to use  for her signature Sour Cream cookies – (baking them on my cousin Paul’s milestone birthday :-) and will mail them tomorrow)

‘d just gotten back from the store with the sour cream when I realized I did not have a container of nutmeg on the spice rack.

But wait, how abou these whole nutmegs in a little bag?  I pulled one out and began to grate it and the aroma was amazing.

The label said Grenada Nutmeg .

(Joanne, did you send them to me?)

You may already grate your own nutmeg but it was first for me.   The interior was a beautiful pattern. The smell intoxicating.

Nutmeg interior

Freshly Grated Nutmeg ready to go in to the Sour Cream Cookies

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 3 3/4cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup sour cream
  • 1/2 teaspoon nutmeg
  • Sprinkle cinnamon and sugar mixture on top before baking – I used parchment paper for easy baking and clean up
  • Bake at 350 for 11 minutes

Back to the Post Office after school.

 

 


Christmas Mice to Admire and Eat

Guest Blog from Euthemia where my sister is spending the Christmas holidays.

Her friend Joanne brought these to Christmas dinner . Euthemia emailed me the photo of them and then I wrote back to ask if it would be okay to post.  Directions below.  Thanks Euthemia and Joanne. photo-5

 

 

Here are the instructions for making the chocolate cherry mice from Joanne Maier of Glenmont, New York.  
They were a great hit at the holiday table.  

 
24 Maraschino cherries with stems
Waxed paper
1/2 cup chocolate chips
24 Hershey’s Kisses, unwrapped
48 almond slices (match pairs by size)
Icing – 1 cup confectioner’s sugar, 1 teaspoon of water
Black food coloring
Red food coloring
Drain cherries, pat dry. Cherries, unwrapped kisses and paired ears need to be lined up ahead of time on a cookie sheet covered in waxed paper.  Microwave chocolate chips 15 seconds at a time until melted. Be careful not to burn the chocolate.    Hold the cherry by stem, dip and swirl til covered in chocolate, put on the side so tail sticks out and on the front, push on a Kiss to make the head.  Where the Kiss meets the cherry, put in the two ears, and keep doing it until you finish.  Make icing, take a small amount and add black food coloring, another small amount for red food coloring, and the rest will stay white.  Put icing into 3 different baggies and cut a tiny hole in the corner of the bag.  Make the eyes white with a black dot in the middle, and use the pink for a nose.

Cheesecake Pie Made with Coconut Palm Sugar

Some of the family is eating gluten-free.  You might have seen the crumbled cake top from the other day (which was delicious)

And the family is trying to reduce intake of  refined sugar.  I wanted to bake something they could eat if they wanted to do so.

My mother used to make this with regular sugar when I was growing up. I just switched to the coconut palm for the body of the cheesecake pie and used a bit of maple syrup for the sour cream topping. I used FULL FAT cream cheese and sour cream. Some free-range organic eggs

I made this for Saturday night after Thanksgiving

This is a crustless pie.  Not too sweet.  It looks like it has a brown crust but it is just the butter browning the edge and the color of the coconut palm sugar.  It’s an iPhone photo today.

Here is the recipe.

Butter a glass pie plate.  Heat the oven to 325 degrees.  I baked this one at 350 and the electric oven  where I was staying is hotter and faster than mine at him and I think it was too hot for it. I think that is why it had more cracks than usual.

Mix well  2 -8 oz. packages of cream cheese (room temp)  with 3/4 c coconut palm sugar

Add 3 eggs. Beat well.  Add 1/2 teaspoon pure almond extract. Mix.

Pour into the buttered pie plate.  Bake for 45 minutes.

Take out of oven and let it sit for about 5 minutes, it will deflate and a crater will form for the topping, forming a “crust” without crumbs.

Spread on a topping mixture of  1 c sour cream, 3/4 teaspoon vanilla and 2 Tablespoons pure maple syrup

Bake for 5 more minutes.

Cool. Serve with sour cherries or fresh blueberries or strawberries or eat plain. Put it in the fridge when cool.

Bake until knife comes out clean in center


Pignolis- An Heirloom Recipe from a Friend’s Mother

The one thing I can tell you is, don’t mess around with the confectioner’s sugar amount as it is needed to make the cookie take shape!

Parchment paper is key, too.

You can see I should have put this recipe in a plastic sleeve. It is well used and always appreciated.  People devour them.

Thinking of how wonderful it is that Esther was so generous to share her hand written recipe at least twenty years ago.  Her daughter, Diana,  will take her iPad to show her this post on Tuesday as we have no school due to the storm winds and rain predictions.  I called and asked if it would be okay to post and Diana said, “Yes” so thank you Diana and her mother, Esther.

I baked these for Laura’s wedding last year and made them for the House Concert for my gluten-free friend.

(Smidge, this recipe is for you, too!)


Inspired by Three of My Favorite Fellow Bloggers

You’ve read their comments on my blogs.  Flat Ruthie has been fortunate to  have been hosted by all three bloggers.

I’ve posted links to their photographs and recipes for some wonderful dishes.

It’s summer vacation and I’ve a bit more time on my hands. Have a plan to try some new recipes and what better way than to experiment with fellow bloggers posts of beautiful and delicious dishes.

And my daughter-in-law’s kitchen makes me feel like I’m on a cooking show! Six burner stove and all.

When I forwarded her the recipe for Roasted Chicken Stuffed with Citrus she agreed it would be good for dinner and we had all the ingredients, including fresh tarragon from her garden.  You can get the recipe at Rufus Food and Spirits Guide  and see a great looking photo of Greg’s Roast Chicken. I am already behind as yesterday Katherine posted a Blue Crab Dip recipe and today it is stuffed zucchini. I can’t keep up!

And a nod to Chicago John as I attempted to make the garlic cloves fall onto my keyboard but was unsuccessful! (see his posts of berries and an earlier one of peas at his blog From the Bartolini Kitchens ) Watch for a future post as I make homemade pasta for the first time.

Food photography is a challenge unless I’m just shooting what I’m eating.  When I try to set something up, think too much about it and what I am trying to accomplish,  it’s stressful.

People as subjects seem easier than assembled ingredients.

 By the way the aroma alone is worth the cooking effort for this recipe.

Divine! and delicious. The kids loved it!  So thanks to Greg and Katherine and Chicago John.


Peda in the Indian Grocery Case

Peda, White

Took this photograph when I was in NYC on Spring Break and my sister was shopping in the Indian Grocery shop.

Here is a recipe for the sweet peda. Flavored with cardamon.  It is made with khoya - “semi-solid thickened milk”  One post said it is similar to ricotta cheese texture but I haven’t made it and would like to know and the recipe says to “grate the khoya” so that doesn’t possible if it is similar to ricotta.  Not enough research but hope someone will comment and fill in the gaps.  I was attracted to it in the case and I shot through the glass.


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