Fresh From the Garden Marinara Sauce.

Well if you're following this blog, here's a shocker! I'm posting something! 

It's been a couple of trying years, but I'm finally starting to feel like my old self again. YAY !

Our garden went nuts with the tomatoes this year and my family has received more than I care to admit. But I finally got around to making a sauce out of several pounds. (this is actually my 2nd batch and I think I may get one more harvest but I think I'll make tomato sauce and paste with that one. It's super simple and I suppose you could use store bought tomatoes but you won't get that FRESH from the Garden flavor.

After picking, I chose the best and ripest for blanching then (after coring and peeling) and cut up (or squished by hand- it's much quicker) the tomatoes into a large sauce pot and I use a potato masher to finish the process.

Bring to boil, and let simmer on low until reduce about 1/3. Then I cheat, I found this awesome Basil Pesto from Classico and in an 8 qt saucepan  a little more than half full I used 2 heaping tablespoons.

I also added in 1/2 cup Mizithra Cheese from Old Spaghetti Factory, you can buy it in 8 oz size. It gives amazing flavor.

Then I jar it up and freeze or I suppose you could can this as well. I just don't like heating my kitchen on a warm summer day.

The best part is you can add anything you'd like to make this your own. Onions, peppers, different herbs (rosemary, thyme etc)  Go, feed your family..

Chocolate Covered Cherry Cookie

                                                                                                      

Wow, I have a new Cookie recipe. fairly easy to make too.  Yes, I know, it's been a while for all two of you who follow me. But it is the Holiday Season after all and I've been busy.

 I plan on serving these tomorrow so we'll see if others think they are as good as I, and apparently the original poster, do. So without further mouthing off from me, here it is: I found it on Taste Of Home so I'll just post their link here and a few pictures of the process below.

http://www.tasteofhome.com/Recipes/Chocolate-Covered-Cherry-Cookies/Print

I think  let my frosting get too cool and that's why it didn't melt over the cookies so keep that in mind and make sure you have all the cookies ready to go before you make the frosting, it only takes a minute. Now I have to figure out something to do  with the rest of the can of sweetened condensed milk I have sitting in my fridge.    

HAVE A MERRY CHRISTMAS EVERYONE!

 

Well I've finally got around to posting my recipe for Apple Strudel.. someone put it on the internet, then I added my own  touches to it so therefore, it is now my creation. If you want the original you can find it and tons of others at justapinch.com

My Grandma's Apple Strudel
by Heidi Claros
Modified by Kathy Lutz


APPLE FILLING

- 8 c apples, peeled and sliced   (I slice  mine really thin - use any apple Gala, Gran Smith, Braeburn etc)  TODAY I USED GALA APPLES
- 1/2 c cup flour
- 1 ¼  c cup sugar
- 1 ½ tsp cinnamon
-  ½  t fresh grated nutmeg

CRUST

- 4 c flour
- ½  tsp salt
- 1 Tbsp sugar
- 1 ½  c shortening   (I prefer using 1 cup butter ½ cup shortening)
- 2 eggs yolks beaten plus water to equal 1 cup, reserve 1of the egg whites throw other away, You‘re going to use it to brush the top crust.

ICING/FROSTING

- 1 ¾  cup powdered sugar
- 4 Tbsp plus Milk or light cream - approximately
- ½ +  teaspoon  Vanilla extract  (I like Almond extract better)


Directions

1.   Mix apple slices, sugar, ½  cup flour and  1 ½   tsp cinnamon and the ½  tsp nutmeg for the filling. Set aside.

2.   Mix the remaining ingredients as pie crust, reserve 1 egg white. (I mix the shortening and dry ingredients with a sturdy (professional) whisk until well blended (like cornmeal)  then add in the egg yolk/water mixture)  using a wooden spoon Divide dough in two pieces. Roll out 1/2 of the dough to fit a 10x15 inch jelly roll pan with sides. I use rolling pin to help me transfer the long piece of dough to pan.

3. Cover with apple mixture. Roll out top crust. Cover with top crust. (I find it easier to roll the crust loosely back on to rolling pin then roll onto the prepared pan of apples)  Brush top with egg white. Make several slits in crust for steam to escape. Bake at 350 for 45-60 min. Keep an eye on it.

4.   Mix 1 ¾ cup powdered sugar and 1 tsp vanilla or Almond extract with enough of the cream or milk to make thin frosting. Mix well and spread over HOT crust. (It will harden into a glaze) I do this as soon as I take it out of the oven. Let it cool for just a few minutes Cut into Squares then serve with Vanilla Ice Cream.  Soooo goood!

Chocolate Cobbler

You won’t believe how easy this is

Cook time:    30-45 min ?         Difficulty:     EASY
 Serves:     Depends how hungry your husband is

Ingredients
- 2 sticks butter
- 1 1/4 c sugar
- 1 1/2 c self rising flour  ( I added  1⅓ t Baking pwdr & ¼ t salt to All Purpose Flour
- 1 tsp vanilla           since I didn’t happen to have any Self Rising Flour on hand.)
- 3/4 c milk
   
CHOCOLATE LAYER
- 1 c sugar
- 6 Tbsp cocoa powder
- 2 c boiling water

Directions

1.   Preheat oven to 350. In a 9x13 glass baking dish, melt the two sticks of butter in the oven.

2.   Meanwhile in a bowl, mix together the 1 1/4cups of sugar, flour, vanilla and milk. Once the butter is melted pour the batter over the butter, but do not stir.

3.   In a separate bowl mix together the cocoa and remaining sugar.

4.   Sprinkle cocoa/sugar mixture on top of batter. Do not stir.

5.   Pour the 2 cups of boiling water on top of that (don't stir) and bake for 30-45 minutes. I bake mine until I have a nice golden brown crust. In my oven this usually take about 35 minutes. Serve warm. Great with ice cream
 It makes a wonderful cake topping with a fabulous chocolate pudding (cobbler) underneath. O’ YUM!

Scones

Well, two batches of scones on the hottest day of the year. But with the AC howling it wasn't too bad. I chopped, zested and prepared as much as I could this morning then put the rest together this afternoon.  My only regret. I chose to go with dried blueberries instead of fresh since the last time they were so juicey my scones were a little wet. This time, I'm not impressed at all. Barry will love them tho.

My first batch was Blueberry with lime zest and the second batch was Cherry with Pistachio. (yes I know, I  make a lot of things with pistachios) Then I drizzled them both with Orange Lemon Zest Glaze.

Here's the recipe:

4 cups flour
1/3 cup sugar
2 T Baking Powder
1teaspoon kosher salt
2 T Orange zest
3/4 lb very cold butter diced
4 large eggs
1 cup heavy whipping cream
1 cup dried berries/cherries ( I also add nuts or ??)


In bow of mixer fitted w/ paddle attachment, mix flour, sugar, baking powder, salt and orange zest.
Add cold butter and mix at lowest speed until butter is the size of peas.

Combine eggs and heavy cream then with the mixer on low, slowly pour into the flour butter mixture until just blended. Dough will look lumpy.  Mix berries and nuts with a little flour then add into the dough and mix together.  Dump out onto floured surface and knead into a ball. Keep moving so it won't stick. Flour your hands and rolling pin (and cookie cutter if you use one).

I roll it out about an inch to inch and a half thick then use cookie cutter if I want pretty ones, or just pat it into rounds and make triangles. However you like them. Squares, biscuit shapes, hearts, what evah! Bake on parchment for about 18 to 22 minutes.. keep and eye on them I like mine a little under done.

My glaze is just 1 cup powdered sugar,
2 teaspoons zest,(any kind you like)
3 tablespoons or so of orange or lemon juice,
1 teaspoon heavy cream,
I also add a little lemon extract or vanilla what ever I feel like just taste it-maybe 1/2 teaspoon

Cheese and Onion Biscuits with White Gravy 

I suspect this is why I've never been able to lose that 20lbs that plagues me!

when I went into the kitchen, all I wanted was peanut butter toast. We were out of bread. This was the end result of that minor oversight on my part. KEEP BREAD IN FREEZER!

 

2 1/2 Cups Flour
1 /3 Shortening
 mix with fork until pea size
1/2 teaspoon Sea Salt
1 teaspoon Baking Powder

set aside and chop 1 small onion then saute in pan with small amount of oil and 1 pat of butter. Cool before adding.

I didn't measure milk of cheese..

add approx 1/2 cup Milk and  about 1/2 cup EACH of shredded Mozzarella and Cheddar Cheese mixing until just holding together. Then drop onto parchment paper on cookie sheet.

Bake in a 350 degree oven for about 12 minutes or until they look done to you.. OH MY they are good.

Then for the gravy I simply used the same pan I sauteed the onions in and added oil, and again a pat of butter for flavor, flour browned for about 5 minutes, then added  milk, salt and pepper and cooked over medium heat until gravy was consistency that we like. It's not rocket science.   Enjoy!

Boiled Peanut Butter Cookies (at least that's what my mom always called them)

Didn't everybody's mom make theses little goodies when we were younger? I've not had these in a lonnnng while, but I've thought about making them for quite some time now. I asked mom a while back if she remembered her recipe but she couldn't remember the amounts so I've just been biding my time. But I've come up with one that's O so close but I think I put in a few too many oats so go easy on the 3 cups. Mine were just slightly mounded so my cookies are just a tiny bit dry. I like them with a bit more creaminess.


 2 cups sugar
1/4 cup butter
1/2 cup milk
1 cup peanut butter smooth or chunky
3 cup Oats Minute, Quick Cooking or Old Fashioned

In 2 qt heavy sauce pan bring sugar, butter and milk to boil over med high heat. Stirring constantly and full rolling boil for 90 seconds. Remove from heat and add Peanut butter and stir until melted. I've seen some recipes that use a teaspoon of vanilla here too. Your choice. Once peanut butter has melted quickly add in oats and  then drop spoonfuls onto parchment paper or aluminum or wax paper.  Or you can pat into an 8x8 pan and cut into squares when cool.

You could also use chunky peanut butter and/or add a little powdered chocolate to the sugar/butter/milk mixture for chocolate peanut butter cookies. Either way they're an inexpensive yummy cookie. Easy and quick too.  Enjoy.