Zucchini Pepper Relish Recipe...

I was recently asked to share the recipe I use for the Zucchini Pepper Relish that's such a huge hit around here. This recipe is so good that it has great barter power! We eat it on the usual hamburgers, hot dogs, Italian sausage, brats, etc., but we also love it as a side for cheese, sausage and crackers.

Here's the recipe. If you decide to make it, be sure to let me know what you think!

Zucchini Pepper Relish

Makes 5 (one pint) jars

• 6 cups/890 grams chopped green bell peppers (about 8 whole peppers)
• 8 cups grated zucchini (about 3 pounds zucchini)
• 8 1/2 cups grated onion (about 2 large onions)
• 4 cups/960 ml apple cider vinegar, divided
• 2 cups/400 g granulated sugar
• 2 tablespoons sea salt
• 2 tablespoons mustard seed
• 1 teaspoon celery seed
• 1/8 teaspoon red pepper flakes

Prepare a boiling water bath and 5 regular mouth (1 pint/500 ml) jars for water bath canning. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.

Combine the chopped bell pepper, zucchini, and onion in a large, nonreactive pot. Stir in 2 cups of the apple cider vinegar and bring to a simmer over medium heat. Simmer until the vegetables have cooked down, about 30 minutes.

Drain the vegetables and return to the pot. Add the remaining apple cider vinegar, sugar, salt, mustard seed, celery seed, and red pepper flakes. Bring to a simmer and cook for 5 minutes.

Ladle the relish into the prepared jars, leaving 1/2 inch/12 mm of headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.

** I turn off the canner and remove the cover once the time is up, to allow the jars to cool a little while in the canner to avoid the hot contents from siphoning out of the jars. Once the water has cooled a bit, remove the jars from the canner. Wait 24 hours and remove the rings. Make sure the lid has sealed. If not, you can reprocess with new lids within 24 hours, or keep in refrigerator until ready to use. Clean the jars and lids with white vinegar, label and store.

Enjoy!

Sharing A Gluten-Free Dessert Recipe...

Jamieson House, Poynette, WI

I went to this restaurant decades ago. It was a bed and breakfast upstairs and wonderful Victorian restaurant downstairs. I was working in Portage as a paralegal and office manager. My boss' nephew asked me out and took me to this place. Dinner was a pure delight. Everything meal offering was a delight and I never forgot it. 

As far as I've been able to tell, Jamieson House has been closed since 2009, however they were featured in an issue of Victoria Magazine around the time Handsome and I were planning our wedding. I saved the article and recipes, and their Devonshire Cream became the dessert for our reception, instead of a wedding cake. We gave our venue the recipe, along with raspberries we'd frozen from our own garden to make into the topping. It was perfect for us, and I still make it from time to time.

When searching for a gluten-free dessert to make for last night's meal, I went back to my own recipe binders, thinking I might make Devonshire Cream. I decided to review the other recipes that were part of that magazine article and found a perfect dessert...Raspberry Torte. No flour whatsoever, so by its ingredient list it was a gluten-free dessert before people even thought about such things. 

It was served last night and became an instant hit. Our daughter-in-law said it was her new favorite dessert. Our grandson wondered what I did to make it so moist, and I told him I simply followed the recipe. Because I know there are likely readers who also require (or prefer) gluten-free eating, I'm going to share this recipe with you. If you make it, I hope you'll let me know what you think.

Jamieson House Raspberry Torte Recipe. Click on the image to enlarge and save.

Anyone Can Bake - Recipe 1...

I'm so excited to start a new feature...Anyone Can Bake Cookbook Recipes. I pulled all the ingredients together for the first recipe, so here goes!

I said I had to try this recipe first...Luncheon Rolls. I followed the recipe to the letter, and by checking through other recipes in the book, I found that Royal's "very hot oven" designation is 425º F.

I did (of course) use Royal Baking Powder for the recipe. I chose Mortons™ Coarse Sea Salt and I use King Arthur Special Patent™ bread flour in this instance. In this photograph, I've mixed all the ingredients and formed into a ball to prepare to shape rolls.

I didn't make them very large. I decided to use the "1920s" food portion (based on the difference from my mother-in-law's cookie cutters and my more modern versions). A lunch roll would definitely be smaller than something you might get today from Subway. These are about 5" long.

I sprayed Pam™ spray on the sheet pan and placed the rolls. I covered them with a cotton flour sack towel (my favorite to use in the kitchen!) and let them rest for 20 minutes. I brushed them with milk, per the recipe, but also added my "Everything Topping" mix from King Arthur over the top of each roll. Then, into the oven.

I gave them about twenty minutes before taking them out to brush with butter. Then back in the oven for ten more. My handsome taste tester said they were still a bit doughy, so back in they went for three more minutes. Here they are, fresh from the oven.

So, Handsome and I discussed this recipe after dinner. We decided to use a rating system of 0-10, with ten being the best. He scored these a 7. I scored them a 6.

Here's my our assessment: They tasted like buttermilk biscuits, but more dense and with a crispy outer crust. Perhaps they'd be more like today's lunch rolls if they were a bit larger, but at this size, I'd be more likely to use them as a side, rather than as support for sandwich (lunch meat, etc.), and I would make them again.

If you decide to save the recipe and make some for yourself, please let me know what you think. I'm also going to re-upload the Index page, as I think it turned out blurry in my first post. I'll be making a new page up in the menu bar today so you'll be able to find all the future recipes in one place. I'll let you know ahead of time when I'm planning my next cookbook post. Hope you enjoy!

A New Recipe To Share...

Brynwood Needleworks - Tasty Caramel Corn

If you follow Brynwood or me on Facebook, you already know that I took a little tumble on Thursday. I had Tag out in our side field, and I just tripped and fell flat on my face. Thankfully, the field is covered with all the mowed wild plants from last fall, so it wasn't hard (like the driveway is). Even so, I jammed my shoulder; twisted my back; and strained my wrist...and landed face first. Even so, I'm grateful that I have no bruises (except to my pride), and no long-lasting side effects. 

Before bed last night, I took a pair of pain killers, and within minutes, I was sound asleep. I didn't stir until Handsome came upstairs an woke me up at 10:30 am!! I'm pretty sure he wasn't carrying a mirror to see if I was still breathing, but I'm sure he was worried. So, before I even got out of bed, the morning was nearly gone!

Brynwood Needleworks - Five Quarts of Delicious Caramel Corn

 

The weather was beautiful, so I spent some time outside, cleaning up around the apple tree. Boy, those birds made a mess over the winter! I've taken all the feeders down for the season, and I'll wait to deep clean all the feeders until I can use the garden hose and a safe cleaner. Then, I can leave them outside to completely dry in the sun. 

 

Oh! The bluebirds have already returned to the farm this season!!! I cleaned out all the bluebird houses, and put out the welcome mats. I'll be setting up the feeders for the hummingbirds and orioles over the weekend next. They'll be back before long, too.

 

Tag lay nearby as I raked, acting as my supervisor. He looked very regal and "nine-ish", until he puppy rolled in the grass. He enjoyed being outside in the sunshine as much as we did.

 

When we all came back inside, Handsome asked me to make caramel corn (again). I made a batch earlier in the week, but used too much popcorn, so it wasn't very sweet. I made just the right amount of all the ingredients this time, so it was exactly as it should be!

 

Our granddaughters made this first, while hanging out together at home, and then their mama posted pictures on Facebook. While everyone else was asking if she shipped, this Grandma asked for the recipe, and they immediately obliged. I even had everything I needed in the pantry, so there was no need to forage for ingredients at the store. 

 

If you'd like to make your own batch(es) of "Classic Caramel Corn", click HERE for a link to the recipe. I'll put this link into my "Recipes" page on my top menu bar, so you'll be able to find it easily at a later date, too. I'm giving you fair warning. This stuff is wicked good. You'll definitely be back for more!

 

So, that was my day. No stitching, just resting and enjoying the weather...and making something tasty. I'll get back to my needle and thread today. 

 

Please don't consider yourself stuck at home. Think of it as safe at home. 

Take care, and be well.

 

You Don't Have To Run To The Store...

Brynwood Needleworks Farmhouse Bread

 

All of you know by now that I've taken classes at our local technical college to learn how to make a wide variety of breads. My recipes and techniques range from artisan loaves to sweet dough recipes that can take anywhere from three - 24 hours to make. My larder is always full of the supplies I need to make whatever we need, but not everyone has the time nor the inclination to spend hours from mixing to proofing to baking. 

 

Now that we're being asked to stay in our homes and away from non-family members, I know some of you are concerned about providing for yourself and your loved ones. What if the stores run out of bread, too?

 

For that reason, I'm sharing two recipes I came across yesterday, to give all of you hope that you can actually make delicious bread for your family in the event the shelves are empty at your local (or not so local) store. These are simple and require only a few ingredients.

White Soda Bread - image property of A Fanciful Twist Blog

The first recipe is from Vanessa Valencia of "A Fanciful Twist" blog. It's called Easy White Soda Bread. Not only are you given a recipe, but Vanessa also offers tips and substitutes for you, including non-dairy alternatives. You can find her recipe HERE.

Navajo Flat Bread - image property of Nauvoo Mercantile

If you're a fan of Na'an/Navajo Flatbread/Tortillas, you'll love this recipe, too. Thanks to Dena Kennedy or Nauvoo Mercantile, you can serve bread to your family in less than two hours. Click HERE for the link to her post.

I'm going to try both of them this weekend. If you give 'em a go, please let me - and the original contributors know what you think! I'm glad that Handsome and I are relatively self-sufficient. In fact, this summer, my plan is to plant our own 2020 version of a Victory Garden! If only I knew how to grow toilet paper! lol

 

 

PS. I'm going to include the link to this post on my "Recipes" page in my menu bar (up top), so you'll know where to find it again later.

Sweet Treats - We Have A Winner...

Homemade Caramels - LOTS of Them!

Handsome and I taste-tested these delicious caramels (made by our younger daughter-in-law) recently, and she shared the recipe with me. So, I decided to make a batch on Saturday.

Ingredients For Homemade Caramels

I pulled out the ingredients (I had enough for four - eventual - batches), grabbed the recipe and got to mixing. I read the recipe out loud to Handsome before I started - reading 238º as the top temperature for the mix, and somewhere in the process, told myself 258º.

He called it "cognitive dissonance". I really saw 258º when I looked back at the recipe. So my first batch was a hot, hard mess. It made a delightful "thud" when it had cooled off enough so I could throw it in the garbage.

Cooling Caramel

I sat down, had a cup of tea and regrouped. Then, I started my second batch, repeating 238º to myself the whole time. I wasn't making that mistake again! The batch was beautiful when I poured it onto the cookie sheet.

Cutting and Wrapping Caramels

I started cutting the caramels with a kitchen scissors, but (thankfully) decided to try a pizza cutter. It cut like a dream and made quick work of the task of making bite-sized pieces. I wrapped them in parchment paper I'd cut into squares.

My British Tins For Storage

I grabbed two of my favorite British tins, which were quickly filled with tasty caramels. I've already shared some of them (the recipe makes quite a large batch), and will have more for sweet snacks here at the farmhouse, too.

Caramel Recipe From Meaningful Eats

 

This is the recipe our daughter-in-law shared with me. I looked it up and found it on Meaningful Eats blog (HERE).

What I learned from making (both) batches: 1) Start cutting caramels when they're still warmer than you think they should be. Makes it easier toward the end. 2) Use a pizza cutter. I started with a kitchen scissors, but the pizza cutter was SO much easier! 3) Don't be a perfectionist when you cut them. It will make you nuts. 4) Have your beautiful granddaughters (or your kiddos) around to help wrap them. 5) I need a digital candy thermometer for accuracy. 

 

I do know that I'll be making more of these in the future...after I get that digital thermometer. yummm

 

 

 

Time to name the winners of my Ninth Blog Anniversary Giveaway!   I drew three numbers (via Random Number Generator) initially  and the winner EVERY time was   LESLEY UK!!! (24, 2 and 15) You were meant to win, kiddo!   I decided to give away two more gifts, so I drew another number My second winner is  (11)
DANICE G!   The last number (and winner) is (7)   LINNY!    CONGRATULATIONS! Thanks again to everyone who entered.  Let me know which pincushion design you'd like. I'll make them this week.

Recipe For White House Sandwiches...

Web Image

When I posted about making White House Sandwiches for dinner last night, I guess I hadn't realized that I hadn't shared the recipe with you before. They've been our family favorite since the first time I made them, so I'd like to give you the recipe today.

Apologies for not having a photo to go with the recipe now, but the next time I make them, I'll it to this post. I'm not sure if they actually have anything to do with the White House or not, but that's what they were named the first time I ever tasted one.

When I was in my 20s - before I ever met Handsome - I worked as a paralegal and office manager in a law firm in Portage, Wisconsin. Across the street was a restaurant. I wish I could remember the name, but I can't. Anyway, they used to serve what was called their "White House Sandwich", which I ordered whenever I went there. Years later, I developed my own recipe, based on my memories of that meal. Warning: My version isn't fat free, but it is tasty!

White House Sandwich

Donna Liljegren - Brynwood Needleworks 

Prep Time: 1/2 hour        Serves: 2

Ingredients to make two sandwiches:

To make white sauce:

1/4 c. - All Purpose Flour

1/4 stick - Butter (real) 

1 1/2 c. - whole milk (I admit, I use Half & Half)

1/4 lb. Portabella Mushrooms, sliced

To assemble sandwiches:

4 slices - Deli Tavern Ham  

4 slices - Deli Roast Turkey

4 slices - Cheddar Cheese 

4 slices - Bread or 2 hamburger rolls, cut in half (I like sourdough or Italian bread!)

In a saucepan, melt the 1/2 stick of butter over medium heat. Slowly add flour until mixed. Remove from heat and slowly add all the milk, mixing with a whisk to avoid clumping. Bring to a slow boil, which helps avoid the "flour-y" taste. Mix until mixture begins to thicken. Add salt and black (or white) pepper, to taste. Set aside.

Saute' mushrooms in 2 Tbsp. butter, until tender. Add mushrooms to the white sauce. Keep warm.

Toast bread and place on heat-resistant dinner plate. On each slice of bread, place 2 slices of ham and 2 slices of turkey. Cover with some of the sauce mixture. Place cheese slices on top and cover with a little more sauce.

Place plate under the broiler until the sauce and cheese starts to bubble. Serve.

Making the white sauce is actually the hardest part! If you only want to make one sandwich, you can keep the extra sauce in the refrigerator. Just add a little more milk when you reheat it. You can adjust the ingredient quantities to make more or less sauce.

That's it. Add a side salad or your favorite vegetable (or nothing at all), and you've got a delicious, satisfying meal in no time at all.

Enjoy!

By the way: I've now added a "Recipes" page to my menu bar (up there at the top under my header). From now on, you can easily find a recipe there, and I'll add them as I post them in the future. I'll even add other non-edible recipes, too...like laundry soap, etc. Of course, if the recipe is not my original, I'll always give credit.

Yummy Appetizers...

Tuesday night was a fun evening spent with good friends. Our hostess opted for an "appetizer and dessert" menu, which I thought was genius! I had just seen this recipe on FaceBook, so I decided to make them to take along.

The first picture is my first attempt...which means anyone can make these. They were a huge hit, by the way!

The original idea came from EnjoyEasyMeals.com in a video presentation that you can view HERE. I didn't want to have to run the video every time I needed to see the quantities, so I wrote out the recipe as I watched it, and I'm sharing it with you below.

Apple Roses

preheat oven to 375º

Ingredients:
2 red delicious apples
fresh lemon
apricot preserves
cinnamon
puff pastry

Core and thinly slice apples (widthwise), leaving on the skin. Place into a bowl containing water and 1/2 squeezed lemon (no seeds, please). Microwave for 3 minutes. Mix 3 T apricot preserves and 1 T water to thin preserves.

Roll out one sheet of puff pastry onto flour. Roll or stretch out the pastry. Cut into 6 strips. Place apple slices on the top half of the strip, slightly overlapping and extending just past the top edge. Spread lower half of the pastry with the apricot/water mixture. Sprinkle cinnamon on the assembly. Fold pastry up, lengthwise, but leave the top of the apple slices peeking out. Starting at one end, roll the pastry and slices up until you get to the other end. I put a little preserve mixture on the end to seal the edge.

Place into a non-stick muffin pan. Bake in the oven for 40 - 45 minutes. Remove from oven and sprinkle with powdered sugar. Let them cool down before serving. You wouldn't want to burn your nose!
Enjoy!

If you make these, please remember to go to the original post and leave a comment.

The other dish I took along was a recipe that was shared with me forty years ago by a girlfriend where I worked. I'm sad to say she passed about twenty years ago. This has been a summer standby all these years, and it's a real family favorite.

I shared it with Wisconsin Public Radio listeners when Larry Mieller put together a cookbook in 1988; and then shared it again with my friends and customers in my Stitches' Needleworker's Cookbook which I produced in 1990. I think it's only fair that I share it with my girl and guy friends here, too.

Mexican Confetti
Best if made with the freshest of fresh ingredients, and allowed to marinate a few hours before serving.

Chop and dice the following ingredients, and mix together in a large bowl:
1 can jumbo pitted ripe olives, drained
2 large bunches green onions
3 large green peppers
1 lb. fresh mushrooms (I use baby Portobellas)
6-7 tomatoes

Add:
1 jar of your favorite chunky salsa (desired strength: mild to spicy)
2-3 Tablespoons olive oil
3 Tablespoons wine vinegar
1 Tablespoon fresh cilantro, chopped 

Cover and refrigerate. The longer it stands, the more the flavors mix - and the better it tastes.
Serve with your favorite tortilla chips. I like the blue ones! (Just adds more color to the dish.)

* After you make it the first time, add to or amend the recipe to your own taste. You might like to add avocado, a little lime juice or even a little hot pepper. (I'm partial to the avocado and lime juice, myself)

I hope you enjoy these goodies as much as my family, friends and I do.

Today, I'm gonna meet up with my girlfriend, Carol of Serendipity blog. We're gonna play in her studio for a little while and then we're going out for lunch. We have so much to catch up on before she heads north for the summer! It's always fun to spend the day with a friend. See you tomorrow!

Meals on Wheels...

 Denise G. and I have known each other for thirteen years...and we've become

good friends without ever having been in the same room together. The 

Internet is a wonderful thing, indeed. We have always exchanged gifts for 

special occasions, but we often trade with each other for no particular reason at all.

Denise is much more organized than I am this year, so her gifts arrived way

ahead of her receiving mine this Christmas. She always includes goodies from

 Vermont, but there is always something completely, uniquely, perfect for me.

 This year, tucked in among the maple candies, home-grown holly and special

syrups, I found a new book entitled, "Meals on Wheels". She found a book

written specifically for trailer campers in her friend's antique shop! WOW!

 Although it looks nearly new, this little gem was written in 1937.

 

I couldn't help but smile when I looked at the illustrations.

I might just have to transfer these to fabric, stitch one or two and

make pillows for the Flying Cloud (and Denise) when they're done!

 I've already read the book cover-to-cover and loved every bit of it. There's 

information ranging from "Housekeeping" to recipes, but one of the chapters 

that was most fun for me was the chapter on "Cooking Equipment".

 Handsome and I are always aware of the amount of weight we add to our

tow package, so you can just imagine how I giggled reading this list. It's 

actually much, much more than I would ever pack onboard for traveling. 

When I turned the page, there were more items that they considered

"optional", like a waffle maker, pressure cooker, or roaster. That's crazy!

I showed the list to Handsome, suggesting that I tend toward 'underpacked'.

He laughed. I don't blame him, either. While the book is loaded with useful

information, they definitely are willing to add more frivolous weight than we are.

Denise suggested that this might be a good addition to our travel library. You are 

so right, my friend! Thank you for everything you carefully chose for us this year. 

I'm looking forward to "tucking in" to all our goodies. Your package will be

 on its way this week. I hope you and Neil enjoy what I've chosen for you, too!

Merry Christmas hugs across the miles.

My Recipe For A White House Sandwich...

 When I was single and in my twenties I lived for about eight years in

Portage, Wisconsin. It's about thirty miles north of the state capital, Madison.

I worked as a paralegal and office manager for the city attorney, and on many

occasions walked across the street to a restaurant called Lord Chumley's Pub.

My favorite meal, by far, was their signature White House Sandwich. Of course,

I never ate it as much as I would have liked, as I consider it a bit decadent.

I don't believe the restaurant is open anymore, but I've been making my own

version in our home for years. I think it's the perfect cold weather/comfort food.

 I don't really measure things for this recipe, but I'll tell you just how I make it.

Liljegren's White House Sandwich

Ingredients: 

two slices of toasted bread (I used Paneras' Country Miche)

fresh-sliced deli ham and turkey (four slices each per sandwich)

1 cup of sliced baby portabella mushrooms

sliced cheddar cheese (four thin slices per sandwich)

White sauce 

Begin by sauteeing the mushrooms just until tender. Make the white sauce: Melt butter in a small saucepan. Add white flour and mix (using a whisk) until paste forms. Slowly add milk (or half and half), whisking to keep from getting lumpy. Be sure to bring to a boil to avoid a flour taste. Salt and pepper to taste. At this point, you can add the mushrooms to the white sauce, or keep them separate to layer when you make the sandwiches.

Toast sliced bread (I butter it when it's comes out of the toaster). Now it's time to make your sandwiches. Place one slice of bread on a plate. Add two slices of ham and two slices of turkey. Place two slices of cheese on top of the meat. Top with mushrooms and spoon white sauce onto the sandwich. Repeat for a second layer, ending with white sauce. Place under the broiler just until the sauce starts to bubble. Serve.

 It's just that easy, and I believe it's a really delicious meal.
(You can always add less meat or make as a single layer, too.)

Add a tossed salad and you won't even have to feel guilty!

Enjoy.

I nearly finished my production-line project yesterday. I can't show you my 

progress because there are Miss Nosypantses who might see their gifts. I'll

get them completed today after I get back from Coffee Club. I promise to

share little peeks next week so you have some idea what they look like...but

only very little peeks. I won't be stingy with pictures of my next project, though.

Next up is my handcrafted gift for our gift exchange for the quilt guild.

For now, I'll be heading out to Coffee Club.

I hope you all have a great weekend.

Hopple Popple...

  When we lived in Wisconsin, we often traveled to Milwaukee on a Saturday

morning for breakfast on the east side at a place called "Benjamin's Too Cafe".

It's still there, on Cass Street if you're ever in the area, although I don't know

if this dish is still on their menu. We haven't been there in quite a while.

They served up a mean Hopple Popple, and over the years, We've developed our

own version. The original used a fabulous smoked sausage cut into segments.

The best part is that this dish is great for any meal, from breakfast to dinner.

I thought you might enjoy the basic recipe, and you can improvise from there.

When I made this recipe last night, all the vegetables (except the mushrooms)

were purchased at our neighborhood aqua farm, and the sausage came 

from my favorite butcher shop - Hermann's - in Venice (next to Crazy Quilters).

Hopple Popple a la Liljegren

1-2 white potatoes, peeled and diced

1/4 lb. of breakfast sausage (or kielbasa, smoked sausage, ham)

1 green pepper, diced

1 small sweet onion, diced

1/2 cup baby portobella mushrooms, chopped

3-4 eggs, scrambled with 3 T. milk

salt and pepper to taste

Heat 2 T. olive oil in a skillet, add potatoes and cook on med. high heat until browned. Brown breakfast sausage in a separate skillet until browned, drain off excess oil and add cooked sausage to potatoes. Lower heat to medium and add green pepper, onion, and mushrooms. Add salt and pepper to taste. Cook until the vegetables are cooked but not mushy. Add eggs/milk mixture and cook until the eggs are scrambled into the vegetable mixture. Serve with your favorite toasted or baked bread. (A glass of wine when served as dinner would be perfect, too!)

You can substitute or add different vegetables to taste. You can also substitute spicy sausage or crushed red pepper flakes if you like it hot.

It's a great meal when you want something healthy and fast...or even a Mother's Day breakfast! If you make this, I'd love to know what you think. 

I hope you get a chance to stop by tomorrow. 

I'm planning a very special Mother's Day tribute.

By Special Request - Recipe...

 After telling you about our Christmas menu, a few of you asked me to share

the recipe for our holiday dessert - Raspberry Walnut Bread. I'd love to!

This recipe originally came to me from an old girlfriend of my father's.

She made this for me as a Christmas gift in the 1990s and when I asked

for the recipe, she was happy to share it. I'm sure she wouldn't mind

 if I share it with you now. Thank you, Elsie!! It's still a Liljegren favorite.

Raspberry Walnut Bread

D.Liljegren, Brynwood Needleworks via Elsie Weir
350º oven for 1 hour (approx.)

Yield: Two loaves

 

Ingredients:

1 3/4 c. sugar

2/3 c. vegetable oil

1 c. buttermilk

1 egg

1 t. baking soda

1 t. salt

1 t. vanilla

2 1/2 c. all purpose flour

1 c. chopped walnuts (or pecans, if preferred)

1 1/2 c. (1 bag) frozen whole raspberries, thawed on

paper towel to absorb excess moisture

Sugar topping:

1/3 c. sugar

1/4 t. cinnamon

1 T. melted butter

Mix together to form a granular topping. See

below for instructions on adding topping.

Combine sugar, oil, egg, milk and vanilla. Beat well. Add dry ingredients,

mixing until well blended. Fold in nuts and raspberries. Pour into 2 greased

and wax paper lined (bottom of pan only) loaf pans. (9" x 4" or 8" x 4").

Bake at 350º for approximately one hour.

About twenty minutes into the baking time, sprinkle with sugar topping.

Continue baking for balance of time until a toothpick tests clean.

When you take the loaves out of the oven, let them cool 20-30 minutes in

the pan before trying to extract them. I usually run a knife around the pan

 prior to tipping it over. Peel the wax paper off the bottom of each loaf 

and then allow them to cool completely on a wire rack.

Elsie's note to me said, "This recipe can also be baked in a 9" x 13" 

cake pan. Grease and lightly flour the bottom of the pan. Cut into 

squares and serve topped with whipped cream or ice cream."

At our home, I serve this dessert sliced and topped with real 

whipped cream. (Because life's too short for the fake stuff!)

It's great served warm or cold.

 That's it. It's easy and tastes delicious.

If you decide to try it, I'd love to know what you think.

Now that we've enjoyed all the good food during the holidays, it's

time for me to move my attention to finishing a few projects in the studio.

More on that tomorrow...

A Little Post-Christmas Cheer...

 Yesterday was everything Christmas is supposed to be...

friendship, love and good food.

This lovely plate was a gift to me years ago by a friend, Beverly.

Her mother painted ceramics and created this serving piece just for me.

I've treasured it and used it every year since receiving it. Oftentimes, it show-

cases cookies or other sweets, but I used it to serve our main course this year.

Our Christmas breakfast included sausage rolls and Florida orange juice.

I chose a favorite snack before dinner. This is my own version of a treat

we used to purchase from one of our favorite delis when we lived in Wisconsin.

Over the years, I've tweaked it until I ended up with something that might even

be just a "tich" better than what I remembered. I'd love to share my recipe with

you and perhaps you'll want to try it for New Year's Eve.

Stuffed Sourdough Appetizer

D. Liljegren, Brynwood Needleworks

350º oven - 30 minutes (approx.)

Ingredients:

1 round sourdough bread loaf, unsliced

1 package of baby portabella mushrooms, sliced

1-8 ounce package of shredded mozzarella cheese

2 T. poppy seeds

1 stick real butter

1 T. minced garlic

Slice the bread taking care not to slice all the way through.

Turn loaf a 1/4 turn and slice again so that you it looks like my photo.

(It will remind you of what a bloomin' onion looks like.)

Place the bread on a wide sheet of aluminum foil so you can

wrap it after you've finished preparing it to bake. I actually use two

sheets, one lengthwise and then another under the load, widthwise.

Next, take the sliced mushrooms and cheese and stuff it into all

the crevices in the bread. It will push out a bit, but that's ok.

Melt butter in a small saucepan and then add poppy seeds and garlic. Mix well 

and then pour into all the crevices, covering the mushrooms and cheese.

Wrap the loaf in the foil and place on a cookie sheet. 

Bake until the cheese is melted and the bread is a little crusty.

You can pull or cut it apart.

Serve with your favorite white wine (reg. or n/a) and enjoy!

 This is our main course of prime rib and roast potatoes was served on the

poinsettia platter. (It was a four rib roast, but Handsome sliced off some 

of it in the kitchen and we served it sliced at the table. We do have leftovers!) 

I had originally planned to add sauteed carrots and Italian rolls, but we all agreed that 

we got our bread and veg serving allotment in the stuffed bread appetizer. I like 

that we can make changes on the fly and no one is offended. Nothing like 

being flexible over the holidays! We don't allow party stress in our home, ever.

 After a sufficient wait (spent clearing the table and loading the dishwasher),

it was time for our dessert. This year it as a raspberry walnut bread

 (which is more like cake than bread), topped with whipped cream.

The rest of the evening was spent visiting and resting. A perfect day!

Whether you live where there is snow, or warm sand, I hope your 

Christmas was filled with all the wonder and joy your hearts could handle.