tag:blogger.com,1999:blog-23623864499210983992024-02-08T07:06:39.036-08:00From Mom's Kitchen to YoursNancy Marchhttp://www.blogger.com/profile/16275447127639904121noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-2362386449921098399.post-14995642436811601112011-10-03T12:17:00.000-07:002011-10-03T12:18:06.016-07:00Pumpkin SquaresPumpkin Squares<br /><br />4 eggs<br />1 2/3 cups sugar<br />1 cup oil<br />1 pound can pumpkin<br />2 cups flour<br />2 tsp. baking powder<br />1 tsp. baking soda<br />1 tsp. salt<br />2 tsp. cinnamon <br /><br />Beat first four ingredients until light and fluffy. Mix together dry ingredients and add. <br />Bake 350 degrees in an ungreased jelly roll pan. 20-30 minutes<br /><br />Cream cheese icing <br /><br />Beat together:<br />3 oz. cream cheese<br />½ cup margarine<br />1 tsp. vanilla<br />2 cups confectioners sugar<br /><br />Spread on cooled pumpkin squares.Nancy Marchhttp://www.blogger.com/profile/16275447127639904121noreply@blogger.com0tag:blogger.com,1999:blog-2362386449921098399.post-40667335352297219542011-05-03T16:56:00.001-07:002011-05-03T16:56:21.141-07:00Best Peanut-Butter EggsThese are the ones Mom-Mom made -- that would be Ruth March -- and the best I have ever tasted. I have the original recipe, a yellowed newspaper clip from The Mercury.<br />I guess that makes this recipe a legacy.<br /><br />Peanut Butter Eggs<br /><br />1 pound peanut butter (Reese's works best)<br />2 pounds confectioners sugar<br />1/2 pound butter<br />Heavy cream<br /><br />Mix first three ingredients in electric mixer until combined. Add enough cream to reach desired consistency -- until firm enough to roll as eggs. I have found it takes anywhere from a few drops to a full cup of cream, depending on peanut butter. Using Reese's instead of Skippy takes less cream and makes smoother eggs.<br /><br />Roll into eggs and place on trays lined with wax paper. Refrigerate.<br /><br />Melt one box (8 oz.) of semi-sweet chocolate and one box (8 oz.) of unsweetened chocolate in top of double boiler. Add a few shavings of paraffin wax for easier coating.<br /><br />Roll chilled eggs in chocolate to coat. I use toothpicks to roll through chocolate and return to the wax paper on trays. Coat one tray at a time and then return to refrigerate.<br /><br />Store in freezer. Keep some hidden from others. :)Nancy Marchhttp://www.blogger.com/profile/16275447127639904121noreply@blogger.com0tag:blogger.com,1999:blog-2362386449921098399.post-86736107442731952052011-05-03T16:33:00.001-07:002011-05-03T16:33:35.330-07:00Best Peanut-ButterNancy Marchhttp://www.blogger.com/profile/16275447127639904121noreply@blogger.com0tag:blogger.com,1999:blog-2362386449921098399.post-71318454688376366292011-03-06T11:21:00.000-08:002011-03-06T11:33:05.148-08:00Time to make the doughnutsThese are what my mother called "Drop Cruellers," or "Sweet Milk Doughnut Holes". We make them on Donut Day/Fat Tuesday/Fasnacht Day and eat them warm. They're delicious no matter what you call them. <br /><br />2 eggs<br />1 cup sugar<br />1 cup milk<br />5 teaspoons butter, melted<br />4 cups flour<br />4 teaspoons baking powder<br />1/4 teaspoon cinnamon<br />1/2 teaspoon salt<br />1/4 teaspoon nutmeg<br />7-8 cups oil<br />confectioners sugar<br /><br />Pour the oil (seven to eight cups) in deep fryer and preheat to 370. <br />Beat the eggs with paddle beater in large mixing bowl of electric mixer. Add sugar, beating slowly. Add milk and melted butter. Add in the flour, baking powder, cinnamon, salt and nutmeg. Mix thoroughly. <br />Roll dough into small balls, coating hands with flour as you work. Drop with spoon into oil. Fry for about 5 minutes or until firm and golden brown. Remove with slotted spoon onto paper towels, roll immediately in bowl of confectioners sugar to coat. <br />Makes about three dozen small doughnut holes.Nancy Marchhttp://www.blogger.com/profile/16275447127639904121noreply@blogger.com0tag:blogger.com,1999:blog-2362386449921098399.post-39010117094425625072011-03-04T04:53:00.000-08:002011-03-04T05:16:08.401-08:00Chocolate Mousse CakeThis is from the former Joe's Restaurant in Reading, the first place I ever tasted white chocolate mousse. Restaurant was famous for use of wild mushrooms, but we just went there for outstanding filet and marvelous desserts. We call this Triple Chocolate Mousse Cake. The recipe for the glaze makes a lot and becomes quite messy. You can make less glaze and still have plenty.<br /><br />For the cake:<br />1 1/2 pounds semisweet chocolate bits (two 12-oz bags)<br />1 1/2 tablespoons water<br />9 ounces butter (two sticks plus one ounce)<br />1 1/2 tablespoons flour<br />1 1/2 tablespoons sugar<br />6 eggs, separated<br /><br />For the glaze:<br />3 ounces chopped unsweetened chocolate<br />1 cup heavy cream<br />1 cup sugar<br />1 teaspoon corn syrup<br />1 egg<br />1 teaspoon vanilla<br /><br />Preheat oven to 325. Line 9-inch springform pan with wax paper.<br /><br />Combine and melt chocolate, water and butter in double boiler or in large bowl in microwave. Stir until smooth. Remove from heat. Combine flour and sugar and add to chocolate. Slightly whisk yolks and add to chocolate, combining well until no yolk is visible in the mixture. Cool mixture to room temperature. <br /><br />Beat egg whites until peaks form. Fold whites into chocolate mixture combining until no whites are visible in the mixture. Pour into springform pan and bake 20 to 25 minutes. Center of the cake should still be soft and wobbly.<br /><br />Remove from oven and cool to room temperature. Refrigerate for one hour. Remove sides of pan, then bottom, turning cake onto large flat plate. Make sure plate is larger than the cake to catch the glaze. <br /><br />To prepare glaze, cook first four ingredients over medium heat in heavy saucepan, cooking about 15 minutes, stirring constantly, until smooth. Remove from heat and let stand 10 minutes. Beat egg slightly and add to glaze with vanilla. <br /><br />Ice cake with slightly warm glaze. Cake should be kept refrigerated, but served at room temperature. Best served with whipped cream.Nancy Marchhttp://www.blogger.com/profile/16275447127639904121noreply@blogger.com0tag:blogger.com,1999:blog-2362386449921098399.post-28074011194525855552010-09-26T14:28:00.000-07:002010-09-26T14:38:14.588-07:00Apple CakePreheat oven to 350; grease and flour rectangular pan. If you want to use a square brownie pan, make just half the recipe. <br /><br />Peel six medium apples and cut in small dice <br /><br />Put apples in large mixing bowl and add: <br />2 cups sugar<br />1 1/2 sticks butter<br />2 eggs<br /><br />Mix together:<br />2 1/2 cups flour<br />1 tsp. baking powder<br />1 tsp. baking soda<br />1 tsp. cinnamon<br /><br />Add dry ingredients to apple mixture and mix well. Can add chopped walnuts if desired. <br /><br />Bake 30 to 40 mins. at 350<br />Cut in squares when cool, and serve as you would brownies. Really moist, good snack cake.Nancy Marchhttp://www.blogger.com/profile/16275447127639904121noreply@blogger.com0tag:blogger.com,1999:blog-2362386449921098399.post-1664132953631567092010-09-26T14:10:00.000-07:002010-09-26T14:28:35.895-07:00Tomato-Basil Crab Bisque2 Tbsps. (1/4 stick) butter<br />10 oz. fresh crabmeat <br />1 large tomato or several plum tomatoes chopped (about 1/2 cup)<br />1/3 cup plus 3 tablespoons chopped fresh basil<br />2 garlic cloves, minced (or 2 tsp. fresh minced garlic from jar)<br />1/2 c. flour<br />1 1/2 cups clam-tomato juice (Use bottled Clamato)<br />1 cup heavy cream<br />1/4 cup catsup<br />1/4 cup chicken broth<br />2 tsp. Old Bay seasoning<br />1/2 tsp. hot pepper sauce or tabasco<br />3/4 cup water<br />2 Tbsp. lemon juice (RealLemon)<br /><br />Melt butter in heavy large pot over medium-high heat. Add 3/4 of crabmeat, 1/3 cup of basil, and garlic. Saute 2 minutes. Whisk in flour; stir 2 minutes. Whisk in clam-tomato juice and next five ingredients. Reduce heat to low and simmer until slightly thickened, about 10 minutes. Cool soup slightly.<br /><br />Puree soup in batches in blender until smooth. (Be careful not to put too much hot soup into blender at a time. Put about two ladles of soup into blender at a time, then put pureed soup into bowl until all is pureed and then return to pan. Or skip blender and use immersion blender, pureeing all while in the pan -- carefully). <br /><br />Return soup to pot, stir in water and lemon juice, return to simmer. Season with salt and pepper. Makes six servings. Garnish each bowl with basil and reserved crabmeat.Nancy Marchhttp://www.blogger.com/profile/16275447127639904121noreply@blogger.com0tag:blogger.com,1999:blog-2362386449921098399.post-18763596535940310062010-07-06T04:58:00.000-07:002010-07-06T05:04:58.535-07:00Margaritas (recipe from Kevin Hoffman and Mercury parties of old)1 large can frozen limeade<br />1/2 cup tequila<br />1/4 cup triple sec<br />A little sugar if desired<br />Put into electric blender and fill blender with crushed or small cubes of ice. <br />Blend until smooth and frosty. <br /><br />Put margarita salt (kosher salt works just as well) on a paper plate. Take a slice of fresh lime and coat the rim of a glass, then turn the glass upside down and coat the rim in salt on the paper plate. Fill with margarita and last put the slice of lime of the edge of the glass. <br /><br />Non-alcoholic version: Substitute Sprite for tequila and triple sec. Use more sugar and a splash of lime juice to increase flavor.Nancy Marchhttp://www.blogger.com/profile/16275447127639904121noreply@blogger.com2tag:blogger.com,1999:blog-2362386449921098399.post-22681763765481942912010-07-06T04:50:00.000-07:002010-07-06T04:58:39.585-07:00Nectarine Daiquiris (the most refreshing summer drink ever)2 to 3 fresh nectarines, peeled, pit removed and cut into pieces -- try to cut over the blender so the juice goes into the blender<br />1/2 cup light rum<br />1 1/2 Tbsps. sugar<br />1 Tbsp. lime juice<br />1/2 cup crushed ice<br />1 cup lime sherbet <br />A splash of Sprite or water if it seems too thick<br /><br />Mix all ingredients except sherbet in electric blender until frosty and smooth. Add sherbet and blend just lightly -- best if there are still some chunks of sherbet when you pour it. Makes four 4-oz. servings. Garnish with nectarine slices or sprigs of fresh mint. <br /><br />Non-alcoholic version: Substitute orange or pineapple juice for rum.Nancy Marchhttp://www.blogger.com/profile/16275447127639904121noreply@blogger.com0tag:blogger.com,1999:blog-2362386449921098399.post-75599414847615855742010-07-06T04:43:00.001-07:002010-07-06T04:50:00.895-07:00Summer Fruit Salad Dressing (a March picnic crowd pleaser)This is the "juice" that goes over melon balls for picnics. <br />One watermelon, two cantalopes, one honeydew -- cut, cleaned and "balled" into one huge plastic bowl. Then top with this dressing, stir well, chill in refrigerate until serving. <br /><br />2 Tbsps. lime juice<br />2 Tbsps. lemon juice<br />2 Tbsps. orange juice<br />1/3 cup water<br />2/3 cup sugar <br /><br />Whisk together in large measuring cup and pour over fruit.Nancy Marchhttp://www.blogger.com/profile/16275447127639904121noreply@blogger.com0tag:blogger.com,1999:blog-2362386449921098399.post-44169627440243128642010-07-06T04:25:00.000-07:002010-07-06T04:43:15.832-07:00Fourth of July Pasta Salad1 bag frozen tri-color tortellini(14-16 ounces)<br />1/2 box rotini pasta (8 ounces)<br />1/4 pound small sliced pepperoni (fresh pepperoni from deli)<br />1 bag cheese crumbles (cheddar and monterey jack)or 1 Cracker Barrel white cheddar block cut into small pieces (8-12 ounces)or 1 block of medium provolone cut into small pieces (I like provolone; Mandy likes cheddar) <br />3/4 cup chopped sweet onion<br />1 container of grape or cherry tomatoes <br />1 bottle of Italian dressing (16 ounces)<br />Fresh grated parmesan cheese (optional) -- the real cheese, not the powdery stuff <br /><br />Cook pastas, drain and rinse with cold water. Chop pepperoni randomly into smaller chunks. Cut tomatoes in half and sprinkle tomatoes generously with kosher or sea salt. Put all ingredients except dressing and parmesan in large bowl. Pour about 1/2 bottle of dressing over salad, mix well and refrigerate, covered, for at least one hour. Remove from refrigerate and add more dressing -- you won't need the whole bottle, but you will use a good portion of it -- and stir well. Cover and refrigerate at least one more hour before serving. Stir again before serving and add more dressing if it seems dry. Last, sprinkle fresh grated parmesan over top if desired.Nancy Marchhttp://www.blogger.com/profile/16275447127639904121noreply@blogger.com0tag:blogger.com,1999:blog-2362386449921098399.post-21212402047888174532010-06-21T04:24:00.000-07:002010-06-21T04:45:48.332-07:00Bon Appetit Potato and Sausage Roast (a recipe that evolved to become potatoes that go with fish)1 3/4 lb. small red potatoes cut into 1-inch dice<br />2 large red bell peppers, seeded and cut into 1-inch dice<br />1 large fennel bulb, trimmed, cut into 1-inch dice<br />1 Tbsp. olive oil <br />1 1/4 tsp. fennel seeds, crushed<br />1 lb. chicken or turkey sausage, cut into 1-inch pieces<br /><br />Preheat oven to 425 F. Combine first five ingredients in 2 large baking pans. Mix to coat with oil. Season with salt and generous amounts of pepper. Bake 20 minutes. Divide sausage between two pans; bake until potatoes are tender with crusty outsides and sausage is cooked through, about 30 minutes more. <br /><br /><span style="font-weight:bold;">Pat's Version </span><br /><br />1 3/4 lbs. potatoes, red russet or Yukon gold, cut into 1-inch dice<br />2 large red bell peppers, seeded and cut into 1-inch dice<br />1 or 2 large sweet onions, quartered and cut into wide slivers<br />2-3 tablespoons of olive oil<br />1 1/2 lbs sweet Italian sausage, cut into 1-inch pieces<br /><br />Seasonings: I've used lemon pepper and garlic salt with a little paprika for color; Old Bay Seasoning can be added for a bit of a bite; Emeril's Essence, Original Flavor, is great. And I always use a generous amount of fresh-ground pepper. <br /><br />Spritz the pans with no-stick spray and follow baking directions above. If using glass (Corning or Pyrex) baking dish, lower heat to 375F and allow extra time for potatoes to brown.<br /><span style="font-weight:bold;"><br />My version of just the potatoes without the sausage</span><br /><br />8 potatoes (2 for each serving desired), peeled and cut into 1-inch dice<br />1 green or red bell pepper, seeded and cut into 1-inch dice<br />Half a large sweet onion, cut into slivers <br />2 Tbsp. olive oil <br />Arrange all in shallow baking dish and mix to coat with oil. Sprinkle with sea salt, fresh ground pepper and a generous sprinkling of Emeril's Essence, Original Flavor, on top. Bake at 400F for 45 minutes, turning potatoes with spatula halfway through baking. Potatoes should be brown and stick easily with fork.Nancy Marchhttp://www.blogger.com/profile/16275447127639904121noreply@blogger.com0tag:blogger.com,1999:blog-2362386449921098399.post-84610573472917556902010-06-14T15:15:00.000-07:002010-06-14T15:23:20.940-07:00Chocolate ice cream (recipe from Mom-Mom -- need I say more?)You first need to invest in an electric ice cream maker and remember to have plenty of ice cubes on hand -- about six trays -- or a small bag of ice cubes from convenience store. <br /><br />2 cups heavy cream<br />1 cup half-and-half<br />1/4 cup Hershey's cocoa<br />2 eggs <br />2/3 cup sugar<br />1 tsp. vanilla <br /><br />Salt -- takes about a half carton. <br /><br />Mix all ingredients (except salt) together in electric blender and blend until smooth. Pour the chocolate liquid into ice cream maker container and start ice cream maker. Alternate layers of ice cubes, salt, ice cubes, salt to the top of the ice cream maker. It takes mine about 30 minutes to churn one batch of ice cream. <br />When finished, pour into eight small plastic containers with lids and freeze. <br /><br />To vary the recipe, substitute fresh sliced peaches for cocoa and double the vanilla. Or strawberries, or just vanilla.Nancy Marchhttp://www.blogger.com/profile/16275447127639904121noreply@blogger.com1tag:blogger.com,1999:blog-2362386449921098399.post-78436844513256170512010-06-14T15:03:00.001-07:002010-06-14T15:14:41.976-07:00Breaded Chicken (any thin pieces?)Technically, this is not a recipe, just instructions on how to make good breaded chicken that beats in taste, nutrition and price any frozen ready-made breaded chicken from a grocery store. <br /><br />4 pieces, boneless breast of chicken, cut lengthwise into thin slices OR Perdue Perfect Portions, trimmed of veins and cut thin. Buy Perdue boneless chicken breasts, Harvestland or other organic brand, or thin sliced Perdue (no need to slice it) or Perdue Perfect Portions. Don't buy store brand chicken.<br /><br />Progresso Italian or Herb bread crumbs or Panko bread crumbs <br />One egg<br />Olive oil <br /><br />Remove all fat and veins from chicken, then pound between two slices of wax paper till very thin. Coat bottom of heavy fry pan with olive oil. Put egg into shallow bowl and whip with fork until frothy. Dip chicken slices first into egg, then into bread crumbs to coat. Saute chicken in oil over medium-high heat, turning until golden brown on all sides. <br /><br />Be careful, thin slices burn easily.Nancy Marchhttp://www.blogger.com/profile/16275447127639904121noreply@blogger.com0tag:blogger.com,1999:blog-2362386449921098399.post-67795938477501537632010-06-08T04:17:00.000-07:002010-06-08T04:20:10.910-07:00Margherita Chicken (because every menu needs an Olive Garden dish)Margherita Chicken<br /><br />4 chicken breasts cut into 1- to 2-inch slivers<br />4 plum tomatoes, chopped into small pieces<br />2 packs of fresh basil, cleaned and chopped fine<br />Olive oil<br />1/2 cup white cooking wine<br />1/2 cup chicken broth<br />3/4 cup heavy cream<br />Flour, salt and pepper<br />Mozzarella or parmesan cheese<br />Pasta<br /><br />Use one chicken breast for each serving. This serves four -- one for one serving, two for two servings, etc. Reduce liquid ingredients proportionately for number of servings.<br /><br />Coat pieces of chicken in flour mixture in a plastic bag. Shake to thoroughly coat chicken. Brown chicken in olive oil over medium-high heat in a large fry pan. Add basil and stir till chicken is brown on all sides.<br /><br />Add wine and scrape browned bits off bottom of pan with wooden spoon or spatula. Reduce heat to low and add broth. Cook for a few minutes (5-10) then add chopped tomatoes and stir. Cover and cook, stirring occasionally, until sauce is bubbly and tomatoes are soft. Last add cream, stir, and turn off heat. Cover and let simmer a few minutes. Serve over pasta and top with cheese.Nancy Marchhttp://www.blogger.com/profile/16275447127639904121noreply@blogger.com1tag:blogger.com,1999:blog-2362386449921098399.post-70188337617620644412010-06-08T04:01:00.000-07:002010-06-08T04:14:05.873-07:00Sherried Chicken (the dish commonly known as 'Fettucini')4 boneless chicken breasts cut into 1-inch cubes<br />1 stick butter or margarine<br />1/2 cup flour<br />1 Tablespoon paprika<br />3/4 cup sherry cooking wine<br />3/4 cup chicken broth<br />1 cup light cream (or heavy cream if you want it super-rich)<br /><br />12-16 ounces of linguini or fettucini, cooked<br />1 stick butter (not margarine, only butter) melted <br />1 cup grated parmesan<br />1 cup heavy cream<br /><br />Combine flour and paprika in shallow bowl or plastic bag and dredge chicken pieces in mixture so that chicken is thoroughly coated. Melt butter or margarine in shallow saucepan on medium-high heat. Add flour and stir till pieces are lightly browned on all sides. Add sherry and scrape pan so that browned pieces combine in sauce. Add broth, reduce heat to low and cook for about 10 minutes until chicken is cooked through. Turn off heat or reduce to very low and add cream. Stir until blended. <br /><br />Meanwhile, cook pasta. Drain and combine in bowl with melted butter, parmesan and cream. Toss till pasta is coated and creamy. Serve in bowls, top with chicken in sauce.Nancy Marchhttp://www.blogger.com/profile/16275447127639904121noreply@blogger.com0