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I am being very true to my word.....no big meals this weekend for me. It's leftovers only and tonight's dinner was meal #1.  I used staple things from my pantry and fridge and the designated leftover tonight was the ham.

Cauliflower and Ham Casserole

3 Tbsp. butter

1/2 onion, chopped

3 Tbsp. AP flour

1/4 tsp. salt

1/8 tsp. freshly ground black pepper

1 c. whole milk

2 cartons whipping cream

1 c. finely shredded mixed cheeses

1 c. small dices of cooked ham

1 small cauliflower

 

Wash and separate your cauliflower florettes. Cut large pieces in half. Cover with plastic wrap and microwave for 4 minutes on high.

Preheat oven to 375F

The Sauce:

In a sautepan, cook Saute onions in the butter.

 Mix together your salt, pepper, and flour. Add to onions. Cook on medium heat to make your roux.

Add 1 cup of whole milk to the roux. Stir to combine; making sure there are no lumps. Add 1 carton of whipping cream. Stir and bring just to a boil and remove from heat.

In a deep casserole dish add your ham and cauliflower, your sauce mixture, the 1 cup shredded cheese, and the other carton of whipping cream. Stir well to combine.

Bake uncovered for 30 minutes until browned a little and bubbly.

Serve over cooked rice or noodles.

****Note: For the cheese, I used a package that contained a mixture of three cheeses, very finely shredded. You don't want to use sharp Cheddar or Velveta. Those are too strong for the creamy sauce, it will just get in the way of the sauce flavor.

 

We have snow! The state of Alabama has never recorded an official snowfall on Christmas Day up until today. It has snowed lightly most all day and even came down heavily at times. The temperature in the beginning was dead on 40F, so the early snow that fell didn't stick. Around 2pm the temperature began to drop and the beautiful fluffy flakes began to stick. At my house the ground covered but it isn't even an inch. More is in the forecast for tonight so I will be checking outside all during the night. I don't want to miss seeing any falling snow.

Other than the gift of snow, my Christmas Day has been as I had planned. My hubby and I by the fire enjoying each others company and myself cooking no major meals.

I hope everyone had a wonderful and blessed Christmas this year and wishing y'all a Happy 2011.

It is Christmas Eve and my Christmas Eve dinner has been served and my family has returned to their own homes. Tonight's meal was two in a row for me. I served my hubby's family yesterday and mine mid afternoon today. I seem to never be able to get everyone together at the same time any more and I imagine others are in the same situation. We exchanged our gifts both days and for two days in a row I have eaten way too much! LOL! I told my hubby that I am not cooking tomorrow even though it will be Christmas day. I am sitting here now thinking of what I can do with the two days of left overs I have. We had chicken and dressing as the main dish yesterday and a great big ham today. With the sides from those two meals, I am well blessed with leftovers.

I have a new recipe to share, a scrumptious potato gratin. My sister had eaten it at this quaint little restaurant and had a potato dish that she hadn't eaten before. As she described dish, we put our heads together and began to write down what we thought were the main ingredients.  I searched online and found several dishes that were very much like what she described, but none seemed exactly right. I gathered some of the ingredients and instructions on line and then added what we thought were the missing ingredients. We came up with a recipe that we thought would be yummy and pretty much on the spot to the dish she had easten.  

 Potato Duo Gratin

6 Tbsp. unsalted butter (to butter your baking dish)

2 1/2  lbs. Yellow Finn potatoes

1 1/2 lbs. Sweet potatoes

2 c. half and half

2 tsp. kosher salt

1 tsp. freshly ground black pepper

1/2 tsp. honey

1/2 c. Gruyere cheese

1/4 c. Parmesan cheese

1/8 rounded tsp. freshly grated nutmeg

1/2 tsp. grated shallot

1/2 stick unsalted butter

1 Tbsp. fresh parsley

1 Tbsp. fresh thyme

1 c. whipping cream

 

Preheat oven to 400F.

Slice your potatoes very thinly, less than 1/4-inch thick. Place them into a bowl of cold water and set aside.

Butter a 9x13-inch casserole dish with 3 tablespoons of butter.

In a saucepan, bring the half and half, honey, minced shallot, nutmeg, and 1/2 stick butter to a boil.

In a small bowl combine your salt, pepper, parsley and thyme

In small bowl, combine your two cheeses.

Tightly layer your potatoes so that they overlap just a little, alternating between the yellow  Finn and the sweet potatoes. Sprinkle half your salt, pepper, parsley and thyme mixture over your potato layer. Sprinkle on half your cheese mixture.

Repeat the layering process one more time. Your layers should be tightly packed.

Bring your half and half, minced shallot and 1/2 stick butter to a boil.

Pour hot milk mixture over your potato layers.

 Cover dish with foil and bake for 55 minutes. Remove the foil, dot potatoes with 3 tablespoons of butter.

Bring your whipping cream to a boil and pour on top. Bake uncovered for an additional 20 to 25 minutes until top is golden brown in places and potatoes are fork tender.

Note: I saw many recipes like this one online, but they seemed to be missing some of the ingredients that I wanted to be in the dish and some of the recipes included things I didn't want to use. My recipe calls for a shallot, honey and Yellow Finn potatoes rather than the Yukon Gold. Yellow Finn potatoes are sweeter and have a more buttery taste.

 

Give this a try. You won't be disappointed.

Everyone loves to serve delicious rolls for holiday meals, but not everyone has time to make them from scratch. Years ago I was given a little box of recipes and these were among some of my favorites for quick, easy and delicious time savers. Below are ways to use brown and serve rolls or refrigerator biscuits that will be a wonderful addition to your holiday meal. Also included are quick coffee cakes made using refrigerator biscuits. Give these a try. They are little extra touches that are a busy cooks best friend.

 

You may want to make double batches depending on how many

 People you will be serving.

 

Caraway Rolls: Brush the tops of six brown and serve rolls with 1 teaspoon melted butter. Sprinkle ¼ teaspoon caraway seeds over each roll. Bake in a greased, shallow pan in a preheated 400 F. oven for about 12 minutes. Serve at once.

 

Celery Rolls: Combine 1 tablespoon melted butter and ¼ teaspoon celery salt. Make a lengthwise cut in top of each of 6 brown and serve rolls. Spread ½ teaspoon celery butter into cut and over top of each roll. Bake in a greased, shallow pan in a preheated, 400F oven for about 12 minutes. Serve immediately.

 

Parmesan Butter Roll:  Cream 3 tablespoons soft butter, 2 tablespoons grated Parmesan cheese, ¼ teaspoon oregano, 1/8 teaspoon basil and a dash of garlic powder. Separate 1 package (8oz) refrigerated, dinner rolls and place on jelly roll pan, overlapping to form an 8-inch circle.  Spread top with butter mixture and bake in preheated, 375F oven for 12 to 15 minutes.

 

Pineapple Sticky Buns:  Mix ¾ cup drained, crushed pineapple, ½ cup butter, ½ cup brown sugar and 1 teaspoon cinnamon.  Spoon into 10 greased, large muffin cups. Place a biscuit in each cup and bake 10 to 12 minutes in preheated 425F oven. Cool 5 minutes, invert on serving plate. Serve warm.

 

Speedy Apricot Biscuits: Combine ½ cup brown sugar with 2 tablespoons melted butter, a few chopped nuts and 1 tablespoon grated orange zest. Place a well-drained, pitted canned apricot half in each of 10 muffin cups and sprinkle with some of the brown sugar mixture. Open a 1 ounce package of refrigerator biscuits and place a biscuit in each cup. Bake 8 to 12 minutes in preheated 425F oven. Cool a minute or so before inverting pan on wax paper. Remove pan when biscuits have cooled.

 

Cranberry-Mincemeat Rolls:  Combine ½ cup mincemeat and ½ cup whole cranberry sauce. Spoon mixture into 10 greased muffin cups. Open a 1ounce package of refrigerator biscuits and place a biscuit, top-side-down, over mixture in each cup.  Bake in preheated, 400F oven for about 15 minutes.  Let rolls stand in pan a minute, or longer, after removing from oven. Invert pan to remove rolls, so that fruit mixture is right side up. Serve immediately.

 

Speedy Coffee Cakes

 

Caramel Cherry Coffee Cake:  Heat oven to 350F. Melt ½ cup butter. Mix 2/3-cup brown sugar, 2 tablespoons milk, and 2-½ tablespoons melted butter in bottom of a 6-½ -cup ring mold. Arrange ¼ cup pecan halves and ½ cup maraschino cherries on syrup.  Mix 1 cup of sugar and 1 tablespoon cinnamon. Open 2 packages of refrigerator biscuits and dip each in remaining butter, then sugar mixture. Place on edge, side by side, in mold. Bake 45 minutes. Cool 20 minutes in pan; invert on serving plate and serve warm.

 

Pineapple Bubble Ring: Preheat oven to 375F.  Blend 2/3-cup brown sugar, 1 teaspoon cinnamon and 1 tablespoon grated orange peel.  Melt 6 tablespoons butter and pour 2 tablespoons in bottom of buttered, 6 ½-cup ring mold.  Sprinkle in ¼ cup sugar mixture.  Cut drained slices from 8 ¼ - ounce can of pineapple in half and arrange with maraschino cherries and 2 tablespoons of raisins in bottom of mold. Open two packages of refrigerator biscuits. Place 10 biscuits in bottom of mold, overlapping edges slightly. Repeat with second layer. Bake 20 to 25 minutes.

 

 

Today I have cheese bread going through its first rise. This recipe is easy to make and a pleasure to eat. You can substitute the cheddar cheese I am using in the recipe for Gruyere, Asiago, or Emmenthaler.  This bread is delicious just using one kind of cheese, either Parmesan or Asiago. If using only one kind of cheese, use a heaping 1 cup.

 

Fantastic Cheese Bread

 

1 ½  pkg. Yeast

¼ c. warm water

1 Tbsp. Sugar

 

 

1 ¼  c. warm water

5-6 c. AP flour

¼ c. softened butter (1/2 stick)

1 heaping Tbsp. Salt

1 tsp. Tabasco

¼ c. plus 1 Tbsp. Parmesan cheese

¾ c. shredded Sharp Cheddar cheese

 

Dissolve yeast in ¼ c. warm water and your tablespoon of sugar.

 

In a large mixing bowl (or in the bowl of a heavy duty stand mixer) add 5 cups of flour and your salt. Mix to combine. Add Tabasco to yeast mixture. Add to your flour mixture the 1 ¼ cups of warm water, the yeast mixture and your soften butter. Knead for 3 to 10 minutes by hand or not as long if using your mixer. When dough is elastic and smooth transfer to a large bowl that has been well buttered or oiled. Turn dough over once to coat all sides. Cover bowl with plastic wrap. Let rise until doubled. This will take around 2 hours.

 

When you dough has doubled, remove from bowl and turn out onto a lightly floured surface. Add your cheeses and knead to blend. Cut dough in half. Working with one half at a time, roll into a rectangle about 11 x 6-inches. Let your dough rest for about 5 minutes. Now roll your rectangle up. Pinch the edges together and tuck in the ends so that the loaf you now have is 4 ½ x 7 ½ inches. Place the dough in two buttered 8x4x2-inch loaf pans. Cover and let rise until the dough reaches the top of your pans or has more than doubled in size.

 

Preheat your oven to 375F.

 

When loafs have doubled in size, brush the tops with a lightly beaten egg that has been mixed with a tablespoon of milk. Place your loafs on the middle rack of your oven and bake for about 30 minutes.  

 

Remove loafs from pans. Turn oven off. Place your loafs on their side back into the oven for 15 minutes. This will let the sides and bottom brown a little. Remember to make sure you have the oven turned off while you are doing this.

 

Remove from oven and let your loafs cool until just warm before slicing.

 

Updated:

 

The bread turned out great! I had two loafs cooling but hubby got to one of them before I could get a photo. Naturally he cut into the loaf that really looked the best, but the loaf below looks nice also. I couldn't wait either, so we each had a slice all slathered with butter.....yummmmmmmm

 

 

 

 

 

 

 

It is that time of the year, holidays back to back. These are easy recipes that are great for Thanksgiving and Christmas. Old recipes that have stood the test of time and are favorites. A table was never complete without little sides which are truly southern.

 

In the summer southern women would prepare peaches for use all year around, but especially to serve at special gatherings. The recipe below is an extremely yummy quick version of pickled peaches.

Quick Spiced Peaches

(Real old-fashioned kind)

1 large can peach halves

1/2 c. Karo syrup, light color

1/2 c. cider vinegar

1 Tbsp. mixed pickling spice

Drain peaches reserving syrup. Add Karo syrup, vinegar and spices to syrup from peaches and boil 10 minutes. add peaches and simmer gently 5 minutes. Remove from heat. Chill. Allow fruit to stand in spiced syrup several hours or overnight is best.  Serve as side with turkey, ham or roast.

 

 

Fresh Cranberry Sauce

1 quart cranberries

2 large peeled oranges

2 delicious apples

2 c. sugar

peel of 1/2 orange

2 c. coarsely chopped pecans or walnuts

Chop cranberries, apples and orange peel (coarse chop). Cut oranges in small section with scissors, add to cranberry mixture. Add chopped nuts and sugar. Stir well and set in fridge. This will keep for several days.

 

 

Devilled Raisins

1 c. seeded raisins

1/4 c. water

Juice of one orange

1 Tbsp. each of finely shredded orange and lemon peel

1/4 c. vinegar

4 Tbsp. sugar

1 Tbsp. dry mustard

1 Tbsp. Worcestershire Sauce

8 Allspice berries

1 piece ginger root

1/2 stick of cinnamon

Mix all together. Tie spice in bag. Simmmer 40 minutes over lo heat. Serve with pork or ham.

 

 

 

This is a great starter, very easy to begin, thrives and is easy to maintain. It does take longer than some in the beginning, but you only have to go through this process once and in the end, you will be very pleased with the outcome.

This starter works with either unsweetened pineapple juice or fresh orange juice. I have used both, but I find it easier for me to use the unsweetened pineapple juice because I always have the little individual cans of it on hand and they make it very easy and handy for this starer. You will only need a small amount of the juice because on day 4 you switch over to bottled water.  You will use rye flour for the first 3 days, then you switch over the AP or bread flour.

To Begin:use a glass jar. I use one with a large mouth, makes it easier for stirring. Use a wooden spoon and have a cloth for covering your starter. My house summer or winter is kept very cold. I use a towel to wrap around my starter, just to keep them cozy. This starter doesn't have to be kept particularly warm, but just don't freeze it to death!

As  you add your ingredients each day, give your starter a good stir and tuck it away, covered loosely with a cloth.

Day 1: mix together

2 Tbsp. juice

2 Tbsp. rye flour

Day 2: add

2 Tbsp. juice

2 Tbsp rye flour

Day 3: add

2 Tbsp. juice

2 Tbsp. rye flour

Day 4:

Now things change a bit. Stir your starter and take out 1/4 cup. Discard what's left and rinse your jar.

Place your 1/4 c. of original starter back into your jar and to it add 1/4 cup of AP flour or bread flour. I use AP flour. Add to this 1/4 cup bottled water. Stir, mixing until pretty smooth and cover.

This is my starter at end of Day 4

You can see from the picture above that my starter is alive and active. It has a foamy look and I wish you could smell it. It has a very yeasty aroma.

From now on, you will repeat Day 4 each day until your starter begins to grow. Days 3 and 4 may be days where you will see bubbles and then the bubbles may seem to go away. Don't worry, just keep saving out 1/4 cup and to it adding the 1/4 cup water and 1/4 cup flour. If your starter doesn't appear to be active by day 6, add 1/4 tsp. apple cider vinegar. This will put it back into balance and should help it to become more active. I have heard this is the time that people want to give up, but don't be one of those people. It just takes time, be patient and soon you will have a very active starter.

Keep letting it get stronger and notice the smell, it will be tangy, a yeasty smell. Feed your starter each day by repeating day 4. Do this for two weeks. Then you will be able to place your starter in the fridge.

 

 

Yeasted Sourdough Bread Recipe:

5 1/2 c. bread flour

1/3 plus 1 Tbsp. granulated sugar

1 pkg. dry yeast

1 Tbsp. plus 1/4 tsp. salt

1/2 c. vegetable oil

1 c. room temperature starter

1 1/2 c. warm water

 

In the bowl of a heavy duty stand mixer place the first 4 ingredients. Have paddle attachment in place and put on lowest setting, mix to combine. In large Pyrex measuring cup add the vegetable oil, starter and water. Stir a little to combine. With mixer running on low speed, pour in your liquid ingredients. Mix until paddle attachment is just beginning to struggle with the task then switch to your dough hook. With your dough hook now in place, mix for about 5 minutes. Dough should have pulled away from the sides of the mixing bowl. Remove dough to a floured surface and knead by hand for a few minutes. If you aren't doing kneading by hand you should still do a little of it by hand. Knowing the feel of your dough is very important. You must know whether you should add more flour now or if next time you should use a little less flour in the recipe. Your dough should feel moist, but not sticky. You should be able to handle your dough with ease. After you have kneaded it by hand several minutes, place your dough into a large glass well oiled bowl, or bread rising bucket. Mark the level your dough is now so you will be able to judge when it has doubled in size, which it should do before moving on to shaping it for the final rise. Sourdough takes longer to rise but when yeast has been added to the recipe the rising time will be shortened.

Cover your dough and let rise in warm, draft free place until doubled in size, usually around 2 hours.

Punch down your dough and if you are baking two loafs, now is the time to divide your dough in half. For my bread I just made the one very large loaf. Shape your loaf or loafs. You have choices to make now. Place loafs in bread pans, if making two loafs, use 9x5x3-inch pans that have been prepared accordingly to ensure loafs will not stick.

 I bake on a baking stone the majority of the time. Position your stone on the middle rack. Preheat your oven well in advance. Preheat for around 20 minutes before you plan to place in your bread. I bake loafs containing sugar on 375F and those without sugar at 400F. Preheat your oven on the temperature that you are going to be doing your baking. 

Whether you are using a pan or baking on a stone, you will brush the tops of your shaped loafs with a mixture of milk and butter. Heat together 2 Tbsp. butter and 2 Tbsp. milk and let cool. I also use this same mixture to brush the tops of my loaves just before I place them in to bake. Sometimes I will need to make a little more if I have used it all, but that is rare.  

Cover and let your shaped dough rise again, and just as before let it rise until doubled. May double faster this second time around.

Well in advance to baking, remember if you are using a baking stone, preheat your oven now.

Once your loafs have doubled in size, brush with you milk and butter mixture and place in the oven. If you are baking in pans, bake at 375 F for 25 minutes or when loafs sound hollow when tapped on the bottom. If you are baking on a stone, bake for 30 to 35 minutes, or until loafs sound hollow when tapped on bottom.

If baking in pans, remove from pans immediately after removing them from the oven. Place loafs on wire rack to cool. Place loafs baked on stone on wire racks to cool.   

Time to eat and enjoy!

 

 

Today was a gorgeous day for baking. Last night I sat out my starter and today the recipe I used didn't require extra feeding. I just needed to let my starter be at room temperature and I was all set to go. The recipe I used was a new one and one that was very different for me, but I wanted to give it a try. The recipe itself used a package of yeast. This is not the way I make my sourdough bread but I do love to experiment and today just seemed the day for such experimenting.

Here is my loaf....turned out pretty good, don't you think and it was very delicious!

 

 

 

 

The recipe will be available for you in the following entry.