Saturday, December 20, 2008

Store bought mustard, all dressed up!

This photo almost looks black and white, but it is not. This is a shot out the front door. The ivy growing under the fir trees has about 2 inches of snow covering it. The rest of the yard has almost 4 inches. The wind has now come up and snow is blowing about, making it difficult to see more than 3 feet in front of your path.

We are in the house, warm, full of soup and letting the night fall. It is early to think that, but I am in for the night. There are cookies to bake, and music to enjoy.

I did get the conserve completed, and the canning kettle put away. There is molasses cookie dough chilling, ready to roll into balls and bake. The fudge is set, cut and ready to package. The noodles are dry, ready to package.

I got all of my old spice jars washed and ready to fill. I also got some flavored mustard ready.

I took a jar of Plockmans premium stone ground mustard (30.5oz) and in 1/2 of the mustard I added:
zest of 1 lime
1-2 T lime juice
3 T honey
1 T white balsamic vinegar
2 T sugar
1 T ground coriander

to the rest of the jar I added:
2 c dried cranberries
2 T white cooking wine
3 T honey
combine in food processor until mixed and the cranberries are chopped finely but not pureed.

I love flavored mustard, it will keep practically forever and are great to spice up food and cooking.

Tomorrow I am going to assemble the Sunday Cafe baskets, they will keep nicely until Christmas in the garage where it is cold.

All that is left now is the stocking stuffers, there is always tomorrow!


Saturday, December 13, 2008

Pork and bean bread, with photos

I had already posted the pork and bean bread, here at Sunday Cafe. But that was before I had a camera and with the Pork and Bean series, I felt I should do it again. I did make two subtle changes, only because it is Christmas time.

2 c raisins (I happen to have golden raisins, so that is what I used)
2 T sherry

Combine sherry and raisins in a medium sauce pan. Stir to mix the liquid throughout the raisins. Turn heat on, when hot, stir again. Turn off heat, cover the pan and let the raisins soak up the sherry.

Coarsely chop about 2 c walnuts, set aside.

Empty a can of pork and beans into a mixing bowl. Use a potato masher to create a smooth liquid.

It will look like this.............................

To the bean liquid, add 3 eggs, 1/2 c oil, 2 t vanilla and 2 c sugar.
Beat well.

In a separate bowl, add 2 c flour, 1 c whole wheat flour, 1/2 t salt, 1/2 t baking powder, 1 t baking soda and 2 t Cinnamon. Whisk together to incorporate all ingredients evenly.

Combine the dry ingredients into the wet ingredients, along with the raisins, mix to combine. Do not mix until smooth. Quick breads are best with a quick mix, and not beaten until smooth.

Prepare 2 loaf pans, or my favorite 6 little pans.

Divide batter evenly among the pans, sprinkle with the walnuts.
Bake in a preheated oven at 350 degrees.
30-35 minutes for small pans, 45-50 for regular size pans.

Let cool in pans, 10 minutes. Remove and cool completely on a rack or clean towel. Wrap for storage, freezes very well.

Makes 6 small loaves, perfect for sharing or tucking into a gift basket.

Tuesday, December 9, 2008

Cabbage Potato and Baked Bean Soup

I have no idea how long I have kept that clipped recipe. But that is how I am about things, if I like them; I keep them.

Woman's Day magazine offered this recipe, they had a little written info about the lady that submitted the recipe to them. "When Sophie Simeone moved from New Jersey to Tamarac, Florida to be closer to her grown children she brought along the recipe collection she started in the 1950's. Like so many of us, she has favorite recipes that she makes often, while others wait to be tried. Even in Florida, Sophie makes this hearty soup year round. Serve with crusty bread and fresh fruit for dessert and you've got a delicious lowfat, low-cost, low calorie meal."

What more could anyone say in these frugal times where family meals are still important?

Cabbage, Potatoe and Baked Bean Soup
Sophie Simone as showcased in,
Woman's Day Magazine
date unknown.

2 t oil
3 medium potatoes
1 c thinly sliced celery
1 small onion
1 pound green cabbage, diced or shredded
4 c chicken stock
1 bay leaf
1/2 t pepper
1 16 oz can pork and beans in tomato sauce

Heat oil in a 3 qt saucepan. Add potatoes, cook until golden, add celery and onion saute additional 5 minutes or until onion is tender. Stir in the cabbage, cover and cook over medium heat stirring occasionally, until cabbage is crisp tender.

This photo shows the beans being added too soon, oops! 

Add the broth, bay leaf and pepper. Bring to a boil, reduce heat, cover and simmer 30 minutes or until cabbage and potatoes are tender. Remove bay leaf.


Stir in the beans and cook 10 minutes longer for flavors to blend and beans to heat through.

Makes 4 servings

Cabbage soups are not pretty, but they sure taste good!

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

Saturday, December 6, 2008

Simpe and Delicious Dry Rub for Meat

I wanted to make more dry rub to have on hand to use as well as put into jars for stocking stuffers, or little thank you gifts. I came up with this rub last summer.

I had read many, many recipes for dry rubs. Each of them had great reviews, and seemed great. However I kept coming back to the same thought, with so much heavy flavor from herbs and heat from dried chilies; how could you taste the meat?

So I came up with my own...............

Simple and Delicious Dry Rub for Meats
by the seat of my pants
makes about 1/2 c
1/c c Paula Deen house salt*
2 T brown sugar
1/2 t chili powder
1/2 t dry mustard
1 T paprika
dash cayenne
1/2 t oregano
1/2 t basil
1/2 thyme

Grind your dry herbs in a pestle, combine all ingredients and mix well. Store in labeled bags in a cool dry place.
I made double recipes, in order to have some for gifting. I also made a batch with smoked paprika to spice things up.

* Paula Deen House Salt
1 c salt
1/4 c pepper
1/4 c granulated garlic
Combine and store in a cool dry area.

Recipe rating:  Oh Yes! (will make again)

As always thanks for taking a minute to stop and say hello. We appreciate your time and your wonderful comments!