It's all about the bread, 'bout the bread, no trouble!

I have avoided baking bread for years, decades! How can I call myself a baker and refuse to bake yeast bread? This fear of baking anything with yeast was unreasonable and unfounded. Recently, on a Sunday evening, I realized there was no bread in the house and the plan for brown-bagging sandwiches for work that week was stalled. Normally, such a bread shortage would send me to the nearest Stewart's Shop but on this particular Sunday night, it was snowing hard and the roads were bad. That was all the motivation necessary to bake my own bread, and bake bread I did! Taste of Home's warning to hold off on slicing the loaf until it's cooled down is a good rule! While it's so hard to resist the aroma of fresh-baked bread right out of your oven, if you try to slice a loaf of bread that's hot out of the oven or too warm, the loaf will collapse. So, go find something productive to do and come back to slice a cooled and delicious loaf with a slathering of soft butter!

The terrific recipe is linked here from Taste of Home, and it made two beautiful loaves. I read through the ratings on the site, and most were rave reviews. There were good tips about cutting and storing the loaves (I sliced both loaves and froze portions!). With packets of yeast in the cabinet, and all the simple ingredients on hand, I thought "Why not give it a shot?" and I am now a bread baker! That's a very cool skill to add to my baking repertoire!

So, check out this LINK to this recipe for Basic Homemade Bread from Taste of Home, and be brave. If you never have before, go ahead and bake your own bread (for less than a dollar a loaf!). Then, see if you ever want to pay almost $5.00 for a loaf of store-bought bread again! And tell me what you think about it!

PS - it wouldn't be a bad idea to have some lovely soft butter nearby once the loaf has cooled enough!

Beautiful loaves!

I am a bread baker!

A Wedding Dessert Table, and Apple Pie Bars

Yesterday was a very busy day in my baking life. My co-worker, Pam, had trusted me to bake for her wedding (she's a former wedding planner!). So, a little after noon yesterday, Katie and I packed up my Jeep with the goodies I'd been baking for days, before and after work, and I was on my way. In the back of the Jeep: wedding cake tiers (to be assembled on-site - makes for a much less stressful commute!), and a variety of desserts - his and hers - for the dessert table. On the "hers" side: cupcakes and carrot cake petit fours. Pam was also having a fruit platter and coconut macaroons provided by the caterer. On the "his" side: big squares of brownies with, and also without, nuts; apple pie bars (recipe follows), as well as Italian cookies, also provided by the caterer.  Pam and Joe were married at Pat's Barn, part of the RPI (Rensselaer Polytechnic Institute) Industrial Park, but there was nothing industrial about the setting, it was much more park-like. They had a beautiful day, with blue skies, a light breeze, and temperatures in the 70s. Pat's Barn is a beautiful venue, and I enjoyed the hour or so I spent there setting up the wedding cake and dessert tables. While I was setting up, a representative for RPI events came through with a number of couples showing the space as they prepared for Pam's reception. They stopped to watch as I worked, as the blank canvas of two white tiers came to life with vines and flowers. It was fun to explain what I was doing, and to reiterate that I am NOT a professional when asked for a card!  I explained that I bake only for good friends and family when I have time, and enjoy that so much. To become a professional would take the joy out of my part-time passion, I am afraid. Who knows, maybe one day when I retire from the 9-5 I may become more active, but for now, I am happy to share my amateur pursuits with you!

And speaking of sharing, below you will find photos of the cake and desserts, followed by the recipe for apple pie bars, one that I requested from my BFF Sue Valenti. This is her recipe, word for word, with no changes. Sue grew up in the UP of Michigan, where "bars" are a favorite dessert.  There are all kinds.  But her recipe for apple pie bars is one of her specialties! I found a number of variations on-line as well. (Here's another version, from Taste of Home - interesting to see the regional differences.)

Sue and I worked side-by-side for a few years, and became very fast, and life-long, friends. She retired from Skidmore College three years ago, but we still have lunch together at least once a week, and dinner once in a while. She and her husband Pete are terrific people, and I love their kids. They are like a second family to me, and I am so glad to have them in my life. So thank you, Sue, for sharing your best recipes with me, but more, your time and friendship.

Apple Pie Bars, Brownies with and without nuts, assorted cupcakes, petit fours

Congratulations to Pam and Joe!

APPLE PIE BARS

Crust:

3 cups flour
1 1/2 cups butter or margarine (not shortening)
1 egg plus 1 egg yolk
1 1/2 tablespoons lemon juice
7 1/2 tablespoons cold water

Mix flour and butter like pie crust. Mix the egg, egg yolk, lemon juice and water in a separate bowl.  Add liquid to the flour mixture and blend well with a fork ( the mixture will be quite moist, not dry like a pie crust). Roll out half of the dough and place in a jelly roll pan. Roll out the remaining half for the top. (This dough tends to rip easily because it is so rich, but it patches well and doesn't show.)

Filling:

10-14 apples
1 1/2 cups sugar
3 tablespoons flour
3 tablespoons tapioca
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg

Peel and slice apples like you would for a pie.  Combine dry ingredients and mix with the apples.

Place the apples onto the crust and distribute evenly.  Place the top half of the crust on top of the apples and seal the edges (I usually have the bottom crust hang over the edge of the pan a bit and then fold that up onto the top of the top crust).

Bake at 375 degrees F for 30-35 minutes.

While still a little warm, frost with powdered sugar frosting.  It will be like a heavy glaze.

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Thanks for stopping by! I look forward to bringing you more recipes and stories about my baking, so come back again!

Soft Orange Custard, Cool and Citrusy!

Wanting to coordinate a light dessert with this blog's summer make-over, I searched the web for something cool, creamy, and full of citrus flavor.  I found it on Taste of Home's Web site in  their recipe for Soft Orange Custard.  Just follow the link to find the recipe.

Taste of Home's Soft Orange Custard!

I love custards.  They remind me of growing up.  My mom used to make something called Junkett Rennet Custard in flavors like chocolate, vanilla, and strawberry.  We loved it.  I used to make baked egg custards for my own children when they were young.  Custard pie, and coconut custard pie, rank right up there among desserts I MUST have if they are on the menu!  Custards also remind me of a stand that we'd stop at near the Catskill Game Farm where soft-serve was then "frozen custard."  It was always something when my Dad would go up to the window and order 9 cones!  A good 50-plus years later (yikes!), I still remember the cool, rich, creaminess of that frozen custard.  Most people probably remember family outings by location or event -- I remember the foods we ate (big shocker!)...

I haven't tried this recipe yet, but it has good reviews, and the photo (from Taste of Home's site) is just soooo pretty!  I think that alone provides all the credibility necessary for my recommendation to you.  What a lovely dessert it would be for company, or just you!


Recipe and Photo Credit:  http://www.tasteofhome.com/Recipes/Soft-Orange-Custard

For Mother's Day: Ladyfingers Cheesecake

Mother's Day is bittersweet for those of us who have lost our mothers.  It's been over nine years since I was able to wish my mom a "Happy Mother's Day" and I feel her loss every day, as do my siblings and her grandchildren.  There are still those moments when I want to pick up the phone to say "Guess what happened today...," or "I'm going to stop over later."  Then reality hits and I know, I just can't.  It still catches me.  It's a void that can never be filled.

My heart goes out to friends and relatives who've lost their moms as well, especially my Cella cousins.  But we have lovely memories to comfort us, and we carry on our mothers' legacies in the ways we live and relate to each other every day.  And they are still with us, in many ways. How many times have we heard their "momisms" ring in our ears, when we hear ourselves saying things that seem to come straight from our mothers' mouths! 

My Mom, Virginia McGeehan O'Farrell

So this Mother's Day, I celebrate mothers past and present.  I love watching my daughter Katie as she, so lovingly and tenderly, raises her two little boys.  She carries on the traditions of a long line of strong Irish women who loved family more than anything, and I am proud to witness it. From before my grandmother Loretta (Oma) Sheils McGeehan, to my mother Virginia McGeehan O'Farrell, to me and my siblings, to our children and grandchildren, the legacy continues.

Mother's Day is tomorrow.  And as a baker, I have been thinking of special desserts for special mothers.  My own mother loved ladyfingers.  I can't even remember what she used them for, or if they were just a sweet indulgence on their own once in a while.  But she loved them for reasons I don't know -- perhaps her mother used to make them, or had them in their home for special occasions.  Most people think of Tiramisu or Charlotte Russe when considering recipes in which ladyfingers play a starring role.  In researching desserts for Mother's Day, I came upon this one from Taste of Home for Ladyfingers Cheesecake.  It's not baked.  A springform pan is lined with split ladyfingers, then filled with a combination of a cream cheese/whipped cream mixture layered with ladyfingers and strawberries.  It chills overnight in the fridge. Perfectly elegant for Mother's Day.

Happy Mother's Day, my friends!


LADYFINGERS CHEESECAKE

4-1/2 cups sliced fresh strawberries (about 2 pounds)
2 tablespoons plus 2 cups sugar, divided
3 packages (3 ounces each) ladyfingers, split
4 packages (8 ounces each) cream cheese, softened
2 cups heavy whipping cream

•In a large bowl, combine strawberries and 2 tablespoons sugar. Cover;
refrigerate for at least 1 hour. Meanwhile, arrange 25 split
ladyfingers around the edges of a lightly greased 10-in. springform
pan. Place 25 more on the bottom; set aside.

•In a large bowl, beat cream cheese and remaining sugar until smooth.
In another large bowl, beat cream until stiff peaks form. Gradually
fold into cream cheese mixture.

•Spoon half of the cream cheese mixture into prepared pan. Spread with
half of strawberry mixture to within 1 in. of edges. Cover; refrigerate remaining strawberry mixture.

•Arrange remaining ladyfingers over top. Spoon remaining cream cheese
mixture over ladyfingers. Cover; refrigerate overnight. Serve with
reserved strawberry mixture. Yield: 14 servings.

Photo and recipe from:  http://www.tasteofhome.com/Recipes/Ladyfinger-Cheesecake-2

White Chocolate Peppermint Fudge from Taste of Home

I love fudge.  I don't think there's anything more satisfying than buying four quarter-pound pieces, all different flavors, and taking them home in a little white cardboard box with a plastic knife!  I love slicing off just a smidge to taste the incredible flavors.  I love the whole artisan process and have often watched fudge being made in the big copper pots with a wooden paddle.  It's fascinating!  One of my favorite places to buy fudge is The Yankee Peddler in Greenwich, New York, a beautiful store.  Upstairs it is a Christmas wonderland, with beautifully decorated trees and every Department 56 collectable you can imagine.  Downstairs, you will find all kinds of beautiful gifts for the home as well as specialty foods and kitchen items.  The heart of the first floor is an old-fashioned candy counter which features superior-quality chocolates by the pound (you can select all your favorites, including sugar-free), jelly beans, striped candy sticks, and FUDGE.  My daughter Katie had their boxed chocolates as favors at her wedding.  The last time I stopped in, two weekends ago, I chose the following fudge flavors:  chocolate (a purist), maple walnut, amaretto, and pumpkin spice.  I took the goods home and we all, very slowly and gradually, slivered those quarter pound pieces away until, surprise!, there was nothing left.  Yep, it's an indulgence, but fudge isn't something most people eat every day.  It is a special treat, and should remain so.
The holiday season is the perfect time to provide my readers with a recipe for White Chocolate Peppermint Fudge.  It comes from TasteofHome.com, a beautiful Web site and a fruitful resource for tried-and-true recipes.  You will need a candy thermometer for this one.  If you don't have one, borrow one or go buy one for yourself.  It's a good tool to have in your kitchen, it's not expensive, and you'll be grateful you have one when it comes to making special holiday candies. 

WHITE CHOCOLATE PEPPERMINT FUDGE
from Taste of Home
81 ServingsPrep: 10 min. Cook: 10 min. + chilling
Ingredients

1-1/2 teaspoons plus 1/4 cup butter, softened, divided
2 cups sugar
1/2 cup sour cream
12 ounces white baking chocolate, chopped
1 jar (7 ounces) marshmallow creme
1/2 cup crushed peppermint candy
1/2 teaspoon peppermint extract

Directions

•Line a 9-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside.

•In a large heavy saucepan, combine the sugar, sour cream and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 5 minutes.

•Remove from the heat; stir in white chocolate and marshmallow creme until melted. Fold in peppermint candy and extract. Pour into prepared pan. Chill until firm.

•Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in the refrigerator. Yield: 2 pounds.

Recipe and Photo Credit:  http://www.tasteofhome.com/Recipes/White-Chocolate-Peppermint-Fudge/Print

Black Bean Burgers with a Tropical Twist

At Sutton's Marketplace in Queensbury, just south of Lake George, my sister Ginny and I often order the black bean burger.  They serve it with sweet, grilled onions on their own grilled cheddar bread smeared with spicy mayo.  It is outrageoulsy delicious. 

I was thinking of traditional Father's Day recipes, and came across this enthusiastically reviewed black bean burger from tasteofhome.com.   I know many dads would not even consider a meatless burger, but read the reviews and consider something different, if not for Father's Day, then any other evening when you want something full of flavor that  you can feel good about, or as an additional option for your vegetarian friends who usually have to settle for everything but the entree!  This time, they can have something to sink their teeth into, too!

TROPICAL BLACK BEAN BURGER
(original recipe from tasteofhome.com)

Ingredients

    2 cans (15 ounces each) black beans, rinsed and drained
    1 medium red onion, finely chopped
    2 eggs, beaten
    1/2 cup panko (Japanese) bread crumbs
    1/2 cup crushed baked tortilla chip scoops
    1/3 cup chopped green pepper
    1 tablespoon minced fresh cilantro
    1 teaspoon ground cumin
    1 teaspoon chili powder
    1/2 teaspoon hot pepper sauce
    1/2 cup fat-free mayonnaise
    4 teaspoons chopped green onion
    4 teaspoons Dijon mustard
    2 teaspoons honey
    1-1/2 teaspoons orange juice
    1/2 teaspoon reduced-sodium soy sauce
    6 slices unsweetened pineapple
    6 whole wheat hamburger buns, split

In a large bowl, mash beans. Add the red onion, eggs, bread crumbs, chips, green pepper, cilantro, cumin, chili powder and pepper sauce.  Shape into six patties. Refrigerate for 1 hour.
   
In a small bowl, combine the mayonnaise, green onion, mustard, honey, orange juice and soy sauce; refrigerate until serving. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until a thermometer reads 160°.

Grill or broil pineapple slices for 2-3 minutes on each side or until heated through. Place burgers and pineapple on buns; top each with 1 rounded tablespoon of sauce. Yield: 6 servings.

Nutrition Facts: 1 burger equals 357 calories, 5 g fat (1 g saturated fat), 73 mg cholesterol, 807 mg sodium, 65 g carbohydrate, 11 g fiber, 14 g protein.

One year ago today:  GNI and Spinach Salad

Photo credit:  http://www.tasteofhome.com/Recipes/Grilled-Black-Bean-and-Pineapple-Burgers/Print
Original recipe: http://www.tasteofhome.com/Recipes/Grilled-Black-Bean-and-Pineapple-Burgers

Easy, No Bake, Ice Cream Sandwich Cake!

The motivation for this recipe comes from my friend Judy Kennedy, who makes a version of this for her family.  This recipe is adapted from Judy's and from Taste of Home.  It's a simple, no-bake, freezer dessert, and perfect for a Memorial Day picnic (as long as you have a freezer nearby!).

ICE CREAM SANDWICH CAKE

19 ice cream sandwiches

1 jar (16 ounces) hot fudge ice cream topping
1-1/2 cups salted peanuts (omit if peanut allergy is a concern) OR cookie/candy topping of your choice
3 Heath candy bars (1.4 ounces each)
2 cartons (8 ounces each) frozen whipped topping, thawed

Directions

Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13-in. x 9-in. dish. Arrange eight sandwiches in opposite direction in the dish. Remove lid from fudge topping. Microwave 15-30 seconds to warm; stir. Spread one-half of fudge topping over ice cream sandwiches. Spread one container of whipped topping over top.

In a food processor, combine peanuts (or substitute) and candy bars. Cover and pulse until chopped. Sprinkle one-half of mixture over whipped topping layer. Repeat layer of ice cream sandwiches, fudge topping and whipped topping over top of cake. Sprinkle with remaining candy mixture.

Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares. Yield: 15 servings.
 


Photo credit: http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/exps38499_THCS1115476D75.jpg

Kiwi BerryTossed Salad

After the heaviness of winter and the comfort foods that go with it, my thoughts are turning toward brighter, lighter food. Today I share with you a beautiful recipe for Berry Tossed Salad from the Taste of Home Web site, and have changed it up, just a little bit, to suit my own tastes.  I suggest Greek yogurt as the base for the dressing, and Vidalia onions rather than red in the salad, but it's all personal preference.  Add slices of grilled chicken or salmon to make it a complete meal.  That's the great thing about salads.  Each one is a unique creation.  Use what you have on hand or buy the specific ingredients indicated.  It is all up to you. 

Kiwi Berry Tossed Salad

1 package (10 ounces) ready-to-serve salad greens or the equivalent of your preferred lettuces
1 cup sliced, fresh strawberries
1 kiwifruit, peeled and sliced
1/4 cup chopped red onion (use milder Vidalia onions if you prefer)
1/4 cup crumbled feta cheese
2 tablespoons slivered almonds

Creamy Raspberry Dressing

Whisk all together: 
1/2 cup mayonnaise plus 2 tablespoons sugar OR Greek yogurt (honey or vanilla)
1 tablespoon raspberry vinegar
1 tablespoon milk
2 1/2 teaspoons poppy seeds
2 1/2 teaspoons raspberry jam

To make it a meal:  Top with sliced, grilled chicken or salmon, or any other protein (marinated tofu, shrimp -- the possibilities are there!)


Photo credit:  http://www.tasteofhome.com/Recipes/Berry-Tossed-Salad