Busy Mom's Notebook

Tuna Noodle Casserole

2020-02-18T23:56:00.000-05:00

This is an old version of a tuna noodle casserole, that doesn't use any condensed soup to make the sauce for the casserole.

Ingredients:

2- Five ounce cans of tuna in water, drained

8 - Ounces of uncooked egg noodles

1 - Small onion, finely chopped

1- Teaspoon of minced garlic (from a jar), or 1-2 cloves finely minced fresh garlic

1 - Stalk celery, finely chopped

1/2 - Bell pepper, finely chopped

8 - button mushrooms sliced*

1 - Cup frozen green peas

1/4 - Cup real butter

2 - Cups milk

2 - Tablespoons corn starch

Salt and black pepper to taste

1/2 - Cup bread crumbs

1 - Cup shredded cheddar cheese

Preheat your oven to 350 degrees.
In a deep skillet or pan, melt 1/4 cup butter over medium heat. Add the onions, garlic, celery, bell pepper, and mushrooms. Stir as the mixture cooks, until the vegetables start to get tender.
Next, add 8 ounces of egg noodles (or pasta shells, or bow tie pasta) to boiling salted water. Cook according to pasta package directions, until al dente.
Add the cup of frozen peas to the vegetable mixture, and stir to combine.
Add the 2 cans of drained tuna, and the pasta, and stir to combine with the other ingredients.
Stir 2 tablespoons of cornstarch into 2 cups of milk, until the cornstarch is mixed well with the milk, and pour into the skillet with the rest of the ingredients. Stir just until the sauce begins to thicken. Add salt and pepper to taste.
Pour tuna and veggie mixture into a 9x13 buttered casserole dish. Sprinkle the top with the bread crumbs, and cover everything with the shredded cheddar cheese.
Bake for 30 minutes until casserole sauce is thickened, and the cheese melts. Allow casserole to cool for about 5-8 minutes before serving. Serve with a green salad and your favorite bread.

* If you don't like mushrooms, you can substitute thinly sliced potatoes, like Yukon Gold, for the mushrooms.

Slow Cooker Chicken and Dumplings

2017-02-09T16:43:00.002-05:00

A friend recently asked for a recipe for chicken and dumplings. I make chicken and dumplings in my 6 quart slow cooker and they taste as good as the chicken and dumplings my mom used to make. They taste better when they are cooked in the slow cooker, plus you can go about whatever else you need to do without the worries of burning or sticking.

I use boneless skinless chicken breasts, or even better when I can find it, Tyson Best of the Boneless, which is 2 boneless skinless breasts and 4 boneless skinless thighs. Then you get dark meat as well as white meat, and you don’t have to pull chicken meat off the bone like mom and grandmother did for their chicken and dumplings.

Also, for my dumplings, I use Pillsbury Southern Style frozen biscuits that have been thawed, rolled out with my biscuit roller, and then using a pizza cutter cut into 1 inch by 3 inch dumplings.

I hope you and your family like this Slow Cooker Chicken and Dumplings:

4- boneless skinless chicken breasts or 1 package Tyson Best of the Boneless

½ – ¾ teaspoon poultry seasoning

2 – 14 ounce cans chicken broth

2 – 10.5 ounce cans Cream of Chicken soup

1-2 – soup cans of water

4 – 5 Pillsbury Frozen southern style biscuits, thawed and cut into dumplings

Place a Reynolds Slow Cooker liner in the slow cooker according to package directions.

Lay the boneless skinless chicken on the bottom of your slow cooker, then season with the poultry seasoning.

Add cans of chicken broth, cream of chicken soup, and water to large mixing bowl. Stir to combine, then pour over chicken in the slow cooker.

Put the lid on the slow cooker, and cook on low setting for 7 hours, or on high setting for 5 hours.

When Chicken mixture has about an hour and a half left, remove lid, and using tongs or 2 forks, shred chicken to bite sized pieces and return to slow cooker. Add the dumplings and stir GENTLY to distribute the dumplings throughout. Replace lid, and allow to cook for the remaining hour and a half.

Enjoy!

Steve's Homemade Pasta Meat Sauce

2012-04-22T20:21:00.000-04:00

1 and 1/2 pounds lean ground beef

2 tablespoons olive oil, divided

1 large yellow onion finely chopped

1 medium green bell pepper finely chopped

1 medium red bell pepper finely chopped

2 stalks celery finely chopped

1-2 cloves garlic (depending on how well you like garlic) finely chopped

2 tablespoons Italian Seasoning (McCormick's Just A Pinch is what I use)

1 6 ounce can tomato paste

1 28 ounce can whole peeled plum tomatoes (a bit more expensive, but better flavor from San Marzano peeled tomatoes)

1 15 ounce can regular tomato Sauce

1/2 cup DRY red wine (Burgundy, Chianti, Cabernet Sauvignon)

1/4 - 1/2 teaspoon crushed red pepper (optional)

Shredded Parmesan Cheese

1. Heat a large saucepan or dutch oven over medium heat, adding 1 tablespoon olive oil. When oil is hot, add ground beef and brown in batches. This is the first key. Browning in batches ensures the beef will brown, and not steam. Drain ground beef and set aside.

2. In same pan or dutch oven, over medium heat, add remaining 1 tablespoon of olive oil. Add chopped onions, bell peppers, and celery. Cook and stir for 3-4 minutes. Now add chopped garlic, and 2 tablespoons (you can use more if you like) Italian seasoning. Cook and stir for another 2-3 minutes.

3. Add tomato paste, and stir to combine with the vegetables. Cook and stir for about 2 minutes. Return browned ground beef to pan, and stir to combine.

4.Now add can of whole peeled tomatoes. Using an old fashioned potato masher (you could use a spoon, but a potato masher prevents the tomatoes from becoming projectiles) crush the tomatoes in the pan. Do not be gentle. This is the second key. Crushing tomatoes in the pan means you will get all that good juice they contain, and the taste is much better than using canned crushed tomatoes. Stir well to combine.

5. Add the 15 ounce can of tomato sauce, and the 1/2 cup of dry red wine (don't go cheap here, use a good wine you would actually drink). Stir to combine.

6. Add the crushed red pepper flakes (if using), and then raise heat to medium high. Bring the ingredients to a boil, then cover the pan or dutch oven, and reduce heat to low. Allow to simmer 1 1/2 - 2 hours, stirring occasionally, from the bottom of the pan so nothing scorches.

7. Remove the cover during the last 20 - 30 minutes of simmering, until the sauce reaches a nice thick consistency that you like.

8. Serve over your favorite pasta, and sprinkle with Parmesan cheese.

Steve's Chili With Beans

2012-01-23T16:33:00.000-05:00

2 tablespoons cooking oil (olive oil or canola), divided

1- 1 1/2 pounds ground beef (chuck or round)

1 large onion, finely chopped (I prefer yellow or red)

1 large green bell pepper, finely chopped

2 stalks celery, finely chopped

1/4 teaspoon ground black pepper

1/4 teaspoon salt

1 to 2 tablespoons chili powder (according to taste)

2 cans (14.5 ounces) diced tomatoes, undrained

1 can (26.5 ounces) beans (black or red kidney), undrained

Tabasco Sauce (optional), to taste (I use at least 1 tablespoon)

Shredded cheddar or jack cheese (if desired)

1. Heat 1 tablespoon of oil in dutch oven over medium high heat. Add ground beef and brown for 6-7 minutes or until beef is no longer pink and crumbles. Remove beef from dutch oven and drain.

2. Add remaining 1 tablespoon of oil to dutch oven. Add chopped onion, bell pepper, and celery. Add 1/4 teaspoon each, ground black pepper and salt. Add chili powder to vegetables. Stir and cook for 3-4 minutes until vegetables begin to soften.

3. Return ground beef to dutch oven, stir to combine with vegetable mixture. Add the 2 cans of diced tomatoes with the juice, and stir well to combine. (If mixture doesn't seem to have enough moisture, add 1/2 - 3/4 cup warm water).

4. Bring contents of dutch oven to a boil, and then cover and reduce heat to low, and allow to simmer for an hour and 10 minutes, stirring occasionally.

5. Remove lid from dutch oven and add the beans. Add Tabasco sauce (if using), and stir all ingredients to combine. Allow to simmer uncovered for another 10-15 minutes, or until beans are heated through.

6. Serve in bowls and garnish with shredded cheese if desired.

No Fry Chicken Parmesan

2011-03-25T22:01:00.002-04:00

I cooked this no fry chicken parmesan, and it is so good, you won't have any leftovers for Fido!

4 boneless, skinless chicken breasts halves (about 1 pound)

1 egg, beaten

1 cup Italian seasoned dry bread crumbs

1 jar traditional style pasta sauce (26 ounces)

1 cup shredded mozzarella cheese (about 4 ounces)

1. Preheat oven to 400 degrees.

2. Dip chicken in egg, then coat well with bread crumbs.

3. In 13x9 baking dish arrange chicken and bake for 20 minutes.

4. Pour pasta sauce over chicken; top with cheese, and bake an additional 10 minutes or until chicken is thoroughly cooked.

This can be served with hot cooked pasta or served as a sandwich on 4 long Italian or hoagie rolls halved lengthwise.

Barbecue Pork On Buns

2010-12-15T16:59:00.000-05:00

Who said you have to use the grill or the oven for barbecue pork?

I recently cooked this in my slow cooker, and it was very good! So good in fact, I am going to cook it again this weekend!

The recipe says "cola carbonated beverage", and I used Coca-Cola. I am sure any cola would work fine, but I recall my mother pouring a can of Coke over the ham she would bake at Christmas or Easter, and how good it always was. So, using Coke was a no brainer.

Use your favorite bottled barbecue sauce to cook this.

Be prepared for the pork to be so tender that it will either fall apart or break in two when you try to remove it from your slow cooker. Mine broke in two, and I just used my handy dandy tongs to pull the pork apart, and mixed it with the delicious sauce and onions in the slow cooker.

As a friend of mine used to say, "it was so good it'll make your tongue slap your brains out".

* * * * * * *

Ingredients

2 lb boneless pork loin
1 onion, chopped
3/4 cup cola carbonated beverage
3/4 cup barbecue sauce
8 sandwich buns

Combine all ingredients (except buns) in a 4 quart slow cooker. Cook covered on high for 5-6 hours, until very tender.

Drain and slice or shred pork and serve on buns with additional barbecue sauce if desired.

Italian Beef and Pasta

2010-09-01T19:55:00.000-04:00

Ingredients

1- 1/4 lbs boneless beef chuck steaks, cut 1/2 inch thick
1 Tbs olive oil
1 medium onion, chopped
1 large clove garlic, minced
1 tsp dried Italian seasoning
1 can (14-1/2 ounces) Italian-style tomatoes, undrained, broken up
1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth
1/4 cup dry red wine
1/2 lb small mushrooms, halved
4 oz uncooked mostaccioli (1-1/2 cups)
2 Tbs grated Parmesan cheese

Directions

Cut beef steaks into 1-inch pieces. Heat oil in Dutch oven over medium heat until hot. Brown beef, 1/2 at a time; remove. Pour off drippings.

Add onion, garlic and Italian seasoning to Dutch oven; cook and stir 2 minutes. Add beef, tomatoes, broth and wine; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours or until beef is tender.

Stir in mushrooms and mostaccioli; continue cooking, covered, 20 minutes. Uncover; continue cooking 10 minutes or until pasta is tender. Stir in cheese.

20- Minute Meatball Stew

2010-02-03T19:00:00.001-05:00

1 can (11 1/2 ounces) hot-style vegetable juice cocktail
3 tablespoons all-purpose flour
1 can (29 ounces) large-cut mixed vegetables drained
2 1/2 cups beef broth
1 can (14 1/2 ounces stewed tomatoes, undrained and cut up
1/2 teaspoon dried oregano leaves
8 ounces lean ground beef
2 tablespoons plain or seasones fine dry breadcrumbs
2 tablespoons low-fat milk
1/8 teaspoon garlic salt
1 large egg white

In a Dutch oven, whisk together the vegetable juice and flour. Stir in the mixed vegetables, beef broth, tomatoes, and oregano. Bring to a boil over high heat.

In a small bowl, mix the ground beef, bread crumbs, milk, garlic salt, and egg white.

Drop the meat mixture from a small spoon into the boiling stew. Lower the heat to moderate and simmer, covered, for 6 - 7 minutes or until meatballs are no longer pink in the center, stirring occasionally. Serves 4.

Prep time: 9 minutes Cooking time: 11 minutes

Country Bean Soup

2009-12-05T00:29:00.003-05:00

1 cup dried navy, great Northern, or lima beans, sorted and rinsed
5 cups lower-sodium chicken broth
2 cups shredded cabbage
2 medium-size carrots, shredded
1 medium-size yellow onion, chopped .
3 cloves garlic, minced
3 bay leaves
2 teaspoons dried oregano leaves
1 teaspoon dried sage leaves
1/2 teaspoon each salt and black pepper
1/4 cup minced parsley

To quick-soak beans, in a large saucepan, combine beans and 4 cups water. Bring to a boil. Lower the heat and simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, for overnight method, combine beans and 4 cups water. Let stand in a cool place at least 8 hours or overnight.) Drain and thoroughly rinse beans.

In the same pan, combine the beans, chicken broth, cabbage, carrots, onion, garlic, bay leaves, oregano, sage, salt, and pepper. Bring to a boil. Lower the heat and simmer, covered, for 2 to 2 1/2 hours or until beans are tender. Discard bay leaves. Using a fork, slightly mash some of the beans against side of saucepan. Stir in the parsley. Makes 4 side-dish servings.

Prep Time: 15 minutes plus soaking Cooking Time: 2 hours 10 minutes

1 Serving: Calories 180. Total Fat 1 g. Saturated Fat 0 g.
Protein 11 g. Carbohydrate 34 g. Fiber 8 g.
Sodium 288 mg. Cholesterol 0 mg.

Country Ham and Bean Soup Prepare as for Country Bean Soup, adding 1 cup bite-size pieces cooked lower-sodium ham with vegetables and omitting the 1/2 teaspoon salt. Makes 4 main-dish servings.

1 Serving: Calories 242. Total Fat 3 g. Saturated Fat 1 g.
Protein 20 g. Carbohydrate 35 g. Fiber 8g.
Sodium 433 mg. Cholesterol 23 mg.

Inspirational Thought

2007-03-24T00:40:00.000-04:00

Your children need your presence more than your presents.

Vegetable Stew-Lenten Recipe

2007-03-24T00:34:00.001-04:00

Ingredients

1 medium Rutabaga

2 Turnips
4 Parsnips
2 carrots
3 stalks of celery
1 onion
4 cloves of garlic
salt, pepper, basil, oregano to taste
2 T tomato paste
1 cup frozen peas
1 chopped capsicum (which is bell pepper de-seeded)
1 chopped Courgette (zucchini)

Directions

Since some of these vegetables are often preserved by "waxing" them, they will need to be peeled, with a potato peeler or a paring knife (and the peels can't be saved). They are hard and need to be cubed into spoon sized pieces.

Chop and sauté the onions, celery, capsicum, courgette and garlic in a stewing pot, using enough oil for them to be moist. Add the seasonings to taste. Cover the mixture with water and then add several more cups of water. Bring to a boil and cook on low for 2 hours. Add water, and seasonings as needed. Adding the tomato paste to the stew, after an hour, adds a rich flavor and color.

If a thicker stew is desired, remove some of the broth and let it cool. Slowly add the cooled broth to a bowl with 3-4 tablespoons of flour. Whisk the flour into the liquid and add to the stew, returning the mixture to a near boil, stirring as it thickens.

(This stew does very well overnight in a crock pot.) (It also works wonderfully well as a "pot pie," if cooked for one hour in a stew pot and then poured into a pie pan, with or without a dough bottom, and covered with pie dough. Then bake one more hour in the oven.)

Inspirational Thought

2007-03-11T01:18:00.000-05:00

To handle yourself, use your head. To handle others, use your heart.

Anon

Coconut Cupcakes

2007-03-11T01:10:00.000-05:00

Ingredients

3/4 pound unsalted butter at room temperature

2 cups sugar

5 extra-large eggs at room temperature

1 1/2 teaspoons pure vanilla extract

1 1/2 teaspoons pure almond extract

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

14 ounces sweetened, shredded coconut

Cream Cheese Icing (recipe follows)

Directions

Preheat the oven to 325 degrees.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each cup to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. Frost with cream cheese icing and sprinkle with the remaining coconut.

Cream Cheese Icing

1 pound cream cheese at room temperature

3/4 pound unsalted butter at room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

1 1/2 pounds confectioners' sugar, sifted

In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

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Inspirational Quote

2007-03-03T02:29:00.000-05:00

To dare is to lose one's footing momentarily. To not dare is to lose oneself.

Soren Kierkegaard

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Cooking for Lent-Ratatouille

2007-03-03T02:15:00.000-05:00

Ingredients

1 Eggplant

3 Zucchini

3 Yellow Squash

5 or 6 Plum Tomatoes (or canned tomatoes)

2 bell peppers

1 medium onion

6 cloves of garlic

1 Tablespoon of Basil and Oregano

1/2 Teaspoon of ground black pepper.

1/2 Teaspoon crushed red pepper (optional)

3 Bay Leaves

olive oil

parmesan cheese

Directions

Peel and cube the Eggplant, Zucchini and Squash. Slice the tomatoes. (Hand crush canned tomatoes.) Remove tops and inner membranes from peppers; slice and cut slices in half. Slice Onion, and then quarter the slices. With flat side of knife, press down on garlic cloves; remove skin; slice.

In a large soup pot, sauté peppers, onions and garlic in a small amount of olive oil - adding peppers first, then onions, then garlic - until onions are turning transparent.

Then add Eggplant, Zucchini, Squash, Tomatoes and seasonings. Add enough water to cover vegetables.

Cook on medium heat until liquid begins to boil. Lower to a simmer and cook for one hour, stirring occasionally. (Mixture may also be poured into a casserole dish and baked at 350 degrees for 45 minutes, uncovered for the last 15 minutes.)

Serve in bowls, topped with grated parmesan cheese.

Freeze leftovers, or share with a family or friend who may need a wonderfully prepared home cooked meal.

Enjoy!

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Inspirational Thought

2007-02-20T04:47:00.000-05:00

Life is mostly froth and bubble,

Two things stand like stone,

Kindness in another's trouble,

Courage in your own.

~Adam Lindsay Gordon

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Shrove Tuesday-Pancakes

2007-02-20T04:39:00.000-05:00

Ingredients

For the pancake mixture:

110g/4oz plain flour, sifted

pinch of salt

2 eggs

200ml/7fl oz milk mixed with 75ml/3fl oz water

50g/2oz butter

To serve:

caster sugar

lemon juice

lemon wedges

Cooking Tip

Some people, like myself may prefer to spread their pancake with different flavoured jams or maple syrup. The choice is yours.

Directions

Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets a airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.

Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl anduse it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.

Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.

To serve, spinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.

Or spread with jam and roll it (like a tortilla).

Enjoy!

Source

Delia Smith

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Shrove Tuesday-A History

2007-02-20T04:30:00.000-05:00

The last three days before the beginning of Lent is known as Shrovetide. The old names for these days were:

Quinquagesima Sunday

Shrove Sunday

Pancake Day - Shrove Tuesday
The day on which all fats and cream had to be used up.

Shrovetide was celebrated with games, sports, dancing and other revelries. There were feasts to use up the food that could not be eaten during the Lenten fast. Football was played in the streets and Nickanan Night (as Shrove Monday evening was called in Cornwall) was a time for boys to run riot in the villages: hiding gates, taking off door knockers, and making off with anything that householders had forgotten to lock away.

Shrove Tuesday always falls 47 days before to Easter Sunday, so the date varies from year to year and falls between February 3 and March 9.

Where does the word Shrove come from?

The name Shrove comes from the old word "shrive" which means to confess. On Shrove Tuesday, in the Middle Ages, people used to confess their sins so that they were forgiven before the season of Lent began.

Shrove Tuesday a time for celebrations

Shrove Tuesday is a day of celebration as well as penitence, because it's the last day before Lent.

Lent is a time of abstinence, of giving things up. So Shrove Tuesday is the last chance to indulge yourself, and to use up the foods that aren't allowed in Lent. Pancakes are eaten on this day because they contain fat, butter and eggs which were forbidden during Lent.

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Inspirational Humour

2007-02-10T01:40:00.000-05:00

I'm trying to find myself. If I should return before I get back, please ask me to wait.

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Shepherds Pie With Mushroom

2007-02-10T01:33:00.000-05:00

Ingredients

1 pound ground beef

1 can cream of mushroom soup

1 can mixed vegetables

8 cups homemade mashed potatoes

1 cup cheddar cheese, shredded

1 small onion, chopped

1 tablespoon garlic salt

Directions:

Brown Ground Beef and add onion, cook until onion is transparent. Add soup, veggies and garlic and mix, pour into a oblong baking dish. Spread mashed potatoes on top and sprinkle with cheese. Bake at 350 degrees for 30 minutes.

Enjoy!

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Inspirational Thought

2007-02-02T02:29:00.000-05:00

In everyone's life, at some time, our inner fire goes out. It is then burst into flame by an encounter with another human being. We should all be thankful for those people who rekindle the inner spirit.

~Albert Schweitzer

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Sour Cream Coffee Cake

2007-02-02T02:16:00.000-05:00

Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature

1 1/2 cups granulated sugar

3 extra-large eggs at room temperature

1 1/2 teaspoons pure vanilla extract

1 1/4 cups sour cream

2 1/2 cups cake flour (not self-rising)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

For the streusel:

1/4 cup light brown sugar, packed

1/2 cup all-purpose flour

1 1/2 teaspoons ground cinnamon

1/4 teaspoon kosher salt

3 tablespoons cold unsalted butter, cut into pieces

3/4 cup chopped walnuts (optional)

For the glaze:

1/2 cup confectioners' sugar

2 tablespoons real maple syrup

Directions

Preheat the oven to 350 degrees. Grease and flour a 10-inch tube pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs one at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel-side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

Source

Ina Garten

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Inspirational Humour

2007-01-27T01:15:00.000-05:00

The secret of staying young is to live honestly, eat slowly, and lie about your age.

~Lucille Ball

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Meatloaf Stuffed with Spinach and Red Bell Pepper

2007-01-27T00:44:00.000-05:00

Ingredients

1 large red bell pepper

2 Tbsp olive oil

3 ounces fresh baby spinach

2 medium onions, chopped

2 Tbsp minced garlic

2 cups fresh breadcrumbs

2 large eggs

1/2 cup chopped fresh basil

6 Tbsp ketchup

2 Tbsp chopped fresh thyme

1 Tbsp Dijon mustard

1 Tbsp prepared steak sauce

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

2 pounds ground veal

Directions

1 If you are using a fresh red bell pepper instead of an already prepared roasted red pepper, cook red bell pepper over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel, seed and slice pepper into 1/2-inch-wide strips.

2 Preheat oven to 350°F. Heat 1 Tbsp olive oil in heavy large skillet over medium-high heat. Add spinach and toss until just wilted, about 2 minutes. Transfer spinach to small bowl. Add remaining 1 Tbsp olive oil to skillet, then onions and garlic; sauté until onions are tender, about 5 minutes. Transfer onion mixture to large bowl. Stir breadcrumbs, eggs, basil, ketchup, thyme, mustard, steak sauce, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper into onion mixture. Mix in veal.

3 Place half of veal mixture in 9 x 5 x 3-inch metal loaf pan. Using back of spoon, make 1-inch-wide, 1/2-inch-deep canal lengthwise down middle of loaf. Lay half of red bell pepper strips in canal. Layer with spinach and remaining bell peppers. Fill pan with remaining veal mixture, pressing firmly.

4 Bake meat loaf until brown on top and thermometer inserted into center registers 160°F, about 50 minutes. Let cool 15 minutes. Cut into 8 slices and serve.

Serves 8.

Enjoy!

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