Monday, September 14, 2015

Easy Rhubarb Cobbler

In my quilting group, the ChristCares Stitchers. we have the very best potlucks. I am not sure which of the ladies brought this, I just remember I liked it. It was so easy to make,  I have made it several time this summer. Since it was so easy and so good, I thought I would share the recipe! I tweeked it a little bit for the Dutch Oven.


Easy Rhubarb Cobbler

4 cups of sliced rhubarb
1 1/2 cups sugar
1 3oz. package strawberry jello
1 yellow or white cake mix
1/2 cup butter, melted
1/2 cup water
1 tsp vanilla

Lightly grease your 12" Dutch Oven. Place rhubarb in oven, sprinkle sugar evenly on top. Next sprinkle the jello powder on sugar. Do not mix the jello or cake mix, you use them as is! Pour the cake mix and spread evenly. Mix melted butter, water and vanilla together. Pour on top of cake mix, (When I make this recipe for camping I mix the liquids  together and place them in a jar, so I don't have to deal with it while camping)

To bake I place 8 coals on bottom and 16 on top. Rotating every 15 minutes, cook for 1 hour or until brown and crunch on top!

To cook in your home oven, place ingredients in 9x13" pan. Bake at 350 degrees.



Thursday, May 28, 2015

Dutch Oven Pigs in a Cornfield

 I needed a recipe for a hot day, I didn't want a heavy dish. I saw several recipes for Pigs in a Cornfield on the internet. They were all delicious looking, had lots of ingredients and canned soups. I liked the idea, but needed a lighter dish so I changed up recipe some and it turned out great. The kids who sampled it all loved it. So here is my version of
Pigs in a Cornfield
1/2 pound bacon, cut in 1' pieces
4-5 potatoes, cut in 1' pieces
1 onion, diced
6 ears of corn, cut in half
6-8 kielbasa or smoked sausage, cut in half
2-4 cups of chicken stock
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic salt

In a 12" Dutch Oven, fry bacon until crisp. Remove bacon. Line corn around Dutch Oven, next place sausage around oven. Mix spices together. Into the center layer potatoes, bacon and onions and seasonings. Pour chicken stock around outside of pan. you will want about 2" of liquid, this is to steam the corn and potatoes.
I placed 12 charcoals on the bottom and 22 on top. Once the stock begins to boil, it only takes about 30 minutes to cook, Check potatoes and when they are tender your meal is done!

Thursday, May 14, 2015

Super Bubbles

I  love bubbles, I always have! As I grew older, the bubbles got bigger, and bigger! Many, both kids and adults ask for my bubble solution recipe, so here it is.

  Caroline's Super Bubbles

1 gallon water ( I use distilled)
1 Cup Original Dawn Dish soap
1/2 Cup Corn Syrup OR
      4  Tablespoon glycerin
4 ounces KY Jelly (I use store brand)
Remove 2 cups of water from the gallon and heat, add KY jelly, stir until well mixed. Add water/jelly mixture back into gallon. add dish soap and corn syrup. Stir gently to mix.  I let my bubble mixture set overnight or longer. Stir gently again before using.

Tips: Give little kids fly swatters to use as bubble wands, they can make lots of bubbles just by waving the flyswatter around.

Do not get dirt or other contaminates in the bubbles. I usually have a bucket for me and one for kids to use.

Kids love to pop bubbles, they will try to pop them before they are totally formed, so I draw a line and they aren't allowed to cross it, that gives me time to close off the bubble before they pop it!

Add food coloring to your bubble solution for prettier bubbles.

Humid air makes longer lasting bubbles. If you live in a dry climate try doing them first thing in the morning or next to a body of water.

If you don't like kids...don't do this in public, because kids will come running when they see bubbles!

Wednesday, May 6, 2015

Sourdough Scones & Navajo Tacos


 If you are from Utah or have family in Utah, at one point or another you have had scones. Now these are not the scones from England, in fact if you are Utah transplant living elsewhere in the world you must specify Utah Scones or British Scones. The Utah pioneers made scones and they are pretty much the same thing as Native American Fry Bread. Really all they both are is deep fried bread dough. It really doesn't matter what you call them, they are YUMMY!

I have been making scones for years, of coarse my mommy taught me. Most people serve them with honey butter. My mom always ate hers with molasses, and that is the way I like them, but it grosses my husband out.

A few weeks ago I was surfing the web looking for a new recipe to try with sourdough and I came across this blog http://maggiesmudpies.blogspot.com/2010/04/sourdough-fry-bread.html Sourdough Fry bread, really? I was so excited I had to try it. My husband and I were hooked. These are amazing. In fact, even though they are deep fried and I try not to eat to many deep fried foods, we ate them twice in one week they are so good! I did not change the recipe at all, I did cut it in half since there is just the two of us.
 For the Honey Butter, my husband did not like the recipe listed on the blog.  When I make honey Butter I mix equal parts of Honey and softened Butter, that it.
For Navajo Tacos, it seems like different families serve them different ways. We like ours with homemade chili, topped with grated cheddar cheese and then shredded lettuce. You can add tomatoes, salsa, sour cream, black olives, tabasco, whatever you fancy!
When I make the scones to serve as a snack or dessert I just roll or pat the dough to about 1/2" thick. When making Navajo Tacos I like them thinner and bigger. The great thing about them is that you make them your way! ENJOY...we sure did!



Sourdough Scones

2-1/2 teaspoons active dry yeast
2 Tablespoons warm water
1 cup scalding milk
1/3 cup oil
1/3 cup sugar
1-1/2 cups starter
5 cups flour, divided
1 teaspoon salt
Whipped honey

Mix yeast and water in a large mixing bowl until dissolved.

Heat milk, and add oil and sugar to cool the milk. Combine with yeast mixture. Add starter, 2 cups flour, and salt. Beat with mixer for 3 minutes. Add remaining 3 cups flour and knead by hand.
Place dough in a greased bowl and let rise until doubled.
Form into small bowls. Let rise for 10 minutes. Fry in deep fat until brown. I preferred to flatten the balls so the inside would be sure to get cooked.

Wednesday, April 29, 2015

Quick and Easy Chili



This recipe for Chili is the one I use when I am in a hurry or when we are camping. It is quick since you used canned beans. When camping I put all the dry spiced in a zip lock bag so I don't need to pack so many ingredients. It is a simple recipe to make vegetarian by just leaving out the ground beef. I also like to use different kinds of beans. The day I made this batch I used one can each of kidney, pinto and black beans. It is great with all black beans. This recipe is another one given to me by a dear friend. Irene just turned 90 and is amazing.

Easy Chili

1/4 cup chopped onions
2 Tablespoons Olive Oil
1 pound lean ground beef (I also like to use ground venison)
2 cans tomatoes
3 cans beans (drained & rinsed)
1/2 cup salsa (my add in, optional)
1/2 cup barbeque sauce (my add in, optional)
1/2 cup cornmeal
1 Tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon cumin (my add in, optional)
 Fry onions and ground beef in oil until done, add tomatoes, beans and seasonings. Thicken with cornmeal. I start off just adding about 1/4 cup, adding more until the right consistency is made. Simmer about 30 minutes.
This is not a hot chili, so I usually set tabasco sauce on the table for those who like it with more kick to it.

There is a history to this recipe....it was used by Irene's husbands family in their restaurant on East Wood Street in Decatur about 1917.




Wednesday, April 15, 2015

Greek Yogurt Pound Cake

 
What do you do when you have an abundance of Greek yogurt...You bake of course! Well at least I do. After all most baked goods freeze well.  So I took my favorite sour cream pound cake recipe and switched it up. What I came out with was a very refreshing treat. 
So here is my fun and very versatile recipe...
 
Greek Yogurt Pound Cake        
1/2 cups flour  
2 tablespoons baking powder
1/2 teaspoon salt                                                                                                                                      4 ounces of Greek yogurt, any flavor                                                                                                   
1 cup sugar                                                           
3 eggs, beaten                                                   
1/2 teaspoon vanilla                                         
1/2 cup vegetable oil                                       
zest and juice from 1 lemon or lime        
optional: food  color                                                                 Preheat oven to 350 degrees, grease and flour a loaf pan. Sift together the flour, baking powder and salt. Add yogurt, sugar, eggs, zest and vanilla. Stir together. Slowly fold in the oil. If desired add a few drops of food coloring that matches your yogurt, I just swirled mine for a fun look. Pour batter into the loaf pan. Bake for 50-60 minutes or until cake tester comes out clean.

 
 To make a glaze for the top, in a small sauce pan add the juice from your lemon or lime to an equal amount of sugar...for example if you have 1/4 cup of juice add 1/4 cup of sugar. Over medium heat, cook until sugar is dissolved.  When the cake is done, allow to cool for 10 minutes, remove from pan  and while the cake is still warm pour the glaze on top and let it soak in.





The Flavors I made were Strawberry yogurt with Lemon, it reminded me of strawberry lemonade! a I also did lime yogurt with lime zest and juice. I think blueberry lemon would work...the combinations are only limited by your taste buds! Let me know what combinations you come up with!

Thursday, April 9, 2015

Recipes from Family & Friends

 
I love to collect recipes from my friends and family. Whenever I open up my cookbook and use a recipe that was given to me, I feel once again close to that person, I think about them and sometimes I might even say a little prayer for them.  Sometimes a family recipe will bring me closer to an ancestor I have never met. Some might think I have to many recipes, but to me, I could never have to many. And besides each one is a memory of someone whom I love and respect.                                                                
One recipes I am sharing today is for my basic
dough recipe. If I need something quick and easy, this is the one I use. I use it for cinnamon rolls, pizza crust, sloppy joe bread, just about anything I need a quick dough for.

I needed a dish to take to a potluck, and this is what I came up with. I had saw a bread bowl on Pinterest, and wanted try my had at making one. I didn't like the recipe so I used my recipe instead.  These reminded me of the salt dough baskets made in the 70's, but I wanted it edible. The recipe made one large basket, or two small ones.



Pizza Dough/Cinnamon Roll Recipe
 
1 1/2 cups warm water
1 tsp. sugar
1 Tbls. yeast
1/4 cup oil
1/2 salt
4 cups flour
 
Stir sugar into warm water. Sprinkle yeast over water. Let sit until bubbly...DO NOT STIR. 
When bubbly stir in remaining ingredients. Knead until smooth and elastic. Let rest for 15 minutes. Form into pizza crust or rolls. Let rise 15 minutes. Bake at 400 degrees for 15-20 minutes, until golden brown.  For cinnamon rolls add 1/2 sugar.
 




 To make bread baskets, spray an oven safe bowl liberally with oil. I like Pyrex bowls best, they come in a variety of shapes and sizes. Place on a sturdy baking sheet.

Roll dough to 1/2 inch thickness. cut into strips, 1/2 to 1 inch wide. Following pictures lay dough strips on bottom of the bowl and then begin weaving.  Over under over under...
Make sure the dough strips touch each other. Continue until bowl is covered. for the rim, take two long strips and twist them together, OR three  and braid together. Place rim  piece around bottom of bowl and press to edge.


Make an egg wash from one egg and brush over dough.

While letting rest for 15 minutes, place a piece of
wax paper on bottom of the bowl and then place a
heavy object on top of paper to help the bowl remain flat.

Bake at 350 degrees for 20- 30 minutes.  Because the dough thickness and size of bowl vary.  Watch closely until golden brown.

The following recipe comes from my Family Recipe Book. We all call it Michaele's  Spinach Dip. It is the same recipe that comes on the package of Knorr's Vegetable soup mix, but since Michaele introduced our family to it, it has become Michaele is my former Sister-in-law. Although she is no longer my sister-in-law, she is still the mother of my wonderful niece and nephew. So the recipe will always remain in my family cook book, and gratitude for her will always be in my heart

Michaele's Spinach Dip

1 package Knorr's vegetable soup mix
1 box frozen chopped spinach thawed and well drained)
1 can water chestnuts, chopped
1 cup mayonnaise
1 cup sour cream
    
Mix well and chill, serve with bread, crackers or vegetables.




Saturday, March 28, 2015

Sweet Potato Fries

It used to be that you could only find sweet potatoes in the fall and winter, but know you can find them year round in most super markets! I love sweet potatoes! Just don't give them to me with marshmallows on top, for some reason that flavor doesn't appeal to me. At Thanksgiving if we are at someone else'  house I just wait patiently for some child to serve themselves the marshmallows on top, then I will swoop in and take the sweet potatoes left behind. To me it's a win-win situation!
Today I am sharing my sweet potato fry recipe, this uses more savory spices, and compliments the sweetness of the potatoes.

Baked Sweet Potato Fries
About 2 lbs. sweet potatoes
2 Tablespoons Olive Oil
1/4 teaspoon Salt
1/8 teaspoon ground Black Pepper
1/8 teaspoon Garlic Powder
1/8 teaspoon Onion Powder
1/2 teaspoon Smoked Paprika


Preheat oven to 450 degrees. Spray a large baking dish with oil.  Cut sweet potatoes into fries. I like mine a bit bigger than 1/4" thick. It is your choice on to peel or not. In a plastic bag combine oil and spices. and squish it around to mix well. Add potatoes to bag then squish and jiggle bag until fries are well coated. Spread fries on baking sheet, trying not to let them touch. Bake for 20 minutes or until fries are browned and tender, turning once at about the half way point.






Sometimes, I like to dip mine in a cinnamon honey butter, here is my recipe.





Cinnamon Honey Butter
1/4 cup butter
1/4 cup honey
1/2 teaspoon ground cinnamon

Melt together and stir. Recipe can be double easily. It is also great with a little vanilla added.

Thursday, March 12, 2015

Sourdough Cheddar Salsa Bread

Sourdough Cheddar Salsa Bread

     1 cup "fed" sourdough starter
3/4  cups lukewarm water
3/4 cup salsa 
3/4 cup cheddar cheese 2 teaspoons instant yeast
2 teaspoons salt 5 cups flour  (I like unbleached white best for this recipe)                                 

1/2 cup cheddar cheese for top
jalapeno slices for top                                                     


Directions 

Combine all of the ingredients except for the top cheese
and jalapenos, kneading to form a smooth dough. You might
need to add more water or flour depending on the consistency
of your starter. 
Allow the dough to rise, in a covered bowl, until it's doubled
in size, about 90 minutes.
Divide the dough in half; it'll deflate somewhat. 
Shape the dough gently into two oval loaves;
Place the loaves on a lightly greased baking sheet. Cover and
let rise about 1 hour. Towards the end of the rising time
preheat the oven to 425°F. 
Spray the loaves with lukewarm water. Sprinkle with
1/2 cup cheddar cheese and decorate with a few jalapeno slices.
With a serrated bread knife or bread lame, make two or three 
fairly deep slashes in each loaf. 
Bake the bread for 25 to 30 minutes, until it's a very deep
golden brown. Remove it from the oven, and cool on a rack.
   
 






Monday, March 9, 2015

Rustic Sourdough Bread

This is the recipe I use the most often for just basic sourdough bread. It is my most requested bread. I will often use this recipe for the base of other recipes.

King Arthur Flour's
Rustic Sourdough Bread


1 cup "fed" sourdough starter
1 1/2 cups lukewarm water
2 teaspoons yeast
1 tablespoon sugar
2 1/2 teaspoons salt
5 cups flour
 
1) Combine all of the ingredients, kneading to form a smooth dough.
2) Allow the dough to rise, in a covered bowl, until it's doubled in size, about 90 minutes.
3) Gently divide the dough in half; it'll deflate somewhat.
4) Gently shape the dough into two oval loaves; or, for longer loaves, two 10" to 11" logs. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F.
5) Spray the loaves with lukewarm water.
6) Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here.
7) Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.

For more trusted sourdough recipes:
http://www.kingarthurflour.com/recipes/sourdough
 

Wednesday, January 21, 2015

The Works of My Hands

As those who know me, even those who just see me, I am seldom without a project in hand, often yarn projects. If you wish to purchase an item follow this link
 https://www.etsy.com/shop/CarolinesCakesCrafts?ref=hdr_shop_menu 
Check back often to see my hand crocheted, knitted, sewn and painted items. Also soon to be a page on its own...Bag Lady Totes; tote bags for projects, school, church and other times you need something bigger than a purse!