Making Beef Broth

We've been gifted with beef soup bones twice with our meat orders, but I had never gotten around to doing anything with them beyond tossing them in the freezer for "someday".   Well, someday came around yesterday when I realized that my freezer wasn't closing tightly due to ice build-up around the edge.  Thankfully that is the freezer that holds my flour and frozen fruit, so even if it had failed completely, it wouldn't have been very costly.  But it still needed to be fixed.  So I moved the fruit to the meat freezer.. but then the meat freezer was too full.  Out came the soup bones, and I went to Google.

From this... (I didn't take a picture of the oven step)

 to this...

...took about 17 hours.   About an hour in the oven yesterday afternoon, then 14 hours simmering on the stovetop (12 for the slowcooker as that one started later).  Skimming off the fat is a little tedious but not hard, I did that twice before I went to bed and once around 2 am when I was up anyway.  Strained through cheesecloth this morning, ladled into jars, and cooled in the fridge while we went to town.  Not labor-intensive at all, really, just a lot of little steps.

The jars are in the freezer now - I don't have a pressure canner, otherwise it would have been cool to process them for the pantry.  The trick to freezing jars is apparently just remembering to leave an inch of headspace, to allow for expansion while freezing.

The recipe I followed is here:  http://www.simplyrecipes.com/recipes/how_to_make_beef_stock/

I didn't have any garlic or celery, but since this is a basic stock to use as a starter, vs a broth that would already be seasoned, I think it will be okay.

And I love that it really didn't cost me anything, aside from electricity of course.  The bones were freebies, and I already had all the other ingredients on hand.  :o)

Jammin'

I've been building up to this for a while... a jam-making day... my house smells dee-lish, the kitchen is a bit of a disaster, and the kids have been up to who knows what... LOL

Red Wine Strawberry Jam - this sounded like a good use of the leftover bit of red wine in the back of the fridge from a dinner some weeks ago.  We'll see how it turns out.  

http://www.foodreference.com/html/red-wines-jam-1108.html - The recipe made 2x500 ml plus a bit.  I think it would nicely make five 250ml jars if you increased the fruit just a bit.

Strawberry Rhubarb Jam - But of course.

Loosely inspired by this recipe: http://www.savingtheseason.com/journal/fancy-strawberry-rhubarb-jam.html  But I used more sugar and I used pectin instead of lemon juice.  I'd like to come back to this again and make it her way sometime, though.

Up next, after I thaw a bag of rhubarb or go pick some more from the neighbor's back yard... 

Spring Blush Jam - one of my favorites, a combo of strawberry, rhubarb and pineapple.  A microwave version of the recipe is online here, which makes it even easier to make it on a hot summer day: http://www.rhubarbinfo.com/jam

In the queue...

Strawberry Jam - I want to use this recipe, but I need to track down a vanilla bean...  http://www.foodinjars.com/2009/06/strawberry-jam/

Spiced Strawberry Butter -Sounds fabulous, for slightly more grown-up taste buds.   http://tastykitchen.com/recipes/canning/spiced-strawberry-butter/

Happy Jamming!  :)

Butter!

So ... I made butter.  And it was easy.  And delicious.  :)

This page spells out the how-to really well - take a look:  http://1greengeneration.elementsintime.com/?p=685   Basically you just over-whip cream until it separates, drain the buttermilk, then make pancakes with the buttermilk and serve with the butter ;)


Cost-effective?  Not really, not compared to margarine on sale for $1.99/tub... but definitely better for you.

Recipe : Rhubarb Crisp

This is my personally jazzed-up version of the traditional rhubarb crisp.  I made the recipe-book version a few nights ago and, while it was good, it didn't really hit the spot I wanted it to hit.  I like there to be lots of topping, and for it to lean toward crunchy.  This variation on the standard recipe totally achieved that.  Sorry, there's no picture... I took it to a friend's house to share and, well, there's not much left to photograph.  Which is a good sign, right?  LOL

Anyway, without further ado, my personal take on a rhubarb crisp.  Enjoy!


Rhubarb Crisp
serves 4-6

approximately 4 cups of chopped fresh or frozen rhubarb (optionally include some strawberries)
3/4 cup sugar
1/4 cup water

If using frozen fruit, simmer for just a bit to thaw and soften the fruit.  Drain most of the liquid.   If using fresh fruit, just mix together the fruit and the sugar (skip the water) and let it set for 15 minutes or so.  Pour fruit into a prepared baking pan (8" or 9" square, or pie plate).

Topping:

1 cup quick oats
3/4 to 1 cup dark brown sugar (or 3/4 to 1 cup white sugar mixed well with 2 tbsp dark molasses)
1/4 cup shredded coconut
1/4 to 1/2 cup sliced almonds (pecans or walnuts would likely work as well)
1/2 tsp salt
1/4 cup soft margarine or butter (more is okay)

Mix together well and sprinkle over the fruit.

Bake at 350 degrees for about 30 minutes.

Recipe : Multigrain Chocolate Chip Cookies

Recipe found here:  http://www.wholegraingourmet.com/recipes/43-cookies/22-multigrain-chocolate-chip-cookies.html


These turned out quite good, in spite of the overly healthy-sounding title.  LOL   I used a generous cup of Robin Hood multigrain flour instead of the white wheat flour and millet the recipe calls for, and it worked quite well.  I also skipped the nuts because the kids would never eat them if there were nuts poking out.  There is just enough peanut butter in them... enough to add a bit of protein but not enough to be overwhelming in taste, meaning even my kids who don't like peanut butter would eat them.  I used my small scoop from Pampered Chef and got 36 cookies from the recipe.


Multigrain Chocolate Chip Cookies

1/2 cup unsalted butter, softened at room temperature
1/2 cup natural brown sugar
1/2 cup organic sugar
1/2 cup organic peanut butter
1/2 cup old-fashioned rolled oats
1 cup + 2 Tbs white whole wheat flour
1 tsp baking soda
1/2 tsp kosher salt
1 egg + 1 egg yolk
1/4 cup millet
1/2 cup chocolate chips
1/2 cup walnuts

Preheat the oven to 350 degrees. Line cookie sheets with parchment paper, or lightly grease.
Whisk together flour, salt, and baking soda then set aside.
In a large bowl beat sugars with softened butter for 3 minutes. Beat in eggs and peanut butter. Add oats and beat at reduced speed until combined. Gradually beat in flour mixture.
Stir in millet, chocolate chips, and nuts. Scoop dough into balls on parchment paper, about 1 inch apart. Bake for 10 minutes or until the tops are golden brown.
Allow cookies to cool for three minutes before removing them from the baking sheet.

If you're interested, I used the calculator at SparkPeople to figure out the nutritional details:    Calories 100.5, Total Fat 5.5 g, Total Carbohydrates 13.4 g, Dietary Fiber 0.8 g, Sugars 8.2 g, Protein 2.0 g.

Recipe : Mile High Blueberry Muffins

http://www.recipesource.com/baked-goods/muffins/00/rec0068.html

These are fabulous muffins.  Seriously.  Definitely worth making!

Mile High Blueberry Muffins 

2 1/2 cups unbleached flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup butter
1 cup plain yogurt -- room temperature   (I used strawberry, very good!)
2 eggs -- slightly beaten
1 teaspoon vanilla extract
1 1/2 cups blueberries

Preheat oven to 400°.

Generously grease muffin pans, or use paper liners.

In a large bowl mix flour, sugar, baking powder & baking soda.  Cut in butter using a pastry blender or a fork, until mixture resembles fine crumbs.

In a small bowl, stir yogurt until creamy. Blend in eggs & vanilla extract. Pour all at once into flour mixture & stir until flour mixture moistened. Do not overstir. Gently fold in blueberries.

Fill prepared muffin cups 2/3 full. If desired, sprinkle the tops of the muffins with a bit of additional sugar. 

Bake for 15-20 minutes, or until golden brown. Remove from pans immediately. Serve warm.

Paska (Easter Bread)

Recipe borrowed from one of my favorite recipe sites, here:
http://mennonitegirlscancook.blogspot.com/2011/04/paska.html

The instructions are for using a kneading machine, which I don't have... I just followed through the same steps mixing by hand and it worked out fine.  I didn't have any regular milk so I used So Good Coconut and it was fine... also had no lemon zest but I thought almond extract might go well with the coconut milk so I went that way.  Very tasty.  It's a nice bread, with frosting and sprinkles.  Yum!


Paska


1 cup milk (1/2 cup cream and 1/2 cup milk)
1/2 cup melted butter
1 cup water
3 Tbsp. yeast
1/4 tsp. salt
8 - 10 whole eggs
1 1/2 cups sugar
2 Tbsp. lemon zest
10 cups flour

Heat milk just to a scalding level, then add butter which will melt in the milk.
Add 1 cup water to the milk mixture and by now this will have cooled down the hot milk.
In mixing bowl blend half of the flour with fast rising yeast, and add salt.
Add liquids and blend for 5 minutes on lowest setting.
Combine sugar and eggs and lemon zest into a mixing bowl and beat for several minutes.
Add remaining flour and add egg mixture into the kneading bowl, and knead at a high setting till the dough pulls away from the mixing bowl.
Dough texture should remain soft.
Let the dough rise in the mixing bowl till doubled in size. Cover with saran wrap and towel.
Meanwhile prepare your baking pans with cooking oil or parchment paper.
Shape your dough into preferred pans and let rise again for 1 hour or till doubled in size.
Bake at 325 degrees. Buns need 20 minutes, while loaves need about 35-40 minutes.
Ice with your favorite spread.

Icing
2 tablespoons cold water
41/2 tablespoons white sugar
2/3 cups shortening
1 egg
21/2 cup icing sugar
1 teaspoon vanilla1

Dissolve white sugar in water. Shake or stir frequently. Set aside. Beat remaining ingredients to the consistency of whipped cream. Beat in sugar and water mixture. Store covered in refrigerator. Will keep up to 3 months.

Recipe : My Chili Creation

This recipe is one I put together after reading several chili recipes online... I took what sounded like the best parts of each one, put them together, tweaked things a bit and voila!  And now I'm going to be really generous and actually share it... even though this is one that I really ought to keep a secret.  LOL

Chili

vegetable or olive oil

4 cloves garlic, minced

2 onions, chopped

1 medium bell pepper, chopped

1 cup sliced fresh mushrooms (or use 1 can)

2 lbs ground meat (beef, pork, turkey, chicken, sausage or a mix)

salt and black pepper

1 can diced tomatoes (13 to 16 oz)

1 6-oz can tomato paste

1 can beef broth

1 can dark beer (optional)

2 16-oz cans kidney beans

2 16-oz cans black beans (or use 4 cans kidney beans)

1 cup corn kernels (fresh, frozen or canned, optional)

3 tbsp chili powder or flakes

2 tbsp ground cumin

1 tbsp cocoa

1 tsp oregano

1 tsp cayenne (optional)

1 tsp coriander (optional)

2 tsp paprika

4 tsp Worcestershire sauce

1/4 cup white or brown sugar

1 tsp cornmeal

1 tsp flour

1/4 cup water

Put 4 tbsp oil in a large pot.  Add garlic, onions and peppers and cook until onions are nearly transparent.  Add mushrooms and cook a little longer.

In a frying pan, cook the meat with a bit of oil.  Add salt and pepper to taste.  Cook until meat is done.  

Drain off undesired liquid from the pan (keep a bit).  Add the meat and the canned tomatoes to the pot with the cooked vegetables.  Simmer for five minutes.

Add the tomato paste and beef broth to the pot.  Stir, and cook for two more minutes.

Add the beans and continue to stir.  

Add seasonings.  Bring to a boil, then reduce heat and simmer for one hour.  Add sugar and simmer for an additional 30 minutes.

In a small bowl, mix cornmeal, flour and water.  Stir into chili and simmer for another 20 minutes.

Serve hot. 

Recipe : Chocolate Chip Cookies (with a secret ingredient)

This recipe is from Jessica Seinfeld's cookbook Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food.  It sounds weird... and I guess it is... but I have it on the word of 2, 3, and 6 year olds that these are deelish.  They sort of look like they have macadamia nuts in them, but without the expected crunch.  So my advice is, warn adults, but don't say a word to kids.  They won't know the difference anyway.   (By the way, she has a second book out now!!  Double Delicious!: Good, Simple Food for Busy, Complicated Lives)

Since I was making them for company instead of the cookie jar, I made them a little big, using very full tablespoons, and the baking time ended up being closer to 20 minutes.  Start checking at 11 minutes depending on the size you make them.  They don't really spread very much, just a bit, and it's a little hard to tell when they're done.  You want the top to be set and not shiny, and the edges to be just starting to brown.

Chocolate Chip Cookies 
(with chickpeas)

1 cup firmly packed brown sugar
3/4 cup soft margarine
2 large egg whites
2 tsp vanilla
1 15-oz can chickpeas, drained and rinsed
2 cups semisweet chocolate chips (I used milk chocolate)
3/4 cup chopped walnuts (optional)
3/4 cup raisins (optional)
2 cups all-purpose flour (I used half whole wheat flour)
1/2 cup old-fashioned oats (I used quick oats)
1 tsp baking soda
1/4 tsp salt

Preheat the oven to 350 degrees.  Coat a baking sheet with cooking spray (I used parchment paper).

In a large bowl, beat the sugar and margarine until smooth.  Beat in the egg whites and vanilla, then the chickpeas and chocolate chips.  Add the flour, oats, baking soda and salt, and mix until a thick dough forms.

Drop the dough by tablespoonful onto the baking sheet, spacing about two inches apart.  Flatten slightly.  Bake until golden brown and just set, 11-13 minutes.  Do not overbake.  Transfer to a rack to cool.

Store in an airtight container for up to three days.

Recipe : Mashed Potato Casserole

If you're looking to fancy up your potatoes a bit without making things *too* complicated, this is a good recipe to try out.  I didn't have any half-and-half, so I used chicken broth for all the liquid, and it still turned out all right, just a little on the yellow side.  The flavor is excellent.  :o)  It was a hit with the hubby and the three-year-old potato fan; child who doesn't like potatoes still didn't like it.  You win some, you lose some...

The top gets a little funny in the fridge, but it does reheat all right.  I would personally call this a recipe that you want to make when you know it'll get eaten up - company, pot luck, that sort of thing.  


Mashed Potato Casserole
(http://downrightdelish.wordpress.com/2008/11/01/mashed-potato-casserole/)
Serves 8


Ingredients
4 pounds russet potatoes (about 8 medium), peeled and cut into 1-inch cubes
3/4 cup half-and-half
1/2 cup chicken broth
1 stick butter, cubed
1 garlic clove, minced
2 tsp Dijon mustard
1 tsp salt
4 eggs
1/4 cup fresh chives, finely chopped

Directions: Adjust oven rack to upper-middle position and heat oven to 375 degrees. Bring potatoes and water in large pot over high heat to boil. Reduce heat to medium-high and simmer until tender, about 20 minutes.

Heat half-and-half, chicken broth, butter, garlic, salt, and mustard in saucepan over medium heat until smooth, about 5 minutes. Keep warm. Drain potatoes and transfer to large bowl. With electric mixer on medium-low beat potatoes, slowly adding half-and-half mixture, until smooth and creamy, about 3 minutes. Scrape down bowl and add eggs 1 at a time until incorporated, about 2 more minutes. Fold in chives.

Pour into greased 13×9 inch baking dish, mixture will be loose but will bake up firm. Use a fork to swirl peaks on top to promote browning and because it’s pretty. Bake for 28-30 minutes until potatoes rise and begin to brown. Let cool 10 minutes and serve.

Recipe : Sweet Chocolate Chip Muffins

These muffins are a nice treat - sweet, light, and cake-like.  They work well with blueberries as well!



Chocolate Chip Muffins
found here:  http://raisinghomemakers.com/2011/sweet-chocolate-chip-muffins/

(Makes 12 muffins or 40 mini)

1/2 c. unsalted butter, melted
3/4 c. buttermilk
2 large eggs
1 Tbsp pure vanilla extract
2 c. all-purpose plain flour
3/4 c. sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 c. semisweet chocolate chips

Preheat the oven to 350 degrees. Grease 12 standard muffin cups with butter or butter-flavored nonstick cooking spray or line with paper liners. In a bowl, whisk together the melted butter, buttermilk, eggs, and vanilla until smooth.  In another bowl, stir together the flour, sugar, baking powder, baking soda, and salt. Make a well in the center of the flour mixture, add the buttermilk mixture, and beat until smooth and well mixed, 1-2 minutes. Using a large silicone spatula, fold in the chocolate chips just until evenly distributed. Do not overmix. Spoon the batter into each muffin cup, filling it level with the rim.

Bake the muffins until golden and springy to the touch, 15-25 minutes. A toothpick inserted into the center of the muffin should come out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins and let cool completely. Serve at room temperature.

Recipe : Double Chocolate Mint Brownies

I made these for St. Patrick's Day but didn't get a chance to post the recipe yet.  It's borrowed from here:
http://mennonitegirlscancook.blogspot.com/2011/03/double-chocolate-mint-brownies.html

I won't call it a cheap recipe by any means, and they do take some time to make - but in the end it's worth the time investment. They were really yummy!  I would like to see the brownie part be a little softer, because I found them a little dry.  But that might just be from them being kept in the fridge for so long, too.  If I make them again I'll try adding a bit of oil or applesauce or something, just to see what that does to the end product.  And the frosting - mix it nice and thick as it needs to support the chocolate on top.  If you have a crazy sweet tooth like me, double the frosting recipe to make a really sweet treat. ;)


Double Chocolate Mint Brownies

Brownies
1/2 cup butter
1 cup brown sugar
1/4 cup cocoa
1/2 teaspoon vanilla
2 eggs
3/4 cup flour
1/2 teaspoon baking powder
1/2 cup chopped nuts (optional)

Mint Layer
2 tablespoons butter
1 cup icing sugar (confectioner's sugar)
1-2 tablespoons cream
1/2 teaspoon pure peppermint extract
a drop or two of green food colouring (optional)

Chocolate Glaze
3 oz. semi-sweet or milk chocolate pieces
1 tablespoon butter

Pre-heat oven to 350°F.
Melt butter in large saucepan on stove top.
Remove from heat and add sugar, cocoa, and vanilla.
Beat in eggs, one at a time.
Add flour and baking powder, and stir until batter is smooth.
Stir in nuts.
Spread evenly in a 9-inch square greased pan.
Bake for 20-25 minutes or until toothpick inserted in center comes out 'almost clean'.  (Do not over bake for a moist brownie.)
Remove from oven and cool completely.

For mint layer, ombine softened butter, icing sugar, milk and peppermint extract and beat until smooth.  Add a little more cream if frosting is too thick. (Add green food colouring, if desired).   Spread frosting over cooled brownie base and chill.

To make chocolate glaze, melt chocolate and butter in glass bowl in the microwave.  Stir until smooth.  Spread evenly over mint layer and chill for 30 minutes before slicing.

Definitely Kid-Approved!!

Recipe : Authentic Molasses Cookies

No picture for this recipe... I kept meaning to take one but the cookies kept disappearing.  Go figure.

The recipe comes from here:  http://www.theheartofnewengland.com/food.html   This is a gem of a website with a ton of recipes that make me a wee bit nostalgic for home - many of these recipes are common to Nova Scotia as well.  Definitely a site worth spending some time at.


They describe it like this:  "Wafer thin and crisp, these are like no other molasses cookie we've ever had. The dough stores well in the refrigerator and can be sliced and cooked in minutes."  VERY accurate description.  Use Fancy Molasses for a milder flavor, or half Blackstrap Molasses if you want them to be fairly strong.  It's also a really fun recipe to make, if you like watching peculiar chemical reactions taking place in your mixing bowl.  LOL

Authentic Molasses Cookies

1 cup molasses
½ pound butter
2 teaspoons baking soda
1 cup sugar
¼ cup hot water
4 cups flour
2 teaspoon salt
1 ½ teaspoon ginger
½ teaspoon ground cloves
½ teaspoon allspice
2 teaspoons cinnamon

Heat the molasses to a boil. Remove from heat and add butter, stirring until melted. Place the sugar in a deep bowl and add soda to the hot water; pour water into the molasses. Pour the molasses mixture into the bowl of sugar and thoroughly mix. Add spices, flour and salt and mix with molasses and sugar. Pour into a loaf pan lined with parchment paper or waxed paper and refrigerate for about an hour.

Preheat oven to 325.  Remove dough from refrigerator. Remove from loaf pan.  You can cut the dough into thin slices -- or roll out thinly and use cookie cutters. Bake on a non-stick surface, parchment paper, or a greased cookie sheet for 15 minutes.

Cool on a rack as soon as done.

Recipe : Ultra Chocolate Muffins

Based on a recipe from Miserly Meals: Healthy, Tasty Recipes Under 75¢ per Serving.  I didn't have any chocolate chips so I increased the cocoa to 1/2 cup and they were very chocolatey, great for dessert sprinkled with icing sugar, almost like mini-cakes.  :)



Ultra Chocolate Muffins
Makes 12 regular muffins or 6 jumbo muffins


1 1/2 cups flour
1/2 cup white sugar
1/4 to 1/2 cup cocoa
1 tsp baking soda
1/2 tsp salt
3/4 cup apple juice
1/2 cup apple sauce
1/4 cup butter, melted
1 tablespoon vinegar
chocolate chips and/or nuts (optional but yummy)

In a large mixing bowl, combine the dry ingredients.  In a separate bowl, mix the wet ingredients.  Add to the dry, and add chips/nuts.  Mix well until blended, but do not overmix.

Pour into greased or paper-lined muffin tins.  Bake at 375 degrees for 18 minutes (more for jumbo muffins).

Recipes : Cracker Pudding

This is another of my grandfather's recipe.   When I was going through Gram's cookbooks, I found a few that were written out in Grampy's writing, on bits of cardboard, backs of envelopes... this is one of them.


Cracker Pudding

2/3 cup soda cracker crumbs
1 cup shredded coconut (optional)
3/4 cup sugar
1/2 tsp salt
4 cups milk, scalded
1/4 cup melted shortening
2 eggs, separated
1 tsp vanilla
1/4 cup icing sugar
1 tbsp lemon juice

Mix crumbs, sugar, salt and milk.  Stir in melted shortening and beaten egg yolks.  Add vanilla.  Pour into greased baking dish and bake at 350 degrees for one hour.  Remove from oven.  Cover with meringue made from egg whites, icing sugar and lemon juice.  Return to oven and bake until browned.

Recipe : Sweet Potato Fries

Because if you're going to make the chicken nuggets, you might as well go whole hog :)



Sweet Potato Fries

4 cups sweet potatoes, peeled, cut into French fry sticks
1/4 cup olive oil
1 tsp sweet paprika
1 tsp pepper


Toss sweet potatoes in a bowl with olive oil, garlic, paprika and black pepper.   Spray a baking sheet with non-stick vegetable spray. Spread fries out so they will be crispy and brown.

Bake for 30-45 minutes until crisp, browned and cooked through.

Recipe : Baked Chicken Nuggets

Why buy processed chicken nuggets that are loaded with soy filler anyway, when you can make up your own in no time and for not much more money?  (Or, for less if you get chicken on sale!!)

Baked Chicken Nuggets
4 Servings, about 3 ounces each
http://www.faqs.org/docs/consumer/recipes/baked-chicken-nuggets.html

1-1/2 pounds chicken thighs (or other chicken pieces), bone and skin removed
1 cup cereal or bread crumbs
1 tsp paprika
1/2 tsp Italian herb seasoning
1/4 tsp garlic powder
1/4 tsp onion powder

Cut chicken into bite-sized pieces.  Place remaining ingredients in a bag or container, close tightly and shake until blended.  Add a few chicken pieces at a time to crumb mixture. Shake to coat evenly.

Preheat oven to 400° F. Lightly grease a cooking sheet.  Place chicken pieces on cooking sheet so they are not touching (use a rack if desired for more even browning).  Bake until golden brown, about 12 to 14 minutes.

Variations I have seen include adding finely grated Parmesan or Romano cheese or cayenne pepper to the coating mix, marinating the chicken pieces for 2 hours in buttermilk first, or dipping in a milk/egg mixture before coating.  

Recipe : Chocolate Rice Pudding

Chocolate Rice Pudding
4 Servings, about 2/3 cup each, plus 4 servings for another meal
http://www.faqs.org/docs/consumer/recipes/chocolate-rice-pudding.html

4 cups milk
2/3 cup white rice, uncooked
1/2 cup sugar
1/4 cup semi-sweet chocolate chips

2 eggs
1/2 cup evaporated whole milk
1/2 cup sugar
1-1/2 tablespoons flour
1 tsp vanilla

1. Place milk, rice, and sugar in large saucepan. Simmer over medium heat; stir continuously.

2. Reduce heat to low; simmer uncovered until rice is tender, about 25 minutes. Check to make sure rice doesn’t scorch. Add chocolate and stir until melted.

3. Beat eggs, evaporated milk, sugar, flour, and vanilla in medium bowl until smooth. radually beat egg mixture into rice mixture.

4. Stir continuously; cook over medium heat until thickened, about 5 to 7 minutes. Do not allow pudding to boil.

5. Pour pudding into medium bowl. Cover and chill.

Recipe : Tomato Soup Cake

Keeping with the theme of grandparents' recipes... here's one from my great-grandmother:

Tomato Soup Cake

1 cup sugar
1/2 cup melted butter
1 can tomato soup
1 1/2 cups flour
1 tsp cinnamon
1 tsp ground cloves
1 tsp allspice
1 tsp baking soda

1/2 lb seedless raisins + 1/2 cup cut-up dates (may also be made with just dates, or may add chopped pecans or walnuts)

Preheat oven to 325 degrees.

Stir all ingredients in a large bowl.  Mix well.  Add fruit and stir evenly.  Bake about one hour.
Cool on rack until completely cold, then wrap and store for a day or two, or refrigerate for a week, before cutting.    Keeps well.

Recipe : "War Cake"

"War Cake" got its name because it is a recipe that uses no eggs, no milk, and no butter - all things that were in short supply during the war.  Grampy's recipe does use butter and one egg, but in war time shortening would have been used in place of butter, and you can substitute 2 tbsp cornstarch for one egg in a pinch.  We came to expect a loaf of this cake every Christmas; it became a bit of a joke because so few people actually enjoy dark fruit cakes, but honestly this is pretty good with a cup of tea and spread with butter.


War Cake


2 cups raisins
1 cup dates
1 cup brown sugar
1/2 cup butter or margarine
1 cup hot water (may need more)
1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
1 tsp lemon extract
1 tsp vanilla extract

Mix all together in a deep frying pan.  Bring to boil and cook for 7-8 minutes.  Remove from heat and cool.

In a mixing bowl, combine:
1 egg
1 3/4 cups flour
1 tsp baking soda

Add cooled mixture and mix well.  Bake in loaf pans 1 1/2 hours at 300 degrees.  Makes 2 or 3 mini loaves.