Cheddar Waffles

May 24, 2010 by
 
This is the stand-by waffle recipe my mom made MANY, MANY, MANY times in my childhood.  We had a nice family breakfast once or twice every week.  This is my own little twist on them when we’re feeling like something different.  I know it might sound odd, but just trust me. You’ll never look at plain waffles the same again!  And if you want some plain, this recipe is great for that too. Just leave out the cheese.  Sometimes I make a couple without cheese, then stir cheese into the remaining batter so there’s some of each.  But these are definitely our favorites, and I think they might be yours too!
 
CHEDDAR WAFFLES
 
2 eggs
1 3/4 cups milk
1/2 cup melted butter (or oil)
2 cups flour
4 tsp baking powder
1 T sugar
1/2 tsp salt
2 cups shredded cheddar cheese (leave out for plain waffles)
 
Beat eggs till fluffy, then beat in remaining ingredients (except cheese, if using).
(If you’re in a hurry, don’t beat the eggs alone, just beat everything together-they’ll still be good)
Stir in cheese.
Pour batter into hot waffle iron, cooking according to manufacturer’s directions.
To keep warm, put on cookie sheet in warm oven.
Serve hot.
Variation: Add crumbled cooked bacon to batter along with cheese, or chopped ham.
SOURCE: my mom
Filed Under: Breakfast

Chocolate Sheet Cake

May 21, 2010 by
This recipe comes from pioneer woman. It’s almost exactly the same as my old recipe, but it has double the amount of butter. That can’t be bad, can it? I don’t make cake very often, except for birthdays and special occasions, or maybe when we’re having company, but I’m a strong believer that cake should be made from scratch whenever possible, and it should be made with the best you’ve got. This one is very moist (maybe it’s all that butter), and quick to bake up. In fact, my hubby asked for it for his birthday, which says alot since he really loves cake.
 
CHOCOLATE SHEET CAKE
 
CAKE:
2 cups flour
2 cups sugar
1/4 tsp salt
1/2 cup buttermilk (or sour milk-add 1/2 T white vinegar to milk)
2 eggs
1 tsp vanilla
1 tsp baking soda
1/2 pound (2 sticks) butter
heaping 1/4 cup cocoa powder
 
Combine the flour, sugar, and salt in a bowl. Set aside.
In another bowl, mix together the buttermilk, eggs, vanilla, and baking soda with a fork. Set aside.
In a medium saucepan, melt the butter. Add the cocoa. Whisk in 1 cup water and bring to a boil.
Pour the cocoa mixture into the flour mixture.
Stir for a minute to cool the cocoa mixture, then add the egg mixture.
Stir until smooth, pour into an ungreased jelly roll pan (or rimmed cookie sheet).
Bake at 350 degrees for 20 minutes. (Make the icing while the cake bakes.)
 
ICING:
1 3/4 sticks butter
heaping 1/4 cup cocoa powder
6 T milk
1 tsp vanilla
1 pound powdered sugar (about 4 cups)
1/2 cup finely chopped pecans (optional) or M and M’s or sprinkles for decorating
 
Melt the butter in a saucepan over medium-low heat.
Add cocoa powder, stir till smooth.
Add the milk and vanilla.
Add the powdered sugar, stir together.
Mix in the nuts, if using.
Immediately after removing the cake from the oven, pour the warm icing over the top.
Gently spread to cover cake.
 
Filed Under: Cake / Cake Pops

French Baguettes

May 19, 2010 by
 
There is nothing like homemade bread.  It has magical powers. It brings my family to the table, and smiles to faces.  My husband can have the worst day ever at work and smell warm bread when he walks in the door and instantly feel relaxed and happy. Homemade bread speaks volumes. And it doesn’t have to take long to make either.  You don’t need any special pans, but I really love using a baguette pan. It make bread as good as any bakeries and at under $20 I think it’s well worth the expense considering how much I save by never buying baguettes.  I use this baguette pan and love it.
 
FRENCH BAGUETTES
 
1 1/2 cups warm water (105-115 degrees)
1 1/2 T (2 packets) active dry yeast
2 tsp sugar
3 1/4 cups flour
2 tsp salt
Melted butter for brushing loaves
 
Combine the water, yeast, and sugar together in a small bowl.
Let sit for about 5 minutes to bloom the yeast.
Mix the flour and salt together in a mixing bowl.
Gradually add the yeast mixture to the flour.
If the dough is too sticky, just add a little more flour.
Form dough into 2 or 3 long loaves and place on either a greased baguette pan or cookie sheet.
Cover with a dish towel and rise for 30 minutes in a warm spot.
Score loaves. (I like to make 3 or 4 long diagonal cuts on each loaf, or 1 long cut down the middle)
OPTIONAL: Put a pan of water on bottom rack of oven to create steam. I use a baguette pan, so I don’t think it’s necessary to get a good crust)
Bake at 450 degrees for 15 minutes, brushing with butter halfway through.
Brush with additional butter when finished baking for a softer crust.
 
Filed Under: Bread, Yeast

Oven Roasted Corn On The Cob

May 17, 2010 by
 
I LOVE the flavor in this corn recipe. It’s so different from boiled or grilled corn, but SO good.
And the fact that there is ONE ingredient? Yeah, I can live with that!
 
I saw corn on the cob at the grocery store last week and I couldn’t help buying some. I know it’s an early variety, so it won’t have as much flavor as the varieties that are ripe later in the season, but it’s still good.  I have a real weakness for fresh corn on the cob.  It always makes me think of my Dad and smile. My Dad was one amazing gardener and his vegetable garden looked like a masterpiece to me.  But for some reason he never had any luck growing corn, no matter what he did.  The ears would always be sweet, but very small.  And to pour salt in the wound, our next door neighbors had the healthiest corn you ever saw!
So when I planned my garden this year I picked up 4 or 5 varieties of corn to start my own little corn experimentation.  I’m sure my Dad is looking down on my little garden and happy to see me with my husband and daughters, teaching them the joys of getting a little dirt on your toes and hands.
Maybe he’ll even sprinkle a little magic on our corn. : )
 
 
Fresh corn, unhusked
 
Pull the husk down on the cobs without removing it, then remove the silk.
Wash corn and fold husks back up around the corn.
(I like to tie the tops with a little cooking twine to help the husk stay around the corn.)
Soak the corn in water for 10 minutes (so husks won’t burn).
The moisture will also help create steam.
Drain corn and put single layer on a cookie sheet and bake at 400 degrees for 45 minutes.
Serve with butter and salt and pepper, or mix your favorite herbs with butter.
 
Filed Under: Side Dishes Tagged With:

Orange Julius

May 14, 2010 by
 
My mom made this often when I was a kid.  About once a week she would make us all a nice breakfast and this was a big favorite for us all. Now we all make it for our own families and I dare you to find someone who doesn’t like it!
 
ORANGE JULIUS
 
2 cup milk
2 cup water
12 oz. frozen orange juice concentrate (half of a standard 12 oz. container)
1/4 cup sugar
1 Tablespoon vanilla
2 cups ice cubes
 
Mix well in blender. Serve immediately.
Makes 6 to 8 servings.
 
Filed Under: Breakfast, Drinks

Sweet and Sour Meatballs

May 12, 2010 by
Since I always have my meatballs in the freezer, this is a ridiculously easy and quick dinner to throw together.
I use this recipe since it’s the one my mom always made and we all really like it. You could use a premade sweet and sour sauce, but I find them to be overly sweet and much more expensive than if you made it yourself.
SWEET AND SOUR MEATBALLS
1/2 cup brown sugar
1 T cornstarch
1 can (13 1/4 oz) pinapple chunks, in juice
1/3 cup vinegar
1 T soy sauce
Meatballs, cooked (I usually do about 3 cups)
2 stalks celery, chopped
1 green bell pepper, chopped (optional)
Rice, for serving
Mix brown sugar and cornstarch together in a skillet.
Add pineapple with juice, vinegar, and soy sauce.
Stir in, heat to boiling.  Let boil for a couple of minutes to thicken, stirring.
Reduce heat and add meatballs, celery, and bell pepper.
Cover and simmer, stirring occasionally, for about 10 minutes, or until veggies are crisp-tender.
Serve with rice.
Filed Under: Asian, Beef

Freezer Meatballs

May 10, 2010 by
I’m not a huge meat-eater, but my husband feels like something is missing sometimes if there’s no meat with a meal.  That’s when these really come in handy.  I’ll warm some up and serve as a side dish with dinner, either alone or with sauce, (I keep home canned sauces and some premade on hand), to remedy.
I also use them with pasta, for sweet and sour meatballs on rice, or teriyaki meatballs, or throw them in a pot with some BBQ sauce and serve on buns with cheese.
They have a ton of uses, and are so easy to make ahead of time.  I never have problems with them sticking together, so you can just pull out however much you need of a big container kept in the freezer, or pre portion into smaller containers for ease.
You can jazz them up with your favorite seasonings, but I really like these basic ones so they’ll be more versatile.  And you could use ground pork in place of half the beef, but we like these since they’re healthier.  And making them yourself takes no more time than running to the store to buy some pre made (and not to mention- SO much cheaper!)  And I don’t know about all of you, but I like knowing what is in the food I serve!
FREEZER MEATBALLS
4 lbs ground beef (I buy 98% lean from my butcher) I’ve started making these with half ground pork- amazing!
4 eggs, slightly beaten
2 C breadcrumbs
1/2 cups finely chopped onion
1 T kosher salt
2 T cornstarch
1/4 tsp black pepper
2 tsp Worcestershire
Blend all ingredients together well.  Shape into one inch balls.
Bake on ungreased cookie sheets for 10 to 15 minutes at 400 degrees, until well browned and cooked through.  Remove and drain on paper towels.  When cooled, divide into freezer containers or bags.
Use within 3 months.  Makes about 144 meatballs.
Filed Under: Beef, Freezer

Pot Roast

May 7, 2010 by
Sorry I’m cutting this a little close, but I wanted to share this AMAZING roast recipe in case you want something super easy for Mother’s Day.  The sauce that accompanies the roast is one of the best of things you’ll ever eat. I found the idea in the “The America’s Test Kitchen Family Cookbook”.  I had never thought of pureeing the vegetables with the stock.  I’m not sure why, since I’m always trying to find ways to sneak them into things! I hope you get a chance to try it soon, I don’t even like roast very often, but this? I could make every week!
 
POT ROAST
 
Roast (I usually do about 4 lbs and have leftovers for sandwiches)
3 T oil, divided
salt and pepper
2 cups chicken broth
3 bay leaves
4 cloves garlic, crushed
3 sprigs fresh thyme (or 1 T dried thyme)
3 carrots, cut in 2″ lengths
1 rib celery, cut in 2″ lengths
1 onion, large chopped
 
Heat 2 T oil in pan over medium high heat, sprinkle salt and pepper on all sides of roasts.
Sear each side of roast in hot oil.
Set roast in slow cooker.
Heat 1 T oil in same pan.
Add carrots, onion, and celery.
Cook for just a few minutes.
Lift roast up and put vegetables in bottom of slow cooker, then place roast on top of vegetables.
Add 2 cups chicken broth to pan and turn heat up to high.
Scrape up all the bits on bottom of the pan.
Boil for about 5 minutes.
Add crushed garlic, bay leaves, and thyme.
Cook for a couple minutes, then pour over roast.
Cook for about 8 hours on low or 6 on high.
Roast should be very tender and falling apart.
Move to carving board and tent with foil.
Skim fat off the top of the liquid in slow cooker as best you can and discard bay leaves.
Puree the vegetables with the liquid with an immersion blender (or in a blender or food processor.)
Serve sauce with roast.
Filed Under: Beef, Slow Cooker Tagged With: ,

Hot Chocolate

May 6, 2010 by
I seriously considered calling this “Evil Hot Chocolate” or “Seriously Serious Hot Chocolate”.  But then I figured most of you would be hooked at “chocolate”. : )
This is a very rich hot cocoa, and you can definitely add more milk if you want to tame it a bit.
I would make it as per the recipe, and you can always add more in the end if you’re not sure how rich you want it.  You can also use darker chocolate to make it deeper in flavor, or semi-sweet or milk for a more mellow flavor.
 
HOT CHOCOLATE
 
1 cup heavy cream
3 cups milk (any kind is fine, I use fat free)
8 oz. chocolate, chopped (or chips) Dark, bittersweet, semi-sweet, milk, or any combination
(I usually do half each dark and milk or all dark)
1 tsp vanilla
If using bar chocolate, just leave in wrapper and break in pieces.
Heat milk and cream in a pot over medium high heat until warmed.
Add chocolate and whisk until melted and incorporated well.
Stir in vanilla and serve with whipped cream.
This works well to make ahead and reheat as well.
Filed Under: Drinks

New Site!

May 6, 2010 by

After a few glitches, the blog is up and running again! Awhile back I had registered this domain name and finally got around to switching it over.  I’m still using the blogger template, so it should look the same for all of you. The address is http://www.mystainedapron.com/  now, so it should be easier to remember than the .blogspot address. At some point I want to expand it to include crafts, sewing, kids, etc.  But for now, cooking will still be the mainstay. Thanks for your support while the confusion was going on! 



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Filed Under: Ramblings