Mailing Treats

December 11, 2012 by

My friend Tracy gave me some great tips for mailing treats and I thought this would be a good time to share them, when some of you might be wanting to mail some homemade treats to loved ones for the holidays.

Tracy’s husband has served overseas so she has had a lot of experience mailing baked goods!   My dear friend Carrie was serving in Afghanistan this year for a bit so I knew just who to ask for tips!  Carrie said everything got there in great condition, so I think I’ll stick to using these tips every time now.
I packed cookies in stacks as high as my disposable containers (which you can get at the dollar tree pretty cheap here).  I could 4 stacks for each square container.  I double wrapped each stack in plastic wrap and fit snugly inside the containers.  Then for added protection I double wrapped the containers tightly with plastic wrap in case the lids popped off.  If you are sending to a particularly hot area you may want to stay away from chocolates and such that melt easy, but baked goods are usually safe.

 

 

 

 

 

 
Line the bottom of the box with  candy, magazines, etc (or some bubble wrap) then place the containers on top.  Line the top again with bubble wrap or candy or whatever.

 

 

 

 

 

 
The disposable containers seem to do quite well in keeping things from being crushed or crumbling from the jostling about.  I think also having things fit snug so they don’t have room to jostle about in the box is important.
I shipped using the flat rate Priority Mail, this was the cheapest, and also the easiest to me since I didn’t have to worry how heavy the box got.  I actually measured the box before buying the disposable containers to make sure I got ones that fit well.

Filed Under: Christmas / Winter, Cookies

Extra Sour Loaf

December 7, 2012 by


I heart sourdough.  I’ve tried different homemade starters without much success and finally bought a starter from King Arthur Flour.  That was over a year ago, and I still love it.  This is my favorite sourdough recipe, and while it does have a lot of raising time, you really don’t have to do much and that extra time helps develop that tangy sourdough flavor more.
You could probably substitute a homemade starter, but I can’t vouch for the success of it.   If you love sourdough too I think it’s completely worth it to buy your own starter.  While it’s ideal to “feed” your starter every week, I go sometimes 3-4 weeks and it’s still fine.   It’s stored in the fridge in a crock (you can buy one from King Arthur Flour, or use a small crock with a loose lid- if it has a rubber seal, remove that so it can get a tiny bit of air).  As long as you use bottled water to fed it you remove most of the risk of it developing any mold as well.  Like I said, I’ve had mine for over a year and still love it!
This bread is a little chewy without being hard, and has a great tangy sourdough flavor from the extra rise time.  I have frozen a loaf before with good results, but honestly, we go through it usually!  It’s great for panini sandwiches as well, or my favorite, toasted.

EXTRA SOUR LOAF

1 cup “fed” sourdough starter
1 1/2 cups warm water
2 1/4 tsp salt
5 cups flour

In a large bowl, mix the starter, water, and 3 cups of the flour together vigorously.  Cover with plastic wrap and let it rest at room temp for 4 hours (the original recipe states 68 to 70 degrees is ideal, I’ve always just put it on my kitchen counter with no issues).
Refrigerate overnight, or about 12 hours.
Add the salt and remaining 2 cups flour and knead to make a smooth dough.
Place in a lightly greased bowl, cover, let rise for about 5 hours or puffy (it doesn’t double in size usually).
Form the dough into 2 oval loaves and place on a large baking sheet.  Cover loosely with plastic wrap and let rise 2-3 hours.
Make a couple of slashes in the top of each loaf and bake at 425 degrees for 30 minutes, or golden brown.  Cool on a rack.

Recipe source: King Arthur Flour

 

Filed Under: Bread, Yeast, Sourdough

Citrus Cheese

December 4, 2012 by

I am a citrus addict.  I admit it.  And while I love it in the summer, I almost enjoy it more in the fall and winter when we have so many rainy days here in the northwest.  It just brightens everything up.

This cheese is a wonderful appetizer, served with some simple crackers.
The zest can be left out, but I love the extra citrus punch it gives.  You can of course cut this in half and use just a half gallon of milk, but it makes a wonderful gift to give a little container with some crackers.  I even considered giving little jars of this with some homemade crackers instead of our usual confection boxes this Christmastime!
I used to make just the lemon cheese (as per the variation instructions at bottom of recipe)  but once I tried it with orange and lemon there was no going back.  DEFINITELY my favorite.

CITRUS CHEESE
1 gallon whole milk
1 orange
2 lemons
salt, to taste

Use a fine grater to zest orange and lemons, set aside.  Juice citrus (you want about 1/4 cup orange juice and 1/2 cup lemon juice, a little more is fine as well), set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Heat milk to 200 degrees in a large pot.  Turn off heat.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the citrus juice and stir in to combine.
Cover pot and let sit for 15 minutes.
(If the curds and whey have not separated at this point, add more lemon juice and let sit a little longer until separated.)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Line a colander with butter muslin (a fine cheesecloth, or multiple layers of cheesecloth.)  Set colander over a bowl.
Ladle the curds into muslin (I pour all the liquid over it to make sure I get it all, but I have to empty the bowl underneath a few times usually.)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tie the corners of the muslin into a knot and hang.  I use a banana hook, but you can even use a kitchen cabinet knob.  Just make sure to leave a bowl underneath to catch the drips.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Let drain for about an hour, or until dripping stops.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Place cheese in a bowl and add salt to taste and zest if using.  Store in an airtight container in the refrigerator for 1 to 2 weeks.

VARIATION: For Lemon Cheese, Use the juice of 4 to 6 lemons, about 1/2 cup. Zest may be left out if desired as well.

Filed Under: Appetizers / Dips / Snacks, Cheesemaking

Rocky Road Cake

November 30, 2012 by

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I have made this cake often, usually around Christmastime.  I serve it almost every year at my Christmas Tea.  This year I’ve opted to simplify things and have decided not to have my Christmas Tea, so I have more time to do a small Christmas party for my girls, and a little sanity for myself too. 😉

But at least I’m sharing this great recipe 🙂
I love how simple it is to make, and the cake is extremely moist, light,  and chocolaty.  The topping is so easy and takes no talent in the cake decorating department.  I usually made it a few days ahead of time as well, cutting just before serving.  You can store it on the counter or the fridge, or even freezer, but either way just wrap well.
We don’t drink caffeine, so I use caffeine free soda and also a coffee substitute.  You don’t really taste them a whole lot, but they just kindof amp up the chocolate flavor.

ROCKY ROAD CAKE

For the cake:
2 cups flour
2 cups sugar
1/4 cup cocoa powder
1/2 tsp salt
1 cup unsalted butter
1 cup cola (I use caffeine free)
2 eggs
1/2 cup buttermilk
1 tsp baking soda
1 tsp vanilla

For the topping:
1/2 cup unsalted butter
1/3 cup cola (again, I use caffeine free)
1 tsp instant coffee crystals (I use postum or something like)
2 T water
1 lb powdered sugar
5 T cocoa powder
1 cup chopped walnuts
1 1/2 cups mini marshmallows

Make the cake:
Whisk together the flour, sugar, cocoa powder, and salt in a large bowl.
Bring the butter and cola to a boil in a small pan.
Pour the butter mixture into the flour mixture and stir until combined well.
In a medium bowl, whisk together the eggs, buttermilk, baking soda, and vanilla.  Stir into batter (It will be thin).  Pour into a greased 9 by 13 inch pan and bake at 350 for about 30 minutes, until tests done.
5 or 10 minutes before the cake is done, make the topping:
Bring the butter, cola, coffee crystals, and water to a boil in a medium pan.
Stir in the powdered sugar and cocoa until well blended.
Fold in the nuts and marshmallows.  Pour over the hot cake.
Let cool completely before cutting into squares.  Makes about 24 squares.

Filed Under: Cake / Cake Pops

Beef and Broccoli Stirfry

November 27, 2012 by


My hubby may not love stir fries but he does love this one.  It is one of the few recipes that I have made our entire marriage and not tweaked or changed.
After a holiday I love making simple meals like stir fries, with alot of vegetables.  The great thing about them is they go together so quickly, everything is cooked in one pan so you don’t have as much clean up either, and it’s easy to adjust them for everyone’s likes and dislikes.
Sometimes I serve this with peanuts on the side as well for those that want some extra crunch too.  Baked brown rice makes a perfect pair with it as well.

BEEF AND BROCCOLI STIR FRY
For marinade:
1/2 cup water
1/4 cup soy sauce
1/4 tsp grated gingerroot (or 1/2 tsp dried)
2 garlic cloves, minced

2 lbs steak, thinly sliced (I usually use top round or petite sirloin)
1 tsp oil
2 cups thinly sliced carrots
6 cups broccoli florets and stalks, thinly sliced
1/2 cup water
2 T soy sauce
1 tsp Worcestershire
1 tsp ginger powder
1 tsp garlic powder
1 tsp cornstarch
2 green onions, thinly sliced
sesame seeds for serving

Marinade the beef.  Combine the water, soy sauce, ginger, and garlic in a bag and add beef, coating with marinade.  Marinate in the fridge for at least 4 hours.

Heat oil in a wok or large skillet over medium high heat.  Remove beef from marinade and cook.  Remove from pan and set aside.
Add carrots and broccoli and the 1/2 cup water.  Cover and let steam for 3-5 minutes.  Add the beef back to the pan.
Stir together the soy, worcestershire, ginger, garlic, and cornstarch and mix into pan, coating everything well.
Top with green onions and sesame seeds and serve over rice.

Filed Under: Asian, Beef

Decorating with Canning Jars

November 21, 2012 by

I LOVE canning jars.  I am always finding uses for them, they just make me happy.  They make a perfect vase for weeds flowers from my babies, or shaking up a batch of dressing.  I threw together some decorations for Thanksgiving using things I had here and the canning jars came to the rescue again. 🙂

I used a square of unfinished burlap, then filled my canning rack with wide mouth quart jars.  I added 1/2 cup red lentils, then rested cinnamon tea lights on top of the lentils.

I always have a spread of snacks and appetizers out while I’m making a holiday dinner.  Some cooked, some not.  Satsuma mandarins, pistachios or other nuts, pumpkin seeds, our FAVORITE gingersnaps.  I think I might try using the canning rack filled with jars of snacks for a fun snack tray next time.

Filed Under: Favorite Things & Places

Pepperoncini Bites

November 20, 2012 by


These make great “emergency” appetizers.  I love making them on holidays for snacks before the meal.  With only 3 ingredients and no cooking involved, they don’t take hardly any time to put together.  We’ve been making them ever since we had them at my sister’s wedding reception many years ago and everyone still loves them.
You can make them spicier by using larger pieces of pepperoncini, or more mild by using more cream cheese or smaller pieces of pepperoncini.

PEPPERONCINI BITES
Hard dry salami, sliced
cream cheese
Pepperoncinis, sliced

Spread about 1/2 tsp cream cheese on each slice of salami, then place a slice of pepperoncini in the middle, roll up, and secure with a toothpick.

Filed Under: Appetizers / Dips / Snacks, Holiday Recipes

Turkey Gravy 101

November 16, 2012 by

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Gravy is essential for the holiday meal.  Good gravy that is. 🙂
The best gravy starts from homemade turkey stock, and is easier than you think.  The turkey stock can be made days ahead of time as well.
If you don’t make homemade stock, just use the best quality chicken stock you can.  I don’t care how moist your turkey is, it will only be better with this.  This gravy is smooth, velvety even, and the flavor is beyond amazing.

TURKEY GRAVY 101
makes approx. 3 cups

FOR THE GRAVY
Drippings from turkey roasting pan, optional
4-5 cups turkey stock (or chicken stock if needed, also may not need as much if using drippings)
4 T unsalted butter
6 T flour
salt and pepper to taste

FOR THE TURKEY STOCK
1 tsp oil
neck and giblets from turkey
1 onion, peeled and quartered
1 carrot, cut in thirds
1 celery stalk, cut in thirds (leaves left on the top)
12 cups water
1 tsp dried rosemary (or 1 sprig fresh)
1 tsp dried thyme (or a couple sprigs fresh)
2 bay leaves
1 tsp peppercorns

Make the turkey stock:
Heat oil in a large pot and heat over medium high heat.  Add the neck and gizzards and sear.
Add the onion, carrot, and celery and cook for several minutes to sear.

Add the water, rosemary, thyme, bay leaves, and peppercorns and bring to a boil.   Let simmer for 2 to 3 hours, or until reduced to about 3 or 4 cups.

Make the gravy:
After removing the turkey from the roasting pan (mine has a rack with handles, I HIGHLY recommend one like that), this is what your pan should look like:

Scrape all the drippings into a fat separator or large measuring cup (I HIGHLY recommend this one from OXO).

If you have a fat separator, you’ll be able to go ahead, but if not you want to let the drippings sit for a while until the fat collects to the top and you can spoon it off.  You can also not use the drippings at all if you’d rather.  I find that I get a much less greasy gravy using a fat separator with great flavor.
Pour drippings into a large measuring cup and add turkey broth to measure 4 cups.  (If not using drippings just measure out 4 cups turkey broth, or if not making turkey broth, just add chicken broth to make 4 cups).
If making the gravy in your roasting pan, place over 2 burners on medium high heat.  I prefer to use a saucepan.
Heat the butter until melted, then add the flour and cook for one to two minutes, mixing to make a smooth roux.

Gradually whisk in turkey drippings/broth mixture, whisking constantly and bringing to a boil.
Reduce heat to low and let simmer until thickened, about 10-15 minutes.
If it gets thicker than desired, just whisk in more broth.  Season with salt and pepper as needed.

 LEFTOVER GRAVY TIP:
Heat over medium heat, whisking in turkey or chicken broth to thin as needed. 

 

 

Filed Under: Holiday Recipes, Sauces / Condiments

Chinese Chicken Salad

November 12, 2012 by


This recipe has been a tradition for us for about 10 years now.  And I don’t see that changing anytime soon, it’s so yummy 🙂
It originated from my friend Janice, and has been tweaked a little to our tastes.  We usually make it around the holidays, sometimes for New Year’s Eve, sometimes (like this year) I’ll be making it for our “no cooking” night.  The day we put our tree and Christmas decorations up I always have a dinner that requires no cooking.  We eat by candlelight and Christmas music on our china.  I’ll make a few appetizers the day before, and this is perfect since what minimal prep it requires can be done at least a day in advance as well.
It never fails to please, and is wonderful for serving a large crowd as well.  We never seem to have any trouble eating it up though. 🙂

CHINESE CHICKEN SALAD
For Salad:
1/2 to 1 whole head cabbage, green or red*, shredded
2 green onions, thinly sliced
2 T sesame seeds
1/4 c peanuts
1 pkg Ramen noodles, chopped
2 chicken breasts, cooked and shredded
1 carrot, shredded
1/2 pkg wonton wrappers (Or premade crispy wonton strips
1/2 bunch fresh cilantro, leaves removed

For Dressing:
1/2 cup oil
1/2 cup rice vinegar
3 Tablespoons sugar
2 Tablespoons sesame oil
1 Tablespoon soy sauce
1 Tablespoon brown sugar
1 teaspoon powdered ginger
1/2 teaspoon black pepper

Make the crispy wonton strips.  Cut wrappers into 1/2″ strips and fry in  a couple inches of hot oil until crisp.  Drain on paper towels.
Combine all the salad ingredients and toss gently together.
Whisk the dressing ingredients together and toss with the salad.

*Start with half a head of cabbage, and see if you want more, this will depend on how big your cabbage is, and how finely you shred it.  If you’re serving a crowd, this is a great way to stretch it a little more as well.

Make ahead tip: You can have your dressing made days ahead of time, and even the salad.  Just keep the wonton strips, ramen, and peanuts on the side until just before serving so they stay crisp.

Filed Under: Chicken / Turkey, Salad / Dressings

Ziti with Bolognese

November 7, 2012 by

 


Time seems to be flying by so quickly anymore.  My babies are growing up so fast… well, okay, so they’re 9 and 5.  But they’ll always be my babies.

While I love getting all crazy and adventurous in the kitchen there is always room for simple meals.  That doesn’t mean simple can’t be delicious and homemade.  That’s why I keep some meal components in the freezer to help make a quick dinner that’s still homemade and make my hubby smile.  (Bolognese is at the very tippy top on his list of favorite things too).
This is perfect with a big salad and maybe even homemade baguettes or garlic bread.

ZITI WITH BOLOGESE
1 lb ziti, cooked just underdone
1 quart Bolognese (or your favorite spaghetti sauce)
1 cup ricotta cheese
1 T oil
1/4 tsp each salt and pepper
1 1/2 cups shredded mozzarella
1/2 grated Parmesan
1/4 cup fresh basil leaves, cut chiffonade, optional

Mix the mozzarella and parmesan together in a bowl and set aside.
Mix the ricotta, oil, salt, and pepper together in another bowl and set aside.
Mix the ziti and bolognese together and pour half in a greased 9 by 13 inch pan.


Dollop the ricotta mixture over pasta in pan.

Top with remaining pasta mixture and then sprinkle the cheeses over the top.  Bake at 400 degrees for 25 minutes.
Sprinkle with basil if using.



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Filed Under: Pasta