Smurtles is a Silly Name

But, please, please, please don't turn your nose up at these because of their silly name. SMURTLES simply means HEAVENLY. You heard it here first.

Don't let the funky orange tinge of these pictures turn you away, either. There's no way that piece was going to last until the sun provided natural light the next morning.

My niece Cassie made these last week, and because my sister wants me to remain happy and chubby, she brought one over for me to sample. Oh. My. Galoshes.

They are marvelous, to die for (hypothetically), delectable, and all the other flattering adjectives, too. Christine Boren of Provo, Utah, created this recipe. (I'm sorry that I think "Smurtles" is a funny name, Christine. Thank you for giving these to the world.)



1 and 1/2 cups quick oats
1 and 1/2 cups all-purpose flour
1 cup packed brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
1 cup (2 sticks) butter (no substitutes), melted
1 package (14 oz.) vanilla caramels
1/2 cup heavy whipping cream
1 and 3/4 cup semisweet chocolate chips (but who's gonna care if you use 2 cups, eh?)

Preheat oven to 350 degrees F. Lightly grease a 13" X 9" pan. ('Cause those two sticks of butter won't be enough...)

Combine oats, flour, brown sugar, baking soda, and salt in a large bowl. Add melted butter; stir until well combined. Press half of the mixture onto bottom of prepared pan. Bake for 10 minutes.

Combine caramels and whipping cream in a medium saucepan. Cook over medium-low heat, stirring occasionally, until caramels are melted and mixture is smooth. Sprinkle morsels over baked crust. Drizzle caramel mixture evenly over the chocolate morsels. Sprinkle remaining crumb mixture over caramel layer.

Bake 18-20 minutes or until top is light brown. Cool in pan on wire rack. Cut into bars.

*Since I didn't actually make these, I can offer no tips or suggestions but one: EAT THEM HOT. EAT THEM WARM. EAT THEM COLD.
(Eat them with your trousers rolled.)

Peanut Butter & Chocolate Chip Cookies-- To make gluten-free: see note**

These are outrageously good. If you like your cookies to punch you in the face with peanut butter, then these are for you. I made them for the first time for a church meal last week and have been on the lookout for an excuse to make them ever since. Since they contain only peanut butter, as opposed to butter and peanut butter, the flavor is undiluted. (Well, it's undiluted by anything but the chocolate, but who's complaining?)

Still warm, these cookies are soft and yummy. Cooled, they're crisp on the outside, soft on the inside, and still yummy. If I hadn't been bound to bring them to church, I would have eaten a dozen myself. (Okay. Maybe two dozen.)

1 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tsp. baking soda
1 egg
1/2 tsp. pure vanilla extract
1/4 cup all-purpose flour
1 cup semisweet chocolate pieces

Preheat oven to 325 degrees F. In a mixing bowl, beat peanut butter, granulated sugar, brown sugar, and baking soda until combined. Beat in egg and vanilla until combined. Stir in flour and chocolate pieces with a wooden spoon.

Shape the dough into 1 and 1/4 inch balls. Place balls on an ungreased cookie sheet (don't use an insulated cookie sheet). If desired, flatten slightly.

Bake in preheated oven for 8-10 minutes or until cookies are puffed and lightly browned around edges. (Centers will be soft.) Do not overbake. Cool on cookie sheet for 5 minutes. Transfer to wire racks to cool completely. Makes about 24.

*Recipe credit goes to an unknown magazine from which I ripped this several years ago.

**I've since made a gluten-free version of these substituting 1/4 cup cornmeal for the flour. I actually prefer it this way because it adds a likable twist to the texture.

Savory Top Round Roast

I know-- all these meat posts are piling up in the middle of Lent. Go here for someone who can meet your Lenten needs.

My parents gave us a big hunk of beef they picked up on sale, and I finally cooked it last week. With limited experience, I'll say that I think it's very hard to make a slow-cooked hunk of beef that's not savory. This meal was flavorful and delicious.

Here's what I did.

3- lb. top round roast
1/4 cup flour
1 tsp. salt
generous amount of fresh-ground black pepper
a few tablespoons of canola oil

2 onions, sliced into rings
4-6 carrots, sliced into chunky coins
6-8 freshly pressed cloves garlic (I used half of a head of puny Aldi garlic)
4-5 potatoes, cubed, if desired (I put a few in and then made mashed potatoes, too. We like potatoes.)
1 cup beef broth (I cheated and used beef bouillon)
2 and 1/2 tablespoons apple cider vinegar (I accidentally used apple cider. I'd meant to use red wine vinegar. Next time...)
salt and freshly ground pepper
dried oregano, shaken freely
additional garlic powder, if desired

On a shallow plate, mix 1/4 cup flour with 1 tsp. salt and freshly ground pepper. Pat the mixture onto all sides of the roast, coating it completely. In a heavy-bottomed pot or pan, heat a few tablespoons of canola oil. Sear the roast on all sides until nicely browned. This will seal in the flavor and moisture of the meat while it's cooking, as well as making it easier to make a thick gravy from the juices, if you desire.

Now, the cooking method is up to you. I've successfully used a cast iron Dutch oven before (Cook in a 275-300 degree oven for I-can't-remember-how-long-just-ask-Google), but this time I used my trusty slow-cooker, a.k.a. crockpot. I layered the onions on the bottom of the pot, topped by the carrots. Top with the roast. If using potatoes, spoon them around the meat. Mix the beef broth, apple cider vinegar, garlic, and spices together, and pour over the roast. Shake on more spices if you feel inclined. Cook on low for 8-12 hours or on high for 5-6 hours.

When meat is cooked to your preference (I like it falling apart), remove to a serving platter, cover with tin foil, and let rest for about 15 minutes. This allows the moisture to remain inside the meat when you cut it into slices.

Either use the juices to spoon over the meat after serving or make a gravy.

White Bean and Sausage Soup

I had a carnivorous fit while walking through the grocery store. I hadn't eaten meat in 2 weeks or so and was craving IT ALL! So, I bought Italian sausage. I buy sausage literally 2 times a year, and it's only to make my mom's lasagna. This sausage, though, was special. I wanted it in a soup, so into a soup it went.



This is a full, flavorful, hearty soup, perfect for fall and winter. I can't imagine eating it in summertime, but it felt so right to spoon it steaming from a bowl while the snow fell thickly outside the window. I don't think I could eat it more than a few times a year just because of what seemed to be a LOT of sausage, but it definitely hit the spot when I wanted it, and I'll make it again when I'm overtaken by meat-loving urges.

2 cups dried white beans, soaked overnight.
1 large onion, chopped
1 and 1/4 pound hot Italian sausage
6 cloves garlic
1 quart canned tomatoes, broken up into small pieces (My home-canned tomatoes are quite soft, so this is easy. You may wish to use diced tomatoes instead.)
chicken broth
1 tbsp. basil
1 tsp. oregano
salt and pepper, to taste
a pinch of red pepper flakes
@ 8-10 oz. frozen spinach (I used frozen flat leaf spinach and then chopped it on the cutting board while it was still frozen)

Like most soups, this is an easy, throw-together soup, but here are some simple directions. Soak the dry beans in water overnight. The next day, drain them and put them in a pot with as much chicken broth/water as you'd like. Bring to a boil and simmer until beans are soft. Meanwhile, brown the hot sausage with the chopped onions in a touch of olive oil until meat is cooked and onions are translucent. Add garlic, tomatoes, and spices and cook for a few more minutes. Chop the frozen spinach (if you were smart enough to buy the spinach already chopped, don't bother). Add the sausage mixture to the bean/broth mixture and bring to a boil. Add the chopped spinach and cook for a few minutes until spinach begins to wilt.

Meat!
Er. Pardon me.
I meant, "Eat!"

Eat. Eat! EAT!!!!

Butternut Squash and Black Bean Soup

I loved this soup. Loved it! The stupid picture of the squash above, though, is the last picture I took with an uninjured camera. After taking it, I put the camera on the counter, and now...well, now the camera has no zoom capabilities. Let's just end the story there so I don't have to accept responsibility.

I'd never made a squash soup before, so I wanted to stick to flavors that I already knew our family liked. Since then, I've made a butternut and apple soup (which I didn't like as well), and I've tasted a divine squash soup with garlic, onion, and chicken that my mom made. (Tasted? I suppose eating two bowls right in a row is more than a taste...) I'll get that recipe and post it here sometime, because it showcased the bright flavor of the squash instead of relegating it to the sidelines like the one below does.

Suffice it to say, squash tastes really good on the sidelines, too.


This soup has a rich and comforting flavor, and the butternut squash hidden in the background lends a delicate sweetness to the rest. If only I hadn't used up all the butternut squash left from my mom's garden, I'd make it again tomorrow. *Pumpkin can be used interchangeably with butternut squash in this recipe and in just about any other, too.

Ingredients:

1 large onion
8 cloves garlic, freshly pressed
one large butternut squash (about 2 cups squash puree is needed), cooked and pureed
4 cups cooked black beans, separated
1 cup canned tomatoes
2 and 1/2 tsp. cumin
1 tsp. coarse sea salt
1/2 tsp. black pepper
chicken broth
4 tsp. apple cider vinegar
a pinch of cayenne, to taste

Halve butternut squash and remove seeds. Bake cut side down in oven until tender. Meanwhile, saute onions in some olive oil until translucent. Add garlic and cook for about one minutes more. Puree 2 cups cooked black beans with 1 cup tomatoes until smooth. (Use a hand-cranked food mill or an electric food processor.) Scoop out cooked squash and puree until smooth. In a large soup pot, stir the 2 cups pureed squash together with the pureed black bean mixture. Add the remaining 2 cups cooked black beans, the spices, and the vinegar. Stir and heat. Add chicken broth, as needed, to reach desired consistency.

Rajma (Red Kidney Bean Curry)

Thanks to Deb of Smitten Kitchen for making me crave this. I used her recipe and also this one as a guide. If you're a purist, I guess you don't add all the extras, but I found this meal absolutely lovely. John devoured it, too, so it's definitely on the permanent rotation in this house now.

1 tbsp. olive oil
1 large onion, chopped
5 garlic cloves, freshly chopped or pressed
one inch fresh ginger, chopped or grated (about 1 tbsp.)
about 5 cups cooked red kidney beans (or two 16 oz. cans, beans rinsed and drained)
1/2 of a quart jar canned tomatoes (about 2 cups)
1/2 tsp. turmeric
1 tsp. cumin
1 tsp. ground coriander
1/2 tsp. cayenne pepper
1/2- 1 tsp. garam masala
1/2 tsp. black pepper
1 tsp. coarse sea salt
*Garnish with dried cilantro. If you're lucky enough to have fresh, go for it!

Cook onions in some olive oil until translucent. Add garlic and ginger and cook for a few minutes more. Add tomatoes and spices and cook until tomatoes have broken down into small pieces. Add kidney beans and cook until the curry is thick. Garnish with cilantro, and serve over basmati rice with fresh naan.

Hoecakes: George Washington's Breakfast

If you don't normally visit shotsnaps, the full story can be found here, Chef Millie presiding.

Millie made these last week and then again this week. They must be good! She, unlike George Washington's mother, used more than cornmeal, salt, and water in them, but they still count as hoecakes. We thank Paula Deen for this recipe that Millie used as a base.



If a fine young Johnnycake married a blushing young pancake, they'd have hoecake babies. They're a cross between cornbread and a pancake and are really quite good, a nice alternative to the usual buttermilk pancake, though their texture is more dense due to the cornmeal.

Without further ado, may I introduce George Washington (or, at least, his breakfast):

Ingredients

• 1 cup self-rising flour (we used all-purpose with a bit of additional baking powder)
  
• 1 cup self-rising cornmeal (recommended: Aunt Jemima's)
• 2 eggs
• 1 tablespoon sugar
• (***She also put in three Millie pinches of salt)
  
• 3/4 cup buttermilk (we used sham buttermilk; add one tablespoon of white vinegar to milk to make one cup of milk. Let sit for about five minutes until milk begins to curdle)
  
• 1/3 cup plus 1 tablespoon water
• 1/4 cup vegetable oil or bacon grease
  
• Oil, butter, or clarified margarine, for frying

Mix all ingredients well, except for the frying oil. Heat the frying oil or butter in a medium or large skillet over medium heat. Drop the batter, by full tablespoons, into the hot skillet. Use about 2 tablespoons of batter per hoecake (Millie used a 1/8 cup measure). Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side. With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate. Leftover batter will keep in refrigerator for up to 2 days. Makes about 18 hoecakes.

Millie used the cast-iron pan for frying these. If you have one, I'd recommend it, because it browned them nicely without burning.

Black Bean and Tortilla Bake

A "Bake." I love that vague title. ANYTHING could be baked, and it lends a shady mystery to any meal, don't you think? I found this recipe with a totally unappealing picture one night and made it for the girls and I. We didn't have much in the house, but since black beans and tomatoes are a staple for most of our meals lately, I thought it looked good. Just look at the starred reviews!

Anyway, it was super easy and really good, and here's our slightly adapted version below. Actually, that's not true. I cooked it in a 9" x 12" pan because I had changed things. I think I added more beans and more tortillas, as well as more tomatoes and spices, while keeping the amount of cheese the same, but since I didn't write it down, I'll only add the changes I clearly remember. ) *The next time I make it, I'll probably substitute salsa for some of the tomatoes to punch up the flavor.

1 garlic clove, minced (Use more! 4-5 should work.)
1/2 cup chopped onion (We used one cup chopped onion)
1 cup chopped tomato (We used more-- probably at least 2 cups of home-canned tomatoes)
1/2 cup chopped green onion (We didn't have this, so I added the extra onion above)
1/2 teaspoon chili powder (to taste)
2 teaspoons cumin powder (to taste)
1 (8 ounce) can tomato sauce
1 (16 ounce) can black beans, rinsed and drained
1 tablespoon chopped cilantro(We used dried cilantro, probably about 1 tsp.)
salt and pepper, to taste
12 soft corn tortillas
8 ounces low-fat cheddar cheese, shredded, reserve 2 tablespoons (We used full-fat cheese. I shredded some monterey jack and sharp cheddar for the layers, and I dumped some shredded mozzerella on top. I'm certain it was more than 2 tablespoons mozzerella.)

sour cream, for serving

Preheat oven to 350 degrees F.

1. , Cook the onions over medium heat in a tablespoon of oil until tender. Add tomato, green onion, cumin, chili powder, and garlic. Cook until heated through.
   
2. Add tomato sauce and cook 5 minutes more.
3. Stir in beans, cilantro, salt, and pepper.
4. Spray a 9 inch square baking dish with cooking spray.
5. Layer 4 tortillas, 1/3 cheese, and 1/3 of the bean mixture; repeat 2 more times.
6. Top with reserved cheese.
7. Bake 20 minutes, covered, then 10 minutes uncovered or until bubbly.

Serve as is, or for cream-loving girls, with a dollop of sour cream on top.

Arroz Con Pollo (Cuban Chicken with Rice)

A year and a half ago, I ripped this recipe out of the Gourmet magazine. It took a reminder from Smitten Kitchen for me to unearth it from the magazine rack and actually make it. (Here's a bonus link to the picture and recipe from that issue of Gourmet because their picture of the meal looks so much more inviting than mine does.)

This was the other dish that came out of my sudden, fierce craving for meat of all kinds. This meal contains not just chicken but also pork! Yeah! I felt guilty for buying fancy chorizo (who even knew it existed?), but it was definitely worth it, especially considering I made so much that John and I are still eating Arroz Con Pollo a week later... Good thing we like it!

For marinating chicken

• 3 large garlic cloves (I used six)
• 2 tablespoons distilled white vinegar
• 2 teaspoons dried oregano, crumbled
• 4 chicken breast halves with bone, halved crosswise
• 4 chicken drumsticks
• 4 chicken thighs
• ***I used one roasting chicken (about a 4-pounder) that
  I cut into pieces instead of the amounts stated above, and there was still plenty of meat in the meal. I boiled the carcass to make chicken noodle soup later in the week, and I'd recommend anyone else to do the same!
  

For rice

• 3 oz hot Spanish chorizo (cured sausage), skin discarded and sausage cut into 1/4-inch-thick slices (I used about 4 oz. because I used less chicken)
• 1 tablespoon annatto oil or olive oil (I used olive)
• 2 medium onions, chopped
• 1 green bell pepper, chopped (I omitted these because fresh peppers are rare in winter)
• 3 large garlic cloves, chopped
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 1/2 teaspoons paprika
• 2 Turkish bay leaves or 1 California
• 1 lb tomatoes, seeded and chopped
• 1 (12-oz) bottle beer (not dark)
• 1 1/2 cups reduced-sodium chicken broth
• 2 cups long-grain white rice (14 oz)
• 1/4 cup drained rinsed bottled pimiento or roasted red-pepper strips (I used a bunch of pepper strips I'd roasted and frozen last summer, much more than 1/4 cup.)

Marinate chicken:

• Mince and mash garlic to a paste with 2 teaspoons salt, then transfer to a large bowl. Stir in vinegar and oregano.
• Remove skin and excess fat from chicken, then toss chicken with marinade until coated and marinate, covered and chilled, at least 1 hour. (I marinated it for about 2 and 1/2 because I was busy.)
  

Cook chicken and rice:

• Cook chorizo in oil in a 6- to 7-quart heavy pot (12 inches wide) over medium-high heat, stirring, until some fat is rendered, 2 to 3 minutes. Add onions, bell pepper, and garlic and cook, stirring, until softened, about 5 minutes.
• Add cumin, oregano, paprika, 1 1/4 teaspoons salt, and bay leaves and cook, stirring, 1 minute.
• Add chicken with marinade to chorizo mixture and cook, uncovered, over medium heat, stirring frequently, 10 minutes. Temporarily remove chicken with tongs, and then stir in tomatoes, beer, broth, and rice. Place chicken on top and bring to a boil, making sure rice is submerged.
• Reduce heat to medium-low, then cover mixture directly with a round of parchment or wax paper and cover pot with a tight-fitting lid. Cook, stirring once or twice, until rice is tender, 20 to 30 minutes.
• Remove from heat and let stand, covered, 5 minutes. Discard parchment paper and bay leaves, then scatter pimiento strips over rice.

Okey-doke

Labels for you!

Please give me feedback if you find that they're confusing. I wanted to keep it as simple as possible, but I muddled my way through a few categories, and there may be too much overlap. If you have suggestions, toss 'em here!

As always, I remain your servile, ever-faithful,
Builder/Filler

*Important Note: If you use the labels to search, make sure you hit "older posts" once you reach the bottom of the page. Some categories are stuffed so full that they spill over onto two pages.

A Word to You, the Reader

I don't know how many people actually come over here, but I've noticed the total chaos slight lack of organization here on buildabelly. How many of you would benefit from me adding labels in the sidebar so that you could search for recipes according to category? I don't want to go through the bother of adding labels (because I'm lazy) if it won't make a difference to anyone, so if you'd like some, let me know in the comments section, along with any suggestions for categories that you have.

With utmost sincerity, I remain
Your Builder of Bellies and Your Fill'er of Hup

Brownies with Brown Butter Frosting

A.K.A. "I Just Ate Three Sticks O' Butter!" Brownies



If you like the toffee twist of brown butter frosting, like this ponderous baker does, give these squares a try! The brownie layer may not have been the best homemade brownie recipe I've ever tried, maybe a bit less moist than I like, but I wouldn't know because after topping them with brown butter frosting, I thought that maybe, just maybe, my brother and his family wouldn't like the toffee twist of brown butter frosting. In a stroke of heart-clogging genius, I topped the topping with a layer of chocolate fudge frosting. Crazy. Who even cares about the brownie underneath?

Now, I know there are a million recipes out there claiming to be The Best Brownies EVER, and I'll make no such claim for these. It's not because they're not yummy; truly, they're deliciously rich and full of fudgy goodness. No, I make no such claim because I don't trust my ability to objectively judge brownies. I love them ALL.



Brownies
*from Jeannette Haley's recipe

1 cup butter, no substitutes, softened
2 cups sugar
4 eggs
2 tsp. vanilla extract
2 cups all-purpose flour
1/4 cup plus 3 tablespoons baking cocoa
1/8 tsp. salt

Brown Butter Frosting
1/2 cup butter (no substitutes)
4 cups confectioners' sugar
1/4 cup plus 2 tsp. half and half (I used heavy cream leftover from truffle-making mixed w/milk)
2 tsp. vanilla extract

Fudgy Chocolate Frosting
*No pun intended, but I totally fudged this. The amounts below are approximate.
Melt about 1 cup chocolate chips together with 1/2-1 tablespoon butter and some heavy cream. Stir until smooth and glossy.

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, and salt; gradually add to the creamed mixture. Spread into an ungreased 13" x 9" pan. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Do not overbake (although, if you do, perhaps layering on a THIRD topping would offset your mistake...). Cool on a wire rack.

For brown butter frosting, cook and stir butter over medium heat in a heavy saucepan for 5-7 minutes or until golden brown. Pour into a mixing bowl; beat in the confectioners' sugar, cream, and vanilla. Frost cooled brownies. Prepare Fudgy Chocolate Frosting, if desired, and spread on top of brown butter frosting.

Eat ten or so and then blame me for your bellyache.
(It's okay. I give you permission.)

Almond Butter Sticks

Yes, more butter. I decided to do a themed posting tonight.


Growing up, these cookies are something I would have passed over on the cookie platter, and I would have totally missed out. I first had them several years ago at my mom's house and have thought of them ever since. Her recent birthday was the perfect excuse to make them (for her, not for me, though of course I had to eat a few just to make sure they weren't poison).



The taste is delicious, but the texture is what really makes them stand out in a crowd. The cookie itself is quite soft, but the layer of almond sugar in the middle hardens into a wonderful crunch. Biting into one goes something like this: Soft yummy cookie-- yummy CRUNCH!-- soft yummy cookie. And if you can't understand that technical baker's jargon, then you don't belong here.


They are so good. I can't praise them highly enough, and the only disclaimer I'll give is that you shouldn't try them if you don't like almonds or almond flavoring. There, now the rest of you can have at 'em.

Also, the ingredient amounts are kooky because this recipe is one of many cookie recipes that you can make using make-ahead cookie mix. The original amounts for the mix itself are normal, but it makes 8 cups of mix. Since this recipe only calls for two cups of the mix, I had to cut it in fourths. (I really should just post all the other cookies one can also make with this mix, 'cause they're all good, but I'm pressed for time.)

Make-Ahead Cookie Mix
6 tablespoons butter
3/4 tsp. salt
1/2 tsp. baking powder
1 and 1/2 cups flour
In very large bowl, combine butter, salt, and baking powder and blend well. Lightly spoon flour into measuring cup and level off. Add flour to butter mixture; blend until fine crumbs form, scraping bowl often. Store tightly covered in refrigerator for up to four weeks, if desired.

Almond Butter Sticks
3/4 cup sugar
2 tsp. almond extract
1/3 cup butter (plus one separate tablespoon butter), softened
one 6-oz. package cream cheese, softened
2 cups mix (voila! That's the exact amount you have, thanks to my cutting it in fourths!)
1 egg, separated (reserve white for glazing)
1/4 cup sliced almonds, if desired

Preheat oven to 375 degrees. Grease a cookie sheet. In a small bowl, stir together sugar and almond flavoring; cover and set aside. In medium bowl, combine 1/3 cup butter, cream cheese, and egg yolk. Blend until smooth. Stir in the cookie mix, and knead on floured surface about 25 strokes or until pliable. (The dough is quite sticky, and I used a dusting of confectioners' sugar instead of flour.) Roll or press out to a 12 by 12-inch square. Spread with the 1 tablespoon of butter. Cut dough in half; place one half on greased cookie sheet. Spoon sugar mixture to within 1/2 inch of dough edges. Place remaining dough half, buttered side down, over sugar.* Press edges tightly together to seal, and brush top of dough with slightly beaten egg white. Sprinkle with almonds and bake 22-30 minutes until golden brown.
*My dough was very sticky, and I used a metal spatula to help get the dough off the table in one smooth piece.

Cool at least 30 minutes. Remove from cookie sheet, if desired. Cut pastry in half lengthwise, and then in 1/2-inch strips crosswise. 48 cookies**

**I cut mine in more generous 1-inch strips because I'm such a generous person, which makes 20-25 cookies.

Millie's Crunchy, Fruity Granola

Brought to you by the monkey spoons...


and by this awesome cookbook.

Our Owen family gave the girls some cool cooking utensils for Christmas, and Millie put them to use our first week back. She and John made granola together, and it's so unhealthy that it practically melts in your mouth after you crunch it (that makes no sense, but it's true). The granola recipes I've made before are very dense, "granola-y," and, yes, healthier than this one, which has a phenomenal crunch and a really light taste. "Light" because the recipe calls for 3/4 cup of canola oil!!!! You heard it here first. Lotsa oil results in a light granola recipe.

I'm no diet guru, so you know what I mean, right? The texture is very crunchy and yet remains light and crisp because of the large amount of oil. There, now that that's settled, let's move on to the recipe.


3 cups rolled oats (old-fashioned oats)
2 cups combined seeds and chopped nuts (we had no nuts in the house, but sliced, toasted almonds would have been perfect)
1/2 tsp. salt
1/3 cup brown sugar
3/4 cup canola oil
1/2 cup honey
1 tablespoon vanilla extract
1 cup assorted dried fruit of small varieties, such as raisins, currants, cranberries, or blueberries (We used dried cranberries, which we purchased especially for the occasion)

1.Preheat oven to 325 degrees. Grease a 13x 18 baking tray (or rimmed baking trays of any size, as long as the granola mixture is spread in a single layer).

2. Combine the oats, seeds and chopped nuts, salt, and brown sugar in a large bowl.

3. Combine the oil, honey, and vanilla extract and pour into the dry ingredients. Mix thoroughly and spread on the prepared tray.

4. Bake for 30 minutes, or until golden. (Stir once or twice during baking.)

5. Cool on the tray. When it has cooled down and become crunchy, add the dried fruit.

6. Eat plain or with milk. (Or on top of plain yogurt...or for dessert.)

Note: We added white chocolate chips to a small amount for this picture, then I took them out because it's better with just the fruit (and almonds, if you have them). They look festive in there, though.

Molasses Spice Cutouts

*Recipe from The Complete Guide to Country Cooking

I promised some ladies from church this recipe at the end of 2007. Egads! Is it 2009 already?! I did take a picture of these week-old gingerbread people after they asked, but it's taken me a bit longer to actually post it.

They-- my friends from church, not the gingerbread people-- requested the recipe after exclaiming over the glorious, soft texture of these little cookies. I think the trick is the frosting, though. Any cookie will remain soft if it's frosted and then stored in an airtight container. If you want them to stay soft without frosting, you can try placing a piece of bread in the container with the cookies. The moisture from the bread will keep the cookies soft as the bread dries out.

I love molasses/gingerbread cookies, and these are no exception, but I usually cut the recipe in half because it makes so many.

Cookies
1 cup butter, softened
1 and 1/2 cups sugar
1 cup light or dark molasses (I use unsulphured blackstrap molasses, which is healthier*, dark, and has a very strong flavor)
1/2 cup cold coffee
6 cups all-purpose flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
-I add the spices to taste, and I usually put in a pinch or two of ginger, too

*It makes these cookies healthy! (Or at least that's what I tell myself.)

Frosting
I use a basic butter frosting recipe, like this one.

In a mixing bowl, cream butter and sugar; beat in molasses and coffee. Combine the flour, baking soda, salt and spices; gradually add to molasses mixture and mix well. Chill dough for 1-2 hours or until easy to handle (I always cheat and put mine in the freezer so it's ready faster). If needed, add additional flour before rolling. On a lightly floured surface, roll dough to 1/4 inch thickness. Cut with 2 and 1/2-inch cookie cutters dipped in flour. Place 1-in. apart on ungreased baking sheets. Bake at 350 for 12-15 minutes or until edges are firm and bottom is lightly browned. Do not overbake. Remove to wire racks to cook.

Yield: 7-8 dozen

Buttery-Lemon Chicken with Mushrooms and Parsley

Many thanks to Martha (you know the one) for giving my husband this recipe. He added things to taste for this delectable dish, but the recipe credit goes to her and her people. Just so you know....MARTHA.


So here's her recipe; alongside the dish, he served a bean/carrot/shallot medley. (D'ya think I should I keep him?)

1 tbsp. olive oil
several boneless, skinless chicken breasts
course salt and freshly ground pepper
white button mushrooms, halved
3 tbsp. butter
3 tbsp. lemon juice
1/2 cup fresh parsley, chopped

In a large skillet, heat oil over medium-high. Season chicken with salt and pepper. Cook chicken until opaque throughout. Transfer to a plate and loosely tent with aluminum foil.

Place mushrooms and 1 tbsp. butter in skillet; season with salt and pepper. Cook, stirring occasionally, until mushrooms are tender, about seven minutes. Remove from heat, and stir in remaining 2 tablespoons butter, lemon juice, and parsley. Top chicken with mushrooms and lemony butter sauce.

Yum. This was SO good. I wanted to drink the buttery-lemon goodness plain, but I refrained (and that only because there wasn't enough).

"I" is for Vanilla Custard Ice Cream

Thanks to our old-fashioned ice cream machine and the mighty strength of our windmill arms, we made some before the cold weather came.



It's creamy and rich, similar in taste to a frozen version of crème patisserie. It's very easy to eat. At least, I found that to be true...but, really, I dare you to show me an ice cream that isn't.


Recipe:

8 egg yolks
1 pint (2 cups) whole milk
1 pint heavy cream
1 cup granulated sugar
2 tsp. real vanilla extract, or to taste

Heat milk in a pan until it's very warm but not boiling. In a bowl, beat and mix together the egg yolks and sugar until thick. Pour the milk into the mixture of egg yolks and sugar while stirring. Pour the mixture back into the pan and heat gently, stirring until the custard thickens. Do NOT bring to a boil. When you can see a film form over the back of your spoon, remove the pan from the heat and set aside to cool. When the custard base has cooled, stir in the cream and the vanilla. Cool mixture completely. Transfer the mixture into an ice cream and freeze according to the manufacturer's instructions, or, like us, according to the mighty strength of your windmill arms!

Cherry Tomato Salad with Feta and Red Wine Vinaigrette

Looking at these pictures makes me miss summer's bounty. Ah, well. This is a fresh tomato salad with a light vinaigrette. And, for heaven's sake, be generous with the feta. When you're treating yourself to feta, you may as well go all out.


Go to the garden (sob!) and pick a generous amount of sweet sungold and cherry tomatoes and some oregano. Slice the tomatoes in half and toss them in the desired amount of the following dressing. Let sit for a bit, top with crumbled feta, and eat. I haven't tried it with dried herbs, but if you do, remember that every tablespoon of a fresh herb is roughly equal to one tsp. of the dried herb.

Red Wine Vinaigrette

1/2 cup oil (I think I used a mixture of canola and olive oil)
1/4 cup red wine vinegar
1/2 cup finely chopped red onion
finely chopped fresh oregano, to taste, about 1 tsp. (next summer, I'm trying it with basil)
1/4 tsp. sea salt
freshly ground pepper, to taste
pinch of sugar, to taste (about 1/2 tsp.)

Combine all ingredients and let sit for a few hours.

Millie's Blueberry Oven Pancake

Step 1: Find a recipe you want to make from this box. Choose OOH-LA-LA OVEN PANCAKES.


Step Two: Read and follow directions. (Make sure you're wearing a mushroom hat.)


Step Three: Lick your fingers. Often.


Step Four: Put the dish in the oven to bake and go outside and hop around for a while.



Step Five: Take it out of the oven.


Step Six: Share. Eat it all up, with syrup, and repeatedly remind all of your family members that they "should thank you because you made this yummy breakfast all by yourself."




Recipe:

Preheat oven to 375 degrees F

1 cup flour
1 tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
1 egg
3/4 cup milk
3 tbsp. butter, melted
1/3 cup chocolate chips, if desired (or berries or nuts or raisins...Millie used probably around 3/4 cup
of blueberries)

In a large bowl, mix flour, sugar, baking powder, and salt.

In a small bowl, beat egg and milk until well-combined. Stir in melted butter. Pour egg mixture into flour mixture and stir just till combined. ("Lumps are okay!")

Grease the pan and pour the lumpy batter into it. Add chocolate chips or berries to the top. Bake in 375 degree oven for 25 minutes. When cool, cut into squares, and serve with your favorite pancake toppings.

Killer Dill Dip

At least I think so. (And it's perfectly safe to eat, you literalists.)

I made this for Millie's birthday party. Maybe I think it's excellent because I'm a sucker for dill dip, or maybe it's because the crispy, chewy bread Titi brought and with which I pared the dip was tippety-top, or maybe, just maybe, this is a killer dill dip. I dunno which is the truth, but I loved it even so.



4 oz. mayonnaise
4 oz. salad dressing (Miracle Whip kind)
8 oz. sour cream
several tablespoons finely chopped onion
at least 2 tbsp. chopped fresh dill
3/4 tsp. sea salt
about 1/4 tsp. garlic powder
about 1/8 tsp. lemon pepper
celery seed, crushed in a coffee grinder, to taste (or, if you're smart and have celery salt in the house, just use that!)

Mix all together until smooth. Cover and chill for several hours or overnight to let flavors meld. Serve with veggies, crackers, etc.