Simple is Best

This recipe was given to me many years ago by my sister Janet, and although it is simple, it is the BEST! It's one of those recipe cards that is so weathered in my recipe box, you can barely make out some of the writing it's been made so many times! Of course Janet makes her own homemade pie crust, but I'm a rebel and buy Pillsbury ready made crust. Been sure to serve it with some good quality vanilla bean ice cream and enjoy! Just click on image for a larger version...no need to break out the readers :)

Apple Cake

I wish I was technically savvy enough to have a link to open this up and print the recipe, but I'm a dumby-dumb dumb when it comes to this computer stuff. Anyways, enough about that...this recipe was given to me by a dear friend as is just one of those delicious things to make when it is cold outside. It is hardy, but very moist. One of the few cakes that doesn't need frosting, and is great with a hot cup of tea!

Just click on the image above to enlarge it, then you could print it from there!

Heavenly Treats

Recipe & Photo BBC Good Food

I lucked upon this recipe when I was browsing around the Internet and it's been trouble ever since. Maybe it's the teen temperatures and icicles dripping on my head when I'm unlocking the door. Maybe it's the fact that I HEART strawberries. Maybe it's because I've been non-compliant getting back on track (all though I did do the treadmill today...yeah!) since the holidays but this little naughty had to be made. It's like a sponge cake make on a jelly roll pan, sliced impossibly thin, then CHAMBORD (raspberry heavenly liquor) brushed in between the layers...while that is soaking in, you make the BUTTER CREAM frosting with more fresh strawberries blended in, and viola....your family thinks you are a pastry goddess.

Now, as your friend, I must warn you...the recipe (BTW the link is here) is in METRIC. I'm sure you college educated folks out there will have no problem switching the metric values around, and then there are the Nancy's of the world. The girl who only passed High School Algebra because her gymnastic coach was the teacher and if he failed me, I couldn't be on the team...I know Too Much Information. ANYHOW friends, I'm going to save you. The caster sugar is roughly 3/4c. and the flour is roughly 1c. The butter in the icing is a 1/2c. and the icing sugar (aka powdered sugar) is 2 1/2 c. You can thank me later, because if you've ever gone on to a metric conversion website, words may come out of your mouth that you haven't heard since the girls bathroom in High School (or as Melinda says "Potty Mouth")

My local liquor store had a $4.00 mini-airplane size bottle(not that I'm a lush when I fly or anything) of the Chamboud...which was a little shy of what I could have used. You also can use a strawberry liquor too. Either way I'm sure they are both delicious! Enjoy my friends! You will not be disappointed! 58 days until Spring and victory will be ours!

Life Lesson #237

Here are my beauties.....although I THOUGHT I would never see the project completed. Months ago Dan the Man and I went blackberry picking over at a farm and picked 18 POUNDS of blackberries. I was on a mission....a mission to make blackberry jam, just like my Mom used to make.

I got not one, but two books out about canning and decided to go with the "old fashioned" recipe that only calls for fruit and sugar.......

Had my jar sterilized, lids ready to go.....cooking, stirring, waiting for the jam to slide off the spoon just like the illustrations showed in the bible of all canning book....by Ball.

Something wasn't looking right...things weren't thickening up....time for a crisis call to Mom to ask what was going wrong. My sister answers my Moms phone and puts me on speaker phone so we can all three talk. I tell Mom my dilemma and she says..."Did you use pectin?" and I told her "No, I making the old-fashioned recipe" and Mom says "Oh, I never do that...I always use pectin"....about then I hear my sister cackling (isn't that what witches do?) in the background and she says "Nancy, I've never canned before BUT EVEN I KNOW YOU HAVE TO USE PECTIN"....that will be one of those statements that will never be erased from my head. Long story short...I made a LOVELY batch of Blackberry Syrup that will be fabulous on my Swedish pancake recipe (although I'm Danish).....but there is light at the end of the tunnel.....I still had enough blackberries and went back to the store, bought pectin and managed to pull though with a batch that came out! Yes! For more kitchen disasters and entertaining stories stay tuned to Acorn Cottage....News at 11:00p.m.

I know, I know......what does a fox have to do with all this? He just happened to show up in our backyard...a rare site indeed! My photo-op lasted about two seconds, as I opened the door, with all the steam coming out from the kitchen, and scared the little guy and he took off! Between the clouds of steam and flash from the camera, I'm sure he thought he saw a haunted mansion and wanted to get as far away from Acorn Cottage as possible! Not to mention the cook in the kitchen with smears of berry on her, probably looking like blood just to add to the vision. Oh my!
So much for making the woodland creatures feel welcome......

Yam Souffle

This is such a good and easy recipe to make in the fall. For people who don't care for yams with marshmallows melted on top, this is a nice little change, a little more sophisticated, with a delicious topping that everyone will love! Just click to enlarge. Enjoy!!!

Bruschetta

This is an easy crowd pleaser that always taste great. So simple and easy there are only a few steps to make this nice appetizer.

To make the crostini, slice baguette to desired width. Drizzle with extra

virgin olive oil and toast in oven until golden...about 7-10 minutes.

Chopped up a nice fresh garden tomato and some fresh basil. I like to add

some dashes of balsamic vinegar to the mix. Add salt & pepper to taste.

After crostini had cooled, spread with goat cheese and add tomato mixture.

Goes really nice with a chilled glass of your favorite wine, someone you love and watching the sunset out in the backyard. Make sure you have the bird feeder filled and fresh water in the bird bath for best results! :) Enjoy!

Pizza

How about this blog? You get a picture of the "BEFORE", but no "AFTER" photo.....that's because Dan-the-Man and I got those crazy eyes (like the snake in Jungle Book) as soon as this came out of the oven and it wasn't until it was sitting comfortably in our bellies as we were breathing a deep sigh of contentment that I realized I forgot to take a picture of the after. I have failed you my blogging buddies.....but trust me....it was GOOD....okay VERY GOOD!!!!!!

Here's what I did....I went to Whole Foods (I hope you have one nearby) and bought their pre-made pizza dough. I stretched the dough by hanging it from my fingertips, then rotating each side, letting gravity do the work until it was stretched out to the right shape. I lightly sprinkled the pan with cornmeal, and then added these toppings:

BBQ Sauce (just go with me on this)

Fresh Buffalo Mozzarella cut into Rounds

Cilantro

Cubed cooked Chicken

Red Onion-Thinly sliced

Some chunks of Cream Cheese (trust me)

Shredded Mozzarella on top

It was heaven! You won't be disappointed, I promise. Now to make matters worse....last night we made two pizzas and there were no "BEFORE" or "AFTER" pictures. How's that for a forgetful 40's moment. It kills me, as i am a visual person, as I know most of you are too and you deserve better than leftover cold pizza(oh...some of you like that do you? Yeah me too!) pictures.

Apple Crumb Pie

This recipe is from my sister Janet. Everyone in the family has her elevated to a Goddess level because of this very recipes. OOOOOOhhs and Awwwwwwes occur when she walks into a room with the smell wafting in your nose and you turn robotic and chant in a monotone whisper "MUST EAT PIE...MUST EAT PIE" because that's all you can think about once you smell it. It is sensory overload. Then, visually, when you see some Vanilla bean ice cream scooped on top, and in starts melting slightly like molten heaven on the crumb topping...well all conversation occurring comes to a screeching halt because you are transformed into another dimension, temporarily, until your plate is cleared.

I'm not going to spoil you all and re-type it out, although you deserve that...because as usual, I'm blogging instead of taking care of my daily hygiene and I KNOW my co-workers will appreciate me brushing my teeth and putting on some pit juice, so I must bid you goodbye while I head off to the trenches. I'd much rather be here with you, trust me, but somehow, despite all my mathematical calculating, I haven't managed to pick the right powerball numbers and still need to work for a living! Rat farts!

Just click on the picture, it will get bigger, I promise and you can scribble it down...then you can make it and leave people speechless and be elevated to levels you never thought humanly possible!

Strawberry Salad

This is a delicious easy salad to make. When my neighbor shared it with me, I thought it was an unusual combination of ingredients, but once you taste it, you'll be addicted.

Salad

Romaine or Spinach Leaves

Shredded Monterey Jack Cheese

Toasted Pecans or Walnuts

Sliced Strawberries

Dressing

1 cup vegetable oil

1/2 cup red wine vinegar

3/4 cup sugar

1/4 tsp. white pepper

3-6 cloves minced garlic

paprika for color

Make salad dressing ahead of time and let flavors blend for 1-2 hours. Shake well and toss on salad and enjoy!

P.S. Did you know you can click on the image of any picture and see it larger?

Amaretto Cake

This cake is simple to make and is always a crowd pleaser. I personally like it drenched in the glaze and adjust the glaze quantity to my liking.

Cake

1 package yellow cake mix

4 eggs

3 1/2 ou.) package of instant vanilla pudding

2 Tbs. amaretto liqueur

1/2 c. water

1/2 c. vegetable oil

1/2 tsp. almond extract

1/4-1/2 c. lightly toasted sliced almonds

Glaze

1/2 c. amaretto liqueur

1c. confectioner's sugar

Preheat oven to 350 degree. Grease and flour bundt pan. Put toasted almonds in the bottom of the pan. Mix all cake ingredients and pour into pan (I told you this was EASY). Bake for 40-45 minutes. Check to make sure done with a toothpick. Mix amaretto glaze. While cake is still warm, poke holes and pour glaze over cake. Let cake cool at least 2 hours before removing from pan.

Note: You can add more amaretto according to your taste.

French Bakeries

I don't know if I need to write any words. I'm actually probably going to make people grumpy. Thoughts will be running through your head after just looking at this photograph. You'll be asking anyone within earshot "Do we have a french bakery in town?" Then you'll be digging through the phone book, mumbling "bakeries, bakeries...bakeries"..under your breath. Yeah, the withdrawals are starting to get bad. Somehow that Hershey's Dark chocolate bar stashed in the freezer behind the frozen peas just doesn't seem interesting anymore. And how could it? You can already imagine biting into one of these luscious desserts. The lightness of the cake, the creaminess of the filing and the satisfaction of a good 70% plus dark chocolate melting in your mouth. But wait....there's hope! A brand new category on my blog dedicated to the GODDESSES who actually know how to make these kinds of things AND are willing to share their recipes and give step by step instructions! Please visit my new category and check out "The Gourmet Chefs" for yourself! You'll probably even find something for dinner, a side dish, and a whole bunch more. I highly recommend CATHY and MARI !

Jamesport Part II

Okay....since I don't have a picture of the cake recipe, I thought I would give you a picture of a nice latte that you could have with a piece of this cake. But first, I must tell you a little story about obtaining this recipe. On one of my trip to Jamesport, as tradition we had lunch at the Gingerich Dutch Pantry . They were serving a wonderful dessert and also had a VAT O'SAUCE that you ladled on top of your cake.
Well you didn't know I died, went to heaven, and came back to share this recipe with you...did you? ANYHOW....many months later, unable to get the recipe out of my mind, and asked after the recipe and the owner Ada Mae personally came out, with her recipes in tow and shared it with me! If you every get a chance to visit this lovely community, stop by. You won't regret it!

Mystery Cake

1 1/4 c. flour

1 tsp. soda

1 c. sugar

1/2 tsp. salt

Mix dry ingredients. Beat in one egg, add 2c. Fruit Cocktail(this is the mystery ingredient wink...wink) and mix well. Put into greased 13 x 9 pan. Top with 1/2 c. brown sugar and 1/2 cup nuts (I use pecans or walnuts). Sprinkle on top of cake and bake at 325 degrees for 40-50 minutes.

The Sauce

1/2c. butter

1/2c. cream

1c. sugar

1 tsp. vanilla

Mix all ingredients on stove top and bring to a boil. Boil for 2 minutes until nice and golden. Serve over cake.

Chocolate Cake

This is my Mom's recipe that has been made countless times over the years and is a staple anytime there have been chocolate cravings. Be sure you have iced cold milk near by!

Chocolate Snacking Cake

1 1/2 c. flour

1c. sugar

3 Tbs. cocoa (I use dark cocoa)

1 tsp. baking soda

1/2 tsp. salt

1/3c. vegetable oil

1 tsp. vanilla

1 Tbs. vinegar

1 c. cold water

Sift all dry ingredients, making three holes. Pour oil in one, vinegar in another, and vanilla in the last one. Pout water over all and mix. Bake at 350 degrees for 20 minutes. Check to make sure no gooey spot in center...may need an additional 5 minutes.

Frosting

1 c. sugar

1/4c. cocoa

1/4c. butter

1/4c. milk

Stir while boiling one minute. Cool to touch. Beat until thick and spread.

ORRRRRRR........option number two (my preference). Stir until boiling one minute, let cool for 2 seconds, pour immediately over cake so it absorbs frosting and eat immediately.

Prothe's Pecans

I use my ACORN small cookie cutter to trim the edge of the pie...I took a knife and added a criss-cross pattern, but you can't see that too well. My stomach saw it real well though!

Every spring and fall the county south of where I live (country drive heaven) has a wonderful farm tour. One of the farms I love is Prothe's Pecan Farm.

They have a tractor and take you out to this majestic view where you can take in miles of patch work farmland. Oh, how I would love to have a home right on that very spot and watch the springtime lightening storms roll in. There is a 10 mile plus view in all directions.

Mr. Prothe's ancestors established the farm in 1879. Can you imagine a farm being in your family generation after generation? Quite the accomplishment. He has a grandson in training who I have no doubt will run the farm some day. He helps his Grandpa with the farm tour and knows more about Pecans and their history than all of us put together.

Each year the tour ends the same way. Me buying bags of their fresh delicious nothing like you ever tasted from the store pecans and harassing Mrs. Prothe about writing a pecan cookbook. Each year she responds "I know, I know...I really should".

For those of you who have never, ever made a pecan pie, let me put ALL of your fears at ease. It is THE EASIEST pie recipe you could ever make.

Southern Pecan Pie

The goods: 3 eggs

1/3 cup melted butter

2/3 cup sugar

1 cup pecans

1 cup dark corn syrup

pie crust (I cheat and use Pillsbury)

Directions: Beat eggs thoroughly with sugar, a dash of salt, corn syrup & melted butter. Add pecans.

Pour into unbaked pie shell. Bake at 350 degrees for 50 minutes.

Cool. Make a pot of some good french roast coffee, whip up

fresh whip cream. Maybe grate a smidgen of whole nutmeg with a

microplane on top of your whip cream. Enjoy!

Valentine's Day Breakfast

This is the most romantic image I have ever come across. It's a photograph by Steven White and it is untitled.

For all of you who need a special Valentine's start to your day, here is a recipe I HIGHLY recommend. Make a regular batch of waffles. Top immediately with a smattering of mini chocolate chips, some fresh sliced strawberries and REAL maple syrup. Garnish with a dollop of whip cream and a whole strawberry on top. The combination of chocolate and strawberries is scrumptious.

Recipe Book

A couple of years ago, I came up with an idea to make recipe books for family and friends for Christmas presents. I bought 5 1/2 x 8 1/2 "Half Pint" binders by We R Memory Keepers at http://www.wereonthenet.com and page protector sheets (for when that brownie batter is flying in the air). I pre-cut background paper to fit inside, and then cut card stock style smaller in size to print the recipes on. I hand lettered the titles on each page and used embellishments that complemented each recipe or coordinated with the background paper. I must say I think from the compliments I received, it was one of the nicest homemade gifts that really touched everyone.

The first books I made all had a European theme. The ones I have made more recently have been customized for each person, which can get you into all sorts of mischief while shopping.

Even my punk rock loving, tattooed sleeve, mechanic of a son has requested one (but he'll never own up to that in public).