Cooking

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Baking&Cooking&Holiday tips16 Apr 2008 05:47 am

When I sit down to write and share with you on my blog, I have many thoughts.

I absolutely love all the information and recipes that I have received from family, friends and cookbooks here and there. Some people enjoy knitting, sewing, reading a novel or whatever, but my joy has always been to find a cookbook, magazine, or old recipes and bury myself in another world with them. I can tell you that some of my recipes or cookbooks have been looked at maybe once or twice and others have been worn out from using or looking. Usually when we go on a camping trip I pack up all the magazines I can and read and clip all the time I am there. I have this fantasy about being able to create or make all of these wonderful recipes I gather up and surround myself with knowing full well it won’t happen. The great thing about all of this however, is sharing recipes with your friends and family and carrying on recipes from generation to generation or from friend to friend.

I know that every recipe out there has only been an original one time. From that point on they are copied and shared. Even Great, Great Grandma’s recipes were copied at one time or another. The best part of this is that they were shared with her and she has shared them with us so we can enjoy them now.

Preparing a recipe that belonged to someone dear to us has great satisfaction when it appears on our table looking very special. Also watching those we love eat and enjoy this food is very special.

Surround yourself with family and friends and find time to break bread with them often!

Gogi

P.S. Don’t worry about someone stealing your recipe. You call that SHARING.

Baking&Cooking&dESSERTS&Snacks14 Apr 2008 11:34 pm

EASY FANCY BROWNIES

Take a box of brownie mix and mix as directed. Bake as directed only 4-5 minutes before they are done remove from oven.

Sprinkle with chocolate (or any kind you prefer) chips, chopped nuts, and miniature marshmallows. I like to do all of the above generously.

Put back in the oven and leave until marshmallows are light golden brown.

Cool and cut into squares.

Serve plain or with ice cream. THESE ARE VERY RICH!!!

Enjoy,

Gogi

Baking&Cakes&Cooking&dESSERTS&Holiday Recipes13 Apr 2008 03:43 am

POUND CAKE

Do I have a story for you today!! I was going through my recipes looking for a pound cake recipe of which I have many, and I found one that had been given to me back in the late 50’s or maybe early 60‘s by my good friend Barbara McKenzie. Here name is now Barbara McGuire. I got to reminiscing and decided to try to look her up on the internet. To my surprise I found her. She is still in Macon Georgia and over the years has become a true southern bell. I was so excited about being able to chat with her after all these years. We talked and talked and I asked her if I could post her recipe and she said yes, so here it is……….

You must have a cold oven. Do not preheat. This is ½ of a recipe- double it if you like.

6 medium eggs

1 ¾ cups sugar

½ lb. butter

2 cups plain flour

Separate eggs. Beat egg whites until stiff and set aside.

Cream butter and sugar adding egg yolks one at a time.

Add flour on low speed.

Last add well beaten egg whites.

Flavoring is optional. She uses lemon and vanilla.

Put cake in tube pan or angel food cake pan.

Put cake in oven and turn oven to 325 degrees.

Bake 40 minutes and check for doneness. If not done, increase time and keep checking. Depending on your oven it could take a little longer. Half of a recipe does not take as long as it would if you doubled the recipe.

I have been telling you folks all along that cooking brings family and friends together. Today I proved it. What a great day!!!!

Enjoy,

Gogi

Thanks Barb for the recipe!!!

Cooking&Tips and Shortcuts11 Apr 2008 08:43 pm

CHICKEN AND DUMPLIN'S

Here is a quick meal and it is quite tasty. A retired lady at my church who was on a fixed income had many different dishes she used to come up with that were inexpensive. She used to buy cream of chicken soup in the can and fix as directed. Then she would add small canned biscuits that had been cut in 2 ro 3 pieces with the scissors or a knife to the soup after she had brought the soup to a boil. She sometimes added leftover chicken pieces and or mixed vegetables.

This may not be enough for a family of big eaters but it certainly could be a lunchtime treat. Besides it doesn’t take a rocket scientist to prepare and cook it.

Just a suggestion!

Gogi

Cooking&dESSERTS&Tips and Shortcuts10 Apr 2008 07:37 pm

TAKING A BREAK

I thought I would take a moment and share with you one of my make-do moments. I had family over for hamburgers and sausages on the grill and was trying frantically to figure out what to serve with them. I went to the closet and checked out what I had on hand and found whole kernel corn, black beans, and hot picante sauce. I quickly drained the corn and beans and added the sauce with some sliced green onions and wallah—I had a dip for my tortilla chips. The idea of the evening was to kick back and not make a big fuss over a large meal. I finished off the main course with tossed salad with a choice of salad dressings.

My next problem was a quick dessert. I took a half of left over angel food cake from the freezer, pulled it apart and put it in a glass dish. Next I put 2 packages of strawberry Jell-O over the top and zapped into the frig. When dinner was over we had a nice light, quick dessert with whipped topping on it.

With this kind of a menu we were able to sit, talk, and enjoy the evening.

Try one of your make-do dinners some evening. It is very relaxing and fun.

Enjoy

Gogi

Baking&Cooking&Tips and Shortcuts04 Apr 2008 06:36 pm

LEFT OVERS

How many times do we look at a left over and say to ourselves- should we or should we not throw this away? I have come to the conclusion unless you have lots of money the answer is don’t throw it away. Either give it away of package it up so it can be preserved for a period of time.

If I have cookies or brownies that are not exactly fresh, I put them in a plastic bag, crush them up, and use them for ice cream topping or a dessert crust of some kind.

I use all left-over donuts, fruit breads, French bread, any kind of white breads, for making bread pudding, French toast casserole, breakfast casseroles, dinner casseroles, you name it. Waste not, want not. My grandmother never wasted anything.

Any vegetables left over from a veggie tray, or that have served their time in the frig and not been used, are put into a bag and frozen until I need to make soup. It is great because it is all right there and ready for me to pop out of the freezer and use.

These are just a few simple tips for the day. Many wonderful creations can come out of our left overs. Besides that, it helps to save on the budget.

Enjoy,

Gogi

Cooking31 Mar 2008 05:14 am

COOKING WITH CAULIFLOWER

If you like cauliflower and want to serve a great and simple dish, try this. I remember when I was a kid I would not touch cauliflower if you paid me. However as time passed and I got older, I began to like it very much. My grandmother was one of those cooks that could work miracles with anything from the garden. Now it has become one of our favorite dishes. She also used to make a cream sauce, add some steamed mushrooms, and toss in some chopped cauliflower. How delicious!!

Take a 13 x 9 pan (or smaller if you so choose). Scatter desired amount of bread crumbs over bottom of pan, usually about ¼ of a cup or more. Next cut a large head of cauliflower up into flowerets. Put half of the cauliflower in the pan. Spread 1 ½ to 2 cups of Mariana sauce over the top along with mozzarella cheese and more bread crumbs. The recipe calls for l cup of cheese and ¼ bread crumbs. I judge the amounts of cheese, sauce, and bread crumbs by the amount of cauliflower I am baking. Add another layer of cauliflower and repeat.

Bake at 375 covered for about 40 minutes. Remove cover and sprinkle with ¼ to ½ cup grated Parmesan cheese. Bake for another 15 minutes until Parmesan cheese is golden brown. Let stand 15 minutes and serve.

Did you know that cauliflower is sweetest during the colder months? Whether it is boiled, steamed, or roasted, it is equally delicious. It is also very high in Vitamin C. For a crisper cauliflower, put it in a plastic bag and store in your crisper drawer for up to one week.

Enjoy,

Gogi

Baking&Cooking&Holiday Recipes29 Mar 2008 03:58 am

BAKING CREAM PUFFS

Here is a treat for the family and something you would probably not buy at the bakery because the price is too high. You will be pleased with the end results when you bake these. Take them to a get together with friends and you will win the prize for the evening! We were invited to a weiner roast last week and I took approximately 14 or 15 cream puffs dusted with powdered sugar. Needless to say the plate came home empty. It was a totally different treat for the evening.

Start by greasing and flouring a cookie sheet. For best results, use a spray with flour in it.

Preheat oven to 400 degrees.

1 cup of water

6 T. butter or margarine

¼ tsp salt

4 large eggs

Put the first 3 ingredients in a 2 or 2 ½ quart pan and bring to a boil.

Remove from heat and vigorously beat in the 1 cup of flour all at once and beat until it leaves the sides of the pan.

Now add the four eggs ONE AT A TIME. Beat well after the addition of each egg. This will make your puffs light and fluffy. Use a ¼ cup measuring cup to dip batter out of pan and make 10 mounds on the cookie sheet. Moisten your finger and run around the top of each one to make a round top. Remember to do it lightly.

Bake 40-45 minutes or until golden brown .Remove from oven and take a sharp knife and poke a whole in the side of each one. PUT BACK IN THE OVEN FOR 10 MINUTES ONLY. Remove from oven and put on a wire rack to cool. After cooling slice each one in half and remove the moist centerpiece of the puff.

Now is the time for you to be creative. Serve them with your favorite ice cream and a chocolate topping, strawberries and whipped cream, cream filling, or whatever suits your fancy. Fill them just before you eat them. Put unused puffs in a covered container.

Enjoy,

Gogi

Cooking28 Mar 2008 05:15 am

MAKE AHEAD SOUP MIX-COOK LATER

SOUP MX

This can be a great gift and well as a quick meal to have on hand. Use canning jars of all sizes to store the mix. The large jars can be used for family meals and the pint and ½ pint jars can be used for gifts. Tie them up with festive ribbons and tags and look at what a great gift you have created. The directions for mixing the soup go inside the jar. Make ahead soup in jars have always been a good seller at out church bazzars. This is also something the kids or your husband could cook.

14 oz. pkg dry green split peas

12 oz. pkg pearl barley

1 ½ cups rice, brown preferred

14 oz. pkg alphabet soup

12 oz. lentils

4 cups dried onions (buy in large contained at Sams or Costcos preferably)

After you have mixed all the dry ingredients together, put in jars and store. Make sure the lids are tight. Directions for mixing should be put in the jar with the mix. You will save time doing this so you won’t have to look for the recipe when you make the soup and neither will be person you are giving the soup to as a gift.

Directions:

Measure 2 quarts of water in a large kettle. Add 1 1/3 cup dry soup mix. Add 1 T. plus l tsp. salt and bring mixture to foil. Use Lid. REDUCE HEAT so soup will simmer for 1 to 1 ½ hours.

Next add : 2 carrots, 2 stalks of celery, ¼ head of cabbage, 8 or 15 ounce can of tomato sauce (canned tomatoes can be substituted).

SIMMER 20 MINUTES MORE……ABSOLUTELY DELICIOUS!

Enjoy,

Gogi

Baking&Cakes&Cooking&Holiday Recipes23 Mar 2008 05:49 pm

ORANGE KISS ME CAKE

This was a recipe given to me by my mother-in-law 48 years ago. It is absolutely scrumptious!

I large orange

1 cup raisins

1/3 cup chopped walnuts

2 cups flour

1 tsp. baking soda

1 tsp. salt

1 cup sugar

½ cup shortening

¾ cup milk

2 eggs

¼ cup milk

Topping:

1 tsp. cinnamon

1/3 cup sugar

¼ cup chopped nuts

Squeeze juice out of the large orange. Set aside. Cut stem off of the end of orange rind and grind. Set aside.

Measure and set aside l cup of raisins and l/3 cup of walnuts.

Sift flour, baking soda, salt and sugar together.

Add ½ cup shortening and ¾ cup milk to flour mixture above. Mix with mixer.

Add 2 eggs and another ¼ cup of milk to the mixture and fold in the orange juice, rind and raisin mixture.

Bake at 350 degrees in a greased 12 x 8 x 2 or a l3 x 9 pan for 40-50 minutes.

While still warm sprinkle with sugar, cinnamon and nut topping.

Serve with a nice cup of coffee or hot tea. Enjoy, Gogi

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