Christmas dinner desserts for two (or more!)

12/19/12 Cook’s Corner

Betty Kaiser

The days until Christmas are dwindling down to a precious few and I have to admit that I’m already tired of cooking. Due to time, travel and health constraints, our family celebrated an early Christmas here in Oregon. I hummed along to Christmas carols as I made batches of fudge, Lemon Bars, Mexican Wedding Cakes, frosted sugar cookies and decorated gingerbread men.

Now it’s hard to get in the spirit of cooking another Christmas dinner—especially a simple dessert for Christmas Day that only serves two people. Cooking in small amounts has never been my forte. So that means we have a conflict. My husband and I have dramatically different ideas about special desserts and I will have to narrow the selection down to one pie, one pudding or one cake.

Our family really doesn’t have a traditional Christmas dessert. My daughter and I are the bakers and we usually take requests. She often bakes pumpkin and pecan pies along with a killer apple pie. My choices lean to a lemon meringue or fruit pie and a chocolate pecan pie. Oh, yes, and if Chuck has anything to say about it there will be some kind of cheesecake.

I really don’t like cheesecake. I think it’s boring, expensive, time consuming and a massive waste of calories. However, I am willing to compromise. So I searched until I found a recipe for a lemony ricotta cream cheese filling that I think will be acceptable. It’s also baked in a pie shell, making it more appetizing to me.

Another dessert that I am seriously considering is a simple Flan. The French call it crème caramel; the Spanish call it flan. We call it custard. No matter the name, it is a sensational ending to any meal.

Then again, maybe I’ll bake some Individual Cranberry-Apple Cobblers. The recipe is super simple: you mix apples, cranberries, walnuts and raisins together and put them in single-serving dishes. Then you cover the fruit with a simple topping and bake. Very easy, very festive and delicious—especially if you can find some eggnog flavored ice cream to go with it.

I wish you all a warm and loving Merry Christmas. Enjoy!

LEMONY CREAM CHEESE PIE

1 lemon

1 8-ounce package cream cheese, cut up and softened

1 3-ounce package cream cheese, cut up and softened

1 cup sugar

1 cup cottage ricotta cheese

1 teaspoon vanilla

3 large eggs

1 (9-inch) baked pastry shell

Optional garnish: Lemon peel strips

Pre-heat oven to 350° F.

Using a fine shredder, remove yellow peel from lemon; set grated peel aside. Peel and cut up lemon, removing the seeds.

In a food processor or blender, combine grated lemon peel, cup up lemon, the two packages cream cheese, sugar, ricotta and vanilla. Cover and process or blend, stopping and pushing mixture down as needed, until smooth. In a large bowl, lightly beat eggs. Using a wooden spoon, stir in cheese mixture.

Pour cheese mixture into pastry shell. Bake until center appears almost set when shaken, 35-40 minutes. Cool on a wire rack 1 hour. Cover and chill at least 4 hours before serving.

To garnish with lemon peel strips, cut 1-inch wide strips of lemon peel several times crosswise down to one edge but not through it. Wrap the strips around toothpicks and insert into pie. Serves 8.

FLAN

1/3 cup sugar

3 large eggs, lightly beaten

1 12-ounce can evaporated milk

1/3 cup sugar

1 teaspoon vanilla

Preheat oven to 325° F.

To caramelize sugar, in an 8-inch heavy skillet, cook 1/3 cup sugar over medium-high heat, shaking skillet occasionally, until sugar starts to melt. Do not stir. When sugar starts to melt, reduce heat to low and cook, stirring as needed with a wooden spoon, until all of the sugar is melted and golden brown, about 5 minutes.

Immediately divide caramelized sugar among six 6-ounce custard cups (or pour into an 8-inch flan dish or baking pan). Working quickly, rotate cups or flan dish so sugar coats the bottoms as evenly as possible. Cool.

Place custard cups or flan dish in a 12x9x2-inch baking pan. Pour egg mixture into cups or dish. Place baking pan on an oven rack. Pour very hot tap water into the baking pan around the cups or dish to a depth of about 1/2 inch.

Bake until a knife inserted near the centers comes out clean, 35-40 min. for custard cups or 30-35 min. for flan dish. Remove cups or flan dish from water. Cool on a wire rack. Cover loosely with plastic wrap and chill thoroughly.

To serve: Carefully unmold flan onto dessert plates or a serving platter. Spoon any caramelized sugar from cups onto tops of flan. Serve with whipped cream. Makes 6 servings.

INDIVIDUAL CRANBERRY-APPLE COBBLERS

2 medium baking apples, peeled, cored and sliced

1 cup fresh or frozen cranberries

1/2 cup sugar

1/4 cup walnuts, chopped

1/4 cup raisins

2 large eggs, lightly beaten

1/4 cup flour

1/2 cup butter, melted

1/4 cup sugar

2 teaspoons grated orange peel

1/2 teaspoon vanilla

Dash salt

Preheat oven to 350° F.

Butter four 5-inch quiche dishes or large custard cups. Set aside. In a large bowl, toss together apples, cranberries, 1/2 cup sugar, walnuts and raisins. Spoon mixture evenly into prepared dishes. Set aside.

Topping: In a small bowl, combine eggs, flour, melted butter, 1/4 cup sugar, orange peel, vanilla and salt. Stir with a fork until smooth. Spread topping evenly over fruit mixture.

Bake until topping is golden brown and fruit is tender, about 30 min. Cool slightly on a wire rack. Serve with a generous scoop of vanilla bean ice cream. Makes 4 servings.

Keep it simple and keep it seasonal! Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes that are delicious, family oriented and easy to prepare.

Hanukkah Latkes and Jelly Doughnuts

12/5/12 Cook’s Corner

Betty Kaiser

Oh Hanukkah, Oh Hanukkah

Come light the menorah

Let’s have a party

We’ll all dance the hora

Gather round the table, we’ll have a treat

Shiny tops to play with, latkes to eat

The above verse is from a popular Jewish tune that celebrates the Miracle of Lights (known as Hanukkah), a highly anticipated holiday of the Jewish Year. This year the eight days of Hanukkah begin on December 8 with the lighting of the menorah and eating of traditional foods. Oil is important to the celebration as you will see from the following story.

Two thousand years ago Antiochus, the king of Syria, ruled the Jews of Judea. He defiled their temple and altars by erecting statues of Greek gods in their place of worship and offering forbidden meats. If the Jews refused to worship in his pagan ways, they were killed.

Matthias, a rural priest, refused to offer sacrifices in the Temple to the Greek gods. Under an edict for his arrest he and his five sons (known as the Maccabees) fled to the Judean wilderness. There they were joined by a ragtag army of simple farmers still dedicated to the laws of Moses. After Matthias’ death, his sons and the new army fought a guerilla war against the king’s army.

It took three years but ultimately they defeated Antiochus and reclaimed the Temple. It was ceremoniously cleaned and a new altar constructed. But the Eternal Light (lamp) that burned continuously was out. The priests lit the lamp with the only uncontaminated jug of oil they could find—enough oil to burn one day. It would take another eight days to get more oil. Then, a miracle happened. The light burned the entire eight days until new purified oil was ready. 

Today, on Hanukkah, Jews still celebrate the re-dedication of the Temple. They light the candled menorahs, sing, dance, play games and eat fried foods. One of those foods is latkes or “potato pancakes.” Cooked in olive oil, they are a reminder of the single jug of the miracle oil that lasted for eight days.

Following are two latke recipes. One is the classic potato, the other a butternut squash with apple salsa. Those of you with a sweet tooth will also enjoy Sufganiyot or homemade jelly donuts. They are light and fluffy, filled with jelly and topped with powdered sugar or frosting.

CLASSIC LATKES

3-1/2 Cups shredded, peeled, baking potatoes

1-1/4 cups grated onion

6 tablespoons flour or matzoth

1 teaspoon fresh thyme, grated

1/2 teaspoon kosher salt

1/4 teaspoon pepper

1 large egg

1/4 cup olive oil, divided (more if needed)

2 cups applesauce

1 teaspoon cinnamon

Combine potato and onion in a colander. Drain 30 minutes, pressing with the back of a spoon until barely moist. Combine potato mixture, flour, and next 4 ingredients (through egg) in a large bowl; toss well.

Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil to pan and swirl to coat. Spoon about 1/4 cup potato mixture l into pan and flatten slightly. Repeat procedure 5 times to form 6 latkes. Sauté 3-1/2 minute on each side or until golden brown.

Remove latkes from pan and keep warm. Repeat procedure with the remaining oil and potato mixture. Combine applesauce and cinnamon in a bowl. Serve applesauce with latkes. Makes about 12 latkes. Serves 4-6 depending on appetites.

CURRIED VEGETABLE LATKES WITH APPLE SALSA

Apple Salsa:

1-1/2 cups finely chopped Gala apples

1 tablespoon fresh lime juice

1/4 cup red onion, thinly sliced vertically

1 Serrano chile, finely chopped and seeded

5 tablespoons cilantro, divided

1 teaspoon kosher salt, divided

Latkes:

3 cups shredded peeled butternut squash

3 cups shredded peeled baking potato

1 cup grated onion

6 tablespoons flour

1 teaspoon curry powder

1/2 teaspoon ground coriander

1/4 teaspoon black pepper

1/8 teaspoon cinnamon

1 egg

1/4 cup olive oil, divided (more if needed)

Salsa: Combine apple and lime juice in a bowl; toss. Add remaining ingredients, toss. Cover and chill.

Latkes: Combine three (3) vegetables in a colander; drain 30 min.; press with the back of a spoon until barely moist. Combine with remaining ingredients except oil. Toss well.

Heat a large skillet over medium-high heat. Add 4 teaspoons oil to pan; swirl to coat. Spoon 1/4 cup potato mixture into pan; flatten slightly. Repeat 4 times to form 5 latkes. Saute 3-1/2 min. on each side or until golden brown and thoroughly cooked. Remove latkes from pan; keep warm. Repeat procedure with remaining oil and potato mixture. Yield: 14 latkes. Serves: 6

SUFGANIYOT (Jelly Doughnuts)

1 package dry yeast
4 tbs. sugar
3/4 cup lukewarm milk
2 1/2 cups all-purpose flour
pinch of salt
1 tsp. ground cinnamon
2 eggs, separated
2 tbs. butter, softened
apricot or strawberry preserves
vegetable oil
sugar

Mix together the yeast, 2 tablespoons of the sugar, and the milk. Let sit to make sure it bubbles. Sift the flour and mix it with the remaining sugar, salt, cinnamon, egg yolks, and the yeast mixture.

Knead the dough until it forms a ball. Add the butter or margarine. Knead some more, until the butter is well absorbed. Cover with a towel and let raise overnight in the refrigerator.

The next day, roll out the dough to a thickness of 1/8 inch. Cut the dough into 24 rounds with a juice glass, or any object about 2 inches in diameter. Take 1/2 teaspoon of preserves and place in center of 12 rounds. Top with the other 12. Press down at edges, sealing with egg whites. Crimping with the thumb and second finger is best. Let raise for about 30 minutes.

Heat 2 inches of oil to about 375 degrees. Drop the doughnuts into the hot oil, about 5 at a time. Turn to brown on both sides. Drain on paper towels. Roll the doughnuts in sugar.

From All about Jewish Holidays and Customs by Morris Epstein.

Keep it simple and keep it seasonal! Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes that are delicious, family oriented and easy to prepare. Contact her at 942-1317 or email bchatty@bettykaiser.com

Viva La Turkey Leftovers!

11/21/12 Cook’s Corner

Betty Kaiser

Happy Thanksgiving, everyone! Yes I know, tomorrow is the big day but it’s never too early to be grateful for our many blessings—and food is certainly one of them.

I imagine that most of you have already posted your menus and are working on preparation of salads, stuffing and pies. Personally, I’m thinking about what to do with the leftovers.

Friday, there will still be lots and lots of turkey. But there will also be a dab of mashed potatoes, a few vegetables, several sticks of cheese-stuffed celery, some fruit salad, homemade rolls and too much apple, pecan or pumpkin pie waiting to be consumed

Leftovers on day #1 are easy. We eat pizza for lunch—yes, I know, we’re supposed to eat turkey sandwiches but not yet. Pizza is sort of a cleansing the palate tradition. Then, for dinner, we can enjoy sort of a mini-Thanksgiving feast by re-heating the turkey, dressings, etc. It’s a holiday from cooking while savoring the memories.

Leftovers on day #2 are when the first of many turkey sandwiches are consumed. We like them on leftover dinner rolls layered with cream cheese, cranberry sauce, a little mayonnaise, red onion and lettuce. This is also when pies appear—again.

Leftovers on day #3 are when the challenge begins to creatively use up the last of the turkey. In addition to sandwiches, there’s always enough turkey for a pot of soup and a pan of enchiladas or some other flavorful casserole. The great thing is that it can be substituted for chicken in any recipe that you have filed away.

Thumbing through my what-to-do-with-leftovers file, I found a couple of ideas from the New York Times on what to do with leftover stuffing. We seldom have much too much leftover but stuffing peppers with dressing and pan frying it in little cakes sounds good to me.

My go-to recipes for turkey usually involve green chilies, chili powder and tortillas. In other words, some sort of enchilada or Mexican casserole. Today’s Turkey Tortilla Soup (originally chicken) goes together quickly and can be easily doubled for a crowd.

 “Viva la Chicken” by Paquita Machris is a staple in our family that I cut out of the L.A. Times in the 1970s. It’s simple, tasty and makes a great pot luck dish. It can be made the day before, refrigerated and baked before serving. Viva la Turkey!

TURKEY TORTILLA SOUP

(Adapted from  “Pioneer Woman Cooks!”)

3 cups turkey, shredded or diced

2 Tablespoons Olive Oil

1-1/2 teaspoon Cumin

1 teaspoon Chili Powder

1/2 teaspoon Garlic Powder

1/2 teaspoon Salt

1 cup Diced Onion

1/4 cup Diced Green Bell Pepper

1/4 cup Red Bell Pepper

3 cloves Garlic, Minced

1 can (10 Oz.) Rotel Tomatoes And Green Chilies

32 ounces, fluid Low Sodium Chicken Stock

3 Tablespoons Tomato Paste

4 cups Hot Water

2 cans (15 Oz. each) black, pinto or chili beans, drained

1/2 cup frozen cup

3 Tablespoons Cornmeal Or Masa

Tabasco (as desired)

5 whole Corn Tortillas, Cut Into Uniform Strips of 2 To 3 Inches.

GARNISHES:

Cilantro

Sour Cream

Diced Avocado

Diced Red Onion

Salsa Or Pico De Gallo

Grated Monterey Jack Cheese

 Mix cumin, chili pepper, garlic powder, and salt in small cup. Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the spice mix. Stir to combine and add shredded turkey.

Pour in Rotel, chicken stock, tomato paste, water, your choice of beans and corn. Bring to a boil and reduce heat to a simmer 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings and add Tabasco. Turn off heat and allow to stand for 15 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, top with your choice of garnishes. Serves 6-8

VIVA LA TURKEY CASSEROLE

4 cups turkey, chopped

12 corn tortillas

1 (10-1/2 oz) can cream of chicken soup

1 (10-1/2 oz) can cream of mushroom soup

1 cup milk

1 onion, minced or grated

3 cans green chile salsa

1 pound cheddar cheese, shredded

Cut tortillas in 1-inch strips and set aside. Mix soups, milk, onion and chile salsa in saucepan and heat on low. Grease large shallow casserole. Add 2 or 3 tablespoons water or chicken broth.

Place half of tortillas on bottom of casserole. Cover with half of turkey and a third of sauce. Repeat layers ending with sauce. Top with cheese. Refrigerate 24 hours. Next day, bake at 300 degrees 1-1/2 hours. Serves 8

Note: if you have trouble finding green chile salsa, add a can of green chilies to Pace Picante Salsa.

PAN FRIED STUFFING CAKES

2 cups crumbled stuffing

2 eggs, beaten

1/4 cup flour

Garnish

1/2 cup cranberry sauce

1/2 cup sour cream

Mix ingredients together and form into small, flat patties. Fry in butter or oil until brown on both sides. Garnish with a dollop of the cranberry-sour cream.

STUFFING-STUFFED BELL PEPPERS

4 Bell peppers

Stuffing moistened with chicken broth (enough for 4 peppers)

Grated Parmesan

Preheat oven to 400° F.

Cut the tops off the peppers and remove the seeds and stems. Microwave in a small amount of water about 3 min. or just until barely limp.  Mix stuffing and Parmesan together and fill the peppers. Place in a baking dish, drizzle with oil and roast until the peppers are tender and brown, about 30 min. Serves 4 as a side dish.

Note: For a main dish, sauté ground beef or pork and add to the stuffing.

Keep it simple and keep it seasonal! Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes that are delicious, family oriented and easy to prepare. Contact her at 942-1317 or email bchatty@bettykaiser.com

Be prepared for winter power loss!

11/7/12 Cook’s Corner

Betty Kaiser

As super storm Sandy pummeled the Atlantic Coast, leaving lives, landscape and properties in ruin, it was a forcible reminder that none of us is immune to disaster. The East Coast has its hurricanes, the Mid-west its tornadoes and Calif. its earthquakes. Here in the Pacific Northwest we are susceptible to everything from fires to flooding.

The first year we lived in Oregon, there was an earthquake. Who knew? We thought we had left that behind. Since then, we have weathered many storms of the wet variety. When the wind blows, the rain soaks the ground, trees come down and the electricity goes out. Usually it’s just two or three days but one year we went 8 days without electricity. To me it felt like an eternity.

It was winter and snow was on the ground. But still, we were fortunate. We had a roof over our heads and a wood-burning fireplace to keep us warm. Frequently, the eerie silence was broken by the buzz of chain saws from neighbors clearing roads or driveways. EPUD crews worked around the clock as we all waited for the precious electricity to come back on.

I think about that experience every time I watch people in storm ravaged areas struggling through Mother Nature’s wrath. And I wonder…how can anyone possibly be prepared for such devastation? We can’t. But we can try. Here in the PNW usually what we need to survive is food, water, shelter and some common sense.

A recent news clip showed one woman going door to door in her ravaged neighborhood just making sure that people had flashlights. Sadly, some were burning candles but had no other source of light. Be sure you have battery operated flashlights and lanterns.

The long gas lines in New Jersey reminded me to keep my gas tank half full. And like a good Girl Scout, I always have a blanket in the trunk along with flashlights, a bottle of water and some energy bars.

If our homes are intact, we have access to daily necessities. But did you know that 2 gallons of water per person per day is the recommended amount? That’s 8 gallons a day for four people to drink, cook, wash dishes and take a sponge bath. That’s where your 55-gallon water heater tank will come in handy as a water source.

If you’re a camper, you probably have a place where you store camping gear: pots and pans, kitchen utensils, (a can opener!), silverware, disposable paper plates and cups; foil; batteries, flashlights, sleeping bags and a waterproof tarp. All of those supplies in one area will be especially appreciated when night falls.

Cooking with limited supplies is not fun. But if you have a charcoal barbecue, a propane camp stove, or even a fireplace, it’s doable.

But what will you eat? You won’t have fresh food or raw meat to cook for more than a couple of days. Even with the frig door closed, refrigerated foods deteriorate rapidly. Our freezer lasts about 3 days maximum. So as soon as possible, fill an ice chest with ice and pack it with essential perishables.

Now is a good time to check your stock of canned foods, dry mixes, crackers and other staples that don’t require refrigeration. Canned tuna, chicken and salmon are relatively inexpensive sources of protein. Canned soups, milk, fruits, vegetables, a variety of bean products and a couple of jars of spaghetti sauce will all help to tide you over until the power comes back on.

Breakfast can be protein bars and cereal with soy milk. Lunch and snacks can come from shelf staples like juice boxes, soups, dried fruits, snack bars, peanut butter and jelly. Dinner can be as simple as adding a can of tuna or chicken to boxed pasta mixes. Heat up some green beans and you have a meal. Hopefully, apples, bananas, potatoes and onions will be in the pantry.

If the worst that happens to us this winter is that our power goes out—I will call it good. With minimal effort we can heat water for coffee, tea, cooking and prepare basic meals like the following:

Breakfast: oatmeal or cold cereal with bananas and milk

Lunch: Peanut Butter and Jelly Sandwiches with soup and an apple for dessert; tuna sandwiches with potato chips.

Dinner: Hot dogs and baked beans; tuna and noodle casserole; bean burritos with soup; spaghetti with sauce and canned fruit or veggies.

The following recipe makes a hearty meal out of mostly canned foods. You will need either a Dutch oven with lid or a heavy skillet.

CAMPER’S STEW

1 large onion diced

2 (15 ounce) cans sliced potatoes

1 (15 ounce) can sliced carrots

1 (15 ounce) can green beans

1 (10 ounce) can cream of chicken soup

2 (12 ounce) cans boneless chicken

Salt and pepper to taste

Dash of Tabasco

Put the diced onion in the Dutch oven with all the canned vegetables, including the liquid from the cans. Stir the vegetables to mix them evenly. Add the cream of chicken soup to the vegetables and liquid. Stir until blended. Add the cans of chicken. Add salt and pepper and other seasonings if you have them. Cover the stew and place over an open fire, grill, or whatever you have. Heat and stir occasionally, until hot. Serves 4-6, depending on appetites.

Variations: Add kidney beans to the mix. Canned beef chunks will also work. Substitute cream of mushroom soup.

Be safe everyone. Pray for those in need and count your blessings. It could be worse. And don’t forget your pets. Keep them warm and dry, their water bowls full, meals regular and their bedding fluffy.

Keep it simple and keep it seasonal! Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes that are delicious, family oriented and easy to prepare. Contact her at 942-1317 or email bchatty@bettykaiser.com

"A" is for applesauce, apple cake, apple pie and tarts

10/17/12 Cook’s Corner

Betty Kaiser

There are many good things to be said about things living on the West Coast. One of those is that from now until the end of the year, we have a wide variety of local and almost local fresh fruits and vegetables to choose. For-instance, this month, Oregon and Washington State are churning out bushels of a variety of apples.

I grew up in the era when Red Delicious apples were our only choice for eating fresh. Romas were the choice for baking. Green Gravensteins were the choice for applesauce. Today, the choices are practically unlimited and right now, the apples are very fresh.

My husband’s favorite eating apple remains the Red Delicious. I prefer my apples a little less sweet but not sour. Some of my favorites are Fujis, Galas and the Honeycrisp variety. Cooking apples for baking pies, shredding in cakes or canning in applesauce call for different varieties entirely. I like to mix two or three varieties to get just the right balance of texture with a sweet-tart taste.

This year our Spitzenberg and Gravenstein trees produced enough fruit for us and the birds. But used alone, they’re a little tart for my taste. For baking, I mix them with either Jonathan, McIntosh, Golden Delicious or whatever else I can find on sale. Sometimes Detering Orchards in Harrisburg has mixed culls that you can mix and match.

My fall cooking projects always begin with homemade applesauce. (I like to get anything to do with the canner out of the way.) By itself, applesauce is simple to make but time-consuming. I have to be in a really good mood to hunker down and produce a couple of dozen jars. The first thing that you need is ripe apples. Two pounds of apples will equal about 6 medium apples or 6 cups of sliced apples.

I wash them and set aside. Then, it’s nice if you have someone who is willing to help peel them. Believe it or not, my husband likes to help because it involves a tool. Years ago I picked up a vintage apple peeler at a garage sale. You place an apple on the spindle fork, turn the crank and the apple is cored, peeled and dropped into cold water with a bit of lemon or Fruit Fresh; drain and follow the recipe below.

Right now apples are at their peak of quality. So have one for a snack. Dry some for the future. Make your favorite pie or cake. But trust me…once you start making your own applesauce you’ll never want to eat the commercial stuff again. Enjoy!

BASIC APPLE SAUCE

20 large apples

3-4 cups water (or 2 cups cider+2 cups water)

1/4 cup lemon juice

2 cups sugar (more if needed)

2 teaspoons cinnamon (if desired)

Wash apples. Quarter, core, peel and remove all bruised or decayed parts. Drop into mild salt solution to prevent discoloration. Drain. Put apples, water and lemon juice into a large, deep pan and cook on medium-high heat until soft. Stir constantly until mixture reaches a boil. Apples burn easily as the liquid evaporates.

As the apples soften, take a potato masher and stir as you mash. If the sauce seems too thick, add more water. If it’s too thin, cook down a little longer until it is desired consistency. Add sugar one-half cup at a time, stirring and tasting after every addition, until desired sweetness is obtained. Remove from heat. Add cinnamon.

Pack while hot into canning jars to within 1/2-inch of top. Put on caps, screw on the lids and process according to your canner’s instructions. Makes about 4-6 pints.

Note: The ratio of apples to liquid is tricky. More liquid is better than not enough. I put apples in the pan and then add enough liquid to come at least halfway up the fruit (depending on how dry the fruit is).

TWO CRUST APPLE PIE

Make pastry for 2-crust pie filling (9-inch)

Pie Filling:

6-8 large apples (your choice), sliced

3/4 cup sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

2 tablespoons butter

Preheat oven to 425° F.

Mix apples, cinnamon and nutmeg together. Place in pie shell. Dot with butter. Cover with top crust. Seal and flute. Cut slits in top. Bake until crust is nicely browned and apples are cooked through. Serve warm topped with vanilla ice cream. Serves 6-8.

RUSTIC APPLE TART

Make recipe as above but roll the pie crust on baking parchment into a 15-inch circle. Slide crust (with parchment) onto a baking sheet. Pile the apple filling on top of the crust, leaving a 3-inch border. Fold the border over the apples. Prick crust lightly. Mix 1 tablespoon sugar with 1/8 teaspoon cinnamon. Sprinkle the entire pie with the cinnamon-sugar. Bake until the crust is golden brown and the apples are tender. Let stand about 30 minutes before serving. Serves

GERMAN APPLE MINI-CHIP CAKE

3 eggs
1 cup vegetable oil
1/2 cup bottled apple juice
2 tsp. vanilla
3 cups flour, not sifted
1-3/4 cups sugar
1 tsp. cinnamon (or to taste)
1 tsp. baking soda
3/4 tsp. salt
3 cups diced peeled tart apples
1 cup chocolate chips
3/4 cup nuts, optional

Preheat oven to 350° F.

Slightly beat eggs in bowl. Add oil, apple juice, vanilla; beat. In separate bowl, combine dry ingredients. Slowly add dry ingredients to liquid, beating constantly, until thick. Add apples, chips, nuts; mix.

Pour into greased and floured pan. Bake in Bundt pan, 65-70 minutes or 9x13-inch pan 35-40 minutes. Allow to cool for 10 minutes, remove from Bundt pan, and sprinkle with powdered sugar. Can be served directly from 9X13 pan. Serves 12.

Keep it simple and keep it seasonal! 

Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes 

that are delicious, family oriented and easy to prepare.

Tasty Tomatoes

10/3/12 Cook’s Corner

Betty Kaiser

Thank heavens for Indian Summers. Some of us Oregonians would never be able to ripen tomatoes without it. Our tomato crop  blossomed early, set fruit late and ripened even later. But thanks to a dry, warm Sept. we just finished harvesting a bumper crop of tomatoes—along with a few odd zucchini and cucumbers.

As usual, we over-planted. In early June, it’s hard to believe that those tiny little tomato starts are going to produce enough tomatoes to can and eat fresh. For awhile it seemed like every time I turned around Chuck was bringing home another six-pack “just in case.” Early Girls (14), Better Boys (2) and one of those strange grafted tomatoes completed our tomato garden.

Of course, all of the plants grew and grew and grew. Ultimately, they produced hundreds of the strangest undersized fruit that I have ever seen. It took about 14 Early Girls to fill a pint jar and I’m not sure that any of the Better Boys produced slicing size fruit. They were yummy but not big. On the other hand, our grafted tomato was a stellar success as a plant but only produced about a dozen very ugly, humongous fruit.

So here it is Oct. and I still have ripe tomatoes. What to do? Last week I drug myself (screaming and kicking!) into the kitchen and canned about 18 jars of marinara sauce. It’s one of my staple items that sure comes in handy on a winter day when I’m wondering “what’s for dinner.” A recipe of sorts follows.

Of course, fresh, ripe tomatoes are best eaten plain and unadorned. We slice them and sprinkle them with a little salt and pepper for sandwiches almost every day. I dice them with homegrown cucumbers (still a couple in the frig!), some red onion and add a splash of Italian dressing for a dinner salad.

But I also found some great ideas while surfing the web at “Simple Bites.” This recipe for Marinated Tomatoes is simplicity personified and so versatile. It is one of those dishes that you ‘eyeball’ the amounts. You just keep adding (or subtracting) until it looks and tastes right.

AIMEE’S MARINATED TOMATOES

5-6 ripe tomatoes

1/2 cup virgin olive oil

Salt and pepper

A few cloves firm garlic

Fresh herbs (basil, oregano or thyme)

Wash and slice tomatoes and put in a large bowl. Cover with olive oil; salt and pepper to taste. Crush the garlic, chop the herbs and toss everything together. Cover and let marinade at room temperature until lunch (or dinner). Now you’ve got a base for a variety of meals or side dishes. Chose one of the following and enjoy!

Butter a baking dish, layer tomatoes with thinly sliced onion, top with breadcrumbs and cheese of choice. Bake until bubbly and cheese is melted. Serve with grilled steak.

Lunch: Stuff a pita with the marinated tomatoes. Add sliced cucumber and a dollop of sour cream.

Vegetarian pizza: Drain liquid and arrange some of the tomatoes on a pizza base. Dot with black olives and top with mozzarella cheese. Bake until crust is brown.

Sloppy BLT Sandwich: Toast thick slices of rustic bread. Spread with mayonnaise and top with a layer of sliced marinated tomatoes, crisp bacon and lettuce. Oh, yum!

Crispy salad: Squeeze half a lemon over the marinated tomatoes. Crumble in several handfuls of pita crisps; toss together and serve over torn romaine lettuce.

Mediterranean salad: Add diced red onion, a splash of red wine vinegar and olives. Serve mounded in a bowl topped with crumbled feta cheese.

Dinner: Place 6-8 raw jumbo shrimp in the middle of squares of aluminum foil. Cover with the marinated tomatoes and fold up the sides of the foil. Seal foil. Place on the BBQ for 7-9 min. until shrimp are pink. Serve in its own broth.

Pasta: Toss tomatoes with hot, cooked capellini pasta and serve with a crispy French baguette and you’ve got dinner!

Bruschetta: Bake sliced rounds of French baguette until crispy. Pile tomatoes onto the slices and dot with fresh goat’s cheese. If you like, slide back into oven to melt the cheese.

MARINARA SAUCE

The ingredients in this sauce are few and as old as time. The sauce itself is rumored to have originated with early Italian sailors because it is meatless and doesn’t require refrigeration.

When I’m in a hurry, I use the sauce as a base for just about anything that I have on hand. I add ground meat and seasonings to it for spaghetti and chili. It makes a great quick vegetable soup base and a flavorful topping for grilled chicken. This is my first attempt at measuring the ingredients. (No wonder it never turns out the same way twice!) It can be frozen or canned and is especially appreciated in the winter. Another dish to ‘eyeball’ the ingredients.

BETTY’S BASIC MARINARA SAUCE

4 large onions, peeled and diced

3 large green bell peppers, diced

2 cloves garlic, minced

1/3 cup olive oil

12 cups ripe tomatoes, peeled and quartered

1 (16 oz) can tomato sauce

1 (6 oz) can tomato paste

2 tablespoons Italian seasonings

1/4-1/2 cup brown sugar (if using canned tomatoes)

1/3-1/2 cup red wine vinegar

Salt

Heat the oil in a large pot. Add the onions and bell peppers. Sauté slowly on medium heat until soft. Add the garlic and sauté for a few minutes. Then add the tomatoes, tomato sauce, tomato paste, Italian seasonings and brown sugar. Simmer about 45 minutes or so to thicken. Stir often and add red wine vinegar about 10 minutes before canning or cooling to freeze. Add 1/2 teaspoon salt to each pint.

Note: You can substitute two (28 ounce)  cans of crushed tomatoes for fresh.

Keep it simple and keep it seasonal!

Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes 

that are delicious, family oriented and easy to prepare.

Recipes for summer's late peaches

9/19/12 Cook’s Corner

Betty Kaiser

Recipes for summer’s late peaches

Summer days are dwindling down to a precious few and I’m determined to enjoy every last drop of sunshine. So while the retail world is touting Halloween and recipe columns are featuring apples and pumpkins, I’m still eating corn on the cob and doling out the last of summer’s peaches.

This morning I canned the last of our peaches—the Improved Elberta variety. I really prefer to can Suncrest peaches but their season zipped by when I wasn’t looking and so I have struggled through canning a flat of Elbertas, a sweet, usually freestone, canning peach.

I say struggle, because, these peaches were not cooperative. They were not freestone, refused to turn loose of their seeds and bruised easily. Nevertheless, I got them in jars, processed and put away for winter. There were enough left to make some frozen pie filling and a fresh cobbler before they began to gather gnats on the kitchen sink.

Peach season is so short that the last couple of years I’ve lived dangerously prepared pie fillings and successfully frozen them. I put all my ingredients in a large sauce pan, bring them to a boil and spread in a square or rectangular baking dish. I let them cool, wrap and freeze. Before using, I partially thaw them before topping with pie crust or a crumb topping. But you can also add the filling to pie plates, remove when frozen, wrap in foil and stack. See directions below.

Today’s first recipe is for a peach cobbler with a vanilla biscuit topping. The filling calls for Demera sugar popular in the UK. It is large grained, unrefined, crunchy and a pale to golden yellow color. Don’t worry if you can’t find it. Just use brown or white sugar.

Next is a frozen pie filling and the last is for a Paula Deen peach pie. Paula has gotten a lot of bad press lately since her diabetes but she is a good basic cook. Her recipe is similar to mine and calls for both nutmeg and almond. Enjoy!

Last of Summer Fruit Cobbler

Filling:

4 cups sliced peaches, plums, or nectarines (or any combo of all 3)

Juice of half a lemon

1/2 cup Demerara sugar

1 tablespoon cornstarch

Topping:

1 cup all-purpose flour

1/4 cup granulated sugar or vanilla sugar, if you have it

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3 tablespoons unsalted butter, cold,

3/4 cup buttermilk

1/4 teaspoon vanilla seeds or 2 teaspoons vanilla, added to buttermilk

Optional: vanilla sugar

Preheat oven to 350F and round up a medium-sized baking dish (I use a 1 3/4qt oval baking dish).

In a medium bowl, toss sliced stone fruit with lemon juice. Sprinkle with sugar and cornstarch and combine well. (I use my hands). Transfer fruit to the baking dish and spread to cover the bottom.

In another, smaller bowl, whisk together flour, granulated sugar, baking powder, baking soda and salt.

Using a box grater, grate cold butter to the flour mix and toss to combine.

Add buttermilk and vanilla and fold biscuit batter together gently, until just combined. Scoop dough in dollops onto the peaches; don’t worry if all the fruit is not covered.

Sprinkle top with a tablespoon of vanilla sugar and place in the oven. Bake for about 30 minutes, or until the fruit is bubbly around the edges and the vanilla biscuit is golden brown.

Remove from oven and let stand until the bubbling has subsided. Serve warm with whipped cream or vanilla ice cream.

Frozen Peach Pie Filing

Goldmine

4 cups peeled, sliced or coarsely chopped fresh peaches
3/4 cup brown sugar
1/4 cup all-purpose flour
1 or 2 teaspoons lemon juice

Mix ingredients thoroughly and pour into an 8- or 9-inch foil-lined pie plate. Freeze immediately.

When frozen solid, remove from pie plate and wrap in foil or other tight-fitting wrap, using drugstore folds to seal completely. Label and store in freezer.

To make pie: Prepare preferred pie dough and line an 8- or 9-inch pie plate (whichever size you used to freeze the filling). Unwrap frozen peach pie filling and place in the pie shell; cover with a second crust.

Seal edges; prick dough with fork. Bake at 400 degrees F for 15 minutes. Reduce heat to 350 degrees F and continue to bake until crust is golden brown, approximately 45 minutes. Do not let pie filling thaw before baking.

“Nita’s Secret Peach Pie”

Paula Deen

7 cups fresh peaches, peeled and thickly sliced (can substitute frozen slices)
½ lemon, juiced
1 ½ cups sugar
¼ cup flour
½ teaspoon almond extract
¼ teaspoon nutmeg
5 tablespoons butter, divided
1 prepared pastry for a 9” double crust pie
1 egg

Pre heat oven to 425º F.

Roll one half of the pie dough out to fit the bottom of your pie pan, allowing a 1” over hang and place in the refrigerator until ready to use.

In a large sauce pan, add peaches, lemon juice, sugar and flour and stir until coated. Bring fruit mixture to a low boil. Reduce heat to low and cook until fruit is just slightly tender. Remove pan from heat. Stir in almond extract, nutmeg and three tablespoons butter. Allow to cool slightly.

Remove pie pan from refrigerator and fill with the cooled mixture. Dot the top of the fruit with the pieces of the remaining two tablespoons butter. Roll out the second crust and decorate the top of the pie with a lattice top or any special way you like. (If covering the top of your pie completely with the top crust, make sure to cut slits in the top to allow the steam to escape) Decoratively crimp the edges.

In a small bowl, whisk the egg together with 1 tablespoon of water. Brush the top of your pie with the egg wash.

Bake for 10 minutes then lower heat to 350ºF for an additional 30 minutes or until the top is golden and the fruit is bubbly.

Cool before slicing and serve with hand churned vanilla bean ice cream and a cup of coffee.

Keep it simple and keep it seasonal! 

Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes 

that are delicious, family oriented and easy to prepare.