Pumpkin Pancakes are Breakfast for Dinner

Tonight Katie made breakfast for dinner, with pumpkin spice pancakes and bacon.  It was one of those raw, blustery November days that called for a warm, inviting meal, whether it was a traditional dinner or not.  It was great to walk into her house and hear her say "We're having breakfast for dinner!".  Katie makes great pancakes.  She consults her Joy of Cooking cookbook for its traditional pancake recipe, usually infusing them with blueberries.  Seeing that we're just eight days away from Thanksgiving, the warmth and spice of pumpkin pancakes is a perfect, seasonal variation.  Henry loved them too.  He'd spear a piece of pancake with his toddler fork, push it on securely, dip it in the puddle of syrup, and stuff it in his mouth.  He had a real system going.  I ate with my right hand, holding Peter, now four weeks old, all curled up and sleeping, with my left arm.  I remember those days early child-nurturing days, doing a lot of things with only one free hand.  We do become quite adept at functioning well with a baby in one arm and accomplishing tasks with the other! 

This recipe that follows is from allrecipes.com, and the over-950 reviewers gave it 4.5 stars out of five.  That's a solid endorsement that this recipe is not only reliable, but really good!

Pumpkin Spice Pancakes

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger 1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.


2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.


http://allrecipes.com//Recipe/pumpkin-pancakes/Detail.aspx

Spiedie Sandwiches

Tonight I wanted to make something simple and easy to share with Katie and Henry.  Little Peter, being only three weeks old, will have to wait for such simple dinners.  This morning before I left for work I put three boneless, skinless chicken breast halves in a plastic bag and poured Spiedie marinade over top, twist-tied it up, and left it to enhance in my fridge all day.  After work, I stopped at the grocery store for some soft, wheat kaiser rolls.  When I got home, I ran upstairs to get the chicken and brought it downstairs to Katie's where I grilled it outdoors for about 8 minutes a side, never touching it other than to flip it half-way through.  The sandwiches were delicious, so if you're ever thinking you want something very, very good, but also very, very simple, plan to make spiedie sandwiches for dinner.

After dinner, I did the very few dishes we used while Katie gave Henry a bath .  Later, I snuggled with little Peter while Katie and Henry had a pillow fight and read a book.  It was a lovely evening.

SPIEDIE SANDWICHES

1 lb. chicken breast halves, boneless and skinless
A bottle of State Fair Spiedie Sauce
Soft wheat rolls (or the traditional slices of Italian bread)
lettuce
tomatoes
mayo
barbeque sauce

Early in the day or the night before, place chicken in a glass dish or plastic, resealable bag and pour marinade in to coat all pieces.  Leave it in the fridge until you're ready to cook.

Cook pieces over moderate flame on grill or in a grill pan on your stove, about 8 minutes per side.  When cooked through, remove from heat and allow to rest for a few minutes.

Cut cooked chicken on the diagonal in about 1" thick slices.  Stack chicken pieces on wheat roll with lettuce, tomatoes, and any other condiments.  I like a little mayo, but you can use ranch dressing or barbeque sauce --- whatever you like.

If you have left-over chicken (I always do) chill in fridge and cut into chunks and toss with walnuts, craisins, and a little mayo to make an incredible chicken salad for your lunch the next day.

Photo image:  http://www.spiedie.com/images/Reg8-16Thumb.jpg

Egg Custard, a Small Comfort

Today was one of those days when I was reminded of something my children loved when they were little.  I used to make egg custard, the simple, basic, smooth-as-silk comfort dessert, slow-baked in the oven, and chilled to perfection in the refrigerator.  In my mind, there's no other dish that conveys love as much as a little, chilled glass pyrex dish of custard, sprinkled with nutmeg.

The other night, my son Jeffrey and I had dinner at Wheatfields in Saratoga Springs.  For dessert, I chose creme brulee, my absolute favorite dessert to order out, loved just a little bit more than Key Lime Pie.  I've been thinking about it ever since.  What is it about creme brulee that calls my name?  Is it the crunchy, sugary top?  Is it the velvety-smooth egg custard within?  More than that, my love of this dessert is due to the memories it evokes.  When my son  Joe was a little boy, he loved custards and puddings.  He loved egg custard, especially, and he loved butterscotch pudding.  I would make egg custard for him whenever he was having a tough day.  He's a grown man now, but today would have been a good day for custard.  Instead, we had dinner out together, and tried to make sense of the ups and downs of life, the things that are worthy of our energy, and the frustrations that are better left behind.  He did most of the talking -- he's an enthusiastic spectator of current politics, and many of his ideas are not those I embrace -- but it didn't matter what the discussion was about.  What mattered is that today was a day to spend some time, to listen, to make sense of the world, if that is indeed possible.  Neither one of us could even consider dessert, but I couldn't help but think, as I looked across the table at this handsome, strong man who was once my little boy, that custard would have been perfect.


 Easy Egg Custard

Epicurious, March 2007


From Epicurious: "This classic dessert remains a standout for its sophisticated yet mild flavor and its creamy texture. Ideally sized for a kids' snack but worldly enough for a dinner party, it takes just 15 minutes of prep time and can be stored in the refrigerator, covered, for up to 3 days. (It's even better the afternoon after you've made it.)"

Yield: Makes 6 servings

2 cups whole milk
2 eggs (preferably free-range)
2 egg yolks
1/3 cup sugar
1 teaspoon vanilla extract
Freshly grated or ground nutmeg
1. Preheat oven to 300°F.
2. Place six 4-ounce ovenproof cups (you can use ramekins, or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.
3. In a medium saucepan, bring the milk to a simmer over medium-low heat.
4. Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla.
5. Slowly pour the egg mixture into the simmering milk, whisking gently to combine.
6. Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.
7. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
8. Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes.
9. Let the custard cool in the water bath for about 2 hours before serving.

Recipe/photo credit, and to read more:  http://www.epicurious.com/recipes/food/printerfriendly/Easy-Egg-Custard-239229#ixzz14f1DuF40

Pumpkin Cake

This past weekend I made a birthday cake for my friend Sarah's granddaughter, Everlie. Sarah asked for a pumpkin cake with  cream cheese frosting, so I found a good recipe on About.com's page for southern cooking and it sounded great, so I tried it. I made a few adjustments with the spices (see below) but I knew when I made the batter that this was going to be a wonderful cake - the aroma of the spices was incredible all on its own.  The color from the pumpkin was beautiful, and the batter was delicious.  I knew I had a winner here.  Everlie's cake was 2-layers with cream cheese frosting, decorated in little flowers.  The next day, I made the recipe again, and divided it into 12 cupcakes and one 8" square pan.  The cupcakes were served for dessert, still warm,  no frosting, but with a sprtiz of whipped cream.  The 8" cake was dusted with confectioners sugar, sliced up (see photo) and made its way into work with me the next morning.  I can't even begin to tell you the rave reviews this cake received, so I am sharing it with you.  Make your family (or just yourself) happy with a little slice of autumn in this delicious pumpkin cake.


PUMPKIN CAKE WITH CREAM CHEESE FROSTING (or without!)

Oven - 350-degrees F

In medium bowl, stir together the following dry ingredients and set aside:

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg*
1/2 teaspoon allspice*
1 teaspoon grated orange rind* (not necessary, I just had it so I added it)

*These are my addition - not in the original recipe...

In large mixer bowl, mix well:

2 cups sugar
1 cup vegetable or canola oil
4 large eggs
2 cups pumpkin puree or cooked, mashed pumpkin (I used canned, simple and perfect)
1 teaspoon vanilla extract

To the wet ingredients in the mixing bowl, add the dry ingredients and mix well.  Beat until thoroughly combined.  Pour into prepared pans (greased and dusted, or sprayed with vegetable spray and lined with parchment, or for cupcakes. lined with paper liners).

Bake in preheated 350-degree oven until they test done:  for layer - about 40 minutes, but test with toothpick to be sure.  If cake bounces back when pressed in the center, it's done.  For cupcakes, about 20 minutes.

Cream Cheese Frosting:

1/4 cup softened butter
8 oz. cream cheese, softened.
1 lb. confectioners sugar
2 teaspoons vanilla extract.

Combine all ingredients in large mixing bowl; beat well until smooth.  Frosts an 8" round 2-layer cake.  Sprinkle top with 1/2 cup chopped pecans if desired. 

Recipe source from About.com:  http://southernfood.about.com/od/pumpkins/r/bl30212s.htm

Catching Up, in Pictures

I haven't been blogging much lately because:

1.  My new job keeps me busier than any job I've ever had.
2.  My grandsons Henry and Peter are irresistible.
3.  I've been baking alot of seasonal treats.
4.  All of the above.

Correct answer: 4.  All of the above.  Phew!!!

So, now it's catch-up time.  Here's a blog post in pictures, which, at this point on a Monday night, tells this past week's story better than I'm able to. 

This is the English 105 Class I visited last week.  They blog!

Prof. Anne Breznau and me on class day...

My otherwise beautiful friend Claire, showing her true self on Halloween!

Cupcakes I made for "Grammy Eddy" - my kids' grandma.  They're gluten-free!

Haunted House by my son Jeff and me.

And from the back...

Sheriff Henry!

The destruction begins (note to self: no black jelly beans next year)...

Bam Bam, Betty, and Barney (aka David, Mary, and Gordon Eddy!)

Hank and Pete "I guess my baby brother can stay!"

I hope you all had a lovely end of October and a good start to November.  I'll be back soon with some great recipes for Thanksgiving and the holiday season, and of course, with pictures!

The End of October

Here it is, almost the end of October, and the month has flown by.  Halloween is just four days away.  My new grandson Peter is already eight days old!  For the past week, there's been such a flurry of activity in the home I share with my daughter Katie and her family.  Separated by a garage and a flight of stairs, my apartment is just steps away from their house.  We've established a balance of shared time.  I like to give them their family time together, though they welcome me into their part of the house.  For the past week, I've spent more time in their home than my own, helping a bit with Henry and now the new baby.  I'm proud of Katie -- she seems to have adapted from one-child-to-two with quiet confidence.  She has had a house-full of willing assistants (aka Grandmas) at the ready, and now it is time for her to fly solo, to handle two little ones for most of the day on her own.  I'm sure she'll be fine.

Last night, Katie set up the dining room table for pumpkin painting and carving.  She had grown a couple of pumpkins in her garden.  Massive pumpkin vines yielded lots of blossoms but just two pumpkins.  Henry had the happy task of painting those two pumpkins, the larger one for him and the smaller one for baby Peter.  We poured little puddles of paint on a paper plate.  Henry was in an artist's smock, and went to town like a little Jackson Pollock!  He kept asking for "more" paint, and was an intent little artist, quite pleased with his results.  Katie and Bill carved their purchased pumpkins.  Bill's is very creative, a 3-D pumpkin sculpture with eyebrows and a funny nose.  Katie carved a large monogram "H" for "Hofmann" on hers, to sit at the end of their split-rail fence on a bale of hay, greeting anyone who comes up the long driveway.  Along the top of the fence, she's strung little orange lights.  If you are wondering about my role during all this creative expression, it was to hold little Peter, who slept quietly in my arms while the artists were at work.

When the painting and carving were done, the pumpkins were lit with tea lights and placed on the front steps.  We turned the porch light off and went outside (it was a beautifully warm night) and spent a few minutes admiring the illuminated creations.   Henry was up on Bill's shoulders, in awe of the jack-o-lanterns and also of the beautiful night.  Trees were swaying in the night breeze, and fallen leaves were swirling about.   It was a peaceful, lovely moment with a growing, young family, and I thought, "I want to remember this."


Halloween postcard image:  http://www.autumnswitchery.byethost6.com/images/jackolantern.jpg

Welcome Little One

Welcome to  my new grandson, yet unnamed.  He was born by cesarean-section early yesterday evening after a very long, laborious day for my brave and incredibly strong daughter Kate.  Her beautiful, blonde-haired boy is almost eight pounds and 20 inches long, and seems so tiny compared to her son Henry, now two-and-a-half who assumes the role of Big Brother.

I didn't spend the day at the hospital waiting for my grandson's arrival.  Instead, I spent the day at home with Henry.  He put me through my grandma-paces as any two-year-old will.  We had a very happy and good day together, and when he was napping a visit from his great-Aunt Carolyn and his Grandma Syd made for a lovely afternoon.  Like women have done since the beginning of time, the focus on a baby's imminent birth inspired us to share memories of our own experiences, which we dusted off and made new again in the telling.  There is nothing that marks our emotional and physical memories quite so permanently as our experiences of motherhood -- the successes, the disappointments, the happy endings, and the tragedies.  And there is nothing quite so bonding as women gathered toghther in the weaving of their personal stories.

Every time the phone rang, I jumped.  Finally, THE call came when my son-in-law Bill very quickly said, "He's here.  He's fine.  Katie's fine.  It was a c-section.  7 lbs. 15 oz., no name yet."  He asked me to spread the word (which I am especially good at) and the call ended.  First I called my daughter Meghan in California, who'd been waiting anxiously at such a distance, and we heard tears in each others voices as I shared the news. The waiting was over.  Waiting turned to Welcome.  Welcome, little one.  I will love you forever.