AS YOU LIKE IT - BREAKFAST STRATA

 For our Easter Brunch, I made a Strata from a "Bon Appetit" magazine dated December, 1997.  Over time I have so significantly changed the recipe that now I just call it the "As You Like It Breakfast Strata".   Here's how it looked coming out of the oven.  I should have taken a side shot to show how much this puffed up.  The finished dish was very light and flavorful.

Here's the revised recipe.

AS YOU LIKE IT BREAKFAST STRATA

*  2 cups whole milk

*  1/4 cup olive oil

*  6 cups sourdough bread, cut into 1" cubes

*  1-1/2 cups whipping cream

*  8 large eggs

*  1 tablespoon chopped garlic

*  1-1/2 teaspoons salt

*  3/4 teaspoon black pepper

*  1/4 teaspoon ground nutmeg

*  6 ounces goat cheese, crumbled (about 1-1/2 cups)

*  1 tablespoon chopped fresh thyme (or 3/4 tablespoon dried)

*  1-1/2 teaspoons herbes de Provence (dried)

*  6 cups AS YOU LIKE IT OPTIONS**.  Mix and match to your preference:

    -  mushrooms (shitake, crimini), sauteed in butter or olive oil, cooled

    -  cherry tomatoes, sauteed or roasted with olive oil, cooled

    -  sun-dried tomatoes, cut into pieces

    -  ham, chopped

    -  spinach, fresh chopped

    -  Italian sausage, cooked and cooled

    -  leek, sliced into 1" pieces, sauteed in olive oil, and cooled

    -  artichoke hearts marinated in oil, drained and halved lengthwise

*  1 cup Fontina cheese, grated, packed

*  1-1/2 cups Parmesan cheese, grated, packed

Preheat oven to 350ºF.  Butter a 9x13x2" glass baking dish.  Prepare your "As You Like It Options."  Whisk milk and oil in large bowl.  Stir in bread.  Let stand until liquid is absorbed, about 10 minutes.  Whisk cream, eggs, garlic, salt, pepper and nutmeg in a bowl to blend.  Add goat cheese.  Mix herbs in small bowl to blend.  

Place half of bread mixture in prepared dish.  Top with half of the "As You Like It Options", half of the herbs, and half of the cheeses.  Pour half of the cream mixture over all.  Repeat layering with remaining bread, Options, herbs and cheeses, and finish with remaining cream mixture.

Bake uncovered until firm in center and brown around edges, about 1 hour.

** The options I used in my strata were shitake and crimini mushrooms, roasted cherry tomatoes, and about 2-1/2 cups of artichokes.   So good!!

MY FIRST COOKBOOK & "Toad in the Hole" Recipe

 One of the prized possessions of my childhood was my very first cookbook, "Let's Cook With Gail".  There is a bookplate inside the front cover wherein I wrote my name, pre-cursive, in pencil; and since we learned cursive in the second grade, I would have been six or seven when I got this treasured cookbook.

The recipe book was first issued in 1952 by The Farmer, Saint Paul, Minnesota.  The red booklet above was issued at that time.  The beige book with red binding was issued in 1954.  The 1954 version is my first cookbook.

 The Farmer was a newspaper focused on agriculture which began in the late 1800's and has continued following many mergers over the years, to the point that it is no longer recognized by the name.   In 1952, The Farmer began a monthly series of cooking lessons "for boys and girls."  Children received the "Let's Cook With Gail" booklet, and were instructed to cut out the lessons in the newspaper and paste them into their booklet.  Gail was an actual person - the eleven-year-old daughter of Mr. and Mrs. Clarence Palmby, who lived on a general farm in Blue Earth County, Minnesota.

Most of the recipes in the booklet are basic and suitable for all ages.  For fun, I decided to make one of the recipes, "Toad in the Hole."  

Here's the final result.

I liked it!!!   

LEMON CHIVE PEPPER MUFFINS

 In Minnesota it's important that we get outside and enjoy the weather since, in no time at all, summer will be over and the snow will begin to fall.  Once that happens, many of the fun things we've been able to do will be eliminated.  These activities have already been restricted because of the pandemic.  So, get outside friends!  Consider going on a picnic - and taking along some Lemon Chive Pepper Muffins.  They go with so many other things.  Options could be a chilled soup or chicken salad. 

LEMON CHIVE PEPPER MUFFINS  Makes 10.

* 2 cups flour

* 1/2 cup sugar

* 3 teaspoons baking powder

* 1/2-1 teaspoon coarsely ground black pepper

* 1/2 teaspoon salt

* 1 tablespoon grated lemon peel

* 1/4 cup chopped fresh chives

* 3/4 cup milk

* 1/3 cup oil

* 1 egg, slightly beaten

Heat oven to 400ºF.  Grease bottoms only of 10 muffin cups or line with paper baking cups.  Lightly spoon flour into measuring cup; level off.  In medium bowl, combine flour, sugar, baking powder, pepper, salt, lemon peel and chives; mix well.  Add milk, oil and egg; stir just until dry ingredients are moistened.  Fill greased muffin cups 3/4 full.

Bake at 400ºF for 15 - 20 minutes or until light golden brown and toothpick inserted in center comes out clean.  Cool 1 minute; remove from muffin pan.

EASTER BRUNCH - SAUSAGE-STUFFED FRENCH TOAST

Looking for a delicious, but easy, entree for your Easter brunch?  This is a tried and true recipe, and all of it can be made ahead the day before.

SAUSAGE-STUFFED FRENCH TOAST
Serves 10.
*  1/2 pound pork sausage, cooked and crumbled (I prefer to use hot Italian sausage.)
*  4 ounces cream cheese, softened
*  1/8 teaspoon ground red pepper
*  1 (1-pound) loaf French bread, cut into 1-inch slices
*  8 eggs
*  1/2 cup half-and-half
*  1 recipe Maple-Praline Sauce (See recipe below.)
*  GARNISH:  Toasted, chopped pecans (optional).
     In a medium bowl, combine sausage, cream cheese, and red pepper, stirring well.  Spread mixture evenly over half of bread slices.  Top with remaining bread slices to form a sandwich.  Place in a single layer in a large baking dish.
     In a small bowl, combine eggs and half-and-half, whisking well.  Pour mixture over sandwiches.  Cover and refrigerate for 8 hours, turning sandwiches once.
     Preheat oven to 400 F.  Grease a rimmed baking sheet.  Place sandwiches in a single layer on prepared baking dish.  Bake for 20 minutes.  Serve with Maple-Praline Sauce.

MAPLE-PRALINE SAUCE  - Yield:  Approximately 1-1/2 cups.
Can be made ahead and reheated/microwaved for serving.
*  1/2 cup butter
*  1/2 cup firmly packed brown sugar
*  1/2 cup maple syrup
     In a medium saucepan, melt butter over medium heat.  Add brown sugar and syrup.  Bring to a boil, reduce head, and simmer for 2 minutes.  Watch carefully or the butter will separate.  Serve warm.

Recipe adapted from:  Christmas Cooking Southern Style

VALENTINE'S DAY TREAT!

When I saw this magazine cover...

… I was reminded that I had some left-over puff pastry in the refrigerator that needed to be used.  What a simple idea:  

RECIPE:  Slightly roll out the pastry, cut into squares, cut hearts out of the center of half of the squares, add jam (in this case, blackberry jam) to the center of the non-heart square, brush the rim on the same square with an egg wash (one egg, a bit of water, whisked) so that the pieces stick together, top with the heart square, stretching a bit to match all edges, use a fork to press the two pieces together, brush the top with the egg wash, and bake for about 12-15 minutes in a 425ºF oven.  

This is how much one sheet of puff pastry makes.

Voila!  These Valentine Treats are ready to eat!  Made them yesterday...all gone today.  




Just in case you're wondering, the recipe in "Better Homes & Gardens" uses regular pie pastry - NOT puff pastry as I've done here.  In all events, this is a pretty and simple use for left-over pastry!

TOMATO, BASIL & GOAT CHEESE BREAD

Today's recipe came to me from my step-son's mother-in-law, who I am pleased to say has become a cherished friend of mine, despite living far away in England.  The photo below is her photo, and the recipe comes from the blog, A Year in Redwood.  I signed up to get this blog's posts, since I see that they have an airbnb accommodation in North Tipperary, Ireland.  I'd love to stay there sometime!.  

TOMATO, BASIL, GOAT CHEESE BREAD

·         4 oz butter, plus extra to grease tin

·         11 oz self-raising flour (Note 1, below)

·         1/2 tsp salt and lots of black pepper

·         6 oz goat’s cheese, diced (there is no need to remove the rind) (We didn’t have the full amount of goat’s cheese so used some Philly to make up the balance)

·         6 oz firm cherry tomatoes, halved

·         15 g basil

·         3.5 oz milk

·         3 eggs (2 duck eggs)

Heat oven to 180 C/ 160C Fan/ Gas 4 (Note 2, below).  Butter and line a 900 g loaf tin with baking parchment.

Tip the flour and seasoning into a bowl, then rub in the butter until it disappears.  Toss in 100 g each of the cheese and tomatoes.  Roughly tear in the basil, keeping the pieces quite large.

Beat the milk and the eggs together, then quickly stir into the flour and tomato mixture.  Turn into the tin, smooth the top, then scatter with the remaining cheese and tomatoes.

Bake for 45 – 50 minutes or until golden and a skewer inserted into the loaf comes out clean.  (Make sure it isn’t the melting cheese you are looking at rather than the bread mixture).

Cool before slicing.

Serve in thick slices.  Store in the fridge for up to 2 days.

NOTES:
1)  For information about making your own self-rising flour (requiring only all-purpose flour, salt and baking powder), follow this link.   Additional information is also available that may be of interest to you.  Also, 11 oz of self-rising flour is equivalent to a light cup and one-half.

2)  Since I haven't made this, I'm unsure what the best baking temperature might be.  I would try it at 325ºF; but watch it carefully.

Sue said that they ate this with soup.  Salad would be another good option.

I look forward to making this!  When I do, I'll follow up with more specific details/conversions.

BANANA BREAD

Perhaps you tried my mother's recipe for bread pudding that I posted a few days ago.  Today I'm posting my mother's recipe for banana bread.  I know, there are a gazillion recipes for banana bread.  I expect that my mother had many other recipes as well since she shared this recipe as her "favorite."  I also have many recipes for banana bread with notes such as "greasy" or "dry" or "bland".  These are all reasons why you should try this particular recipe.  Not only does the recipe result in banana bread that is moist and flavorful, it is flexible, as noted in the recipe.

As I emptied this bag of flour I noticed that a recipe for banana bread was printed on the package.  Even though I think my mother's recipe may be better, I'll probably go ahead and make this one, just out of curiosity.  If I do, I'll try to remember to blog here about it.  

The question is:  Why do I keep trying so many different recipes for the same thing, when I already have the perfect recipe?!?  

As an aside, Gold Medal flour is America's #1 selling flour brand - originating over 135 years ago... in Minneapolis, Minnesota!  



MOM'S BANANA BREAD
*  1/2 cup soft butter
*  1 cup sugar
*  2 eggs, large
*  1-1/3 cups mashed bananas (about 4 bananas)
*  1 tablespoon milk
*  1 teaspoon vanilla
*  2 cups flour, all purpose
*  1 teaspoon baking soda
*  1/4 teaspoon salt
*  1/2 cup chopped nuts (optional:  chocolate chips)
*  1/2 cup quartered maraschino cherries (optional:  chocolate chips)
Preheat oven to 350º.  Grease a 9"x 5" loaf pan.
In a large bowl, cream butter and sugar;  beat in eggs.  
Combine mashed bananas with milk and vanilla.
In a small bowl, mix flour, soda and salt together; blend it into the banana mixture.
Stir in nuts/cherries/chocolate chips.  Pour into loaf pan and bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.

 

Notice the very, very ripe bananas.  The two in the bag came out of the freezer.  They look awful, but they are perfect for a flavorful bread.   Tip:  When you have overripe bananas, instead of tossing them, peel them, put them in a baggie, and store them in the freezer for making banana bread.

Here are the three mixtures: 1) dry ingredients in the small bowl, 2) creamed sugar and butter, with eggs ready to be beaten in, and 3) wet ingredients - bananas, milk and vanilla.


Tip:  As you can see in the photo below, I should have put on gloves before cutting the maraschino cherries.  Oh well...

TA DA...  Ready to eat!  Actually, this was cut when the bread was hot out of the oven.  Tip:  Once the bread cools, it sets up and will cut perfectly.  

Of course, you probably don't need suggestions for eating banana bread BUT consider this:  Toast a slice of banana bread, top with a scoop of ice cream of your choice, and top with hot fudge sauce.   Really, really good!

BREAD PUDDING - MY FAVORITE RECIPE

It is understandable that the foods we were raised on remain our comfort foods, our all time favorites.  Bread pudding is that for me.  Although I frequently order it for dessert in restaurants, I am also routinely disappointed.  Typically the pudding is too bready or too sweet.  My mother's recipe for bread pudding results in a creamy, smooth custard, and just the perfect amount of sweet.  It is wonderful!  Today I share this recipe with you, and I hope that somewhere along the line a chef picks up the recipe and gives it a try.  It is quite a contrast to restaurant "bread pudding."

MOM'S BREAD PUDDING.
Butter a casserole/souffle dish.  Preheat oven to 350º.  In a large bowl whisk together:
*  6 eggs, large
*  ½  cup sugar
* ¼ teaspoon salt
Scald: 4 cups whole milk (or a mix including ½&½); 
Add:  1½ teaspoons vanilla (plus optional:  ½ teaspoon cardamom)
Then whisk it into the egg mixture.  
Add:  
*  4 cups of cubed bread*
*  ½ cup raisins/currents (optional)
Let rest a few minutes in order for the bread to soak up the egg mixture.  Pour all into the prepared casserole dish.  Sprinkle top with cinnamon.

Set casserole dish in a bain marie** and bake at 350º for about an hour, until a knife inserted in the center comes out clean.

Refrigerate as soon as possible to avoid separation of the custard.

 NOTES:____________
*  Throughout the year I dry out left over bread and save it in a metal tin.  That way, I always have what I need to make croutons, dressing/stuffing, bread crumbs for coating fish, and for bread pudding.  Of course, having fresh left over bread is a good excuse to make bread pudding!

**  bain-ma·rie

ˌbanməˈrē/

noun

1. a container holding hot water into which a pan is placed for slow cooking

THE BEST APPLE BREAD! Apple Measurement.

GREETINGS FRIENDS!

A delightful gift from a talented friend.

 Before I get into the details for the Best Apple Bread... EVER!!!, I have a little tip for those of you who cook with apples and have difficulty with certain recipes that call for using a specific number of apples.  You know what I mean.  When a recipe calls for, for example, three apples, precisely what does that mean when you are using apples from the tree in your back yard.  They may be little apples, or bruised apples, or .... simply not the big, beautiful apples we see in stores.  The apples that I use are "organic" which means that there is a lot of waste.  So, when a recipe calls for "three apples" I have no idea what is meant.  Well, here's the answer...

As a general rule, 1 pound of apples is equal to 4 small apples, or 3 medium apples, or 2 large apples.  And, 1 pound of apples is equal to 3 cups of prepared apples (peeled, cored and diced).

I hope this makes it easier for you to bake using apples.

Now, on to The Best Apple Bread!

APPLE BREAD.  Makes 2 large loaves.
*  4 cups apples, peeled, cored and chopped
*  4 large eggs, beaten
*  1 cup vegetable oil
*  2 teaspoons vanilla extract
*  2 teaspoons baking soda
*  2 teaspoons salt
*  2 teaspoons cinnamon
*  3 cups all-purpose flour
*  2 cups granulated white sugar

Streusel Topping.
*  3/4 cup all-purpose flour
*  1/4 cup granulated white sugar
*  2 teaspoons cinnamon
*  1/2 cup butter ( 1 stick)

Preheat oven to 350º.  Grease two standard bread loaf pans and set aside.  Peel, core and slice the apples.  Cut into good-sized chunks, about 1 inch in size.  In a large bowl, beat the eggs with an electric mixer until fluffy.  Add the oil and beat until combined.  Add the vanilla, baking soda, salt and cinnamon.  Beat until thoroughly mixed.  Add the flour and sugar and mix on low just to blend.  Turn the mixer to high and beat until mixture is smooth.  The batter will be very thick.  Fold in the chopped apples, being careful to not break them.  Divide the mixture between the two pans.  To prepare the topping, combine flour, sugar and cinnamon in a small bowl.  Cut the butter into the mixture until all ingredients are moist and crumbly.  Sprinkle equal amounts of topping on each loaf.  Bake for about 1 hour on the center rack of the oven.  The loaf should feel fairly firm when touched in the middle; if not, bake an extra 5 minutes.  Remove pans from the oven and cool on a rack for 5-10 minutes.  Finally, remove the bread from the pans and completely cool.  

Pans greased and ready to go!

Folding apple chunks into the batter.

Making the streusel topping.

Ready to go into the oven.

The final result is a very dense, deeply flavorful apple bread.  Store in the refrigerator, cut a slice, and heat it a few seconds in the microwave oven to bring out the flavors.  You won't even need butter!!

RHUBARB CURD.

I bet I have more rhubarb recipes on this blog than any other kind of recipe, but my rhubarb plants are prolific producers and I can't imagine not using the rhubarb.

A couple members of my cooking club were interested in the recipe for Rhubarb Curd in Rhubarb Renaissance, by Kim Ode.  I said that I would send the recipe to them but since I had a lot of rhubarb on hand, I thought I would also make the recipe.  I made two substitutions: 1) grape juice instead of cranberry juice, and 2) salted butter instead of unsalted.  These substitutions seemed to work well.  Here is the recipe as shown in the book.

RHUBARB CURD.  Makes about 1-1/2 cups.
*  2-1/2 cups rhubarb, cut in half-inch pieces
*  1/3 cup plus 1/2 cup sugar, divided
*  1/3 cup cranberry juice
*  4 egg yolks
*  Pinch of salt
*  2 tablespoons, unsalted butter, cut in four pieces.

Combine rhubarb, 1/3 cup sugar, and cranberry juice in a saucepan and cook over medium heat, stirring frequently, until rhubarb breaks down into a sauce, about 10 minutes.  Set aside.

Bring about 2 inches of water to a boil in a saucepan over which a medium bowl will fit.  While the water is heating, whisk together the egg yolks, remaining 1/2 cup sugar, and salt in a medium bowl.  Reduce heat to keep the water at a simmer and place the bowl over the saucepan, whisking constantly until the yolk mixture begins to thicken.

When the yolks are quite warm, whisk in the rhubarb mixture, stirring constantly until the mixture thickens.  Add the butter a piece at a time, mixing well, then set aside to cool.  Refrigerate for up to a week.

Rhubarb, grape juice and sugar

Egg yolks, sugar and salt

Rhubarb curd is good with all of the same things as lemon or orange curd:  scones, in desserts, on toast, and so many other things.  The prepared curd will last about a week in the refrigerator.

RHUBARB HONEY MUFFINS

Here we are again, Springtime, and lots of rhubarb!  So far this season I've made Strawberry-Rhubarb Pie, Rhubarb base (for making fun martini drinks), Rhubarb bread and RHUBARB HONEY MUFFINS, the recipe for today.  I made these for a potluck and they turned out perfectly!  

RHUBARB HONEY MUFFINS.  Makes 22 - 24.
*  2-1/2 cups all-purpose flour
*  1 teaspoon baking soda
*  1/2 teaspoon salt
*  1 egg, beaten
*  1 cup brown sugar, packed
*  2/3 cup corn/vegetable oil
*  1/2 cup honey
*  1 teaspoon pure vanilla
*  3/4 cup buttermilk (or substitute 1 tablespoon plain vinegar plus milk to make 3/4 cup)
*  1-1/2 cups fresh rhubarb, finely chopped
*  1/2 cup pecans, chopped
Topping:  Mix the following ingredients together until crumbly
*  1 tablespoon butter
*  1/2 cup granulated sugar
*  cinnamon
Preheat oven to 350º.  Line muffin pans with cupcake papers.
In a large bowl, mix all dry ingredients (flour, baking soda & salt).  In another bowl, stir egg, brown sugar, oil, honey, vanilla extract and buttermilk until blended;  stir into flour mixture just until moistened.  Fold in rhubarb and pecans.  Fill muffin cups about 3/4 full.  

Sprinkle tops with butter-sugar mixture.  Bake 25-35 minutes or until golden.  Remove from pan; cool on a rack.

Smear with butter and ENJOY!!!!

IRISH SODA BREAD

I'm a bit late for a St. Pat's Day staple, but Irish Soda Bread works well year round, and the beauty of it is that it is made with ingredients that are found in most kitchens, and it comes together very quickly.  Also, there is almost nothing better than home baked bread, fresh from the oven, slathered in butter!  

Irish Soda Bread is unique to Ireland.  It came into existence in the 1840's when bicarbonate of soda was first introduced to Ireland.  Bicarbonate of soda is used to leaven bread in lieu of yeast and kneading.  Using simple ingredients, even the poorest families could have bread at mealtimes.  Whole wheat or white flour, baking soda, salt and buttermilk were the basic ingredients.   Irish immigrants who prospered in America began to add eggs, sugar, raisins and other ingredients.   The following recipe results in a delicious and quick Irish Soda Bread.

IRISH SODA BREAD.
*  4 cups all-purpose flour
*  1 teaspoon baking soda
*  2 teaspoons baking powder
*  1 teaspoon salt
*  1/4 cup white sugar
*  2 eggs
*  1-1/4 cups buttermilk (See note below.)
*  1/4 cup vegetable/corn oil
*  1 cup raisins (optional)
Preheat oven to 350ºF.  Prepare baking sheet using silpat, parchment paper, or grease.  In a large bowl, stir together all dry ingredients (flour, soda, baking powder, salt and sugar).  In a small bowl, stir together the wet ingredients (eggs, buttermilk and oil).  Make a well in the center of the dry ingredients, pour in the buttermilk mixture; add the raisins if using; then stir all just until everything comes together.  Do not over-mix or the dough will become tough.  Turn the dough out onto a floured surface, and with floured hands shape the dough into a ball.  Place it on the baking sheet, and cut a large cross in the top with a sharp knife.  Bake until golden brown, about 30 to 40 minutes.

The Irish were historically quite religious.  The cross cut in the top of the dough was made to ward off the devil and to protect the household.   I found that it resulted in a bread that was properly baked, inside and out. 

If you do not have buttermilk on hand, just add 1 tablespoon of white vinegar to a cup of milk and allow it to stand for 10-15 minutes.  Alternatively, if you are in a hurry, simply microwave the mixture for about 30 seconds. 

The end result is a somewhat sweet, somewhat dense bread.  I haven't seen it sold locally, but who cares?!?  I can make it myself, and so can you!  

CRANBERRY CARDAMOM SCONES.

What to do with "leftovers"!  Make scones!  Okay, not ALL leftovers make good scones; but leftover cranberries are great in scones.  Some people don't like scones because they've eaten them at coffee shops and they are very, very dry.  Homemade scones are so much better; and they are so easy to make with whatever you have on hand.

CRANBERRY CARDAMOM SCONES.  Makes 12.

Preheat oven to 400º.  Line a cookie sheet with silpat or parchment paper.  

In a medium bowl whisk together:

*  3 cups all-purpose flour

*  1/2 cup sugar

*  1/2 teaspoon salt

*  1 tablespoon baking powder

*  2 teaspoons of cardamom 

In a small bowl whisk together:

*  1 cup canola oil

*  3 large eggs

*  1/3 cup of vanilla yogurt

Pour the liquid mixture into the dry mixture, and use a spatula to combine ingredients.  Add:

*  1-1/3 cup of lightly chopped fresh cranberries

Stir lightly to combine.  Drop by spoonfuls to make 12 scones.  Sprinkle tops with:

*  "Sugar in the Raw" or other course sugar

Bake for 15 minutes or until lightly browned.  

TIPS:  

(1) These are terrific warm from the oven or refreshed in a microwave oven.  They freeze easily so you can make a batch and NOT eat them all at once!  

(2)  Many of the ingredients can be swapped out for what you have on hand so don't be afraid to mix and match.  Use fresh fruit (apples, strawberries, pears...), dried fruit (craisins, raisins, apricots...), nuts (almonds, pecans, walnuts...), different spices (cinnamon, nutmeg...), different flavorings (vanilla, orange, lemon...).

HEALTHY, AFFORDABLE "BUTTER"

We've watched Julia Child, Paula Deen, and a host of other cooks slather on the butter.  That's what we'd like to do but we know better!  But, everything in moderation and we can still enjoy everything!

Recently Cooks Illustrated (TV & magazine) reviewed butter and our local "Land O'Lakes" brand was highly ranked, coming in just below "Kerrygold Pure Irish Butter."  I've always liked Land O'Lakes but I've been buying the Kirkland brand butter ever since I become a Costco member.  Well, I've decided to switch back to Land O'Lakes as it is much, much more creamy and rich than Kirkland.

Whipped butter can be convenient and the texture is nice.  Sometimes I can find butter mixtures in the grocery store, but it is relatively expensive.  Thus, I've started making my own, healthy version.  Here's the recipe:

WHIPPED BUTTER
* 1 cup salted butter, softened to room temperature (NOT via microwave which can affect the taste)
* 1 cup olive oil
* 1/2 teaspoon table salt
Whip the butter with an electric mixer on low until the butter lightens in color.  In a slow, steady stream, mix in the olive oil.  Add salt and continue mixing until the mixture is light and fluffy.

This butter is better for our health, because of the addition of olive oil, and is very tasty!

A JULIA CHILD MEAL

It was my turn to "host" our cooking club so I pulled out my Mastering the Art of French Cooking by Julia Child and selected a menu of recipes.  Here was the menu:

*  Algo Bouido (Garlic Soup)
*  Bouchees Parmentier au Fromage (Potato Cheese Sticks)
*  Celery Root Remoulade
*  Gratin Aux Fruits de Mer (Gratin of Seafood)
*  Epinards A La Basquaise (Gratin of Spinach and Potatoes)
*  Carottes Glacees (Glazed Carrots)
*  Clafouti (Fruit Flan)

On Thursday, everyone arrived for our lunch with their dish.

 Garlic Soup with Potato Cheese Sticks.

Celery Root Remoulade.

 Glazed Carrots.

 Gratin of Spinach and Potatoes.

 Gratin of Seafood.

Apple Clafouti.

As we know, Julia Child spent years perfecting her recipes for American cooks.  Despite her best efforts, some of us found it necessary to tweak the recipes to achieve a better outcome.    All in all, this was a delicious meal!  Thank you, Julia!

If you want any of the recipes, please send an email request to me at:   www.foodie-bee@mail.com

MARY STEENBURGEN'S CORN SPOON PUDDING ON THE 4TH OF JULY

Happy 4th of July!  Today we celebrate our country's gaining of independence from Great Britain in 1776, and the signing of the Declaration of Independence.  It is a good day for celebrating with family and friends, and for watching fireworks!  We will be going to our friends, the Andersons', for their annual 4th of July party.  Every year they grill a big turkey and we all bring potluck.  I'm bringing Mary Steenburgen's Corn Spoon Pudding from her recipe in "Potluck at Midnight Farm - celebrating food, family, and friends on Martha's Vineyard."  I already had a piece; and it is delicious.  As you can tell from the recipe, this could not be easier to make!

CORN SPOON PUDDING.
"This is a recipe I grew up with in Arkansas.  It is an absolutely guaranteed smash hit.  I've made it for all kinds of people who take one bite and instantly want the recipe.  It's a little embarrassing to hand it over, since it reads:  Open a box of this and a can of that.  But trust me, it's the best cornbread you'll ever have."  Mary Steenburgen
1 (8.5 oz) box corn muffin mix
1 (7.5 oz) can whole kernel corn
1 (7.5 oz) can creamed corn
1 cup sour cream
2 large eggs, beaten
1/2 cup melted unsalted butter
1/2 cup grated Swiss Cheese (I substituted pepper jack cheese.)
2 tablespoons chopped chive (This wasn't in Mary's recipe but I added it.)
     Heat the oven to 350º.  Combine all of the ingredients except the cheese in a large mixing bowl.  Pour into a lightly greased 9x13" baking dish.  Bake for 35 minutes.
     Sprinkle grated cheese on top and bake 10 minutes more.  You will know it's done when a toothpick comes out clean.  Serve warm.
NOTE:   In my oven, the dish was done after 35 minutes so I simply sprinkled the cheese on top, it melted, and I ate a piece.  Delicious!

COSTCO & BANANA CHOCOLATE CHIP FRUIT BREAD

There are many things that I love about shopping at Costco including the many organic foods, the high quality fresh produce and the tasting samples, to name a few of the things.  The thing that I have the most problem with is the portion sizes.  It is challenging for a family of only two to use the fresh produce in a timely manner.  A person has to be proactive and creative!  For example, a large bunch of asparagus can be roasted one day, and the next day a soup can be made out of the remainder which can be frozen for later use.

As you can see in the picture below, I had to find something to do with the very ripe left-over bananas that we bought at Costco.  Banana bread was the logical option.  This recipe is my favorite banana bread recipe as it makes two large loaves (one for freezing), and I can add whatever I have on hand or whatever I choose.  I only had a couple maraschino cherries so I added chopped dried cherries as well.  I had semisweet chocolate chips but I decided to also use bittersweet chips because I like them.  If you make this recipe, feel free to substitute whatever you'd like for the nuts, cherries and chocolate chips.  You will love this recipe!

BANANA CHOCOLATE CHIP FRUIT BREAD.  Makes 2 large loaves or 4 smaller loaves.

1 c. butter, at room temperature

2 c. granulated sugar

4 eggs, beaten

6 ripe bananas, mashed

4 c. all-purpose or unbleached flour

2 teaspoons baking soda

1 c. chopped nuts

1 c. chocolate chips

10 oz. maraschino cherries, rinsed, drained, dried and halved

Cream the butter and sugar.  Add beaten eggs and bananas.  Sift flour and soda together; stir into butter mixture.  Fold nuts, chips and cherries into batter.  Divide batter into two greased 9- by 5-inch loaf pans or four 7-1/2 by 3-3/4 by 2-1/4-inch loaf pans.

Bake at 350ºF until toothpick inserted in center comes out clean and bread starts to pull away from sides of pan; about 65 minutes for the larger loaves and about 50-55 minutes for the smaller loaves.  Rest in pans for a few minutes, then turn out onto a rack to finish cooling.

Then enjoy with your favorite cup of tea or coffee.

Did I mention that this is a very easy recipe?  It is!

IRISH SODA BREAD

I hope you all had a delightful St. Pat's Day!   We were going to a friend's party that evening and I was asked to bring an appetizer.  I decided to make Irish Soda Bread, which is a quick bread made with baking soda instead of yeast.


One food site that I use is Allrecipes.com..  It is a site of recipe postings by readers; and the numerous ratings and critiques of the recipes are very informative.  This recipe is very easy, very quick, moist and delicious.


Grandma McAndrew's Irish Soda Bread
4 cups all-purpose flour
1/4 cup white sugar
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
2 eggs
1-1/4 cups buttermilk
1/4 cup corn oil
1 cup raisins (optional)
Preheat oven to 350º.  Grease a baking sheet or line a sheet with parchment paper.
In a large bowl, stir together the dry ingredients:  flour, sugar, baking soda, baking powder and salt.  In another bowl whisk together the wet ingredients:  eggs, buttermilk and corn oil.  Make a well in the center of the dry mixture, and pour in the wet mixture.  If using raisins, add them and stir a few times, just until the ingredients come together into a soft dough.  Turn the dough out onto a floured surface, and with floured hands shape dough into a ball.  Place the dough on the prepared baking sheet, and cut a large cross in the top with a sharp knife.  Place the bread on a middle rack of the preheated oven, and bake until golden brown, about 35 minutes.