From Scratch Short Rib Ragu

Braised short ribs is one of my favorite winter meals. While it cooks all afternoon the house smells amazing and of course it's quite tasty. There are several ways to make short ribs and this recipe is for a ragu. This meal is a commitment to active cooking, but worth every minute!


Ingredients:

Short ribs
Oil
Salt
Beef stock
Coffee
Tomatoes, diced
Homemade pasta
Parmesan cheese

Directions:

Heat oven to 250 degrees.

Using a french or dutch oven coat bottom with oil over medium heat. Lightly salt short ribs then brown on top and bottom. Add beef stock and coffee and bring liquid to level of short rib, but do not submerge. Cover and cook for four hours.

Meanwhile make your homemade pasta and hang to dry. I used the Pasta Bible and made garlic spaghetti noodles.

After four hours remove from oven and place short ribs on cutting board. Shred short rib meat and discard bones and tissue. Pour liquid into a fat separator or clear bowl. You want to use as much liquid as possible for your sauce and throw out the fat. Return meat and liquid then add diced tomatoes. Bring sauce to simmer. Cook your pasta to your preference and grate Parmesan cheese. Plate your pasta, top with ragu meat sauce, and sprinkle with cheese.

Perfect Salad for Chicken Wings

We had a couple friends over to watch the University of Texas game last night. My husband made his wing sauce a little spicy so the cucumber and blue cheese paired well. The guys even took seconds! Inspiration for this salad came from Kaleidoscope Pizza 's Rogue Ranch and Buffalo Bleu.

Ingredients:
Romaine lettuce, chopped
Red pepper, sliced thin
Carrot, sliced very thin
Cucumber, sliced very thin
French fried onions
Blue cheese, crumbled
Ranch dressing

I am not comfortable yet with my knife skills so I used the mandolin. I love French fried onions and think that are a nice substitute for croutons. Our favorite blue cheeses are from Rogue Creamery. For this recipe we used the smokey blue.

"Try it You'll Like it" Brussel Sprouts

I grew up thinking I didn't like beets or broccoli. As an adult I discovered I love them both thanks to my husband who makes me try everything at least once. Brussel sprouts have a bad reputation too. Some people think they smell bad cooking, but I sure don't. Plus, they are packed with nutrients and easy to prepare.

Ingredients:
Brussel sprouts
Butter
Salt

Directions:
Cut off the brownish white bottom of brussel sprout and peel away tough outer leaf. Cut the brussel sprout in half vertically. Boil water and steam sprouts until easily pierced with a fork. Coat saute pan with butter and just before it browns add the brussel sprouts. Allow brussel sprouts to brown slightly, but do not burn. Remove from heat and top with your favorite coarse salt.

Note: You can also roast or boil brussel sprouts. Some recipes mix in garlic or carrots or grated lemon rind. Find a preparation and combination you like and help the brussel sprout overcome its reputation!

Homemade Refrigerator Cookies

My parents are visiting this weekend and my Mom brought a few family cookbooks. My Grandmother wrote in the San Diego Gas & Electric Company cookbook, "Christmas Time is.... Cookie Time, Too" saying she made the Vanilla Refrigerator cookies often (and many variations) for neighbors and friends. My Grandmother picked up the cookbook sometime between 1959 and 1961 while my Grandpa was stationed in southern California.

We made a batch of cookies and they were gone before we could make a plate for our neighbors! I'm going to try the almond flavor next time. I have a feeling this recipe is going to become a staple as it was for my Mom growing up. I like the idea of making a big batch and then baking one dozen at a time as desired. It's the convenience of the grocery store refrigerator cookies with homemade taste and love.

Ingredients:
1 1/2 cups sifted flour
1/2 teaspoon soda
3/4 teaspoon salt
1/2 cup shortening
1 cup sugar, or 1/2 cup each granulated and brown sugar, packed
1 egg
2 - 3 teaspoons vanilla or almond flavoring
1/2 cup chopped nuts

Directions:
Sift together first 3 ingredients. Mix, until creamy, shortening, sugar, egg and vanilla. Gradually add flour mixture, nuts; mix well. Turn dough onto large piece of waxed paper. Shape into roll 2 inches in diameter. Chill several hours, overnight, or several weeks. Slice dough 1/8 inch - 1/4 inch thick. Slice off only what you need; return unsliced dough to refrigerator or freezer and bake later as needed. Place on ungreased cookie sheet. Bake in preheated oven at 375 degrees F for 10 minutes.

Cowboy Casserole

I was searching for another version of Cowboy Casserole and came across the cute blog Simply Texas.

We've lived in Texas for a little while now and I've learned a few things. The dish may classify as Texas Eats if it meets the following:

* More meat, more cheese
* Use what you have on hand
* Huge quantity
* Comfort food

Ingredients: 
1 1/2 lbs ground beef
1/2 onion, diced
1 can cream of mushroom soup
1 can RoTel tomatoes
Tortilla chips, crushed
Cheddar cheese, grated
Salt and pepper, to taste
Shredded lettuce
Sour Cream
Franks Red Hot

Directions: 
Preheat oven to 350 degrees. Lightly spray medium size baking dish.

Season and cook ground beef and onions. Grate cheddar cheese. Drain and place in mixing bowl. Add cream of mushroom soup and Ro Tel tomatoes. Crush tortilla chips covering the bottom of the baking dish. Layer half of the meat mixture and top with cheese. Create another layer of crushed tortilla chips followed by  the remaining meat mixture and topped with cheese. Bake for 10-15 minutes until cheese is bubbly.

Plate casserole and top with shredded lettuce, sour cream, and Franks Red Hot sauce, as desired.

Thank you BethanyJackson for sharing! Original recipe and photos: http://simplytexas.wordpress.com/2012/06/18/grieving-cowboy-casserole/

Breakfast Loves Banana Bread

Banana bread is always a crowd pleaser and it's fun to try variations. Plus, it's good for breakfast a couple days in a row! I have to say this is one of the best banana bread recipes I've made so it might become the tradition. The bread came out very moist and not too dense. Thank you to authors of The American Heritage Cookbook of 1964.

Ingredients:
1 1/2 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
Grated rind of half a lemon
3/4 cup mashed ripe bananas
2 tablespoons commercial sour cream
1/2 cup chopped walnuts or macadamia nuts

Directions:
Sift together flour, baking soda, baking powder, and salt. Set aside. Work butter until soft, then work in sugar, a little at a time, until smooth. Beat in eggs, one at a time, add the vanilla, grated lemon rind, and bananas. Stir in flour mixture alternatively with sour cream. Last of all, mix in the nuts. Pour into a greased loaf pan and bake in a preheated 350 degree oven for one hour or until a toothpick tested in the center comes out dry. Remove from pan and cool on a rack. Cut in thin slices to serve.

Grown-up Grilled Cheese & Tomato Soup

Grown-ups need comfort food once in a while too. Today felt like fall with cool temperatures and I was feeling a little homesick. This was a nice lunch to pair with an episode of Friday Night Lights on Netflix!

Grilled Cheese
Sourdough bread
Butter
Cheddar cheese
Roasted red pepper

Butter bread on both sides. Cut cheddar cheese slices thin. Layer cheddar cheese slice then roasted red pepper and another slice of cheddar on top. Grill in saute pan over medium heat until golden in each side.

Tomato Soup
Tomato soup
Milk
Garlic croutons
Black pepper

Make soup according to directions. I prefer the creamier version with milk instead of water. Garlic croutons make a nice substitution to crackers. Sprinkle with black pepper.

C is for Carrot Cake & Cream Cheese Icing

Carrots were a popular ingredient in baking when sweeteners were scarce or expensive. According to Wikipedia carrot cake was a novelty in the US in the 1960s and became a "fad food" in the 1970s. While flipping through our collection of cookbooks I noted many variations of carrot cake recipes to include pineapple or raisins, and mixture of nuts. I decided on a carrot oil cake and cream cheese icing from the Joy of Cooking of 1975.

Carrot Oil Cake Ingredients & Directions
One eight inch square pan
Have all ingredients about 70 degrees
Preheat oven to 325 degrees

Sift before measuring:

• 1 cup all purpose flour

Resift with:

• 1 teaspoon baking soda
• 1 teaspoon double-acting baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

Mix together and add to flour, stirring well:

• 2/3 cup vegetable oil 
• 1 cup sugar
• 2 beaten eggs

Add and blend in well:

• 1/2 cup chopped nuts
• 1 1/2 cups grated carrots

Bake in a greased and floured pan about 30 minutes.

Cream Cheese Icing (makes about 3/4 cup)
Sift:

• 3/4 cup confectioners sugar

Work until soft and fluffy:

• 3 oz cream cheese
• 1 1/2 tablespoons cream or milk

Beat in the sugar gradually. Add:

• 1 1/2 teaspoon grated lemon or orange rind

Or: 

• 1 teaspoon vanilla and
• 1/2 teaspoon cinnamon

Or: 

• A good dash liqueur, lemon or orange juice and grated rind

Have it Your Way Hummus

Hummus is a nice dip with a change of pace. You can take a basic recipe and easily adjust to your taste or what you have on hand. This recipe was inspired by Ina Garten of the Food Network. I used natural peanut butter because I couldn't locate tahini at my grocery store. Whip up a batch and grab a few crackers!

Ingredients:
4 garlic cloves, minced
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons salt
1/3 cup natural peanut butter
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas
1/2 cup roasted peppers

Directions: 
Place all ingredients in food processor or blender and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

Link to Ina Garten's recipe: http://www.foodnetwork.com/recipes/ina-garten/hummus-recipe/index.html

No Fridge Needed Peasant Lunch

My husband has a schedule that is not condusive to a sit down lunch let alone use of a fridge or microwave. Eating out every day is expensive and gets old. This week we picked up items for him to take a peasant lunch.

Ginger ale
Bottle water
Prosciutto
Salami
Cheddar cheese
Parmesan cheese
Orange
Apple
French bread
Caramels 

If you'd like more ideas here is a good Chow Hound discussion on the topic: http://chowhound.chow.com/topics/827677

Nontraditional Strawberry Jams

Homemade strawberry jam is my favorite hands down! While cooking the jam today the smells of sugary goodness filled the house and reminded me of childhood. My Mom makes a big batch every year to give as gifts and last through the seasons. The Better Homes and Gardens cookbook, Can It!, had a couple variations on the classic recipe which sounded interesting. Sshh, don't tell my Dad. He thinks classic recipes like strawberry jam and pumpkin pie shouldn't be messed with.    

Ingredients:
12 cups strawberries (3 quarts)
1 1.75-ounce package regular powdered fruit pectin
1/2 teaspoon butter
7 cups sugar

Directions:
Place 1 cup of the strawberries in an 8-quart heavy pot. Using a potato masher, crush berries; continue adding and crushing berries. Measure 5 cups crushed berries. Stir in pectin and butter. Bring to a full rolling boil, stirring constantly. Add sugar all at once. Return to boiling, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off rims; adjust lids.

Ladle jam into hot, sterilized half pint jars, leaving 1/4 inch headspace. Wipe jar rims; adjust lids.

To distribute the fruit, cool the jam about 20 minutes after processing, then gently turn and tilt the jars without inverting them. Repeat as needed until the fruit is well distributed. Jam may need to stand for one to two weeks after canning to become fully set.

Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes about 10 half-pints.

Strawberry and Ginger Ale Jam: Prepare as directed, except add 1/2 cup ginger ale after skimming off the foam.

Strawberry-Marsala-Thyme Jam: Prepare as directed, except stir in marsala wine with the butter and pectin. Add 1/4 cup fresh snipped thyme after skimming off the foam.

Mmmm Marsala Carrots

I wasn't a fan of carrots until I had butter carrots for the first time. Cooking with butter makes everything better, right?! My husband has made this recipe a couple times and tonight was my turn. Not only were the carrots delicious they were super easy too.

Ingredients:
5 carrots
3 tablespoons butter
1 tablespoon olive oil
1/2 cup marsala

Directions:
Bring pot of water to boil. Skin the carrots and slice. Add carrots to boiling water and cook until easily pierced with a form. Heat skillet and add melt butter. As butter browns add the olive oil and coat the entire surface. Add carrots and resist the urge to stir right away. You want the carrots to brown on each side. Add the marsala and let simmer, stirring occasionally. Once all liquid has been absorbed you are ready to serve.

Notes: 
If you don't have marsala on hand you can serve as brown butter carrots, just skip the last step. They are tasty either way! There are many recipes out there for baked or glazed carrots too.

Crazy Good Chicken Curry

I love Thai and Indian curries and my husband's recipe is one of the best. I use the word "recipe" lightly because he cooks to taste and doesn't write anything down. When I make curry it takes me about two hours due to washing, chopping, slicing, simmering, and reducing. You can modify the curry spice, vegetables, and protein to your preference. We serve our curry with jasmine rice and fresh naan bread.

Ingredients:
Vegetable oil
Pepper, to taste
1 sweet onion, chopped
1/2 lb green beans, cut ends
2 yellow zucchini, sliced
2 chicken breast or thighs, cubed
3 tablespoons medium curry
2 tablespoons hot curry (we like it spicy!)
1 can coconut milk

Directions:
 In a large saute pan warm enough vegetable oil to coat surface. Cube chicken and cook in saute pan. Set aside in large mixing bowl. You will cook eat vegetable independently and add to the large mixing bowl. I like the order of onions, then zucchini, then green beans. Heat oil again in saute pan and fry the curry paste. This will release aromatics and make the house smell amazing! Next, slowly stir in the coconut milk. Simmer over low heat to reduce slightly. Then add back in your chicken and vegetables. Let all the ingredients simmer together until the curry flavor has evenly dispersed.

Criss-Cross Applesauce

I loved applesauce as a kid and had a craving for the rustic version this week. This recipe is from the James Beard American Cookery cookbook of 1972. I had no idea applesauce was so easy!

Ingredients:
6 to 8 cooking apples, 4 to 8 ounces each
1/2 to 3/4 cup water
Sugar to taste

Directions:
Peel, core, and cut apples into sixths. Place in a heavy saucepan and add a small amount of water - just enough to create necessary to soften the apples. Cover, and cook over medium heat till the apples are done. Then stir with a wooden spoon or spatula and add sugar to taste, along with whatever spice you like, such as nutmeg, cinnamon, mace, or ginger. Apples vary so much in sugar content that it is folly to sweeten them before they are cooked.

Notes: My apples were sweet enough so no sugar was added. After apples cooked I pressed through a ricer.

Hatch Chile Festivals

The hatch chile is grown in the Hatch Valley of New Mexico. During the month of August in Texas hatch chiles are everywhere, super cheap, and good! Whole Foods, Central Market and other grocery stores host Hatch Chile festivals and events.

The hatch chile is tasty roasted and peeled by itself or chopped up for salsa, enchiladas, tacos, macaroni and cheese, etc. We roasted a bunch of peppers for the freezer. Now we will have winter dishes with summer flavor! 

Directions: 

Over direct flame (grill, fire, or stove top) lay fresh chiles on grill. You can also broil hatch chiles. Turn chiles frequently to allow skin to blister and become evenly charred. Be careful not to overcook flesh though. You want the hatch chile under the skin to be cooked, but not mushy. When ready put all chiles into a paper bag and roll top down to steam. You can also use a bowl and a kitchen towel. Once cool, peel the skin off. Your hatch chiles are ready to enjoy immediately.

If you choose to freeze your hatch chiles let cool after roasting and leave the skin on. When you defrost for future use you will peel the skin at that time. This preserves the flavor. 

Fresh Pasta is Worth the Work & Wait

Fresh pasta is worth the work and the wait! My husband gave me a pasta machine for my birthday several months ago. We've made spaghetti and ravioli, improving our efficiency every time, but it still takes about two-three hours. This recipe is from the Pasta Bible published by Das Grosse Buch der Teiwaren, 1994.

Ingredients:
2 1/3 cups all-purpose flour
3 eggs (room temperature for best results)
1 tablespoon olive oil
1/2 teaspoon salt
1 tablespoon water, if required

Directions:
Sift the flour onto the work surface in a mound and make a hollow in the middle. Break the eggs into the hollow. Add the olive oil and salt to the eggs. With a fork, first mix the ingredients in the hollow together and then start to mix the flour from the edge.

Gradually incorporate more of the flour until a viscous paste begins to form. Put the fork to one side and using both hands, heap the remaining flour from the outside over the paste in the middle. Work the flour into the paste. If the paste does not absorb all the flour, and if the ingredients cannot be easily worked, add a little water.

Work in the water with both thumbs, then press the dough into a ball and work the rest of the flour. Now the actual kneading begins. Push out the dough with the heels of the hands, then form it into a ball again. Repeat this kneading action until the dough has a firm but slightly elastic consistency and no longer changes shape when you remove your hands. Cover with plastic wrap and let rest about 1 hour.

Notes:
After the dough rests roll out to desired thickness. At this point you can use a ravioli cuter or chefs knife to cut dough. You can also roll through a pasta machine as seen in my photo above. If you're in the market for a spaghetti rack to dry your pasta I found mine at Williams-Sonoma.

Southern Specialty Squash Casserole

Squash casserole is a southern comfort food and found on most BBQ menu boards. My husband doesn't use recipes so I shadowed him in the kitchen and took notes. We make a big batch so we can freeze half and enjoy weeks later. You can also replace 1/4 of the yellow squash with zucchini for color and taste variation.

Ingredients: 

1 stick butter
Salt and pepper, to taste
10 medium yellow squash, cut lengthwise then sliced
1 large sweet onion, chopped
3 tablespoons minced garlic
2 cups sharp cheddar cheese, grated
1 sleeve Ritz crackers, crushed

Directions: 

Saute squash in butter and salt and pepper to taste. Depending on the size of your skillet you may want to saute in two batches. Once squash looks translucent transfer to a mixing bowl. Saute onions and garlic then transfer to mixing bowl with squash. Drain any excess water that accumulated from sweating. Add cheese and mix thoroughly. Pour mixture into large baking dish, preferably glass, and top with crackers. Bake for approximately 20 minutes at 350 F degrees or until bubbly under crackers or around edges.   

Commuter Trail Mix

I commute to and from work about 30 minutes each way. If I don't have an afternoon snack I'm starving by the time I get home! This trail mix holds me over until dinner time and has some health benefits. If you include chocolate don't leave in the car because a melted trail mix is super messy.

Ingredients:
1/4 cup unsalted almonds
1/4 cup honey roasted pecans
1/8 cup raisins
2 dried figs
1/2 dried pineapple ring, sliced


Other favorite ingredients:
Dried cranberries
Banana chips
Cherrios
M&Ms
Reese's pieces

Antique Brownies

Here's another recipe from the 1920's cookbook Cakes Cookies and Confections. I used butter for the fat and walnuts for the nuts. The directions didn't specify a baking temperature so I played it safe at 350 F degrees and checked in often. At 350 F degrees the brownies baked for 25 minutes before passing the tried and true toothpick test. Insert a toothpick at various spots of the baked good. When you remove the toothpick if it's clean the item is done. If some batter remains on the toothpick return to the oven and monitor closely. 


This recipe says to cut the brownies into strips. I think these little details from antique recipes are neat. I wonder how and why things changed over the years. The rectangular shape is convenient for serving with ice-cream!

Ingredients:
1 cup sugar
2 tsp baking powder
1 1/4 cup flour
1/4 tsp salt
2 eggs
3 tbsp milk
2 sq chocolate (melted)
4 tbsp fat (melted)
1 cup nuts
1 tsp vanilla

Directions:
Pour into square greased pan and bake from ten to fifteen minutes. Cut at once into strips one inch by three inches. This makes about sixty.

May I Recommend the Padron Peppers?

Uchi and Uchiko of Austin are two of our favorite restaurants. Each time we dine at Uhci or Uciko we are introduced to a new dish or flavor combination that inspires us. A few weeks ago while waiting for a table at Uchi we ordered wine and a bowl of edamame. Our waitress asked, "May I recommend the padron peppers?" Given our positive track record of trying new things at Uchi we accepted. The padron pepper is a nice balance of heat and sweet. It was a delightful appetizer and paired well with dry rose.

We spotted the padron pepper while grocery shopping and I included it the pickle canning jars. The remaining peppers were fried and topped with sea salt. Here is the simple recipe from Honest Cooking magazine.

Ingredients:
2 generous cups of Padron peppers
1-2 tablespoons olive oil
Sea salt for sprinkling
Instructions

Directions: 
Add olive oil to a hot frying pan, when the oil is hot and shimmering add the peppers.
Cook and stir the peppers until the skin is brown and blistered.
Remove the peppers from the pan, place on a plate and sprinkle with sea salt to taste.

http://honestcooking.com/2011/07/22/the-best-way-to-enjoy-padron-peppers/

Canning Curiosity

I've taken up canning as a new hobby and love it so far! This classic food preservation process is challenging and fascinating not to mention economical and promises flavorful goods year round. This post will not contain a recipe, but instead a few suggestions, resources for canning newbies, and a request.

Suggestion 1: gain inspiration from old cookbooks, family and friends, and blogs, but ultimately consult a reputable source. Food safety, standards, and technology have changed a lot even in the last couple decades. 

Suggestion 2: allow extra time. Before canning the first time I read: boil water, fill jars, and process. I thought that sounded easy enough and wouldn't take too long. However, ensuring sterilization and using caution really slowed down the process for me. Hopefully after a few canning successes I'll be more confident and efficient.   

Suggestion 3: be flexible. I suggest making a little extra syrup or brine. When I made pickles I was short on brine even though I was following the recipe closely. Either I did not pack the cucumbers as snug as the recipe intended, or my pickles were larger than average, or my jars were not the right shape. I also suggest keeping extra jars on hand for this situation. 

Suggestion 4: do your research. Similar to gaining inspiration check out a few different sources. I recommend the following:

• Modern Cuisine, Volume 4. There is a chapter on canning covering the history and evolution of canning and important safety information. We checked this book out at the library.  
• Better Homes and Gardens, Can It!. This is a great book for a newbie because it simply lays out the basics, has lots of photos, and a good variety of recipes. I purchased this book at Lowes. 
• Pinterest. Search for "canned goods" or "canning" and you'll find many others with boards and pins about canning and links to recipes. 

Since I am still new at this do you have any advice? If you're a seasoned canner what are some best practices? If you're a newbie too what is your favorite cookbook? 

Happy canning! 

Paula Dean Peach Cobbler

No doubt it's peach season in Texas! There are Fredricksburg or Hill Country orchard stands on every corner it seems. We love this Paula Dean recipe because it's easy and flexible. When we lived in Oregon there was a huge blackberry bush behind our house I and would pick a 1/2 cup to add. This time I used blueberries. I also reduce the sugar by half because the fruit adds enough for our taste.

Ingredients:
4 cups peeled, sliced peaches
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self rising flour
1 1/2 cups milk
Ground cinnamon, optional

Directions: 
Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

Taste of Summer Sun tea

The Texas heat has rolled in and is here to stay so we brewed our first batch of sun tea. I didn't grow up drinking iced tea so as an adult I am fairly picky. We like the Lipton brand tea bags. I haven't tried the variations listed at the bottom, but they sound tasty!

Ingredients:
6 tea bags
10 cups water

Directions:
Wash and rinse a glass container with lid. Add water and tea bags then cover. You can adjust the tea bag to water ratio to make a stronger or lighter drink. Find a sunny spot on your porch or patio and set out for 4 hours. Remove tea bags and chill.

Country Living Magazine recommends a few variations.

• Traditional: For the classic beverage, use orange pekoe teabags. Stir in sugar if desired and garnish with fresh lemon slices.
• Herbal: Fresh herbs also steep well. Add a few ounces of the leaves of your favorite herbs to the water. Strain; garnish with sprigs of fresh herbs and sweeten with honey.
• Fruit-Flavored: Use a combination of orange pekoe and berry- and peach-flavored teabags for brighter flavor. Garnish with fresh raspberries and peach slices.

We All Scream for Ice-cream

I scream, you scream, we all scream for ice-cream! I love ice-cream and making it at home is fun and cost effective. You control the fat content, sugar, and flavor combinations. We picked up our ice-cream maker at an estate sale for under $10. Most ingredients you will likely have on hand. This recipe came from the cookbook accompanying our Krups machine. A quick Google search will produce endless recipes ranging from ice-cream basics to custards and sorbets.

Ingredients:
1/2 cup sugar
4 egg yolks
1 tsp cornstarch
2 cups milk
1 tsp vanilla

Directions:
Boil the milk. At the same time, place the egg yolks, the sugar, and the cornstarch in a bowl. Whisk the mixture together. Slowly pour the hot milk on the mixture while continuing to beat it. Add the vanilla. Heat gently, stirring continually until it thickens. Let the mixture cool down, and then pour it into the ice-cream maker.

We enhanced our recipe by adding caramel and sea salt just before the milk boiled. We also substituted vanilla bean powder for vanilla essence. Get creative and enjoy!

Devilish Chocolate Angel Cake

This is the third antique cake I've made from the 1920's cookbook Cakes Cookies and Confections. They call it a chocolate angel cake, but it's not as light as the angel food cakes I've had. The recipe calls for chocolate icing, but I topped with whip cream and strawberries instead. My husband likes the cake by itself with coffee. When you're separating the egg whites remove any membrane strings because they won't mix well and will create white spots of cooked egg in your cake (yuck). I set aside the egg yolks to use in homemade ice cream.

Ingredients:
10 egg whites
2 cups sugar
1 cup flour
1/2 cup cocoa
1 tsp cream of tartar
2 tsp vanilla

Directions:
Beat egg whites until frothy. Add cream of tartar. Beat till stiff. Sift cocoa with sugar five times. Add to eggs slowly. Add vanilla. Sift flour fives times and fold in last. Bake in slow oven one hour. Cover with chocolate icing.

Note: The foreword of the cookbook says to bake angel cakes at 320 degrees for 1 hour.

Breaded and Baked Chicken

We intended to grill outdoors tonight, but due to severe thunderstorms we moved dinner inside. On a rainy day something baked is comforting anyway. I was glad I found this recipe on cooks.com because it called for staples we keep in our pantry and fridge.


Ingredients:
3 whole chicken breasts
1/2 cup grated cheese
1 tsp pepper
2 cups bread crumbs
1 1/2 tsp garlic salt
1/2 cup butter, melted

Directions:
Skin  and cut chicken breasts in half. Combine bread crumbs, cheese, garlic salt, and pepper. Dip chicken in butter, then dredge in bread crumb mixture. Place in lightly greased baking pan. Sprinkle chicken with remaining crumb mixture. Bake at 350 degrees for 45 minutes or until done.

Bountiful Brown Rice Bowls

I made a big batch of brown rice on Sunday evening and it served as lunch during the week. This dish is convenient, budget friendly, and tasty! You can modify your bountiful bowl to fresh ingredients on hand or your cravings.

Ingredients: 
Brown rice
Black beans
Cilantro
Salsa
Sour cream
Avocado
Colby jack cheese

Directions: 
Make brown rice according to package. Drain black beans from can. If you're making the beans ahead of time you can cook with cilantro, onions, and garlic. Combine rice and beans and reheat. Top with cilantro, salsa, sour cream, avocado, and cheese to taste.

Another combination I like is brown rice, edamame, garbanzo beans and a little soy sauce.

Pretty Easy Pesto

I love pasta. I also love how convenient it can be. An awesome meal can be ready in the time it takes to boil water. Spaghetti sauce and pesto both freeze well. Tonight I made this easy recipe for pesto and doubled the batch to freeze half for next time. The other neat thing about pasta is you can change up the common pairings and have whatever noodle with whichever sauce you fancy. The recipe calls for linguine, but we used angel hair. We also used manchego cheese instead of pecornio and added breadcrumbs to the dish. Tap into your creative side and enjoy something Italian inspired!


Ingredients: 
3/4 cup fresh basil leaves
3-4 cloves garlic, peeled
3 tbsp pine nuts
1/2 tsp salt
5 tbsp olive oil
1/2 cup grated Parmesan cheese
4 tbsp freshly grated pecornio cheese
Freshly ground pepper
1 1/4 linguine

Directions:
Place the basil, garlic, pine nuts, salt and olive oil in a blender or food process and process until smooth. Remove to a bowl. If making a large batch you can freeze the excess in an ice cube tray for future convenience! For the amount to be served immediately stir in the cheeses. Taste for seasoning.

Cook the pasta in a large pan of rapidly boiling water until it is al dente. Just before draining, take about 4 tsp of the cooking water and stir into the sauce. Drain the pasta and toss with the sauce and serve.

This recipe comes from The Ultimate Italian Cookbook.

Down Home Vanilla Wafer Cake

This recipe called for a tube pan and I wasn't sure if had one at home. Turns out I did! "Bundt" is a brand name tube pan. Bundt pans seem to be shaped whereas tube pans have a smooth surface. The reviews I came across said you might experience a slight variation in bake time, but they are essentially interchangeable.

This recipe is tasty and the cake is moist. Be sure to grease the pan well and flour. Parts of my cake stuck to the pan. I sliced the cake for a prettier presentation.

Ingredients:
2 sticks butter
6 eggs
1 box 11 oz vanilla wafers, crumbled
1 cup chopped pecans
1/2 cup milk
7 oz package flaked coconut
1/2 tsp vanilla
2 cups sugar

Directions:
Blend sugar and butter until creamy; add eggs, one at a time and beat, alternate vanilla wafers and milk. Add vanilla, coconut, and pecans. Bake in greased and floured tube pan at 350 for 1 hour and 15 minutes.

This recipe is from the Favorite Recipes cookbook of 1977 published by the Bellaire West Women's Club of Alief, Texas.

Chili Rellenos Casserole: Breakfast, Dinnner, or Both!

While traveling last weekend we stopped in at a small town antique store and picked up a couple fund raiser cookbooks from the 1970s and 1980s. I baked this recipe for dinner, but it would work well as a breakfast dish too. My husband is already planning on leftovers for breakfast tomorrow!

Ingredients:
1 lb ground beef
1/2 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
2 four ounce cans green chilies, cut in half crosswise and seeded
1 1/2 cup shredded cheddar cheese
1 1/2 cup milk
1/4 cup flour
1/2 tsp salt
Dash of pepper
4 eggs, beaten
3-4 dashes of Tabasco

Directions:
In skillet, brown beef and onion; drain fat. Sprinkle meat with 1/2 tsp salt and 1/4 tsp pepper. Place half of the chilies in baking dish; sprinkle with cheese. Top with meat mixture. Arrange remaining chilies over meat. Combine remaining ingredients; beat until smooth. Pour over meat-chili mixture. Bake at 350 for 45-50 minutes. Let cool 5 minutes and cut in squares.

This recipe is from the Karnes County Cookery of 1986. A Texas sesquicentennial project of the Young Progressives of Karnes City.

The Coach House Bread and Butter Pudding

I did not dare change the title of this recipe after doing some research! The Coach House is a long adored restaurant which opened during the 1940s in Greenwich Village in New York and closed in 1993. Lifelong fans talk of family tradition and dining at The Coach House in blogs and news articles.

If you are one of those fans, please forgive me, I made a couple adjustments to the recipe. Instead of French bread I used challah and toasted it in the oven. Instead of fresh raspberries I added dried cherries and raisins. This recipe was delightful after a big Easter dinner and was enjoyable on Monday morning for breakfast too!

Ingredients:

12 small thin slices French bread
Butter
5 whole eggs
4 egg yolks
1 cup sugar
1/ 8 teaspoon salt
4 cups milk
1 cup heavy cream
1 teaspoon vanilla extract
Confectioners' sugar

Directions:
Trim the crust from the bread, and butter each slice on one side. Beat together the eggs, yolks, sugar, and salt until thoroughly blended. In a saucepan combine the milk and cream. Scald them and blend the heated liquids very gradually into the yolk mixture. Stir in the vanilla extract. Arrange the slices of bread, buttered side up, in a 2 quart baking dish and strain the custard mixture over them. Set the dish in a roasting pan filled with hot water to a depth of about 1 inch and bake the pudding so in a preheated 375 degree oven for 45 minutes, or until a knife inserted in the center of the pudding can be withdrawn clean. Sprinkle the pudding generously with confectioners' sugar and glaze it under a hot broiler.

At The Coach House this elegant pudding with served with a puree of fresh raspberries.

This recipe comes from the James Beard's American Cookery cookbook of 1972. 

Bruschetta Pronounced Bruscheta or Brus'ketta?

Bruschetta reminds me of a group of girlfriends from college. We would order it at a local restaurant and I'm sure I never pronounced it correctly. You'll notice there are no measurements for the ingredients below. Bruschetta has many variations and is easily adapted to preference. Here is a combination we put together shopping the olive bar at our favorite grocery store.

Ingredients:
Sliced bread (ciabatta or baguette)
Variety of olives
Marinated tomatoes
Fresh cherry tomatoes
Marinated red pepper
Fresh basil
Balsamic vinegar
Lemon juice
Olive oil

Directions: 
Pit and slice olives, dice tomatoes, red pepper, and basil then combine in small bowl. Drizzle balsamic vinegar and lemon juice over ingredients to taste. Slice bread and set aside.

Prepare a charcoal fire or preheat a gas grill. Toast the bread slices on both sides over medium-hot heat, about 3-4 minutes each. Drizzle with olive oil and top with mixture. Sprinkle with coarse salt if desired.

Homegrown Herbs

When we lived in the northwest we had a great garden that produced fresh vegetables and herbs all summer long. As new residents in Texas we decided to plant our herbs in pots due to unpredictable weather. You can purchase starts of your favorite herbs and enjoy them fresh or dried. I planted sage, cilantro, basil, and tarragon this year. Ask your local gardener for best growing seasons and conditions. With a little love and care the plants will pay for themselves after just a few harvests! 

If you decide to dry herbs you can infuse them in oil. Our favorite combination is sage infused in olive oil and used for brown butter ravioli. Happy gardening! 

Special Strawberry Shortcake

Strawberry shortcake recipes date back to the 1840s in the US. Many variations include biscuits, spongecake, angel food cake, etc. This recipe is similar to a cornbread. If you'd like to sweeten it up sprinkle the strawberries with sugar and top with whip cream.

This recipe is special because it was handed down from my Great Grandmother, "Miss Grandma" from Goodland, Kansas.

Ingredients:
Strawberries
Whip cream
1/4 cup vegetable oil
1 cup milk
1 egg
1/2 tsp vanilla
1 cup sugar
2 cup flour
1/2 tsp salt
4 tsp baking powder


Directions:
Preheat oven to 350 F degrees. Mix dry ingredients. Mix wet ingredients. Combine the dry and wet mixtures. Grease a 9x13 glass baking dish with non-stick spray. Bake until golden-brown, about 30 minutes. Test for doneness with tooth pick.

Corn on the Cob Combinations

Fresh corn on the cob means summer is coming! I grew up with the classic corn on the cob: boiled, spread with butter, sprinkled with salt. It turns out there are many tasty corn on the cob combinations. You can boil, microwave, steam, roast, or grill! Your topping options are endless and up to personal preference too. My mother-in-law likes cojita cheese, crema, and chipotle seasoning. My brother-in-law introduced me to mayonnaise with salt.

Grilled Directions: 
Top corn with preferred ingredients
Wrap in aluminum foil
Grill over direct heat for 30 minutes, turning occasionally

Whether you chew across the cob or around I hope you enjoy some fresh corn this summer!

Classic Chocolate Chip Cookies

Growing up there was only one chocolate chip cookie recipe baked at home. That sentiment holds true today because the Nestle Toll House recipe with semi-sweet chocolate chips is classic. I like my cookies soft and chewy so I under cook slightly.

Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) Nestle Semi-sweet chocolate chips
1 cup chopped nuts (optional)

Directions:
Preheat oven to 375° F.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Tortilla Soup is Comfort Food

Tortilla soup is not on the About.com Top 25 American Comfort Foods, but it should be! Everyone in Texas has a slightly different recipe and ours is largely inspired by the Homesick Texan cookbook. There is more to this soup than what meets the eye in the photo.

Ingredients:
4 cups chicken broth
4 cups water
1/2 cup vegetable oil
6 corn tortillas
1 medium yellow onion, sliced
4 carrots, chopped
6 cloves of garlic, chopped
1 can of diced tomatoes
1 can corn
2 canned chipotle chiles in adobo
2 tsp ground cumin
2 tsp oregano
1/2 tsp Worcestershire sauce
2 tsp smoked paprika
2 tbsp lime juice
Salt, to taste
1/2 chopped cilantro
2 cups cooked, shredded chicken
2 cups grated Monterey Jack cheese
1/4 cup Cotija cheese
1 avocado, sliced

Directions:
In a large stockpot bring chicken broth and water to boil.

Heat 1/2 cup of vegetable oil in a large skillet on medium heat until it reaches 350 degrees. Slice the tortillas into strips about 1/4 in thick. Add tortilla strips to the hot oil and cook until crisp, less than one minute. Drain tortillas on a paper towel and sprinkle if salt.

Slice the onion and chop the carrots and garlic and saute. Once cooked add to the soup which should be boiling. Add tomatoes, corn,  chiles in adobo, cumin, oregano, Worcestershire sauce, paprika, lime juice, and salt to taste. Chop cilantro, shred chicken and add both to soup. Reduce heat and allow to simmer.

Grate Monterey Jack cheese, crumble Cotija cheese, and slice avocado then top over soup with tortilla strips. Serve in a large bowl because you have a hearty soup here!

Post about a Cupcake Pin on Pinterest

I love social media almost as much as I love food! There are so many avenues for sharing, reviewing, and bonding with friends, family, and total strangers. This recipe was pinned by a friend on Pinterest and I had to try it. The original recipe was posted on allrecipes.com. After reading the comments from other bakers I decided to change the recipe slightly. If you'd like to read their reviews as well follow the link at the bottom of this post.

Ingredients:
1 (19.5 ounce) package brownie mix
2 eggs
1/2 cup canola oil
1/4 cup water
1 (18.25 ounce) package cake mix (your choice!)
2 tablespoons canola oil
1 1/3 cups water
3 egg whites
Frosting (your choice!)

Directions:
Preheat oven to 350 degrees F. Line 48 muffin cups with paper liners.

Mix the cake mix, 2 tablespoons canola oil, 1 1/3 cup water, and 3 egg whites in a large bowl with an electric mixer on low speed until combined. Mix on medium speed for 2 minutes.

Whisk together the brownie mix, 2 eggs, 1/2 cup canola oil, and 1/4 cup water in a bowl. Stir just until fully incorporated, about 50 strokes; set aside.

Spoon the cake mix into muffin cups, filling each cup 1/3 full. Spoon the brownie batter over the cake mix, until muffin cups are each 2/3 full.

Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.

http://allrecipes.com/Recipe/Brownie-Batter--Cupcake--The-SECOND-BEST-Cupcake-Ever/Detail.aspx

Giddy for Gold Cake

This is the second antique cake I've made from the 1920's cookbook Cakes Cookies and Confections. They call it the Shapleigh Gold Cake. A challenge I've experienced baking from old cookbooks is when important instructions or details are missing. For example, in this recipe they don't tell you how long to bake the cake and they simply call for "fat". I used shortening for the fat, but you could also use butter or lard I believe.

Ingredients:
1/2 cup fat
1 cup sugar (fine granulated)
8 egg yolks
1/2 cup milk
1 1/2 cup flour (I used cake flour)
4 tsp baking powder
1 tsp lemon rind
1 tsp lemon juice

Directions:
Cream fat and sugar. Add lemon juice and rind. Add egg yolks beaten until very light. Sift dry ingredients together. Add alternately with milk. Bake in a moderate oven. (For the first five minutes, 380 F degrees, then reduce to 360 degrees). Makes two layers or 54 small cup cakes.

Notes: I baked at 360 for 10 minutes, but the cake was a little dry. Try 5 minutes at 380 F degrees and test with toothpick after 5 minutes at 360 F degrees. I frosted the cake with cream cheese icing from the Joy of Cooking cookbook and topped with more grated lemon rind.

Vampires Hate Garlic Mashed Potatoes

Garlic mashed potatoes are a classic comfort food. My favorite style is rustic with the potato skins still on and creamy. This recipe is easily adapted to smaller or larger quantities. You can also substitute butter and heavy cream for cream cheese or add Parmesan to change the flavor.

Ingredients:
5 medium baking potatoes
5 gloves garlic
1 stick butter (room temperature)
1/2 cup heavy cream
Salt to taste


Directions:
In a large pot boil the potatoes and garlic. Once potatoes are easily pierced with a fork drain in colander. Transfer the potatoes and garlic to a stand mixer. You can return to the pot if you're using a hand mixer. Add the butter, heavy cream, and salt. Mash the potatoes on a low speed. If using a Kitchen Aid I suggest the paddle attachment.

Lovely Lemon Pudding Cake

I made a Lemon Pudding Cake to continue my new year resolution to make different antique cakes. The recipe comes from Gourmet's Menu Cookbook, compiled and edited in 1963. Other versions online come from family recipes passed through many generations. One neat idea I saw was to make individual portions in ramekins and top with fresh fruit. This dish is not very sweet and does not rise. It's different and interesting!

Ingredients:
1 1/2 tbsp butter
3/4 cup sugar
2 tsp grated lemon zest
3 egg yolks
3 egg whites
3 tbsp flour
1/4 cup lemon juice
1 cup milk

Cream 1 1/2 tbsp butter with 3/4 cup sugar until the mixture is light and fluffy and beat in 2 tsps grated lemon zest. Add 3 egg yolks and beat well. Stir in 3 tbsps flour alternately with 1/4 cup lemon juice and 1 cup milk. Fold in 3 egg whites, stiffly beaten with a pinch of salt. Turn the batter into a buttered casserole, set the casserole in a pan of hot water, and bake the cake in a moderate oven (350 F) for about 1 hour, until the cake tests done on top. The bottom of the casserole will contain a think, lemony sauce.

Ridiculous Rice Krispie Treats

Wow... these Rice Krispie treats are ridiculously good! My husband follows the blog Ideas in Food*. They made Loaded Rice Krispie treats with Rolos so we had to give it a try. We decided to make ours with caramels and sea salt though. The basic recipe is easily adapted as long as you keep in mind the dry ingredient ratio to butter and marshmallows. Give it a try with your favorite brand of chips and candy!

Ingredients
3 tablespoons butter
1 package marshmallows (10 oz)
4 cups Rice Krispies
2 cups regular potato chips (smashed to quarter size pieces)
1 cup caramels
Sea salt

Directions
In a large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Continue stirring and add caramels. Remove from heat.

Add Rice Krispies cereal and potato chips. Stir until well coated. Using spatula or wax paper press mixture into pan coated with cooking spray. Sprinkle with sea salt. Let cool before cutting into squares or shapes. Best if served the same day.

* Ideas in Food is a cool blog! http://blog.ideasinfood.com/ideas_in_food/

What's the difference?

I will nod and smile even if I don't know exactly what the waiter or a co-worker is talking about when it comes to food terminology. Cooking with old recipes is challenging as well. I will then ask my husband or Google it for reference. Here is my list. Do you have any food words or phrases to add?

Sweet Potato vs. Yam
Americans use the two names interchangeably even in the grocery store, but technically they are two very different vegetables. I borrowed this picture from bonappetit.com. The sweet potato is on the left and the yam is on the right. Sweet potatoes with orange flesh are most common in the US, have a smooth skin, and sweet flavor. The real yam has a rough skin, white flesh, and bland taste.  

Stuffing vs. Dressing
Stuffing and dressing are the same food just applied in differently. Stuffing means to literally stuff the turkey while dressing refers to a side dish. References say US northerners commonly say stuffing while southerners say dressing. The regional aspect fits me having grown up in the northwest. When I hear the word dressing I think blue cheese, honey mustard, or vinaigrette.

Chicken Stock vs. Chicken Broth
According to the Food Network chicken stock is usually made from the bony parts and has richer flavor. Chicken broth is made from the meat. Stock vs. broth is an important difference if you're deglazing a saute pan because they have different gelatin ratios.

Hot Cakes vs. Pancakes
The most common answer  is that it's a regional dialect thing in the US. Other names include flapjacks and griddlecakes. You're most likely going to call this breakfast item whatever you heard growing up. Wikipedia has an extensive page that goes into the international varieties and history of pancakes. Did you know there are 5 countries that celebrate a form of "pancake day?"

Queso vs. Cheese

Queso in Spanish means cheese. In the US "queso" is used to describe a variety of cheese or dish. Queso blanco is a white cheese and queso fresco is a fresh cheese found at specialty markets. If you see queso on the menu, especially in Texas, you will be ordering a cheese dip.

Basting Oil vs. Olive Oil
Basting oil actually has olive oil in it. Other inquiring minds seem mystified by this term and believe it's a marketing invention for mixed oils with herbs. Basting oil is commonly used for searing pan-searing meat and seafood.

Devil's Food Cake & Important Life Lessons

My family visited this weekend and I had the pleasure of baking with my Mom. I was reminded of a few important life lessons too. Just like our cake... life is messy, it's not always pretty, and it's more fun and flavorful when shared with good company.

This recipe comes from The Joy of Cooking copyright 1946. I've copied the format and recipe word for word. I recommend reading the entire recipe a couple times before attempting!

Chocolate Devil's Food Cake I

This good cake, made with cocoa and white sugar, keeps moist for a long time.

Part I

Combine and beat until well blended:
1 cup sugar
1/2 cup cocoa
1/2 cup sour milk

Part II
Sift:
1 cup sugar

Beat until soft:
1/2 cup butter
Add the sugar gradually. Blend these ingredients until they are creamy.

Beat in one at a time:
2 eggs

Sift before measuring:
2 cups cake flour
Resift with:
1 teaspoon soda
1/2 teaspoon salt

Add the flour in about 3 parts to the butter mixture alternately with thirds of:
1 cup sour milk
Beat the batter after each addition until it is smooth. Add:
1 teaspoon vanilla
Beat in cocoa mixture (part I). Bake the cake in a greased 9 inch tube pan in a moderate oven 350 degrees for about 60 minutes. It may be baked in two greased 9 inch layer pans in a 375 degree oven for about 35 minutes. Spread the cake with:
White or chocolate icing
Add to the icing if desired:
Nut meats

Pineapple Up-Side-Down Cake

One of my 2012 resolutions is to make antique cakes. My Mother-in-law gave me the 1920s cookbook Cakes Cookies and Confections which was compiled by the California Home Economics Association. I love the language used throughout the cookbook and can imagine generations of families enjoying the same recipes!

Angel Sponge Cake
1 c sugar
1/3 c water
3 eggs
1 c flour
1/2 tsp salt
2 tsp baking powder
1 tsp vanilla or lemon extract
1/8 c cold water (orange juice may be substituted for the flavoring and cold water)

Boil sugar and water until it spins a thread (216) and add slowly to the stiffly beaten whites, beating until mixture is cool. Sift together three times the flour, salt, and baking powder. Beat egg yolks until thick and add alternately with the dry ingredients to the white of egg mixture. Add water and flavoring and mix lightly. Bake in an ungreased tin in a moderate oven for about one hour. Let cake hang in pan until cool.

Up-Side-Down Cake
This type of cake has many names and variations. It was perhaps first called Frying Pan or Skillet Cake. When made with pineapple it is also known as Sylvia Pineapple, Hawaiian Pie or Pineapple Wheel Cake. Make the Standard Proportion cake batter or a plain sponge as preferred.

Pour this over the following:
1/4 lb butter
1 c brown sugar

Fruit such as pitted, cooked prunes, pineapple, apricots, peaches, fresh Bartlett pears, or apple sauce.

Melt butter. Add sugar. Spread fruit over all, arranged in patterns, if desired. Cover with batter and bake in moderate oven till done; 30-45 minutes. if pineapple is used, seedless grapes in red syrup, or slices or red cherries, make an effective decoration. Invert cake when done. May flute with butter cream or whipped cream. Excellent baked in a fireless cooker with stones at 425 degrees for 45 minutes.