Archive for March, 2010

I made these for the second time Sunday. Both my husband and I really like them. I am anxious to make them for my mother when my parents visit us the next time because I remember she preferred steak fries to french fries at Bonanza.  I did modify the recipe  to use only two potatoes for just the two of us.  But I will post the original recipe and then comment on my adjustments.

I got the following recipe from Taste of Home.

4 potatoes (2 pounds)
2 teaspoons canola oil
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon seasoned salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Cut each potato lengthwise in half. Cut each half into three wedges. In a large bowl, sprinkle potatoes with oil; toss to coat. Combine the remaining ingredients. Add to potatoes; toss to coat.

Arrange potatoes in a single layer on a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Sprinkle with any remaining coating. Bake at 350° for 45-55 minutes or until golden brown and tender.

Blissful Potato Wedges – My version of recipe for the two of us.

Cut two potatoes lengthwise and then cut slices to your preferred thickness. 
I managed to get 16 slices per potato. 
In large bowl sprinkle with extra virgin olive oil and toss. 
The amount of amount of oil will vary dependent on number of slices.
In a separate bowl mix up 1/2 cup of parmesan cheese,
1/4 teaspoon garlic powder, 1/4 teaspoon onion powder
and 1 teaspoon of chicken seasoning (to replace basil and salt and pepper).
Add this mixture to potato wedges and toss to coat.
Arrange in single layer on baking pan.
Bake at 350 for 45-55 minutes.

Roasted Parmesan Potato Wedges before baking

Roasted Parmesan Potato Wedges after baking


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Chocolate Mayonnaise Cake

This is a cake said to have originated during WWII due to rationing.  The mayonnaise or salad dressing replaces eggs and oil in a traditional recipe.  It is a very moist cake which can easily be used for cupcakes as I did today.

Cream together:
1 cup mayo/salad dressing
1 cup sugar
1 cup warm water
1 t vanilla

Add in:
2 cups flour
1/2 cup cocoa
2 t baking soda

Optional Topping:
I put some mini chocolate chips on top before baking.

Bake at 350 for 30-35 minutes

I use Miracle Whip Salad Dressing.
This time around I doubled the recipe.
It gave me 12 regular and 6 large muffins, and 1 medium bread pan.

Chocolate Mayonnaise Cupcakes before baking

Chocolate Mayonnaise Cupcakes after baking

Chocolate Mayonnaise Cupcakes for friends

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Hot Bread

I wanted a simple bread recipe for my first yeast bread since childhood.  I got this recipe from a newspaper article a couple of week’s ago.  The other recipe in the article I will be trying at a later date.  This first recipe is from a Carla Kimmons. Researching her name online I found she is from Lexington, Kentucky and is a health care professional.  The name of her recipe is simply Hot Bread. 

2 1/4 cups all-purpose flour
1 cup warm water
1 package dry yeast (regular)
2 tablespoons sugar
2 tablespoons melted margarine

Combine all ingredients in a large bowl and mix well. Turn out the sticky mixture onto a floured surface. Knead extra flour into the dough until it is no longer sticky. Form into a ball and let rest 10 minutes. Grease a loaf pan and place dough in the pan. Let stand in a warm place for 1 hour or until it rises to the top of the pan. Bake at 375 degrees for 20 minutes, or until the top is brown.

Modifications I made: I omitted the teaspoon of salt
For my ease I simply kneaded the bread in the big bowl I mixed it in.
I liked the bread and expect to make it again.

Hot Bread before baking

Hot Bread after baking

Hot Bread Slice

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This is a great recipe when you have bananas going bad.
I made it this weekend and took pictures along the way.

Mix together and set aside:
1 c mashed ripe bananas (2 medium)
2 t lemon juice

Stir together the following:
1/2 c Bisquick® mix
1/2 t vanilla
2 eggs
1 can (14 oz) sweetened condensed milk

Finally add the two mixtures together …
pour into pie/souffle plate.

Bake at 350 for 40-45 minutes.
Cool completely for about an hour.
Cover and refrigerate for another two hours.

Note: I modified the original recipe excluding 1 T butter.
I also most recently omitted the 1/4 cup sugar successfully.

Remember to make a recipe your own.
In the past I have added chocolate for hubby.
This time I used 3 bananas and no sugar added.

Banana Custard Pie before baking

Banana Custard Pie after baking

Banana Custard Pie slice

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1 ham steak cubed
2 cups frozen corn
add a little water
microwave about 8 minutes

I wanted something simple and quick for supper.
The salt of the ham helps flavor the corn nicely.

It’s just two of us here, hubby and myself.
We used it as our evening meal but think
others may use it more as a vegetable sidedish.

The fact is I twisted my knee earlier today.
So I did want anything that took too much work.
I diced the ham and hubby did the microwaving.

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Irish Soda Bread

I made two different versions of soda bread today.  
Both of these recipes were new to me.

The first recipe only uses three ingredients for white bread and four for brown bread. I got the recipe from a website named Society for the Preservation of Irish Soda Bread.  It’s a dense, heavy bread. I liked it okay – reminds me of anadama bread. Hubby not so much but then again he is not a big fan of bread. To him bread is a means to an end of making a sandwich.

Traditional Brown Irish Soda Bread  
3 cups of wheat flour
1 cup of all-purpose white flour
14 ounces of buttermilk (pour in a bit at a time until the dough is moist)
1 teaspoon of baking soda
Preheat the oven to 425 F. degrees. Combine in a large bowl all the dry ingredients.  Add the buttermilk to form a sticky dough. Place on floured surface and lightly knead (too much allows the gas to escape). Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough. Cover the pan with another pan and bake for 30 minutes (this simulates the bastible pot). Remove cover and bake for an additional 15 minutes. The bottom of the bread will have a hollow sound when tapped to show it is done. Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.  Let cool and you are ready to have a buttered slice with a nice cup of tea or coffee.
Notes: The White Soda Bread versions uses 4 cups of just the white flour.
I used a glass casserole dish with cover to simulates the bastible pot.
For wheat flour I used King Arthur Traditional 100% Whole Wheat Flour.
For both I used Kate’s Real Buttermilk from right here in Maine.

Traditional Irish Soda Bread Before Baking

Traditional Irish Soda Bread After Baking

Traditional Irish Soda Bread Closeup

The second soda bread I tried is a sweetened version which ultimately came from the allrecipes.com site.   The one third cup of sugar did add to the taste factor. The texture was not as dense – there was an egg in this variety.  The hump on the picture below was the last of the batter I scrapped into the pan.  I guess I should have done a better job of trying to smooth it in with the rest.

Irresisitible Irish Soda Bread
3 cups all-purpose four
1 tablespoon baking powder
1/3 cup white sugar
1 teaspoon baking soda
1 egg, lightly beaten
2 cups buttermilk

Preheat oven to 325 degrees F. Grease a 9×5 inch loaf pan. Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in melted butter. Pour into prepared pan. Bake for 65-70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours or overnight for best flavor.
Note: I skipped adding the 1/4 cup of melted butter and it was fine.

Irresistible Irish Soda Bread

I did a lot of reading up online about Irish Soda Bread.
The best information were at following links:
Traditional Irish Soda Bread Recipes from sodabread.us
The Great Irish Soda Bread Debate from epicurious.com
Irish Soda Bread:Take It or Leaven It from scientificblogging.com

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Blissful Bread Baking

When I was a teenager I was in 4-H.  We use to have to make homemade bread.  It’s been a long time since I made anything but sweet breads. I will be testing at least four different bread dough recipes.  Some use yeast and some do not.  Some require kneading and some do not.  I want to see how we like them for both taste and texture.

First I will be making a traditional Irish Soda Bread which just uses 3 ingredients and minimal kneading. Second I will try a Hot Bread recipe with 6 or 7 ingredients. Third I will try a Anadama Bread recipe with a number of ingredients and kneading and rest times.  Fourth I will try a no knead white bread dough recipe which you can keep in your refrigerator for up to two weeks.

Since I have rheumatoid arthritis I focus on recipes that are simple to make.  Or I modify recipes to be more streamlined.   That is why the minimal ingredients and kneading and resting times appeals to me.  Those considerations will make baking bread more doable and enjoyable.  Understand I do still mix by hand because the mess of cleaning up a mixer is more trouble than its worth for me. 

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