July Recipe: Blueberry Buckle

Wow, so it has been 3.5 months since my last entry! And probably almost as long since I have even been on the blog - how sad is that?! I took a new role at work and since June, there has been little time for anything else. Hours have been long and weekends fly by so fast, that I've blinked and Monday has already arrived. *sigh* However, being that I do work in the financial industry, I won't complain too much, as at least both my husband and I still have jobs.

I am home sick today (I blame it on the stress of work along with the cold weather!), so figured I would take a few minutes and post my various recipes for the past few months! P.S. I am really inspired right now - I'm watching Martha Stewart and there are 2 sisters that started a cupcake shop in Georgetown (DC) and now have a very successful shop making 900 cupcakes per day (at $2.75 per cupcake, do the math!). See, girls, there is still hope for us to open up our own shop!

Anyhow, back to my topic, my July recipe, Blueberry Buckle. I remember my mom making this for our Annual Family Picnic the first Saturday in August each year. I had made one myself years ago, but had such a craving for this the past summer and thought it was a perfect fit for our July recipe. The recipe comes from Better Homes & Gardens: New Cook Book (1965).

INGREDIENTS:
1/2 cup shortening
1/2 cup sugar
1 well-beaten egg
1/2 cup milk
2 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 cups fresh blueberries

Cinnamon Crumbs:
1/2 cup sugar
1/2 cup sifted all-purpose flour
1/2 teaspoon cinnamon
1/4 cup butter


DIRECTIONS:
Preheat oven to 350 degrees. Thoroughly cream shortening and sugar; add egg and mix well.
Sift flour, baking powder, and salt; add to creamed mixture alternately with milk. Pour into well-greased 11 1/2 x 7 x 1 1/2 inch pan. Top with blueberries. Sprinkle Cinnamon Crumbs over berries.

Bake at 350 degs. for 45-50 minutes. Cut in squares. Serve warm. Makes 8-10 servings.

Cinnamon Crumbs: Mix sugar, flour, and cinnamon. Cut in butter till crumbly.


Review: Well, I have to say, it wasn't as good as I remember, UNTIL the next day when it got a little moist and what I would call gooey. This is how I remember it and the way I enjoy it. It is a great breakfast treat or coffee cake type recipe and one that brings back warm summer memories. Enjoy!

Daring Bakers Challenge: Pizza

I was really excited when I found out that this month's challenge was homemade pizza. I have a pizza dough recipe that I have been using for a long time now but I don't know it just isn't the same anymore. So I have been looking for a new one and I have also been experimenting with the old one.

I had planned to make this for dinner one night but we went out instead which was ok since you can leave to dough in the frig for up to three days. Which ended up being perfect because we were having some friends over to watch the football games. I wanted to get a picture of all of us taking turns tossing the dough but it just didn't work out that way. We were way too hungry to take pictures. I did manage to get a picture of one pizza that came out awesome...chicken with black bean salsa.




Review: My husband really liked the taste of this dough and I think that was because the flavors had time to develop in the refrigerator. Since the dough I usually make only rises for 1 hour this was in there for 2 days. The only little problem I had was that I felt like I added a lot more flour when kneading it because it just seemed too wet. I have to say this recipe was fun to make and yummy but not my replacement pizza dough recipe. I need one I don't have to plan ahead to make or take out of the freezer to defrost. I will definitely make this again since the dough flavor was very good!

Please visit our host for this month's challenge Rosa's Yummy Yums for the full recipe.

P.S. October marks my one year membership with the Daring Bakers . Below are pictures of each challenge I completed from last year. June I did attempt to make but failed and so there was no picture. July I did not make due to the fact that I had really bad morning sickness and the thought of making a cake totally grossed me out.

Thinking Ahead for Once...

This past weekend we decided on our next Holiday Cookie Baking Day. It got me thinking about what I wanted to make this year. Of course on my list is my sugar cookies which I wouldn't be allowed in my in-laws house without them. I also have to see what this December's challenge will be for the Daring Bakers. Last year's Yule Log was a great addition to the Christmas dinner table. I will also have to figure out how many people are coming so I don't make more then we can eat.

So here is my first attempt to making something to add to my list of things to make.

Caramel Popcorn

14 cups freshly popped popcorn (made from about 1/2 cup popcorn kernels)
8 tablespoons (1 stick) butter, plus additional for greasing
1 cup packed light brown sugar
1/4 cup light corn syrup
1/2 teaspoon salt
1/4 teaspoon baking soda
Toasted Nuts (optional)

Instructions
1. Preheat oven to 250F. Lightly butter a large baking sheet; spread popcorn and nuts (if using) on sheet. Keep warm in oven.

2. Mix butter, brown sugar, corn syrup and salt in a small saucepan; stir frequently until simmering and sugar dissolves. Clip a candy thermometer to the inside of the pan and continue cooking undisturbed until temperature reaches 248F (firm-ball stage).

3. Remove from heat and stir in baking soda. The mixture will roil vigorously; continue stirring until smooth.

4. Drizzle sugar mixture evenly over popcorn mixture; toss well with flat metal spatula or spoon.

5. Bake 45 minutes, tossing every 10 minutes. Cool on baking sheet, then store in a covered container at room temperature up to 3 days.

Review: Oh my goodness...I am in love with this popcorn. Not only was it simple to make but it really came out well. I had to put it away so I didn't eat it all before Mike got home from work. I think it is something I am going to defiantly make for the holidays but I want to see what Mike says about it. I think you can total jazz it up by adding the nuts and even chocolate covered nuts. One thing that was sort of weird about it was it felt greasy but that could have been because it was still on the warm side when I was eating it.

KAF Challah

I think it was about a month ago that we had to order something from amazon. Of course I was in one of those situations where I only need $0.65 more to get the free super shipper savings. I really did try hard to find something cheap to get but nothing I wanted/needed qualified. So I decided that if I had to spend more money that I would get something I would enjoy. It wasn't hard for me to decide on getting a new cookbook and it was even easier for me to decide on what type of cookbook.

I am continuing or should I say expanding my love for King Arthur Flour. I bought the cookbook King Arthur Flour Baker's Companion which is an amazing cookbook. It has everything any baker begging or advanced would want to know how to make. I have been wanting to make something from it ever since I got it but time wasn't on my side.

Then I decided this past week was perfect time for me to break it out because of the Jewish Holiday Yom Kippur. The night before you are suppose to fast my mom has always made a very nice meal for the family. So I decided to do the same for my family this year and knew just the right thing to make from KAF...challah.

After the first rise and braided for the second rise

Fresh out of the oven

Review: I am in love with this bread and I really can't wait to make it again. It was so easy to make and the results were amazing. I do need to practise my braiding technique and try different kinds (the one above is a four strand braid). The only thing is you need to have time on your side because from beginning to end it takes about 4 hours or so depending on how fast your dough rises. I have eaten a lot of challah in my life time and this was one of the best (mostly because I made it). It wasn't really sweet like some you get from the store are which I liked. It was really good for breakfast toasted with a little butter and honey.

Cream Filled Cupcakes

Sunday we threw my brother and his fiance an Engagement party. My sister and I were pretty much in charge of all the preparing of food and desserts. We each made 2 salads a piece and I made all the desserts. I decided to make cupcakes (enough to feed 60+ people). Amanda's colors for her wedding are yellow and blue, so of course thats the color of the icing I made. To be a little different, I thought I'd try to stuff each cupcake with icing ( like a hostess cupcake ). I thought they came out AWESOME!! Rusty loved them =). Next time I might try stuffing them with more of a pudding or custard, instead of icing. I thought they were a little too sweet.

To actually stuff them was simple enough. First I used a regular cake mix and baked the cupcakes according to the box directions. After they were completely cooled, I used the smallest tip of a decorating kit and poked a hole right thru the paper liner on the bottom. Then I used the larger circle tip and squirted the icing into the whole already made in the bottom of the cake. Worked great =).

I'd definally make these again!!!

Happy New Year!

Well last night started the Jewish New Year and tonight I am going to my parent's for dinner. I volunteered to make an Apple Spice Cake and I decided to try something new Honeycomb Candy. Since apples and honey are a traditional food during this holiday I thought it was the perfect thing to bring.

I thought I made the apple cake before but can't find any record of that. I know my mother-in-law made it for a family dinner once so many that is why I am confused. I got the recipe from MarthaStewart.com and it is linked above. I am going to wait until tonight to take a picture of it set up on the table looking pretty. This cake was really easy to make and smells awesome! Something I would definitely make again and again.

I remember a while back after watching a show on the food network that showed the host making the honeycomb candy. It just seemed to me like something I would like to eat and I was interested in tasting it. However it isn't one of those candies you can get in the store. I finally found a recipe (it is linked up above) that I had all the ingredients in the house and decided to make it.

Review: It wasn't that hard to make and I think the hardest part was waiting for the sugar mixture to get to the right color/temperature. The recipe above doesn't state a temperature but others I looked at all said to wait until it reaches 300 degrees. It was really fun to watch it grow when you put in the baking soda. I only tried a tiny piece of it which I liked but I will update this review tonight when I have a nice size piece with dessert. All in all I think I would make this again.

Daring Bakers Challenge: Lavash Crackers

I didn't know how to introduce this month's challenge so I stole what was presented to us fellow Daring Bakers for the intro.

This month we are making Daring Bakers history as our September challenge is vegan and/or gluten free. For the first time ever, the torch has been passed to « Alternative » Daring Bakers : Natalie from Gluten A Go Go, and co-host Shel, of Musings From the Fishbowl. We wanted to make something savory this month, and we chose the recipe for Lavash Crackers from Peter Reinhart's The Bread Baker's Apprentice (pp 178 - 180).

I have to say that I don't know what I was thinking (I will blame it on the pregnancy) but for some odd reason I thought the due date for this was the 30th. I really planned on making this the first weekend I had but one thing after another happened. I ran out of yeast and then my eggplant for my dip was not good. So it got put off until this weekend.

I have to say that I was very excited about making this cracker because it is something that seems so much more difficult to make then it actually was. I think this time I actually timed it perfectly with my son's nap time. I made the dough just before I put him down and was able to bake it just before he woke up. He will be very happy to see what I made because he loves crackers.

Dough after 90 minute rise

Right out of the oven

All broken into crackers

A closer look at the cracker

Review: I wasn't worried about this recipe which sort of made me worry. I read it and thought that it seemed pretty straight forward but it is like a test when you think you aced it then you failed. The most time consuming part if it is waiting for the dough to rise but other then that nothing was really that bad. I decided to use my KAF artisan seed mix to top half of it and just kosher salt to top the other half. The only part that needs work in for me is getting the dough rolled up thin and even. I had parts that were perfect and parts that were a little too thick. This is something I would defiantly make for a party if I am organized and think ahead (which doesn't always happen). I think this recipe is a keeper and I will work in it to get it super thin. Thank you so much for this month's challenge.

Another part of this challenge was to make a dip/topping to go with it. I have made that but I haven't gotten around to taking a picture of it just yet. I made this dip up sort of because I did it from memory of something I had a long long time ago at a party.


Eggplant Garlic Dip

1 eggplant, cut into cubes
3 cloves garlic (more if you want it really garlicy)
1 cup ketchup

Saute the garlic with a little bit of oil in a pan for about a minute or two. Add the eggplant and cook until tender. Add the ketchup, mix together and let cook for alittle bit until it comes together. Cool and serve.

This recipe is really to your taste so you can add more whatever you love

Please visit one of the host blog's for the recipe to the Lavash Crackers.

New Candy

Yesterday I went to the store to look for one thing and found another! Heidi and I have this thing when we find new candy (at least to us)...and of course I had to buy it. Some times I don't buy the new candy just because it doesn't appeal to me. This new one is a whole different story because I have been thinking about the flavor lately with fall coming around the corner.

A new limited edition Hershey Kiss in the flavor of Pumpkin Spice. I was so excited because I have been thinking about these pumpkin truffles my neighbor let me try last year. These are almost as good (very close to it) and probably SOO much cheaper. I was thinking of all the things I could make with these kisses but I don't know if they will last long enough.

Watermelon ice pops - August recipe

I know Im posting this a bit late...but heres my August recipe. I had bought a whole seedless watermelon to bring up to Shinhopple one weekend and nobody cut into it. I searched all over for something to do with it. I couldnt eat a whole water melon by myself..LOL. I thought something cool would be good, since it was in the middle of summer. I found a recipe on the kraft food site for these ice pops. They are so simple to make:


2 cups water
1/2 cup COUNTRY TIME Lemonade Flavor Drink Mix
3 cups chopped seedless watermelon
1 cup ice cubes


Now, instead of making the drink which was the original recipe, I though freezing them would make a yummier treat.

My first attempt with this was horrible...the country time lemonade made this so sour I couldnt stand it. Kevin who likes sour ( and lemonade ) said he couldnt eat it either. Way way too sour =(. I had to throw the whole batch right down the drain. My second attempt instead of using lemonade mix, I used raspberry ice mix from crystal lite. What a difference. The second batch came out great!! Kevin ate them very quick on those hot summer days. I'd definally make these again next summer. They turned out to be a nice cool summer treat.

A Cafe Visit

Last week Mike had off from work and I wanted to do something other then running errands. So we decided to take a trip to the Culinary Institute of America (which is down the road from us) since the casual dining restaurant is only open Monday thru Friday.

We had lunch at the Apple Pie Bakery Cafe and I really wish I brought my camera with me. I did get a picture of my lunch on my phone but I don't know how to get that on here. Mike and I both had the same thing because I couldn't decide what I wanted fast enough...I did bring home the menu so I can study it and get something different the next time. We had a grilled Reuben Panini with french fries...oh my I think it was the best one I have ever had. Even the fries were and experience with the three different dipping sauces it came with (ketchup, aioli and malt vinegar). Just the right amount of stuff on the panini and it didn't fall apart when you bite into it.

I have to say that my expectation of the CIA was high but they delivered in every way. I can't wait to go back and sample more of it. We didn't get to have dessert there which looked so good because the little one was acting up. We are also going to try at one point to eat in one of the fancier restaurants but that requires some planning since reservations have to be made at least a month in advance if not more.