Sunday, November 18, 2012

Did someone say Pumpkin Pie?


In my recipe box I have a collection of recipe cards from famous brands that I have had for quite a long time.  These were probably one of the first recipe cards that I started collecting when I moved out of Mom and Dad's house back in 1988 and into my own apartment. 

Today we had a mini Thanksgiving since we will not be home this year.  I made a roast chicken, mashed potatoes, gravy and a new green bean casserole that was wonderful!  To top it off we had Pumpkin Pie.  And when it says "Libby's, Libby's, Libby's on the label, label, label, you will like it, like it, like it on your table, table, table.....".  (That's for my sister!)  I used a frozen pie crust.  If I had time I would of made a crust out of the Better Homes and Garden cookbook. 

 Libby's Favorite Pumpkin Pie




MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

    Happy Thanksgiving!

    Monday, November 5, 2012

    Birthday Request

    Yesterday I celebrated a birthday. Not a milestone one, but a birthday nonetheless.  When my darling husband asked what I would like to do and what kind of cake I had some ideas ready to go.  Being it a Sunday I wanted to spend the day with my family and not one that included working around the house, doing multiple loads of laundry.

    I had been wanting to visit a winery nearby that had been open a few years, but we had never made it there. Then after that I wanted to go to one of my favorite places to relax and have a good meal, the Tavern at the Sherwood Inn.  If we could walk around town after our late lunch, that would be great, but if not, oh well. 

    Now for my cake request I had initially asked for a chocolate cream pie.  My husband came back with what about a chocolate cake?  Not really.  I love chocolate cake, but sometimes find it too heavy.  So, taking into consideration his desire to change the request, (He really didn't have a chocolate cream pie recipe.) I decided on Paula Deen's Sour Cream Pound Cake - a favorite of mine. 

    So, while I was out of the house on Saturday, my husband and daughter made the cake for me.  When we had the cake last night, they took some raspberry jam and heated it in a pan on the stove and then spooned it over the cake slices.  Just delicious!

    Paula Deen's Sour Cream Pound Cake


    1/2 pound (2 sticks) butter
    3 cups sugar
    1 cup sour cream
    1/2 teaspoon baking soda
    3 cups all-purpose flour
    6 large eggs
    1 teaspoon vanilla


    Preheat oven to 325 degrees F. In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla and pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.   (Don't forget the tube pan tip! Cover the hole over with a cup when pouring the batter in the pan.)

    Sunday, November 4, 2012

    He is back in the kitchen!

    My darling husband took a big interest a few years ago with cooking and baking.  He would watch the cooking shows on Food Network, find an interesting recipe and then go to our computer and print it off.  Currently we have two binders,a 3 inch binder with all sorts of foods and a 1 inch binder of dessert recipes he has taken off the Internet and tried, along with a cupboard full of cookbooks .  He will make comments on them such as "good for guests, or foodie friend worthy".  Some of the recipes we go back to again and again and some we have had once, loved it, but haven't found the opportunity to make it again.  But we will someday. 

    This past Saturday when I was making the Apple Cake and the butternut squash, my Valley Boy was making a wonderful chicken recipe for dinner.  We have had this recipe for quite some time and it was even featured at a dinner club dinner hosted by our foodie friends (wine friends and best friends!) a couple of years ago.  It is something very simple, easy and elegant!

    Rachael Ray's Bacon Wrapped Chicken with Blue Cheese and Pecans


    4 pieces boneless, skinless chicken breast
    Salt and freshly ground black pepper
    1 cup blue cheese crumbles
    1/4 cup toasted pecans, chopped
    2 scallions, sliced on bias
    4 slices good-quality center cut bacon
    1 tablespoon extra-virgin olive oil
    2 tablespoons butter
    2 tablespoons all-purpose flour
    1 cup chicken stock
    1/2 cup half-and-half or cream
    2 tablespoons grainy mustard
    Special equipment: toothpicks


    Heat the oven to 375 degrees F.

    Butterfly the chicken breast pieces by cutting across the breast but not all the way through. Open the breasts up and pound lightly between parchment paper. Peel paper away and season the meat with salt and pepper.

    Cover the seasoned chicken cutlets with blue cheese crumbles, pecans and scallions in equal amounts. Roll the chicken, wrap each roll with bacon and secure with toothpicks. Season the outside of the rolls with salt and pepper.

    Heat the olive oil in skillet over medium-high heat. Brown the chicken evenly all over, 5 to 6 minutes. Transfer the chicken to a small baking sheet, place in the oven and cook 10 minutes more.

    Melt the butter in the same skillet pan the chicken was seared in over medium heat. Whisk in flour, cook 1 minute then whisk in stock. Let thicken a minute then whisk in the half-and-half and grain mustard, season with salt and pepper, reduce heat to warm.

    Halve the chicken and stack to show off the center. Set chicken in gravy or pour over top. Serve with rice and greens, if desired.

    Pictures do not do this justice!  Wonderful mix of flavors and the sauce is great on the rice!