Months of Edible Celebrations

The Dragon Fruit That Wasn't

2012-01-29T00:40:00.013-05:00

Last time we "spoke", I suggested a mysterious post was forthcoming. Sorry kids, it just isn't going to happen:( I stumbled upon a few road blocks that I just couldn't over come in time. The most important being there is NO Dragon Fruit in central PA. I drove everywhere! Oh I know, you have no idea what I'm talking about. How could you? I'll spell it out, briefly.

photo source

As many of you may already know, Chinese New Year has been in full swing all week. If I have my notes in order, it lasts for about 14 days. (please correct me if I'm wrong) In honor of the occasion, I decided to explore the virtues of Dragon Fruit. Oh, I know the name doesn't sound too appetizing but, according to what I could find out, it taste somewhat like a kiwi of sorts. Enchanted by the night blooming flower which bears the fruit, I went on a quest to see if I could find just one Dragon Fruit in my neck of the woods. No can do. I don't know whether it has anything to do with its exorbitant price ($11-$25.00) or the fact that oddities in food are simply not on the menu in my neck of the woods.

photo source

Confucius Says...
To know what we know, and know what we do not know, is wisdom.

I'm no stranger to huge, fragrant flowers that bloom at night.

taken oven the fence during the full moon September 2011

The notion of trying a new fruit (new to me anyway) in honor of those who visit my blog was rather enticing. There's another reason. You see, in my travels I discovered that under the rules of the Chinese Zodiac, I was born in the Year of the Water Dragon! How cool is that???

The Chinese Lunar Calendar is 2,640 years older than ours and never begins on January 1st, nor does it begin on the same date each year. It can begin any time between January 21st and February 18th, depending on the date of the New Moon in Aquarius. Each year is named for an animal. Every 12 years this cycle begins again. The Chinese say that the animal ruling the year you were born will influence your life. In 2012, Chinese New Year begins January 23rd and will be the year of the Dragon - or more specifically, the year of the Water Dragon. Every animal of the zodiac has 5 elements associated with it. Because of this, there are five dragons, one for each element. Thus, every twelve years there is a different Dragon. (source)

I'll try to explain. According to Chinese folklore, each new year is named for one of twelve animals. "They are, Rat, Ox, Tiger, Rabbit, Dragon, Snake, Horse, Sheep, Monkey, Rooster, Dog, and Pig. One legend is that this order was determined through a race in which the rat cheated by standing on the ox's head and jumping off ahead of him as they reached the finish line." Every 12 years the Chinese Zodiac animal cycle begins again. You too can find out what year you were born under in the Chinese Zodiac. Aren't you just a bit curious. Try it. It's real easy but be sure and come back:)

The Dragon Fruit, which also goes by assorted names such as Strawberry Pear, is borne from the fragrant bloom of a cacti plant. In Spanish it is called Pitaya. It is touted as an antioxidant which is truly hidden in this "spectacular" Dragon Fruit Salad. Besides containing high levels of antioxidants, Dragon Fruit, like rose hips, is high in Vitamin C. It is also high in fiber, protein, calcium, iron and phosphorus. Whew! Can you understand why I thought the Dragon Fruit was the perfect fruit to celebrate this Chinese New Year? In Chinese culture, Red Dragon Fruit symbolizes prosperity. It is seen as a lucky charm and is believed to be able to ward off evil spirits too. Today, Dragon Fruit is the leading fruit export of Vietnam. The juice of the Dragon Fruit has even caught the attention of companies such as both Snapple, Tropicana and a few organic companies right here in the USA!

The culinary uses for Dragon Fruit are only limited by the imagination. The inner part of the fruit is filled with a very juicy sweet tasting pulp. It's said to be very refreshing, especially when it has been kept in the fridge. Inside the pulp there are small black seeds. The pulp is GREAT in sorbets. Some say the flower buds, which are enormous, are enjoyed as vegetables. How do you eat a Dragon Fruit? It seems, it's really rather easy and chances are, if you're a fruit lover, you're bound to like it. However, remember, the price can be a bit steep. Despite it's price tag, Dragon Fruit sounds Easy to Grow at Home; Anywhere! (remember my pineapple?:) When you buy a fruit, all you need is the smallest piece attached to the fruit and it can be propagated from vine cuttings into a complete fruit bearing plant! That's how they do it at Disney's Epcot Center!

Are you convinced that you too should seek out the nearest Dragon Fruit? No? How about this? Dragon Fruit is said to be the exotic fruit with anti ageing properties! Just in case you're still wondering "What So Good About Dragon Fruit, I suggest you visit any one of these recipe links I have provided for you to begin your exploration. If I may, begin with the plethora of recipes I found at Tastespotting and go on from there:)

I must apologize for leaving you with all these links. I got so discombobulated while searching for the invincible Dragon Fruit that once again, I plum ran out the time to put this all together for you. I desperately wanted to share a recipe or two but alas, all I can say and do for now is wish everyone Gung Hay Fat Choy! and start my list of February Celebrations:) Cheers!See you Wednesday!

Bearded Dragon
source wiki

The Legend of the Dragon Fruit: According to legend, The fruit was created thousands of years ago by fire breathing dragons. During a battle when the dragon would breathe fire the last thing to come out would be the fruit. After the dragon is slain the fruit is collected and presented to the Emperor as a coveted treasure and indication of victory. The soldiers would then butcher the dragon and eat the flesh. It was believed that those who feasted on the flesh would be endowed with the strength and ferocity of the dragon and that they too would be coveted by the Emperor.
It is written that the dragon’s flame originates deep within its body near the base of its tail. The meat from this part of the dragon was the most desirable and most sought after portion. Only the officers of each division would be privy to this cut of meat. The ancient Chinese called this cut the “jaina,” which translates literally to “the sweetest and best tasting."The jaina was treasured by all who were privileged enough to taste it, and it is believed that man’s thirst for the jaina is what led to the destruction and eventual extinction of all of the dragons.(source)

P.S. For those of you who have never "met" Lottie Moon, may I suggest you visit my wikipedia worthy post I did about her a few years ago. (Imagine my surprise when I discovered my link for Lottie Moon; (aka The Cookie Lady) at wiki. Thank you whom ever you are:) From The Lottie Moon Cook Book:

Born in Virginia on December 12, 1840, Lottie (short for Charlotte) Digges Moon was raised in a family "of culture and means" rooted in a deep foundation of Christian Faith and missionary devotion. She would grow to become one of the world’s most well known missionaries, mostly in rural China, and became a tireless advocate for support of foreign missions. Though she stood just 4’3” tall, she laid a foundation for solid support for missions among Southern Baptists.

Resources
1. Chinese New Year Crime Fiction: Gung Hay Fat Choy
Recipes
1. Dragon Fruit Jam & Lemon Marmalade Jam (Kristy's My Little Space)
2. Red Pitaya & Strawberry Popsicle (another from Kristy)
3. Exotic Fruit Chutney (Chef Hari Nayak)
4. Dragon Shrimp Salad (another from Chef Hari Nayak)
5. Dragon Fruit Salad with Strawberries (Pitaya) (Kitchen Grrrls)
6. Strawberry & Dragon Fruit Tartlets (Smoky Wok)
7. Salad of Dragon Fruit, Pomegranate & Macadamia w/ Creamy Mint & Lime Dressing and Dragon Fruit Creme Dessert
8. Coconut Lemongrass-Braised Chicken with Pink Fettuccine
9. Dragon Fruit Caipirinha
10. Dragon Fruit Jelly (Delicious Asian Food)
11. Seared Scallops with Dragon Fruit Salsa (Food Network)
12. How To Make Your Own Dragon Fruit Beer

Dense Chocolate & Creamy Peanut Butter; What A Way to Celebrate Peanut Butter Day!

2012-01-24T15:03:00.000-05:00

This is going to be a "drive by" post because I'm in the midst of preparing a rather unusual post (for me anyway:) and I'm still working on it. I'll give you a little hint by telling you it has something to do with wishing my Chinese visitors a Happy New Year!!!

In the meantime, rather than have this delicious cake go stale, I thought I would drop off just one sliver. Since my photography skills have not improved in the new year, I'm also including "their" pro image:) I adapted this recipe for Chocolate Cake with Peanut Butter Frosting from The Land of Lakes Recipe Collection booklet published in 2005.

Chocolate Cake with Peanut Butter Frosting
Cake: 1-2/3 cups sugar (I used 1 cup regular sugar; 2/3 cup vanilla sugar:) 3/4 cup butter, softened 3 eggs 1 teaspoon vanilla 2 cups flour 2/3 cup unsweetened cocoa (I erred and used Hershey's Special Dark Cocoa; it's all we had:) 1-1/4 teaspoons baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1-1/3 cups milk Frosting: 1 cup creamy peanut butter 1/2 cup butter, softened 2 cups powdered sugar, sifted 2 teaspoons vanilla 3 to 4 tablespoons milk (I used cream) Directions: 1. Heat oven 350°. Grease and lightly flour 2 (8 or 9 inch) square or round pans. 2. Combine sugar and 3/4 cup butter in large bowl. Beat at medium speed, scraping bowl often until creamy. Add eggs and 1 teaspoon vanilla; continue beating until well mixed. Add flour, cocoa, baking soda, baking powder, and salt to butter mixture alternately with 1-1/3 cups milk, beating just until well blended. 3. Pour batter evenly into prepared pans. Bake 30-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans. Cool completely. 4. Meanwhile place peanut butter and 1/2 cup butter in small bowl. Beat at low speed, scraping bowl often, until creamy. Add powdered sugar, 2 teaspoons vanilla (I only used one:) and enough milk for desired frosting consistency. 5. To assemble cake, place 1 layer onto serving plate. Spread 1 cup frosting over top; top with second layer. Spread remaining frosting over top and sides of cake. Note: If you prefer, Land O Lakes Soft Baking Butter with Canola Oil can be used right from the refrigerator.

The cake was absolutely delicious. I was a bit worried it may be too peanut buttery so I used only 1/2 cup peanut butter. (It was also all I had:) Marion loved it!!! It came out sort of fudgy like a brownie but thicker and gooeier (is that a word?) Marion and I both decided it probably would have been better to make one layer and freeze the other but too late now!!!

Resources
1. November is National Peanut Butter Month

Grab a Cookie, It's National Coffee Break Day!

2012-01-20T00:01:00.005-05:00

I was going to suggest you pull up a chair to celebrate National Coffee Break Day but, it occurred to me that you may already be sitting:) I suppose you could be munching on a cookie also but just in case, I baked up some of Pattie's Forget the Cake Crumb Cake Cookies for very good reason I might add; they are just so darn easy to make and they are precisely the right size for a coffee break albeit, a bit crumby:)

According to the National Coffee Association, "coffee lovers celebrated their first National Coffee Break Day last year." However, for those of us who crave out java, we pretty much celebrate coffee every day. So, what's with the notion of a designated coffee break day? Fact is, we may never know, not this year anyway. After numerous attempts to find out the goings on for National Coffee Break Day, 2012, neither the National Coffee Association website or twitter page had any information to offer. I did however find a fabulous Starbucks K-Cups Prize Bundle Give-Away posted on twitter yesterday. For those of you who are Starbuck's fans and own one of those pod coffee machines, you may just want to check it out. I'm more of a Dunkins Donuts coffee kind of gal myself and although I was lucky enough to get a brand spanking new Keurig machine for Christmas, I don't really use it much. (I still use my faithful percolator for my morning brew:)

The premise of celebrating National Coffee Break Day is simply described as "a way to celebrate the history of coffee and the centennial anniversary of the NCA." Let's take it a baby step forward shall we and stir up some history about coffee breaks in general. Are they any different than say, a coffee klatch? Well, sorta kinda. In case you missed the National Coffee Cake Day post I did a long, long time ago, (2008) let me refresh your coffee cup (or tea cup if you prefer:)

An afternoon kaffeeklatsch (coffee-and-cake gossip session) is one of Germany’s most cherished traditions. According to Evan Jones in American Food: The Gastronomic Story, German women brought to America the concept of the kaffeeklatsch, a break in the day to meet for some coffee, a sweet, and a little gossip. He also notes that Scandinavian hospitality was probably responsible for instituting the idea of the American coffee break that featured sweets, since so many of their simple pastries were called coffee breads, coffee cakes, or coffee rings. It pretty much sounds like a coffee version of a Victorian Kettledrum. For a kettledrum, tea is the choice beverage and the sweets served are dainties or sandwiches.

"...Scandinavians were perhaps more responsible than anyone else for making America as coffee-break-conscience as it is, and for perfecting the kind of food that goes well with coffee...it was in the kitchens where there was always a pot brewing on the back of the stove that Scandinavian hospitality and coffee became synonymous...From these social hours in homes evolved the worker's "coffee break," an office ritual so firmly established that it became in many cases a matter of union contract law.

By some accounts, the workers' coffee break originated in Wisconsin when working women in Stoughton, took 15 minute breaks to go home to tend to their chores. They usually returned with cup in hand. BTW, it may have started as far back as 1880. So some say that is...

Way back in 1880 Stoughton's Coffee Street was having daily coffee breaks for coffee. The citizenry being 80% Norwegian (100% on Coffee Street) just had to fit in some time of day to send a batch of coffee through their system between meals.
With the T.G. Mandt Wagon Co. going strong, it became necessary for tobacco firms to hire women for the seasonal tobacco steaming. The Gunderson Tobacco Warehouse at Main & Coffee Streets was ideal for hiring women because it was so near their homes and they could run home to check on the kids, the house and see how the next meal was progressing.
With these chores done and a hot pot of coffee constantly on the stove, what was more natural than to have a cup? So began today's coffee break - a few minutes to relax and refresh with coffee.

The British may have invented “Tea Time” but America invented the “Coffee Break”. The practice began in WW II era war effort factories to give workers a brief rest and a jolt of caffeine. Thanks to a clever advertising campaign in the mid 1950s by the Pan American Coffee Bureau, 70-80% of American workers were taking a coffee break – both factory and office workers. General Eisenhower used the coffee break idea for “Operation Coffee Cup” during his presidential campaign to meet with voters, which continued to spread the social trend of the coffee break. (The History of Coffee in America)

I tend to agree with Susan Stamberg's rendition of the History of the Coffee Break. Certainly, coffee in some form or another has been around a very long time. It seems to me, somewhere in time someone took a break with a cup of coffee in their hand. Which by the way reassures me in another instance. Although Coffee Cake may not always have coffee as an ingredient, a coffee break must include coffee as an ingredient. Else, we just have a regular ol' break!

The world's first coffee break, Stamberg reports, "probably took place before 1000 A.D. in Abyssinia (today's Ethiopia). Legend has it that a goatherd named Kaldi noticed his goats dancing around on their skinny hind legs. Then he noticed the goats had eaten some red berries. Kaldi tried the berries; he started dancing, too; and so coffee break dancing was born!"...Continue reading.

So now that we got all the formalities out of the way, what shall we chat about? How about Cheese Lovers Day? Did you know today is Cheese Lovers Day. I may as well admit it, I did consider to a post in honor of the celebration. Perhaps next year...What about Buttercrunch? I'm not a huge fan of buttercrunch but it doesn't mean I wouldn't celebrate today as National Buttercrunch Day! Perhaps, next year...It's any one's guess as to when National Granola Bar Day is. Some say today, others tomorrow. Just to be on the safe side, I'll leave you this recipe from Coffee Makes It Delicious published by the makers of Maxwell House Coffee in 1981.

Since we're all sitting around "shooting the breeze," I should give you an update on my eye infection. We may have found the culprit. Humidity! That's right folks, after tons of questions, days of research, and lots of investigation, Marion and I have come to the conclusion that the humidity in the house (25%) may have been the cause. (the burden of complications pertaining to the infection are still in litigation) We have remedied the situation with a brand new humidifier in the house which seems to be helping. I know my houseplants are feeling perkier as are Marion's "pals."

Yes, she crocheted the hats, vests and booties:)

I tried to gather a few "appropriate" Coffee Break Day recipes from some of your blogs but I'm having a problem with my google search engine so, if you have a favorite "Break Time" recipe to share, coffee need not be included, please feel free to leave the link below. And, for those of you who visit T.W. @ Culinary Types, here's a heads up, January 21st is his birthday!!! Enjoy Break Time!!!

Oh goodness, I almost forget. Patties cookies do not include coffee as an ingredient. I just had to play around a little so, I spun up a batch, rolled them into little balls and plopped a few of them on a coffee cake that I baked for Marion. You really can't see it to well in the picture but it really came out good! Since the cookies took 15 minutes to bake, I allowed enough time at the end of the coffee cake baking to rest the cookie crumb balls gently on top of the baking coffee cake. Next time, I'm going to add more!!! (I really need photography lessons:)

Resources
1. Forget the Cake Crumb Cake Cookies
2. St Bart’s Cafe Celebrates National Coffee Break Day
3. What Can Be Down About the Coffee Break-(seems it was this employers problem in this video from 1958 which is rather long)
4. The Unpaid Coffee Break (TIME Magazine)
Recipes
Any Day All-Occasion Apple Snack Cake
Some of My Favorite previous Coffee Related Posts
Friendship in A Cup
August is National Coffee Month
National Coffee Cake Day

A Nothing Day Post Featuring Booze

2012-01-16T01:16:00.001-05:00

For those of you who have never heard of National Nothing Day, let me enlighten you as I was illuminated by Trisha yesterday while visiting her blog A Reason to … Celebrate, Remember, Have Fun! BTW, we missed Rubber Duckie Day:)

Newspaper columnist Harold Pullman Coffin created National Nothing Day, first celebrated in 1973, "to provide Americans with one national day when they can just sit without celebrating, observing, or honoring anything."

After I left Trisha's, I headed on over to Cocktail Puppy and was once again apprised (and surprised:) to learn of a beverage I had never heard of before, The French 75 Cocktail. Immediately I ran to my book shelf to see if I could find out more about it. It looked tempting but did its name have a history? While flipping through pages and pages, I had an Epiphany. Rather than celebrating the day, why not relax and have you consume a few die-cut booklets from my "beverage" collection. I thought it also a subtle way to give a nod to Prohibition.

"When Prohibition went into effect in America on January 16, 1920, it did more than stop the legal sale of alcoholic beverages in our country...[it] increased the production of soft drinks, put hundreds of restaurants and hotels out of business, spurred the growth of tea rooms and cafeterias, and destroyed the last vestiges of fine dining in the United States...Hotels tried to reclaim some of their lost wine and spirit profits by selling candy and soda pop The fruit cocktail cup, often garnished with marshmallows or sprinkled with powdered sugar, took the place of oysters on the half shell with champagne and a dinner party opener....The American wine industry, unable to sell its wines legally, quickly turned its vinyards over to juice grapes. But only a small portion of the juice from the grapes was marketed as juice. Most of it was sold for home-brewed wine. Needless to say, this home brew was not usually a sophisticated viniferous product, but sales of the juice kept many of the vineyards in profits throughout Prohibition. Prohibition also brought about cooking wines and artificially flavored brandy, sherry, and rum extracts. Housewives were advised to omit salt when using cooking wines, as the wines themselves had been salted to make them undrinkable...Some cooks gave up on alcoholic touches, real or faux, altogether...The bad alcohol, the closing of fine restaurants, the sweet foods and drinks that took alcohol's place, the artificial flavors that were used to simulated alcohol, all these things could not help by have a deletrious effect on the American palate."Fashionable Foods: Seven Decades of Food Fads Sylvia Lovgren

(click on images to enlarge)

Since the days of the roistering buccaneers good apple brandy has been the favorite drink of iron men who manned the wooden ships, and of their hardy brethrens ashore. Today, Captain Apple Jack, with its mellow flavor and fine aroma, resonates the same hearty zest for living. This treasure chest contains a little loot for modern buccaneers of happiness.

(dated 1935)

A cherished book in my collection is from Rochelle. In a serendipitous RAK (random act of kindness) Rochelle hostess of Rochelle's Vintage & Frugal Recipes slipped this booklet in my mail box via snail mail. As you can imagine, I was delightfully surprised!

And, we mustn't forget the Ginger Ale

I never did bookmark the page that revealed the history behind the name. Another day when I have nothing to do, I suppose:)

Pining Over My Ananas Comosus

2012-01-11T23:42:00.001-05:00

If you spied my tweet this morning, you may have noticed my announcement of the arrival of Pineapple in Hawaii on January 11, 1813. It comes from an excellent source. And before you get all huffy about the title of this post, let me assure you that the Ananas Comosus I long for is a Pineapple; botanically speaking that is. Only mine won't be arriving from Hawaii, mine is growing near a sunny window sill in my house.

Have you ever attempted to grow your own pineapple? Let me tell you from first hand experience, it is not for those who are of an anxious nature. It takes time, lots of time. I planted this Pineapple plant from a store bought pineapple when I permanently moved to Pennsylvania two years ago. Notice it hasn't even begun to flower. It isn't unusual for Pineapple to take it's own sweet time bearing fruit, the Chiquita website says their pineapples take 18 months to grow!

Truth be told, I was a bit impetuous when I planted it. I wanted a remembrance of my move to Pennsylvania and pretty much said to myself, "I know, I'll grow a pineapple ( a symbol of hospitality in many cultures) and when it fruits, I will celebrate the anniversary of my new home in PA. (for those of you who travelled back and forth to New York with me for all those years, I'm sure you understand:) I had no former pineapple growing training but for a gal who runs around with a scissor in her purse clipping and snipping any plant or flower that catches her eye, it shouldn't come as too much of a surprise to any of you! So after I prepared my store bought Pineapple for devouring, I took it's top and stuck it in some dirt on a sunny window sill. And, that's where she still sits. Oh, I did take her outside during the summer months but since Pineapples are rather tropical, I didn't want to take any chances that she might catch a flu so I brought her in the first sign of a chill.

In colonial times, pineapples were so rare and costly that they were rented to households by the day as centerpieces for entertaining. They were eventually sold for eating.

The pineapple has been a symbol of hospitality since colonial days. Merchants and sea captains returning from the West Indies would present their guests or host with a pineapple as a gesture of friendship...

The Social History of the Pineapple begins somewhere in the Western Hemisphere. The journey is rather tumultuous and best left for the experts. However, I did find an amusing tale about King Louis XIV of France, that I thought you might like. It comes from a book titled The Doctor's Book of Food Remedies by Selene Yeager and the folks at Prevention. (once one of my very best favorite magazines:)

When King Louis XIV of France was first presented with a pineapple--the most exotic and sought after fruit in seventeenth century Europe, he immediately took a huge bite. Unfortunately, His Greediness hadn't given his servants a chance to peel it, so he cut his royal lips on the prickly find. This episode put an end to the royal cultivation of pineapple in France until Louis XV took the throne in 1715.

I also discovered "the healing power" of the pineapple in the same book. Not only are pineapples an excellent source of Vitamin C, they contain a substances that keeps bones strong and another that promotes good digestion. The book refers to Pineapples as "Tropical Champs!" How cool is that? BTW, the bone building ingredient? Manganese! If you're worried about those ol' bones of yours crumbling before their time, I'd dig deep into the Health Benefits of Pineapples if I were you. I am and I did:) My new drink of the morning will now be a Healthy Pineapple Smoothie. (OJ and I just don't agree:)

One of the benefits of pineapple is that it helps to build healthy bones. Pineapples are rich in manganese, a trace mineral that is needed for your body to build bone and connective tissues. Just one cup of pineapple provides 73% of the daily recommended amount of manganese. The benefits of pineapple can effect the growth of bones in young people and the strengthening of bones in older people...(source)

Fresh pineapple also contains Bromelain an enzyme that is similar to the papain found in papayas. Not only does it promote digestion and do a host of other important things, which I would rather stay away from since I'm no expert, it is the bromelain which cooks are actually using as the meat tenderizing agent when they use pineapple or its juice in marinades. I know there are those who are totally aghast at the mention of pineapple and pork but let's just say I'm from the old school. I have used pineapple juice as a rescue aid many a time for tenderizing a poor quality piece of meat. (hey it happens to us all:) And, Marion just adores fresh pineapple slices after a hearty meal. She says they refresh her tummy:) I'm sure they do as Pineapple has been used as a digestive aid for centuries!

Fresh pineapple contains bromelain, a protelytic enzyme that breaks down protein in a manner similar to what happens in digestion. Because of this, gelatin made with fresh pineapple won’t set. Cottage cheese, sour cream and other dairy products should not be mixed with fresh pineapple until just before serving. But, you can use fresh pineapple to great advantage in meat marinade to add a flavor accent and tenderize less tender cuts of meat. (source)

I was quite impressed with these Dried Pineapple Flowers when I happened upon them while searching for an easy pineapple fruit leather recipe to share. (no you don't need actual pineapple flowers to make those gorgeous decorations. Check them out, they are simply lovely:) I didn't have much luck finding a recipe for pineapple fruit leather that didn't make use of a food dehydrator. I did, however, find a recipe for Candied Pineapple at Stef's Cupcake Project. They sure look "purty" too:) While I'm pointing you in the direction of pineapple recipes, don't forget to "Pukka" Up" and head on over to Heather's. Just feast your eyes on her Pukka Pineapple w/ Mint-Sugar! Oh goodness...While you're at it, check out Courtney's Baked Pineapple Upside Down Doughnuts. Ooo, la la...

When I saw these spiral cut pineapples on wiki, I just had to find out How To Make a Pineapple Spiral. It's on YouTube...Way cool...

I suppose it's time for us to return to the saga of my pineapple. Chances are, I won't be harvesting any delectable fruit in the near future. Apparently, I need to coax the flowering process along. My Pineapple looks like this:

When it should be looking more like this. (If you want to see the fascinating growing process be sure and check out this website. in the UK. Amazing!)

I refuse to let that tropical feeling slip away from me. I've been following the directions from Rick's Woodshop Creations for the last 6 or 7 months. Out of all the "How To Grow Pineapples At Home" websites I've come across, Rick's step by step directions are the easiest for me to comprehend:) According to Rick,

...If your pineapple plant is at least 24 inches tall and has not flowered by the time it is twenty to twenty-four months old, you can "force" it with a few different techniques that trick the plant into putting its energy into flowering instead of making new leaves.

I haven't decided which method I will be using yet. And, I'm not sure mine has grown enough so I think I will do another repotting and wait it out a while. I would encourage each and every one of you to try growing your own Pineapple indoors. Although there is mucho patience involved, the plant itself is not very demanding. It needs at least 6 hours of sunlight each day (mine sometimes only gets four:) and it only needs to be watered about once a week. I wouldn't suggest getting the kiddies involved until nearing the flowering stage. However, once their curiosity has been piqued, I'm sure they will want to grow one right from after dessert! How about this one from Easy Entertaining?

Pineapple Daiquiri Sundae
Ingredients:
1 fresh pineapple, cored, peeled and cut into chunks
1/2 cup dark rum
1/2 cup sugar
3 tablespoons lime juice
zest of 2 limes, cut into strands
1 tablespoon cornstarch
vanilla ice cream
Directions:
Place all ingredients in slow cooker; mix well. Cover and cook on high for 4 hours. Serve hot over vanilla ice cream.

In the meantime, I have plans to grow more Pineapple Sage in the garden this year. It may not look as exotic as the fruit, but it sure does perfume the yard when it blooms at the end of the summer and, it's a heck of a lot easier to propagate by rooting stem cuttings. The seeds are difficult to come by so you're better off buying a plant if you can find one. If you're memory is better than mine, you will only need to do this once. I for some reason, forgot to take cuttings from my plant. I will be buying one again!!!

Here are a few suggestions from the that excellent Pineapple Sage article at The Herb Companion.

In the kitchen, fruit salads are enhanced by the fruity, piquant flavor of the fresh flowers and leaves. This flavor is very different from that of garden sage; although there is a sagey element, it’s very subtle, and pineapple sage doesn’t substitute for other culinary sages. The flowers add visual sparkle as well. Even without flowers, a fresh leafy stem of pineapple sage is the perfect garnish for tall summer drinks.
Try mixing the minced leaves and flowers in cream cheese for a delightfully fruity spread, or knead a handful or two of chopped leaves into raisin bread dough. Steeping the leaves in hot apple juice and using the juice to make jelly is an easy way to preserve the pineapple sage flavor. The dried leaves can be brewed for a satisfying winter tea; however, the fruity element is lost in drying.

I truly enjoyed my Pineapple Sage plant when I grew it. Hummingbirds LOVE it too! I could kick myself for not taking cuttings. (I did remember to take cuttings from my Heliotrope last year, thank goodness) You may even be able to see it in one of the pictures. When I do get another Pineapple Sage plant, I plan on doing a post devoted to it and Pineapple Mint so stay tuned:) (I love saying that, lol:) There's also a species of Pineapple Coleus available at some nurseries. I've left the link below for you to explore.

So what do I plan on doing with the sweet fruit of my patience? At this moment, I plan on roasting it. Yes, that's right, I'm going to prepare the Roasted Pineapple recipe provided by Jacques Torres in his Dessert Circus cookbook. Just look at it! I'm not sure I'll show persistence but, I'll try.

Roasted Pineapple
Serves 8 to 10
1 large pineapple
1 cup vanilla sugar (recipe below)
5 vanilla beans

Fill a nonreactive heavy-bottomed saucepan with water and bring to a boil. While the water is heating, peel the pineapple. Here is the technique: Use a serrated knife and cut 3/4 inch from the top and bottom of the pineapple. (Save the top for garnish, if you wish.) Stand the pineapple upright on a cutting board and place the blade of the knife at the top of the pineapple about 1/4 inch in from the skin. With the blade of the knife at a 45-degree angle, cut along the natural curve of the pineapple from top to bottom, slicing off the skin. Repeat this procedure, moving around the pineapple, until all of the skin is removed. Remove as many of the eyes as possible. You want the pineapple to look as clean and neat as possible since it will be presented whole. Roll the peeled pineapple in the vanilla sugar until it is well-coated. Stand the pineapple on end and use the handle of a wooden spoon to pierce 10 holes horizontally through the pineapple, making sure they are evenly spaced from top to bottom. The core of the pineapple is too hard to pierce, so poke the holes just off-center.

Use a sharp knife to slice the vanilla beans in half lengthwise. Insert one vanilla bean half into each hole in the pineapple. The final presentation will look nicer if you push the vanilla beans all the way through the pineapple so both ends are visible. Completely and thoroughly wrap the pineapple in 5 or 6 layers of plastic wrap. You can also use a zippered-top plastic bag, but be sure to remove all the air from the bag before sealing it. Place the wrapped pineapple in the now-boiling water. Reduce the heat to low and allow the pineapple to simmer until it becomes slightly translucent and the color has darkened, about 1 hour. Do not let the water return to a boil.

About 10 minutes before the pineapple is ready, preheat the oven to 350 degrees. When the pineapple is ready, remove it from the saucepan. Hold the pineapple over an ovenproof nonreactive 4-quart saucepan and remove the plastic wrap, allowing any juice to drip into the pan. Be careful; it is very hot! Place the pineapple in the saucepan and bake until slightly soft and brown, 40 to 45 minutes. Baste it with its own juices every 5 to 10 minutes; this will help keep the pineapple moist.

Remove the saucepan from the oven. Place the roasted pineapple on a platter. (Torres says he usually saves the top of the pineapple and reattaches it with wooden skewers. He serves the pineapple with sorbet or ice cream.)

To make vanilla sugar: place 1 cleaned, used, dried vanilla bean and 2 cups of sugar in a food processor and process on high speed until the vanilla and sugar appear to have the same texture, about 1 minute. Strain the mixture through a fine strainer remove any large pieces. Or place a clean, dried vanilla bean in a container of sugar, seal and store. The sugar will take on the flavor of the vanilla.

In case of an emergency, I can always seek out this simple recipe for Ooey Gooey Pineapple Buns from the Incredibly Easy Silly Snacks cookbook. Not only does it make use of canned pineapple, it's made with refrigerator biscuits!

Ooey-Gooey Pineapple Buns
Ingredients:
2/3 cup packed brown sugar
1/4 cup maple syrup
2 tablespoons butter, melted
1 teaspoon vanilla
1 can (8 ounces) pineapple tidbits, drained
1/2 cup chopped pecans
1/2 cup flaked coconut
1 package refrigerated flaky biscuits (10 biscuits) (12 ounces package)
Directions:
Preheat oven to 350 F.
Combine brown sugar, maple syrup, butter and vanilla in 11x7-inch baking dish, Sprinkle with pineapple tidbits, pecans, and coconut.
Cut biscuits into quarters; arrange over coconut. Bake 25 to 30 minutes or until deep golden brown. Invert onto serving plate; serve warm.
Make 10 servings.

FYI: Pineapples don't ripen much once they are harvested. But here's a trick for you. To maximize the flavor in fresh pineapple, store it upside down at room temperature the night before serving it. This allows the sugars in the bottom half (that's where most of it is anyway:) to circulate more evenly. Try it, it works!!!

Did you know? James Beard had Pineapple Wallpaper! He had huge black and white wallpaper in his cooking school in New York City. Today art prints of pineapples are sometimes hung in restaurants as a homage to James Beard. The Pineapple is also the symbol of the James Beard Foundation

April 20th is Pineapple Upside-Down Cake Day. Oooo, that Lucky Pineapple, lol...

Resources
1. The Social History of the Pineapple
2. Pineapple Legend and Lore
3. The Pineapple in Early America (Repast Magazine Summer 2006) PDF file here.
4. How to Select A Fresh Pineapple
5.What is the best method for freezing pineapple?
6. Pineapple: Medicinal Uses and Health Benefits
7. Dehydrating Fruit
8. Pineapple Splash Coleus

I'm So Happy I Could Just Burst!

2012-01-08T00:01:00.001-05:00

Hi Everyone! My eye has healed, I bought a new pair of "specks" and I'm ready for action!

Pop Quiz! What if I told you the man who invented the world's first Bubble Gum, Dubble Bubble, was born on this day? Would I be stretching the truth if I told you that same man, Walter E. Diemer, was a 23 year old accountant who concocted his first batch of Bubble Gum purely by accident? Nooooooo Waaaaaay!

There are gobs of stickiness orbiting the History of Dubble Bubble and Walter E. Diemer, the man most likely responsible for causing me to write "I will not chew gum in school" way too many times! If I recall, wearing bubble gum on the tip of my nose, was one of my favorite past times in school too, besides blowing bubbles of course. Nowadays, there's quite a debate as to the benefits of chewing gum in school. According to this article, there is scientific evidence showing that chewing gum improves concentration and reduces stress.

...Teachers may outlaw chewing gum in class, but chewing gum in class makes kids smarter. How could that be? Chewing causes our hearts to pump more blood to our brain than it usually does. More blood carries noggin-nourishing oxygen and that will help brain function better. It also increases the glucose level, making the student more alert. The rhythmic chewing also increases attention. Mental tasks are done 20% more effectively while chewing gum and that's why it makes students "smarter"...

"Chewing gum while peeling onions will keep you from crying.

Learning how to blow bubbles isn't easy. It takes practice. Lots of practice! In fact, when Mr. Diemer slapped together his first successful batch of Dubble Bubble, he then found himself in a rather glutinous situation. He had to teach the company's salespeople how to use the stuff! Imagine, a teacher teaching people how to to blow bubbles with bubble gum? But wait, Mr. Diemer wasn't a teacher. He wasn't even just an accountant anymore. After his amazing discovery, Fleer promoted him to senior vice-president of the company.

National Bubble Gum week, which originated at Northern Michigan University as a way to "relieve tension among students preparing for final exams", isn't until the second week of March but, I thought perhaps in honor of this special occasion, we could do just a smidgen of celebrating today. What do you think? I thought you would agree:)

I was so intrigued by the "Bubblicious" Bubblegum Martini that I spied over on Kate's post, that I just had to get my hands on some Dubble Bubble and give it a whirl. Look at how cool it looks after just 4 hours of "marinating." In 24 hours, we'll have our very own Bubble Gum Vodka. Truth be told, you could try this recipe with Bazooka too!!!

Dubble Bubble had no competition until after World War II. According to the International Chewing Gum Association, during WWII bubblegum was handed out by US military personnel as gifts, thereby spreading its popularity among the peoples of Europe, Africa, and Asia. Dubble Bubble was part of the US military’s ration kits. And in the 1930s the first bubblegum cards were issued. The pictures ranged from war heroes to Wild West figures to professional athletes. After the war, Topps began wrapping bubble gum in comics and called it, Bazooka!

Why is Bubble Gum Pink?
It seems, America's first Bubble Gum was a dingy gray. Mr. Diemer wouldn't have it! The only handy food coloring in his lab that August day was Pink and that dear readers is why the preferred color of Bubble Gum the world over is Pink!

Mr. Diemer never received royalties for his invention. He did, however, receive hundreds of letters from children thanking him for "inventing" bubble gum. Although he rarely chewed gum, he would invite groups of children to his home and tell them about his invention, then he would preside over bubblegum-blowing contests. He is quoted as saying, "I've done something with my life. I've made kids happy around the world." In 1991 Walter E. Diemer moved to Lancaster, PA. There he enjoyed life riding around town on his tricycle. He died in 1998 at the the age of 93!

So what does one do when they've conjured up their very own Bubble Gum "extract?" First, one "plays" with the concoction, of course.

Then one bakes cupcakes! Oh no, not your every day ordinary cupcakes. Bubble Gum Cupcakes!!! That's right kiddies, I baked Bubble Gum Cupcakes with Bubble Gum Marshmallow Frosting! And, let me tell you, they are Dee...li...cious!!! Oh, they may not look like much but, they taste just like Bubble Gum!

FYI: Frank Henry Fleer was involved with chewing gum long before Mr. Diemer made history with the invention of his bubble gum. Curiously, Blibber-Blubber was never brought to market.

Tomorrow is National Apricot Day! I did a post about Precocious Apricots a while back, however, you must check out Lena's Apricot and Walnut Bars and Gloria's Apricot Meringue Pudding, they both look so darn yummy!!!

Resources
1. Brush Up on Bubble Gum Trivia
2. Bubble Gum Lip Gloss Recipe
3. World Bubble Records
4. Fleer History
5. An odd tale about chewing gum and the Alamo.
6. Bubble Gum Ball Surprise Cupcakes with Strawberry Swiss Meringue Buttercream & Pink Rock Candy Crystals
7. Bubble Gum Marshmallows (made with bubble gum food flavoring, no Vodka:)
8. Mr. Diemer, New York Times Obit

A Happy New Year Recipe

2011-12-31T12:00:00.002-05:00

I happened upon this "Recipe For A Happy New Year" many years ago in a book titled Leaves of Gold first published in 1938.Recipe For A Happy New Year

Take twelve, fine, full grown months, see that these are thoroughly free from all memories of bitterness, rancor, hate, jealousy; cleanse them completely from every clinging spite; pick off all specks of pettiness and littleness; in short, see that these months are freed from all the past-have them as fresh and clean as when they first came from the great storehouse of Time.

Cut these months into thirty or thirty-one equal parts. This batch will keep for just one year. Do not attempt to make up the whole batch at one time (so many persons spoil the entire lot in this way), but prepare one day at a time as follows:

Into each day put twelve parts of faith, eleven of patience, ten of courage, nine of work (some people omit this ingredient and so spoil the flavor of the rest), eight of hope, seven of fidelity, six of liberality, five of kindness, four of rest (leaving this out is like leaving the oil out of the salad-don't do it), three of prayer, two of meditation, and one well selected resolution. If you have no conscientious scruples, put in about a teaspoonful of good spirits, a dash of fun, a pinch of folly, a sprinkling of play and a heaping cupful of good humor.

Pour into the whole love ad libitum and mix with vim. Cook thoroughly in a fervent heat; garnish with a few smiles and a sprig of joy; then serve with quietness, unselfishness, and cheerfulness, and a Happy New Year is a certainty.~H.M.S.~

Wishing you all A Happy, Safe & Healthy New Year! Louise:)

No Doubt, It's St. Thomas' Day

2011-12-21T00:21:00.065-05:00

Tis the morning of the feast of St Thomas the Apostle, which usually closely coincides with the Winter Solstice, the shortest day of the year.

The December solstice will occur at 5:30AM on December 22, 2011. It is known as the Winter Solstice in the northern hemisphere and the Summer Solstice in the southern hemisphere due to the seasonal differences. Depending on the shift of the calendar, the winter solstice usually occurs on December 21 to 23 each year

First and foremost, run outside and hug a tree! Yes, you heard me, squeeze that tree with all your might if you're even thinking about having a fertile harvest next year:)
Hugging trees for good luck is just one of many traditions associated with St. Thomas' Day and the Winter Solstice. In fact, many myths and legends have been spun through antiquity.

In ancient times, the evening of the 21st of December highlightened Advent. The dusk of the longest night of the year was greeted with great ceremony. For the fasting of Advent was about to finish and Christmas finally to begin. The rural people would use this night for a blessing of their homestead, the boys would gather and carry song and dance from home to home, to greet the families wishing a Merry Christmas. At Thomas' Night, the halls of spinning were opened the last time this year. The girls met and were joined by the housewifes to spin and to sew their dowry in yarn and linen. The guys came in for match-and merrymaking with music, song and lore.
Within this night, the spinning for the old year had to be finished. It was said, that in the twelve nights to come, the Lady Holle would visit the homes, look after the housework and give her blessing. A find of fibres on the spinningwheel would anger her, nice strands of yarn and finished work be her delight. And so it came, that the night was long. The young and old folks joined together to hear the ancient stories, laugh and play, til all the flax was gone and dawn was near. The longest night had been spent. And finally, Christmastime was here. (source)

St. Thomas' Day celebrates the Apostle Thomas, the doubter, who was the last to believe that Jesus had risen from the dead. In the German tradition, it is customary to bake "iced currant buns" much like the Hot Cross Buns served at Easter.

December 21st, the shortest day (longest night / Winter Solstice) of the year, is dubbed St. Thomas Day. In parts of the Sauerland, whoever wakes up late or arrives late to work on that day is issued the title "Thomas Donkey." They are given a cardboard donkey and are the subject of numerous jokes throughout the day. But this gentle abuse ends deliciously with round, iced currant buns called "Thomasplitzchen". In other parts of Germany it is called other names such as Durchspinn-Nacht or Durchsitz-Nacht. Traditionally lot of alcohol is consumed and the next day is often called Kotzmorgen (hangover morning). (source)

I guess you could call me somewhat of a Thomas Donkey, else I would have posted this "emergency" recipe for Currant Cake with Rose Water a tad earlier.

If by chance you happen upon a Thomas Donkey in the near future, you may want to consider a dish of Straw and Hay or (Paglia e Fieno) as they say in Italian. I found this recipe also in the Frugal Gourmet Celebrates Christmas.

Straw and Hay Paglia e Fieno
"The name for this colorful pasta dish comes from the fact that you use pasta of two different colors, yellow and green. Straw and Hay is the rich tasting results." You could use basil pasta in place of the spinach pasta in this dish.

The English were not without their customs for St Thomas' Day. They went A-Thomassing!Christmas is coming and the geese are getting fat,
Please spare a penny for the old man’s hat,
If you haven’t got a penny, a ha’penny will do,
If you haven’t got a ha’penny, God bless you.

Up until the end of the 19th Century it was traditional in most parts of Britain for poorer people to go door to door collecting gifts of money or food on this day. One favourite food gift was a measure of corn for making Christmas puddings or bread. The women would carry two-handled vessels called gossiping pots or pads in which to get donations of wheat (which is what corn often means in England, it being the usual term for the principal cereal crop of the area). From this they would make furmenty or frumenty (a drink of hulled wheat boiled in milk and seasoned with cinnamon and sugar; its name comes from frumentum, the Latin for corn). Usually the local miller would grind this into flour without making a charge.
St. Thomas' Day was often know as "Mumping", "Gooding" or "Doleing" Day and women and children would say that they were going "a-thomasing", "a-gooding", "a-mumping" or "a-curning". When the gifts were handed out the donors were rewarded with wishes of Happy Christmas and in some areas a sprig of holly or mistletoe. (source)

There are many legends surrounding St. Thomas' Day. Don't be a "doubting Thomas" here are a few to bring you along.

In southern Germany, it is hoped that when a bowl of fruit, vegetables and nuts is placed on the table, a lack of them in the year to come will be prevented.
If you ate well on St. Thomas Day, you could expect to do so all of the next year.
In Austria, legend says that unmarried girls can see their future on St. Thomas Night, if they climb into bed over a stool and throw their shoes toward the door, the toes of the shoes pointing downward. If they sleep with their heads at the foot of the bead, the dreams will reveal visions of their future husbands.
If a single woman on St. Thomas Day can pick out a young rooster from among a brood of sleeping chicks, she will soon obtain a husband, or see him in her dreams.
In England students of past eras raced to school early on St. Thomas’s Day. If they succeeded in arriving before the teacher, they were allowed to lock him out and so escape their lessons.

Kletzenbrot

Kletzenbrot, a moist dense bread, filled with nuts and dried pears, is traditionally baked on St. Thomas Day. The first piece of Kletzenbrot bread must be given to one’s love to make sure that his or her love and affection may continue in the year to come. Another legend tells us if you cut into the bread before Christmas, you will grow Donkey's ears:)
On St. Thomas Night (Dec. 20th) cut an apple in two and count the seeds in each half; if they are even, you will soon be married.
It is unlucky to sift flour on St. Thomas Day
If it freezes on the 21st of December, the price of grain will fall.
Those born on St. Thomas' Day will have a bustling life...

St. Thomas’s day is past and gone,
And Christmas is a-most a-come,
Maidens arise And make your pies,
And save poor tailor Bobby one.
The Feast of St. Thomas the Apostle was traditionally celebrated on December 21. The feast has now been moved to July 3rd.

It doesn't appear that I will be blogging and visiting the rest of the year. There were some complications with the first medication I was using for my eye, (pre-patch:) and now, dear readers I am on a new regiment which seems to be helping. I detest wearing a patch and the limitations it encumbers but, I am trying to be a patient patient which I'm sure my doctors appreciate:) I am however, going to try and visit you all at least once in the next couple of days and hopefully, I will be back to normal (and not in big trouble with Marion for breaking the rules) real soon. A very Merry Christmas and a Joyous Season to you all. Louise

Now days are short, nights long and raw,
With pinching frost, and slabby rain and snow;
But let good rousing fires, and Christmas cheer,
Still mix'd with charity, conclude the year...
John Nathan Hutchins
Hutchins Family Almanac
Resources
1. Christmas @ History.com
2. Thomasnacht & Klötzenbacken
3. Old British Folk Tales and Festivals: From the Weird to the Wacky
4. British Traditions
5. St. Thomas’ Day on the Winter Solstice
6. Encyclopaedia of Superstitions, Folklore, and the Occult Sciences [Volume 3] (1903)

Cut It Out! It's National Cookie Day!

2011-12-04T03:12:00.000-05:00

Tradition plays a tremendous part in the festivities surrounding the holiday season. Be sure to create traditions with your family and friends and do your best to keep them alive in this ever changing world of commercialism. And what better place to begin but in the hearth of the home, the kitchen. Roll-out cookie dough and festive cookie cutters can make holidays memorable. The sheer magic of baking and personally decorating the cookies is entertainment in itself. Just take a look at these Stained Glass Ornament Cookies Pattie created using cutter cookies she found at William Sonoma. Aren't they fabulous! And just wait until you see what she did with them. You'll be as delighted as I was:)

As I mentioned the other day, today is National Cookie Day and we are in the midst of National Cookie Cutter Week. I had big plans for today's celebration. As luck would have it, those plans are not going to come to fruition today. Here's why. For the past couple of weeks, I've been having problems seeing out of my right eye. Thinking it would pass, I just went about my business as usual. Well, it didn't work. As a matter of fact, it got worse. I tried eye washes, resting and even different reading glasses and it continued to get worse. I finally went to the eye doctor today and it seems I have a rather advanced infection in my eye and the doctor tells me it must not only be tended to but also requires a few weeks, at least, of rest. I'm not one to listen to the doctors but, It doesn't take a rocket scientist to plainly see there is indeed something awry. So, dear readers, I'm sorry to say, rest it will be; indefinitely...

Zaletti
I did manage to gather a few cookie trivia crumbs while researching for today's post. Rather than typing these tidbits of goodies here, I will send you on your way at your leisure. I've left tons of links in the resource section below.

Buttered Rum Cutouts
Buttered Rum Cutouts Better Homes and Garden Biggest Book of Cookies 1 cup butter softened 2/3 cup packed brown sugar 1 tsp. baking powder 1 tsp. ground nutmeg 1/4 tsp salt 1 egg 1 tsp. rum extract 2-2/3 cups all purpose flour 1 recipe Royal Icing Directions 1. In a large bowl beat butter with electric mixer on med high speed for 30 sec. Add brown sugar, baking powder, nutmeg and salt. Beat until combined, scraping sides occassionally. Beat in egg and rum extract until combined. 2. Add as much flour as you can and mix it in with the mixer. Stir in any remaining flour with spoon. Divide dough in half. If it is necessary, chill dough for one hr til it is easy to handle. 3. Roll out half the dough onto the floured surface until 1/8 inch thick. Using floured cookie cutters, cut into desired shapes. Place one inch apart on ungreased cookie sheet. 4. Bake at 350 F oven for 8-10 min or til edges are slightly browned. Let cool on a wire rack and frost if desired with Royal icing. Royal Icing In a small mixing bowl combine 2 cups sifted powdered sugar, 1/4 cup warm water, 4 teaspoons meringue powder, and 1/4 teaspoon cream of tartar. Beat with an electric mixer on low speed until combined. Beat on high speed for 7 tp 10 minutes or until stiff. Add 1 to 2 tablespoons additional warm water, 1 teaspoon at a time, until glazing consistency. If desired, divide glaze and tint each portion with different paste food coloring. Use at once. Keep covered when not in use. *To Store:* Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 3 days or freeze unfrosted cookies up to 3 months. Thaw cookies, frost.
Aunt Chick and the History of Cookie Cutters was to be the core of today's post, along with a few chosen cut-out cookie recipes. Let's see how this goes:)

By definition, a cookie cutter is "a device used to cut rolled cookie dough into shapes before baking." Traditionally, cookie cutters are made of copper, tin, stainless steel, aluminium, or plastic. According to the same defining source, the first known use of the words cookie cutter occurred in 1903. I beg to differ: In a Boston Cooking School Magazine article from 1902, titled Some Christmas Fancies, by Julia Davis Chandler, I came across these suggestions:

As you see, in paragraph two, the last sentence makes reference to the tinsmith who can supply the "cutters" by direction. Tinplate was used in cookie cutter production because it was cheap and readily available. It was also easy to form and solder, corrosion resistant, non poisonous and easy to keep clean. Cookie shapes were cut from pastry dough using these cutters made by local tinsmiths. A cookie cutter in the mid 19th century might cost between 5 and 10 cents and a family, in the course of time, might accumulate a dozen or so for use on special occasions.

Cut-Out Sugar Cookies
Cookie decorating dates back to at least the 14th century when in Switzerland, springerle cookie molds were carved from wood and used to impress Biblical designs into cookies. The art of decorating cookies can be traced back to Medieval Germany where Lebkuchen was crafted into fancy shapes and decorated with sugar. During the 17th century, Dutch and German settlers introduced cookie cutters, decorative molds, and festive holiday cookie decorations to the United States. German cooking utensils, including cookie cutters, were imported between 1871 and 1906, and the American tradition of decorating cookies for Christmas tree ornamentation took hold.

Lebkuchen (gingerbread) was probably the first cake/cookie traditionally associated with Christmas. For Christmas over a hundred years ago, Pennsylvania German children in Lancaster County helped cut out and decorate foot-high cookies to stand in the front of windows of their stone or brick houses. These cookie people–often gingerbread men and women iced with rows of buttons and big smiles–were a cheerful sight to snow-cold passersby. Figural cookie-making was practiced in Europe at least as far back as the sixteenth century–most of them were made using intaglio molds rather than with cutters. (source)

Sugar Cookies for a Crowd
The Best of Amish Coooking
Phylis Pellman Good (1988)
	The quintessential cut-out cookie is the sugar cookie. Also called Amish Sugar Cookies or Nazareth Sugar Cookies, the modern sugar cookie was created by the Moravians, who settled in the Nazareth area of Pennsylvania during the mid-18th century. As a matter of fact, Pennsylvania adopted the Nazareth Sugar Cookie as the official state cookie in 2001.

I was graciously awarded with the Liebster Award by Helene from Masala Herb. (Thank you again Helene. It was sweet of you:) With her unique approach and style, Helene's blog never disappoints. I've discovered so many new ingredients and dishes by visiting her and her positive encouragement is contagious. Drop by and say hi when you get a chance:)

"The Liebster Blog Award comes from the German word meaning "dearest" or "beloved" and is given by fellow bloggers to new blogs with 200 or less followers, with the aim of encouraging new connections." I hope Helene understands that I think it best to simply accept her award without passing it on for the time being.

I would like to thank my latest followers though. They are:
Sarah: @ Muffin Top Confections
Someone? @ To Be Announced
Russ & Jenna @ Mr. & Mrs. Johnson
Emily @ Cleanliness is Next to Godliness

For those of you talented cookie bakers out there, I happened upon a Holiday Cookie Contest, over @ Yummly Nibbles & Bits, that you just might find interesting. It seems the prize is a 7-Quart KitchenAid Stand Mixer. Hurry though. It closes December 9, 2011. Good Luck!!!

I have no intentions of not making some visits every now and again and there is no way I won't be popping in to wish you all a Happy Holidays. However, just in case we miss each other, enjoy the Holiday Season everyone and bake a lot of cookies!!! As a matter of fact, if you would like to leave your favorite cookie link in the comment section, link away!!! Louise:)

Apple Butter Cookies
Good Housekeeping Cook Book (1944 ed.)

Resources
Cookie Cutters:
1. American Cookie Cutter Manufacturer
2. Copper Cookie Cutters
3. Dog Bone Cookie Cutters
4. Hammersong Cookie Cutters (unique & whimsical)
5. Hand Crafted Cookie Cutters
6. Poppy's Cookie Cutters
7. Walnut Creek Home and Garden-A family owned business in Metamora, Indiana
8. Cookie Cutter Ideas
Cut-Out Cookies
1. The History of Fruit Cake and Other Christmas Goodies
2. Tips and Hints for Making Cookie Cutter Cookies
3. How to Decorate with Royal Icing
4. Tips for Icing
5. Easy Cake Mix Sugar Cookies
6. Cookie Decorating Recipes
7. Fond Memories of “The Original” Cookie Cutter Lady
8. German Cinnamon Stars (Zimtsterne)
9. Coffee Ginger Cookies

Welcome December; Let's Celebrate

2011-12-01T08:15:00.001-05:00

If you take a peek to the left over there, you will notice the pickins' are slim for national food celebrations for the month of December. Quite frankly, I for one, am delighted. What we may be missing in monthly celebrations, we'll surely make up for weekly and daily. However, we'll get to those later.

Egg Nog Month

That's right "kiddies" December is National EggNog Month! (forgive the dual spelling, after all these years, you would think I would know how to spell egg nog, or is it eggnog?) If you think the spelling is blurry, the history of egg nog is even more obscure! Here's one explanation from the folks at Pillsbury.

"Nog is an old English word for a strong ale. Since eggs were an important part of the creamy ale punch, the rum-laced drink became known as eggnog." Pillsbury Easiest Ever Holiday Entertaining ©1994

Makes sense to me:) I've never been a big fan of drinking eggnog. Despite my aversion, I find baking with store bought eggnog palatable. Take this Banana Eggnog Bread Pudding with Rum Sauce for instance. I have a friend who "flips" at the ease of this recipe:)

Pudding:
1-1 pound loaf raisin bread, cut into cubes
2 medium bananas
3-1/2 cups store bought eggnog
4 eggs
1/4 cup sugar
1/4 teaspoon nutmeg
Rum Sauce:
1 cup firmly packed brown sugar
1/2 cup whipping cream
1/4 cup dark corn syrup
2 tbs. butter
1/2 teaspoon rum extract
Directions:
Heat oven 350°F
Butter 13x9-inch (3 quart) baking dish.
Place half of the bread cubes in buttered baking dish. top with banana slices and remain bread cubes.
In large bowl, combine eggnog, eggs, sugar, and nutmeg; blend well.
Pour over bread cubes. Let stand 5 minutes.
Bake at 350°F for 40 to 50 minutes or until knife inserted in center comes out clean.
Rum Sauce:
In a small saucepan combine all sauce ingredients except rum extract. Cook over medium heat, stirring constantly, until mixture boils and thickens. Reduce heat to low; simmer 5 minutes stirring onstantly. Stir in rum extract. Serve warm sauce over pudding. 12 servings. Pillsbury Holiday Baking & Gifts ©1995

"In the 1820's Pierce Egan, a period author, wrote a book called "Life of London or Days and Nights of Jerry Hawthorne and His Elegant Friend Corinthina Tom". To publicize his work Mr. Egan made up a variation of eggnog he called "Tom and Jerry". It added 1/2 oz of brandy to the basic recipe (fortifying it considerably and adding further to its popularity). (source)

Fruitcake Month

It shouldn't come as too much of a surprise that December is National Fruitcake Month. (or is that fruit cake:) Okay, so beat me with a wet noodle, I don't care for fruitcake either. Apparently, Martha Washington, wife of George Washington, used 40 eggs and 5 pounds of fruit in her "Great Cake." Not quite like Martha's, here's a recipe for Mini Fruitcakes from Ideal's Christmas Kitchen Cookbook.

Mini Fruitcakes

National Pear Month

And a partridge in a Pear tree...National Pear Month is new to me. I just learned of it a couple of months ago. Don't laugh, but, I'm not a huge fan of pears either. (I just want you to know I'm giggling to myself as I type this:) Why oh why is she sharing these food celebrations when she is so darn picky, lol...However, I LOVE cooked pears!!! Go figure! (I feel the same way about blueberries btw LOVE them cooked in goodies, fresh and juicy, not so much) Very strange since I don't consider myself a fussy eater. Although, you sure couldn't tell by this post, lol...On to the Pears!

Now be honest, doesn't this alluring dish of pears look "divine?"

Roasted-Rosemary Gorgonzola Pears

4 un-peeled ripe firm pears, cut in half lengthwise, cored* 1 tablespoon olive or vegetable oil 1/2 teaspoon kosher salt (coarse salt) 1 teaspoon coarse ground pepper 1 teaspoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crushed. 1/3 cup finely crumbled Gorgonzola cheese 1/4 cup chopped walnuts, toasted Directions: 1. Heat oven 375°F. Cut thin slice from rounded side of pear halves, if necessary so they'll rest level in pan. In 13x9-inch pan, arrange pear halves, cut sides up. Brush tops of pears with oil, sprinkle with salt, pepper and rosemary. 2. Roast uncovered 35 minutes. Fill cored hollow of each pear half with 2 teaspoons cheese. Roast uncovered 10-15 minutes longer or until pears are tender and cheese soft. Sprinkle with walnuts.Drizzle with additional olive oil if desired. *a melon baller or the tip of a teaspoon works well to core the pears. Be sure to make the hollow large enough to hold 2 teaspoons of cheese. Betty Crocker Christmas Cookbook ©2006

You may have noticed that I skipped right over Made in America Month. I'm working on a special post for that celebration and hopefully, good Lord willing and the creek don't freeze, it will be done before the end of the month. We'll see...

Meet Aunt Chick. Actually, that's her pen name. Her real name was Nettie Williams McBirney and, she was the "Martha Stewart" of her day. Mrs. McBirney was quite the woman! Not only did she host a home makers radio show for many years, she also wrote cookbooks and invented a few innovative kitchen aids during the depression. One of her most famous was a cookie cutter designed to easily release molded cookie dough so it could maintain its 3-D appearance. She began selling them in 1948 and they were an immediate success. They are also highly prized by collectors. I'll be posting more about Aunt Chick on Sunday for National Cookie Day and, since the first week of December is National Cookie Cutter Week, it may just be the perfect day to drag out those rolling pins!

Before I forget, today is Eat A Red Apple Day. And, tomorrow is National Fritters Day. Stay tuned for Cookie Day on Sunday!!! If you really must know more days of celebrations in December, check out Lisa Loves Holidays! You'll be delighted:)
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Resources
1. Brief Eggnog History
2. Cookie Cutters & Aunt Chick (this link is one of the first post I ever did. Be that as it may, you may enjoy the Ginger Snap Rhyming Recipe. It's cute:)

It's National French Toast Day!

2011-11-28T09:29:00.000-05:00

Contrary to popular belief and technically speaking that is, French Toast isn't toast at all. As a matter of fact, it wasn't even created in France. In it's simplest form, French Toast is day-old bread dipped in a batter of egg and milk, and sauteed in butter. According to Mr. Breakfast, French Toast was introduced in 1724 by a man who owned a tavern near Albany, New York. His name was, you guessed it, Mr. French, Mr. Joseph French!

Do you know what they call French Toast in France? Pain Perdu or "lost bread." How apropos:) While exploring the Origin of French Toast, I became intrigued with the many national coats French Toast may cloak. For instance, in Britain, French toast may be referred to as Poor Knights of Windsor or Poor Knights Pudding. Eggy bread is another English term you may hear.

The popular history behind French toast (aka German toast, American toast, Spanish toast, Nun's toast, Cream toast, Breakfast toast, Mennonite toast, Pain Perdu, Panperdy, Arme Ritter, Suppe Dorate, Amarilla, Poor Knights of Windsor) is that it was created by medieval European cooks who needed to use every bit of food they could find to feed their families. They knew old, stale bread (French term "pain perdu" literally means lost bread) could be revived when moistened with milk and enriched with eggs. The traditional method of cookery was on a hot griddle prepped with a little fat (butter, oil). Quite like today...The Food Timeline

I hope those tidbits about French Toast are going to satisfy you for the time being because, I want to talk about my favorite version of French Toast; the Monte Cristo Sandwich. Have you heard of it? Don't worry if you haven't, I haven't come across another person besides Marion that knows what a Monte Cristo Sandwich is here in central Pennsylvania.

Most food historians generally think that the Monte Cristo sandwich is a variation of a French dish called Croque Monsieur. This original grilled cheese sandwich consisted of Gruyere cheese and lean ham between two slices of crust-less bread, fried in clarified butter. It was originally served in 1910 in a Paris cafe. This sandwich is still a popular snack or casual meal throughout France and Switzerland in most bars and cafes. It is usually made in a special sandwich grilling iron consisting of two hinged metal plates, each with two shell-shaped indentations. At most Paris cafes, the Croque Monsieur is no longer prepared as a square sandwich but rather as a one-sided tartine made with a large single slice of bread from a round loaf. What's Cooking America

As a matter of fact, just the other morning I asked the chef at my morning cafe whether he had the ingredients on hand to perform a Monte Cristo Sandwich. Well, I didn't say it quite like that. I simply asked Justin, the cook at Sunset West, if he knew what a Monte Cristo Sandwich was. He didn't. I then asked if anyone had ever come into the diner and requested a Monte Cristo Sandwich. He said someone had a few years ago and ironically enough, they too were from New York. Perhaps, it's a New York thing. I doubt it.

Basically, a Monte Cristo is a gussied up triple decker sandwich filled with tender slices of ham, turkey and cheese. That's how I prepare it anyway. However, it took me longer than I care to admit on getting it quite right. You see, in the past, my Monte Cristo sandwiches never held up quite right like those I use to get at my favorite diner in New York. And since it didn't appear anyone in the immediate vicinity was going to serve it to me on a silver platter, I just had to learn to make it on my own. Well, wouldn't you know it, I discovered the secret here. Most recipes I've encountered in the past didn't include adding flour to the eggy milk batter. And although the sandwich still tasted yummy, it just didn't have any substance. I tried changing up the bread, slicing the cold-cuts thinner, thicker and even omitting one of the "decks" and it still didn't feel quite right. Well, using this recipe, with a few minor ingredient changes, the results were exactly what I was looking for.

Monte Cristo Sandwich

adapted from norecipes.com

makes 2 sandwiches
1 egg
3/4 cup milk
1/4 cup flour
1/4 cup freshly grated pecorino romano
1/2 teaspoons freshly grated nutmeg
6 thin slices of challah bread or brioche
1 tablespoon butter

2 ounces Emmentaler (Swiss) cheese, sliced thin
1/4 pound sliced honey roasted turkey
1/4 pound sliced black forrest ham
powdered sugar
strawberry or raspberry jam

Whisk the egg, milk, flour, cheese and nutmeg together until smooth. Heat a skillet or griddle large enough to accomodate all the slices of bread in a single layer over medium heat. Dip the slices of bread into the egg mixture, giving it a few seconds on each side to absorb the batter.

Add the butter to the pan once it is hot, then place as many slices of battered bread onto it as you can fit. Wait till it is golden brown and crisp on one side, then flip and top 4 pieces of bread with the cheese. Put the turkey on 2 of cheesed slices of bread and the ham on the other 2 cheesed slices of bread.

Fry until the bread is browned and crisp on the second side, then make the sandwich by stacking a ham slice with a turkey slice topped with a plain piece of French toast. Slice the sandwiches in half, dust with powdered sugar, and serve with a small bowl of jam.

I didn't have any "fancy" bread on hand when the urge struck so I used plain ol' white sliced bread. Pepperidge Farm I believe. I added a sprinkling of vanilla sugar to the egg and milk batter because I usually add vanilla sugar to regular French Toast. As for the turkey, ham and cheese, I used Boar's Head products because IMHO, they are the next best thing when I don't have fresh turkey ham or cheese on hand. The first time I prepared it, Marion and I had it for breakfast. Yes, we skipped going to Sunset one morning and had this instead. That's my daughter Michele's home made freezer strawberry jam slathered on top. Delicious in its own right!!!

Well, it was so darn good, I just had to make it again a few weeks later. This time topped with fried apples!!! Oh my holy goodness, it was scrumptious!!!

I would be remiss if I didn't mention one more crumb I learned about French Toast in my travels. It seems, for those of us who live in areas of the world where snow is inevitable, the weather may dictate when the French Toast Weather Alert goes into effect. What? You've never heard of the French Toast Weather forecast? I hadn't either. It seems, it has everything to do with mobs of people running to the grocery store to pick up the bare necessities of milk, bread and eggs when the weather person warns us of an impending snow storm or hurricane. Suzanne, the Farmer's Wife has a great post about French Toast and the weather on her blog if you would like to dig deeper:)

FYI: If you have ever seen the movie Unstoppable with Denzel Washington, chances are you too have seen Sunset West.

Resources
1. Is French Toast Really French?
2. The Origin of the French Toast
3. Pain Trouve au Four (Baked French Toast)

Where's the Sage?

2011-11-23T00:00:00.000-05:00

How many of you remember that 1980s Wendy's commercial where Clara Peller insists on knowing "Where's the Beef?" I remember it like it was yesterday, Wait!, it was yesterday!!! In the Fluffy Bun commercial, Clara Peller, a feisty elderly woman, gets just a little ticked off when she is served a huge hamburger bun and a teeny weeny hamburger at a competitor's hamburger "joint."
Clara Peller was 81 years young when she reached legendary fame in that $8 million dollar advertising campaign for Wendy's. Her ruffled face was on everything from T-Shirts to coffee mugs with a couple of greeting cards for good looks! It seemed like everyone got on the Where's the Beef kick!
Fast forward a few years, or more, to Sunday, November 20, 2011, less than a week before Thanksgiving. Marion and I decided a few weeks ago that we were going to have a quiet non-traditional Thanksgiving. Oh yes, there would be turkey with all the trimmings albeit, small on the turkey and even less on the trimmings. How much can two women eat after all? For those of you who may be new to this blog, Marion is a friend of mine from New York. A few years ago when I moved to Pennsylvania, I invited Marion to share my home with me. To my delight, she graciously accepted and we've been like two peas in a pod ever since:) This is a picture of her on her 91st birthday.

Every now and again, Marion receives phone calls from relatives in New York. Truth be told, we don't get many visitors though in our corner of the world. The last "big" visit we had was in July when my daughter and the kids came in from Idaho. It seemed like everyone came to visit our visitors! They did a bit of visiting too. Here they are with their Uncle John:)

You can imagine our surprise when Marion got a call from her grandson, this past Friday, saying that he and his pregnant wife were coming up to share Thanksgiving with us. Thankfully, we hadn't gone Thanksgiving Day food shopping yet. Our plan was to go on Sunday morning after church. And so we did. It wasn't really as chaotic as may be expected. Under "normal" circumstances there would be a long list of "must haves" and maybes? We stuck with the must haves and omitted the maybes altogether. I would love to say the whole shopping experience went over without a hitch but, no can do. It all stems around The Sage! Now that I look back on the morning, I suppose we should have gone into State College to go food shopping.

"Where's the Sage" I hear Marion questioning the produce person, as I'm squeezing a few lemons for the hummus. (we had decided on hummus for snacking on as we were cooking; pre guests:)

"It's in the produce section" I hear a young voice flippantly reply.

"Where's the Sage" I hear Marion saying again as if she was hard of hearing. She isn't. I sometimes think she hears better than I do. I know for sure she sees better than I do with my reading glasses on and her eyes bare:)

"Where's the Sage" she yells, again, with a notable sign of impatience in her voice. I make my way to the shopping cart where Marion is standing askew.

"What seems to be the problem?" I question politely?

"I can't find the sage" she replies with a tone of frustration in her voice. "And no one will help me" she adds.
Not to worry, I assure her. I have bundles of Sage drying in the garage. "We need fresh sage," she insists. "Let's look over there" I point to the small section of herb plants I spied by lettuce section. "There's no fresh sage here" she quips. Once again I reassure her that there's plenty of Sage in the garage hanging from the ceiling. I'd show them to her, and you as a matter of fact, if I could only get us both out of the produce aisle and back home...

Herb for the Wise

Close your eyes real tight and try to imagine a Thanksgiving without Sage. Chances are, you can't unless you don't celebrate Thanksgiving in your neck of the woods. In that case, imagine plump rich home made sausage links minus the Sage. You definitely can not if you're Marion. Marion attributes her enhanced memory to Sage. And, she's not the only one. The ancient Greeks and Romans believed Sage to be a memory stimulant. Arab physicians believed Sage extended life expectancy to the point of immortality! Another plus to Marion and the testament "He that would live foraye (forever) must eat Sage in May"

Marion also swears by this Sage and Peppermint Facial Steam. Try it when you're feeling all washed up and crinkly. You'll be delightfully amazed!

After washing your face, fill a large bowl with about 2 pints of boiling water and add 2 tablespoons of freshly chopped sage and 2 tablespoons of freshly chopped peppermint. Hold your head about 12 inches above the bowl and cover your head with a large towel to prevent the steam from escaping. After about 10 minutes, gently pat your face with a face cloth rinsed with cold water.

Now don't you feel like a new person!!! Here are a few more things I learned about Sage on our ride home.

Sage (salvia officinalis ), also called Red or Garden Sage, belongs to the Mint family.
There are more than 750 varieties of Sage but only a few are used in the kitchen.
The Romans used "the sacred herb" in their baths to ease aching muscles and sore, tired feet.
American Indians used it for medicinal purposes. They claimed it cured skin sores.
In the the early nineteenth century, Sage was used to disguise the flavor of spoiled meats.
Sage is a rich source of vitamin A.
It is said, that in 812 AD., Sage's medicinal properties were so important that Charlemagne ordered it planted on the imperial farms in Germany.

Have you heard the legend of the "Vinegar of the Four Robbers?" It goes something like this:

Story Of Four Thieves: During a terrible plague epidemic that swept through Europe, there were four robbers who became well-known for robbing houses of plague victims. Despite the enormous risk, they were able to resist falling ill. When they were finally caught and sentenced to death they were promised their freedom if they gave their secret for how they escaped from catching the deadly disease. The recipe they gave, which may be still be found in the archives of Toulouse,not only included the essential oil of Rosemary, it also contained Sage. They had compounded a vinegar steeped with sage, thyme, lavender, rosemary and several other aromatic herbs which, as we know now, are strong germicides. (Maurice Mességué's Way To Natural Health and Beauty ©1972 pg. 90)

"He who would live for aye Must eat sage in May." Old English Proverb.

From time immemorial sage has been renowned for its wonderful health-giving properties. The very name of the plant, Salvia, means health, and the Arabians have a proverb which was old in the days of Charlemagne: "How can a man die who has Sage in his garden?" The Chinese valued this herb so highly that the Dutch in old days carried on a profitable trade by exchanging sage for tea, and for one pound of dried sage leaves the Chinese gave three pounds of tea. The proper time of year to eat sage or to drink sage tea is in spring, and formerly country folk used to eat quantities of it with bread and butter or bread and cheese. There is an old belief that where sage prospers in a garden the woman rules, and another that the plant flourishes or withers according to the prosperity of the master of the house.

The health benefits of this native Mediterranean shrub are documented by many sources. The English herbalist, Gerard wrote, "Sage is singularly good for the head and brain, it quickeneth the senses and memory, strengtheneth the sinews, restoreth health to those that have the palsy, and taketh away shakey trembling of the members." Steeped in folklore or steeped in tea, Sage symbolizes domestic virtue, wisdom, skill, esteem, long life, good health and in some cases, increased psychic powers. It's no wonder that the International Herb Association awarded Sage the title "Herb of the Year" in 2001. (Horseradish is the Herb of the Year for 2011 and next year, we'll be celebrating Roses:)

In the kitchen, not only does Sage infuse a depth of earthy fragrance to stuffings and dressings, the sweet savory flavor of Sage compliments dried bean dishes, stews, sauces, roasted meats and fish dishes. It has a digestive affinity to rich and fatty foods. It is often used with pork, goose and duck. Sage is used as a flavoring in a cheese called Sage Derby. (pronounced "darby")

Sage Derby

Sage Derby is a cheddar type gourmet cheese made using leaf sage for flavor, and colored using chlorophyll (plant coloring) to give a green marbled finish. The finely chopped sage leaf gives a subtle extra flavor. Sage Derby is matured for around 12 weeks as per mild cheddar. (source)

I can tell you from my own experience, Derby cheese makes for an interesting quiche:)

Sage used to be held in such repute that both bread and cheese were flavoured with it in the making, and one herbal doctor even advocated its use instead of tobacco. Red sage is rarely seen, but what a handsome plant it is when well grown! There are few leaves more beautiful than its deep maroon-coloured ones, especially in early spring when they contrast so well with the tender green of the young shoots. Old-fashioned country folk say that red sage never does well unless the original slip were planted by some one with a "lucky hand."

Below is the recipe for Crispy Sage Leaves with Aioli pictured above. It was harvested from one of my favorite herb magazines; Herb Companion (Nov. 2007) I hope I have inspired you to find room in your pantry for Sage. Enjoy:)

**Crispy Sage leaves with Aioli**

Happy Thanksgiving Everyone!
Resources
1. Another Clara Peller ad (in this one she's driving a car:)
2. TV Commercials We All Remember
3. A Garden of Herbs: Being a Practical Handbook to the Making of an old English Herb Garden... by Eleanour Sinclair Rohde (1922) @googlebooks
4. The Nutrition of Sage
5. Myths About the Sage Herb
6. Legend of the Sage Plant (A Christmas Story)
7. How to Harvest Sage (it doesn't seem like this blog is still updating but the descriptive pictures are worth the trip!)
8. Top image courtesy Herb Companion
Recipes:
1. Sage Cheese Appetizer (savory combination of sage, garlic and cheese)
2. Walnut Sage Cheese Crisps ("a nice party cracker.")
3. Pineapple Sage Pound Cake (Pineapple Sage makes a lovely flower garden plant. The crimson flowers and pineapple sage scented leaves bring lots of butterflies and hummingbirds:)
4. Roasted Butternut Squash Polenta with Fresh Sage
5. Sage Cheese recipe (1857)
6. Derby Sage Parsnips

"Thanksgiving Lady" and the Honored Pumpkin Pie

2011-11-16T00:09:00.001-05:00

As the title of this post might suggest, there was indeed a woman behind the promotion of Thanksgiving as a national holiday. Her name was Sarah Josepha Hale and you can read the first passage about the "Thanksgiving Lady" now or, you can join in as I share the rest of the article by Mariette Bowles as found in the November 1941 issue of American Cookery Magazine.
The Honored Pumpkin Pie

Thanksgiving Lady

This is Mrs. Hale's own recipe, no doubt the one by which were made the pies that held the place of honor at the Northwood feast. Take out the seeds and pare the pumpkin or squash; but in taking out the seeds do not scrape the inside f the pumpkin; the part nearest the seeds is the sweetest; then stew the pumpkin, and strain it through a sieve or colander. To a quart of milk, for a fair pie, three eggs are sufficient. Stir in the stewed pumpkin with your milk and beaten eggs till it is as thick as you can stir round rapidly and easily. If the pie is wanted richer make it thinner and add another egg or two; but even one egg to a quart of milk makes very decent pies. Sweeten with molasses or sugar, add two teaspoons salt, 2 tablespoons sifted cinnamon and one of powdered ginger, but allspice may be used or any other spice that is preferred. The peel of a lemon grated in gives a pleasant flavor. The more eggs, says one American authority the better the pie. Some put one egg to a gill (4 ounces) of milk. Bake about an hour in deep plates, or shallow dishes, without an upper crust in a warm oven. Here, too, is her recipe for the equally important chicken pie: Wash and cut the chicken (it should be young and tender) in pieces and put in a dish; then season it to your taste with salt, pepper, a blade or two of mace, and some nutmeg. When your paste is ready for the chicken, put it in and fill it about two-thirds with water; and several lumps of good sweet butter, and put on the top crust. A pie with one chicken will require from one hour to three-quarters of an hour to bake. (Ed note: this recipe sounds a bit confusing to me however, it is as written:) If the chickens are old, or at all tough, it is best to parboil the pieces in just sufficient water to cover them; then strain this water and add it to the pie; no other moistening will be required. Today, chicken pie seems generally to have yielded to a turkey as the most important item of a Thanksgiving menu. The variety of pies served as dessert is now much more limited thank it was on the Thanksgiving Day the Romelee family celebrated more than a century ago. There are now few heads of household who can look at a crowded table and say proudly that everything--except spices and salt--came from their own farms. None of this would have surprised Mrs. Hale. She knew that Northwood pictured a way of American life that even when the book was written was rapidly vanishing into the past. She knew and intended that future readers would smile a bit at the manners it so carefully portrayed. That purpose explains her painstaking attention to the details of the meal. It does not altogether account for the character of the Squire, however, or for his grace--"the breathings of a good and grateful heart." To understand that, you have to look, as he probably did himself, back to the Pilgrim Fathers. Thanksgiving was their idea originally. It was left to Sarah Josepha Hale to realize that the idea was a good one to pass along to us--one day of every year set aside for us all to feel "good and grateful", and to eat American Pumpkin Pie.

I just can't end this post without including a recipe or two for Pumpkin Pie. Here are a few recipes I found in assorted issue of Taste of Home Magazine.

Egg Nog Pumpkin Pie

And what would the Thanksgiving Season be without a dash of whimsy? I know some of you have seen this poem before and for that I aplogize. For those of you who have not, here's a Pumpkin Pie recipe in verse form:

Pumpkin Pie

Grandmother Lord was a woman wise

And this is the way she made pumkin pie:

Wash pumpkin and cut it small,

Put into, cook in a kettle tall

So that the bubbles will not pop out

To spatter the stove all round about.

Let it bubble and boil and stew

The livelong day 'till it's brown all through;

Stirring it often, and when its done,

Make it through the colander run.

Take of molasses. half a cup,

And with 3 of pumpkin mix up:

Cup and one-half of sugar white

And salt one-half a teaspoon quite.

Mix these well, stirring does no harm--

Then ginger, cinnamon, butterwarm,

A teaspoon each of the above

To season the pies of the Yankee's love.

Then four fresh eggs and a quart of milk,

Line three round tins with pastry white.

Beat well and stir 'till as fine as silk;

Pour in your filling and bake them quite

A full half hour, 'till they're well done

Then let them cool, and sire and son

And husband and preacher and family friend

Will praise your pumpkin pies no end.

North Dakota Baptist Women Cookbook

Resources
1. Sarah Josepha Hale @ wiki (has both a picture of her and title page of the Northwood book
2. Northwood; a Tale of New England, Volume 1 By Sarah Josepha Buell Hale @ google books
3. Behind Every American Thanksgiving is a Great Woman
Additional resources and recipes can be found in Part One of this post.
Recipes:
1. James Beard's Pumpkin Pie With Candied Ginger

The "Thanksgiving Lady" and Indian Pudding

2011-11-13T00:26:00.073-05:00

The following article, by Mariette Bowles, was printed in the November 1941 issue of American Cookery Magazine.

Thanksgiving Lady

Each year at Thanksgiving time everyone quite properly honors the memories of the Pilgrim Fathers who gave the original idea, and of Abraham Lincoln, who made it a national affair. But another and equally important influence seldom receives sufficient recognition--Sarah Josepha Hale, remembered as the editor of Godey's Lady's Book, but infrequently recalled as the woman who put Thanksgiving Day into every American home. Mrs. Hale's earliest ambition, she said was twofold: "to promote the reputation of my own sex and to do something for my country." These purposes are evident in all the accomplishments of her extraordinarily busy life. An enthusiastic advocate of higher education for girls, a hearty supporter of legislation to protect women's rights, she used her position as editor of one of America's most influential magazines in a way that benefitted "her own sex and her own country" throughout her long and crowded career. Thanksgiving Day was, therefore, a singularly appropriate holiday for her to sponsor. More than the Fourth of July itself, it is truly our national festival, honoring the sense of prosperity and general well-being that is--our country at its best. Then, too, Thanksgiving has done more even than Mother's Day "to promote the reputation of the American woman." Nowhere do her skill and ability show to better advantage that at the annual dinners that she prepares for her children and grandchildren to remember all their lives. Had Sarah Josepha Hale done nothing more than institute such a national holiday, she would have gone a long way toward realizing the two ambitions she had as a little girl. Of course, Mrs. Hale did not invent Thanksgiving Day. The Pilgrims did that. She did not even have the original idea of having it proclaimed nationally. That was George Washington. But after him came a long interval during which the day was celebrated in a haphazard fashion, on different days in the different parts of the United States; in some religions, not at all. It was always an important occasion in Mrs. Hale's native New England. Her first book, Northwood, contains a description of such a dinner as she must often have attended in Newport, New Hampshire, where she spent her girlhood and young womanhood. Most of the characters in the novel are people who might have been her neighbors, though a couple of Englishmen wander through the pages, very cleverly helping the author fulfill her purpose. Descriptions and explanations of American life and customs are plausible, even necessary, to make everything clear to strangers from across the sea. New Hampshire Thanksgiving The Thanksgiving dinner which one of them attended must have impressed him as much as it does a modern reader. Perhaps you think you have eaten noteworthy meals yourself. But by Northwood standards almost any contemporary fare seems scant indeed. There was, as you would expect, roast turkey with savory dressing. There were the customary "innumerable bowls of gravy and vegetables." But this was only the beginning. Besides them on the table sat a "surloin" of beef, a leg of pork, a joint of mutton, a goose and a pair of duckling. None of these, not even the turkey, was so important as the "rich burgomaster of the provision called a chicken pie. It was formed of the choicest parts of the fowl, enriched and seasoned with a profusion of butter and pepper and covered with an excellent puff paste, like the celebrated pumpkin pie an indispensable part of a good and true Yankee Thanksgiving; the size of pie usually denoting the gratitude of the party who prepared the feast. Yankee Pies of Every Name Pickles, preserves and butter are barely noted in passing, as are "plumb" pudding and custard. There were pies of every name and description ever known in Yankeeland, yet the pumpkin pie occupied the most important niche. All this was accompanied by cider, ginger beer (of which Squire Romelee's wife was especially proud.) and currant wine. The meal was concluded with an assortment of rich cake, sweetmeats and fruit. No wonder that the Squire had said grace devoutly, in no superficial way, but as sincere "breathing of a good and grateful heart." No wonder Mrs. Hale found such a family celebration worthy of being cherished always by Americans everywhere. No wonder we have adopted it gratefully, though we may marvel a bit at the remarkable culinary skill and even more remarkable appetites of our ancestors of the 1820's. It was in 1827 that Northwood was published, nearly forty years before its author persuaded Abraham Lincoln to issue the first Thanksgiving Proclamation, a custom that succeeding presidents have followed faithfully. The novel was the beginning of Mrs. Hale's literary career, undertaken after the death of her husband. He left her to raise and educate five children, the eldest of whom was only seven years old. Her solution of the problem was an unusual one for a woman in her middle thirties, with little formal education, whose only previous experience had been teaching district school and running a household. She first wrote Northwood. Then she went to Boston to edit The Ladies Magazine. When that was purchased by Louis Godey of Godey's Lady's Book, she became his literary editor, first in Boston and later in Philadelphia. After she had become one of the most famous women in America, she was able to launch her campaign to put Thanksgiving Day into everyone's calendar. She began writing to governors of the separate states, urging them to issue their own proclamations. This she did for several years, until finally she convinced Abraham Lincoln of the value of such a holiday to the nation as a whole. Om 1864 he proclaimed the last Thursday in November a day of national Thanksgiving. One of the "lady's editors" dearest ambitions had been realized. That Sarah Josepha Hale appreciated the way it should be celebrated is clear from her description of the Northwood Squire's dinner. It is comforting to know also that she thoroughly understood the effort and skill that went into the preparation of such a feast. An experienced housewife herself, she had a practical knowledge of and great respect for the art of cookery. She was the author of several very popular cookbooks. Since they had a wide sale, it is fair to suppose that she contributed in a direct way to the success of many of the Thanksgiving dinners that were celebrated at her instigation. No doubt many of them were prepared in pantries and kitchens where Mrs. Hales Receipts for Million the New Household Receipt book...The Ladies New Book of Cookery or Modern Cookery (an English cookbook which she edited in the American edition) stood on the broad shelf. Many of her ideas about food make strange reading today written at a period when she could say, "The art of making bread is the most important one in cookery." She explains in detail what a simple process it is. You can "set the sponge at seven o'clock and have the loaves out of the oven at twelve, a matter of a mere five hours. Most of this time, she adds, can be devoted to needlework, as only a half or three-quarters of an hour must be spent in kneading, which is, moreover a very "beneficial exercise."

America's Own Dish

Louise here:) The final excerpt for today's post from the "Thanksgiving Lady" story speaks to today's "national" day; Indian Pudding Day.

In The Story of Corn, author Betty Fussell uncovers the mysterious appearance of Indian Pudding for the first time in writing on March 26, 1722.

back to the story...

"Thanksgiving Lady con't
As a woman of familiar with "the best receipts of all the nations in the world," she devotes a great deal of her attention to dishes which are peculiarly American. Indian cakes, maize pudding (both the boiled and the baked), pumpkin, squash, and carrot pies are among the foods she lists as being native American--and delicious. "Plain Baked Indian Pudding" is one of her favorites. This seems to her to satisfy perfectly the three standards that she sets for good food; that it meets the standards of economy, health and taste. Pies of course, as one can see from the Northwood dinner, stand very high in her estimation. But they must be good. "A poor pie," she warns ambitious cooks, "is a sad thing indeed." Even Miss Acton, whose English cookbook she edited, did not meet Mrs. Hale's rigid requirements for a satisfactory pumpkin pie. (An indispensable part of a good and true Yankee Thanksgiving, you remember...)

I will continue on with the story of the "Thanksgiving Lady" and The Honored Pumpkin Pie on Wednesday. In the mean time, I harvested this recipe for Indian Pudding and a Thanksgiving menu from The American Heritage Cookbook compiled by the editors of American Heritage Magazine.
For those of you who would like to try your hand at preparing Indian Pudding for each of your guests, here is a bit of a commentary once again from Betty Fussell in I Hear America Cooking.

Amelia Simmons gives three variations of "A Nice Indian Pudding," two of them baked and one of them boiled. The boiled one is the most primitive--salted and sweetened, put into a strong cloth to "secure from wet," and boiled twelve hours. Her nicest one is sweetened with sugar, then spiced, buttered, egged, and raisined, to be baked for a mere hour and a half because the proportion of meal to milk is so small that the results is more like a thickened custard than a hasty pudding...

Mrs. A L. Webster is the one who goes to town on Indian Puddings, in her Improved Housewife (1842), listing two boiled and three baked. Here the important distinction is between plain or rich. Her Plain Boiled Pudding may be made a little richer, she says by adding eggs and chopped suet, which, with grated lemon, cinnamon, and nutmeg, made up her Rich Boiled Pudding. This one is nice she says, cut in slices when cold and fried; or when hot, served with a sauce of drawn butter, wine, and nutmeg. Webster's pudding tips show what the colonial pudding maker was up against. She must first wash the salt from the butter, stone her raisins, avoid stale eggs, and remember to beat them, make her pudding bag of German sheeting ("a cloth less thick will admit water, and deteriorate the pudding"), wet the bag in water and then wring it out and flour it inside and remember to leave room for the pudding to swell...
Mrs. Webster's book was immensely popular at mid-century because she was as practical as Lydia Child but not quite as frugal. Thus her Indian Pudding called for grated lemon peel or essence. Often apples were added for variety, as was pumpkin, which I've used here and baked in muffin pans for speed and ease.

Happy Indian Pudding Day!

photo from What's Cooking America

Resources
1. Northwood (online @ google books)
2. The Good Housekeeper: or, The Way to Live Well and to be Well While We Live ... By Sarah Josepha Buell Hale (Google books)
3. Mrs. Hale's Receipts for the Million (available online)
4. Godey's Arm Chair: Thanksgiving as a National Holiday
5. The Story of Corn (google books limited viewing)
Recipes
1. Crockpot Indian Pudding
2. Hasty Pudding - Indian Pudding

Celebrating Gail Borden and Sweetened Condensed Milk

2011-11-09T00:02:00.000-05:00

Quick! Check your pantry. Do you have a can of sweetened condensed milk lurking in your cupboard? Yep, it should be right by the evaporated milk you bought to make Pumpkin Pie. Did you find it? Good. Because today, we are talking about Gail Borden and one of his most successful inventions, (next to Elsie the cow that is:) sweetened condensed milk! (actually, Elsie didn't come along until many years later:)

*"I tried and failed. I tried again and again and succeeded."* ~Gail Borden~
	By all accounts, Gail Borden Jr. was an extraordinary human being. As an American philanthropist, businessman, and inventor, Gail Borden, Jr. envisioned food concentrates as a means of safeguarding the human food supply. He was the first to develop a commercial method of condensing milk, and the dairy company founded by him (renamed Borden, Inc., in 1968) expanded and diversified to become a sizable corporation operating in many areas of business. Gail Borden, Jr., inventor, publisher, surveyor, and founder of the Borden Company, son of Gail and Philadelphia Borden, was born in Norwich, New York, on November 9, 1801. In 1816 the family moved to New London, Indiana, where Borden obtained his only formal schooling, totaling not more than a year and a half. He is thought to have been captain of the local militia when barely twenty years old. In 1822 he was a principal figure in rescuing a freedman from rustlers. Shortly afterward he moved to Mississippi in search of a milder climate to cure a persistent cough. In Mississippi Borden surveyed and taught school. In 1826 he was official surveyor for Amite County as well as deputy federal surveyor. (source)

It would be a futile attempt on my part to review the many accomplishments of "America's Milkman." I have referred to Dr. Borden often on this blog and at my Tasteful Inventions blog. Today, I would like to concentrate on that creamy, sugary, canned syrup we all indulge and love, sweetened condensed milk.

Returning from a trip to England in 1851, he was greatly distressed to see how hundreds of poor immigrants suffered—and their babies sickened and died—from lack of fresh milk on the long sea voyage. At that time the only way to provide milk at sea was to carry cows on the ship, but even then there was no ice for keeping the milk, no means of protecting it against contamination.

Condensed Milk Timeline:

Up to the early 1880s, condensed milk was the only kind of milk sold in hermetically sealed cans; evaporated milk was manufactured, but it was sold like fresh milk in open containers. Condensed milk was inexpensive to transport and its keeping qualities were highly dependable. I should mention, although this is a brief timeline of the evolution of condensed milk, Gail Borden's experiments; successes and failures were not without financial hardship and personal loss.

November 9, 1801: Gail Borden born in Norwich, New York.
1851: Visiting a Shaker community at New Lebanon, N.Y., Borden was inspired by the vacuum pans he had seen used by Shakers to condense fruit juice. He decides that milk could be condensed in the same way without burning it or having it curdle. It then could remain wholesome indefinitely.
1853: Gail Borden applies to patent his revolutionary process for canning milk by concentrating it in a partial vacuum and adding sugar to preserve it.
August 19, 1856: Gail Borden (nearly 56 years old:) receives US patent #15,553 for his milk condensing process. For the first time milk can be kept pure and storable without the benefit of refrigeration and also can be safely distributed over great distances...The first condensary is set up at Wolcottville, Conn—now the city of Torrington as Gail Borden & Company. Because of insufficient money to operate the factory, the plant was abandoned.
1857: Gail Borden establishes the New York Condensed Milk Company and begins manufacturing and selling condensed milk under the now famous Eagle Brand.

New Magic in the Kitchen ca 1920s

1858: With financial backing from Jeremiah Milbank the name of the company is changed to the New York Condensed Milk Co., and an office is opened in the basement of 173 Canal Street, New York City.
May 22, 1858: The first advertisement for "Borden's Condensed Milk" appears in Leslie's Weekly.
June, 1861: Just two months after the outbreak of the Civil War, a larger factory is needed and Borden moves to the village of Wassaic, New York which was located on the railroad and offered better chances for expansion. "The United States Government immediately commandeers the entire output of condensed milk for use in the Army and in hospitals."
1864: Gail Borden's New York Condensed Milk Company constructed the New York Milk Condensery in Brewster, New York. This condensery, a model of cleanliness and efficiency was the largest and most advanced milk factory and was Borden's first commercially successful plant. Over 200 dairy farmers supplied 20,000 gallons of milk daily to the Brewster plant as demand was driven by the Civil War.
1866: The first European condensed milk factory is built by The Anglo-Swiss Condensed Milk Company at Cham, Switzerland under the direction of George H. Page.
1871: The first Canadian condensery was built at Truro, Nova Scotia, in 1871
1874: Borden dies in Borden, Texas on January 11, 1874.

American Kitchen Magazine; 1899

Sweetened Condensed Milk Recipes

As I was scanning through an assortment of Eagle Brand recipe books in my collection, I became intrigued with one particular heading in New Magic in the Kitchen most likely published in the early 1920s. The ladies who compiled the booklet challenged themselves to note the difference in cooking the same recipes. One would construct the recipe using sweetened condensed milk and the other would use the "long" method of preparing the same recipe. The purpose of this experiment was to display the time and the number of ingredients in each recipe. Here are the results for two of the five recipes.

Intrigued by the notion, I chose this Graham Cracker Cake recipe from the booklet and a similar recipe for Old Fashioned Graham Cracker Cake found here.

Here's a recipe for Caramel Pudding from the same booklet and the Smitten Kitchen.

Oh this is fun! Let's change it up a bit though. I found this recipe for Butterscotch Dip in a more recent addition of Eagle Brand Dessert recipes. I also found an intriguing rendition at the Food Network, presented by Paula Deen.

As you can imagine, I could go on and on sharing sweetened condensed milk recipes. Alas, no can do...However, there are spoonfuls of recipes around you. I've left a few starting points below. One last thing, when it comes to sweetened condensed milk, it's very easy to make at home. Here's one recipe to make your own. And another from about.com
How To Make Sweetened Condensed Milk Substitute
Here's How:
1. Pour 1/2 cup of boiling water into a blender.
2. Add 1 cup of nonfat dry milk.
3. Add 2/3 cup sugar.
4. Add 3 tablespoons of melted butter.
5. Add a few drops of vanilla.
Cover and blend on high speed for 30 seconds or until smooth.
Remove from the blender.
Use in a recipe immediately or store in a covered container in the refrigerator.
Tip: A food processor may be used to blend the ingredients.

Resources
1. Condensed Milk and Milk Powder: Prepared for the Use of Milk Condenseries By Otto Frederick Hunziker (1920) @google books
2. Mr. Hires and the Black Cow (previous post)
3. Condensed Milk vs. Evaporated Milk; what's the difference?
4. Can I use fat free sweetened condensed milk in place of full fat?
Recipes
1. Gloria, hostess of Canela Kitchen, is a huge fan of sweetened condensed milk. A quick search on her blog turned up a delicious assortment of recipes!
2. Milk in a Can Goes Glam (Interesting article from The New York Times)
3. Sweetened Condensed Milk Cocada
4. Condensed Milk Fudge
5. Inside-Out German Chocolate Cake with a decadent sweetened condensed milk filling
6. Vietnamese Iced Coffee (Cafe Sua Da)
7. Impossible Cake (AKA chocoflan) (Pastel Imposible (AKA Chocoflan) Rick Bayless
8. Aunt Ruth's Famous Butterscotch Cheesecake Recipe

November is...National Bread Month!

2011-11-06T06:44:00.070-05:00

Boy that was some party we had here last month. It took me all week to recuperate! However, no longer can I ignore the fact that November has its share of monthly celebrations too. Take National Bread Month for example. Can you think of a better month to celebrate bread? Me either. As a matter of fact, as many of you know, I'm not much of a baker. But, I was thinking. Since I have already said a number of times that I was going to try my hand at baking bread, perhaps, (and that's a huge maybe:) November 2011 may just be that time. We'll see:)

A Grain of Wheat...

**Tummy Tingles**

...from Tummy Tingles! Remember that cutie? Yep, it's the same book I shared for Gingerbread Day way back in June. How many of you tried that Fairy Gingerbread Recipe? (that should be a direct link to the image of the recipe) No one. Uh oh, it's that time of year you know. As a matter of fact, there are those who believe Gingerbread Day to be the day following Thanksgiving. I'm still trying to confirm that...

Tummy Tingles ©1937 is not the only wheat book published by Ms. Beardsley, she also authored a booklet tiled From Wheat to Flour the same year. I found a copy of her other booklet available online for reading at the Digital Book Index. Below is a "slice" of From Wheat to Flour.

**Wheat**
It seems strange that anything as small as a grain of wheat could alter the course of history, yet nothing that man ever discovered has been of more importance to him than this tiny bit of food- stuff. Who first introduced wheat into the human diet will never be known, for he lived thousands of years before recorded history. Probably the first people who used wheat as a food simply chewed the grain, making what farm children today call wheat gum. Of course, we know now that the kernel of the wheat berry, freed of its hard outer covering, or bran, can be ground to a fine white flour and from it, a delicious food, bread, can be made, but man was a long time learning this. We do not know just how bread first came to be made. About twenty thousand years ago, in the Stone Age, people were making a coarse flour by crushing wheat on a slightly hollowed rock with a small stone held in the hand. Moistened with water, patted into little cakes, and baked in the sun, or on a heated stone, this coarse meal gave Early Man a bread stuff which he found satisfying and strengthening. He found, too, that wheat could be kept for a long time without spoiling. By gathering it when it ripened in summer, he could store it in skins, hollow trees, or other dry places and eat it when food was scarce. This single fact caused man's history to take a new and important turn. Since he was no longer obliged to wander from one region to another in search of food when the seasons changed, Early Man stayed the year around near the wild wheat fields. In time, he learned that the wheat plant, bearing many seeds, grew from one seed. Early Man was not a quick thinker, but once he realized that many seeds could be gained by putting one in the ground, farming or agriculture, as we sometimes call it began...online version con't

There once was a time when a homemaker's reputation depended, in good measure, on her ability to produce a good loaf of bread. Here's a rhyming 1903 recipe designed to help the new housewife meet with success by way of...you guessed it, Nebraska!

**Bread Recipe Poem**
"When a well-bred girl expects to wed, 'tis well to remember that men like bread. We're going to show the steps to take, so she may learn good bread to bake. First, mix a lukewarm quart, my daughter, one-half o milk and one-half of water; to this please add two cakes of yeast, or the liquid kind if preferred in the least. "Next stir in a teaspoonful of nice clear salt, if this bread isn't good, it won't be our fault. Now add the sugar, tablespoons three; mix well together, for dissolved they must be. Pour the whole mixture into an earthen bowl, a pan's just as good, if it hasn't a hole. It's the cook and the flour, not the bowl or the pan, that 'makes the bread that makes the man.' "Now let the mixture stand a minute or two, you've other things of great importance to do. First sift the flour use, the finest in the land. Three quarts is the measure, 'Gold Medal' the brand. Next stir the flour into the mixture that's stood, waiting to play its part, to make the bread good. Mix it up thoroughly, but not too thick; some flours make bread that's more like a brick. "Now grease well a bowl and put the dough in, don't fill the bowl full, that would be a sin' for the dough is all right and it's going to rise, till you will declare that it's twice its size. Brush the dough with melted butter, as the recipes say; cover with a bread towel, set in a warm place to stay two hours or more, to rise until light, when you see it grow, you'll know it's all right. "As soon as it's light place again on a board; knead it well this time. Here is knowledge to hoard. Now back in the bowl once more it must go, and set again to rise for an hour or so. Form the dough gently into loaves when light, and place it in bread pans greased just right. Shape each loaf you make to half fill the pan, this bread will be good enough for any young man. "Next let it rise to the level of pans--no more, have temperature right, don't set near a door. We must be careful about draughts; it isn't made to freeze, keep the room good and warm--say seventy-two degrees. Now put in the oven--it's ready to bake--keep uniform fire, great results are at stake. One hour more of waiting and you'll be repaid, by bread that is worthy 'a well bred maid."

A Few Crumbs

The second week of November kicks of National Split Pea Soup Week.

Tomorrow, November 6, is National Nachos Day or I Love Nachos Day. It isn't, however, International Day of the Nacho, that was back in October on the 21st!

FYI

The world's largest peanut butter and jelly sandwich measured 40 feet long. It contained 150 pounds of peanut butter and 50 pounds of jelly. It was created November 6, 1993 in Peanut, Pennsylvania. Peanut Butter Fun Facts from Skippy:)

Hoo...Hoo...who doesn't luv Poppin' Fresh! He made his TV debut on November 7, 1965 and I blogged about it, right here.

Are you making a cake for Election Day? If you do, be sure and check out this Election Day Cake. Not only is it filled with goodies, it's got a whole lot of history for icing!!!

Need something to wash down that cake? GREAT! It's also National Cappuccino Day on November 8th!!!

Welcome New Followers

Within the Kitchen
Tracy's Living Cookbook
Ann Coo Journal

Did everyone see the "Newest Yoplait Smoothie Flavor" over at One Crazy Cookie? Tiffanee is also having a Yoplait Giveaway! (expires Nov. 10, 2011)

Happy Halloween! Have I Got a Treat for You, the Cookbook Party Winners!

2011-10-31T01:06:00.004-04:00

1946

Is it in the stars for you to win a Prize this Halloween Day? Let's see...

Halloween Party 1946

But first, the Menu:

Halloween Party Menu

Cookbook Party Recap

In total, we had 46 guest entries for the Blogoversary/Cookbook Party. Not to shabby if you ask me. You "guys" sure did GREAT!!! Out of the 20 monthly celebrations to choose from, you managed to create dishes for 15 of them. That's more than half!!!

Before we get to the run down, I would like to point you in the direction of a website that guides you through getting rid of the screen that some of you may find unfavorable when clicking on an image. (mine sort of looks like a slide-show:) It's called, How to Disable the Blogger Light Box. If I had know that black screen was called light box, it sure would have been easier to find help! On to the goodies!!!

Apple Month

Caramel Month

Chili Month

Cookie Month

Cool Food For Kids

Cranberry Month

Dessert Month

Eat Better, Eat Together Month

Pasta Month

Pizza Month

Popcorn Poppin' Month

Pork Month

Sausage Month

School Lunch Month

Seafood Month

Un-catagorized

Any or All

The Prizes

Cookbook Party Cookbooks

Cookbook Party Minis

The Winners

Pam

Heather

Pam

Susan

Although there were a whopping forty-six Cookbook Party entries, many of you entered more than once. As you can see from the Random Generator above, lucky "gal" Pam from "Live Everyday Like a Holiday" won twice! However, you may have also noticed that there are 5 books listed as prizes for those of you living in the USA. So, what I did, was give the remaining entries who didn't already win a prize a second chance at the Random Generator. I assigned the following people the numbers 1-9 and chose another winner!

**Second Chance USA:**
#1-Ruth #2-Mae #3-Chan #4-Marjie #5-Linda #6-Inger #7-Trisha #8-Erica #9-Lidian-Winner!

Since there was no winner from a "far away" place, I decided those guests too should be awarded a second chance. So, they too each got a new number for this second chance drawing at the Random Generator.

**Second Chance "Far-Away"**
#1-Gloria #2-Petra #3-Joyce #4-Alicia #5-Annie #6-Helene #7-Lena-Winner!

After choosing those winners, there were still a few mini cookbooks that needed a home. So, back to the Random Generator with a list of new numbers for the remaining guests who might enjoy a token of the Cookbook Party Celebration. This time I reversed everyone's number:)

**A Home for a Mini**
#12-Mae #11-Chan #10-Marjie #9-Linda #8-Inger #7-Trisha #6-Erica #5-Petra #4-Joyce-Winner! #3-Alicia #2-Annie #1-Helene

Thank you all for joining my blogoversary celebration. It sure has been quite an enjoyable experience that probably needed a bit more organization on my part. However, you "guys" did fabulous! Not only did you grace us with eye catching entries, you supported each other's questions and posts. Those of you who are on Twitter, tweeted the Cookbook Party for those who aren't even on Twitter, which I found to be quite touching. Such encouragement! Thank you again, everyone. Louise

I started to collect a few Halloween links but I'm afraid I didn't get to far. If you would like to include your Halloween link in the comment section or in the add a link section, be my guest! Here are some fun Sugar & Spice Cookies to start you off.

For those of you who have won, please send me an email with your mailing address so I can get your new cookbooks to you ASAP!

the Winners!

Candy Corn Day and a Cookbook Party Update!

2011-10-30T05:00:00.005-04:00

Happy Candy Corn Day! I've been bursting at the seam waiting for Candy Corn Day to arrive this year! Not only because I get to share this final week of Cookbook Party entries but also because, at last, I can show you my Candy Corn plant!

Don't you just want to snap off that tender candy corn flower and see if it smells like candy corn. Don't you dare, its quite fragile. It may not have the sweet scent of candy corn but boy oh boy, it sure is pretty, isn't it? This is the first year I've ever grown Maniettia inflata. That's the botanical name for Firecracker Vine, Candy Corn Vine and Brazilian Firecracker. Whew! I just call it Candy for short:) Marion calls it the Firecracker but that's probably because she's quite the snapper herself:) And, because it travels up the gutter to her living room window; exactly where she wanted it:)
Regrettably, I didn't take as many pictures of Candy as I should have this past season. She was hiding behind the Datura which has a way of sprawling all over everybody.

I did manage to get a few clippings of Candy Corn before the snow flew this morning. (yes...we...have...snow...) I'm going to try growing it as a houseplant. I think it might work. I'll start it in a hanging basket because I think it will be more comfortable hanging in the sun. I just put a new sky light in when the roof was repaired. (don't ask:) It isn't as aggressive as a morning glory vine but I have a notion it will be as easy to grow. We'll see...Maybe, I'll have a bunch of "babies" for you guys next year. In most places, except for Zone 10, the Candy Corn Vine grows as an annul but with its tender perennial tendencies, its still blooming outside, through the snow, and up the gutter. I'm thinking of planting them late in the season next year for an Autumn touch.
I'm must apologize for not be able to show you Candy, peeping through the layer of snow outside but it seems I procrastinated my camera to deadsville. New battery on order...

Cookbook Party: Week Four

Apple Month

I'm delighted to introduce a new guest to the Cookbook Party this week; #3 Ruth hostess of the blog The Mid-Century Menu. Ruth baked up an Apple Cider Upside-Down Cake for Apple Month from a new to me cookbook titled The Apple Kitchen Cookbook. (1966) Pop on over and say Hi! You just never know what she'll be tossing about.

Apple Cider Upside-Down Cake

#5 Annie's at it again. Today we have Apple Pie-in-the-Sky for Apple Month. It sure looks Out of this World!!!

Apple Pie-in-the-Sky

Cool Food for Kids

Cool Food for Kids was a surprisingly popular October celebration. Here we have Halloween Party Cupcakes that are sure to give you the creepers. Pam, our #7 partying guest, harvested this recipe from "Betty Crockers Bisquick Classics and New Favorites cookbook.

Halloween Party Cupcakes

I'm not quite sure where our online Pampered Chef "gal" #11 Channon snatched this recipe from. I do know her "girl" Gretchen had her "say" when it came time to naming it, Cheater Pumpkin Eater Muffins. Pop by and check out the recipe. You'll see why it sure is a Cool Food for that "kid." Thanks Gretchen!!! Say hi to Sissy:)

Cheater Pumpkin Eater Muffins

Cranberry Month

#1 Joyce, hostess of the blog My Kitchen Flavours, submitted a tempting recipe for Plainly Perfect Pound Cake with Brandied Cranberries for Cranberry Month. ooo la la...

Plainly Perfect Pound Cake with Brandied Cranberries

Dessert Month

Did you think we had enough recipes for National Dessert Month? Of course not. Me either.
First up we have Fried Ice Cream from Helene #2 this week. After you read Helene's picturesque post, you will, without a doubt, want to dive into her Fried Ice Cream. Mind you, I'm writing this as the snow is gently falling outside:)

Fried Ice Cream

Admittedly, Susan #4, hostess of Black-Eyed Susan's Kitchen, loves Autumn! Wait til you see her post. I shamelessly admit, I absolutely adore Tiramisu. Don't you? It's brought to us via Saveur Cooks Authentic Italian. Heavenly!

I'm going to crown Joyce #9 the Pound Cake Queen! Just look at her Toasted Almond Pound Cake she adapted from from The Cake Book by Tish Boyle. That book is really beginning to grow on me and I'm not even a baker!

Toasted Almond Pound Cake

In classic "superwoman" style, Marjie, #10 my very best favorite Modern Day ~~Ozzie~~ & Harriet, whipped up a big ol' old-fashioned dessert this week; Chocolate Cake with Royal Frosting & Cocoa Filling, to boot!

Chocolate Cake w/Royal Frosting & Cocoa Filling

Eat Better, Eat Together Month

You see what I mean? Here's #12 Marjie's Soup: It's What's for Lunch setting. Wait until you see how she concocts the meal!

Soup: It's What's for Lunch

Pork Month

Introducing Dumas Celebrates Pork Month. Brought to you by; #6 Mae's Food Blog!

Dumas Celebrates Pork Month

Sausage Month

I couldn't have chosen a better guest food to end this post today. After all, tomorrow is Halloween. And, Sausage Month is the last category this week. Look at these. Need I say more? Lena is #8 this week...She resides at Her Frozen Wings.

Spooky Fingers Pita Bread

Just in case these ol' eyes of mine don't stay open until midnight tonight (Saturday) I'll be using the Random Generator Sunday morning to choose this week's winner. The Cookbook Party Winners will be posted on Monday; Halloween. See ya then, LouiseHappy Candy Corn Day!

It's Pumpkin Day! Let's Take Pumpkin Global!

2011-10-26T01:06:00.000-04:00

You say Pumpkin, I say Squash. You say Zucca, and some of you may even say Calabaza! How ever you mash it, Pumpkin rules the world! Since it is still my blogoversary, please indulge me while I take Pumpkin Day a bit global. You see, I've done so many traditional pumpkin posts since beginning this blog in 2007, quite frankly, I'd like to explore "a far." (I'll leave some of my favorites below:)

The stewing of this exploration began when I visited a luscious post by Lena titled Steamed Pumpkin Kuih. I don't know why, but it just never occurred to me that Pumpkins were accessible in Asia. Fact is, those big orange spheres of the squash family have been global for years!

Let's begin in England. There are eateries in the United Kingdom that serve Thanksgiving Dinner on the same day as we do. I didn't know that. And I thought Thanksgiving was exclusively an American Holiday, here! here! Many restaurants, especially in London, host an All American Thanksgiving Dinner. I'm not sure what that might include, however, it would make sense that pumpkin may appear on the menu. Citizens of England were eating pumpkins long before the colonists ever landed on Plymouth Rock. They were quite "fashionable" to dine on until the late 18th century when they were tossed to the side by way of the less fortunate. One of the easiest ways to enjoy pumpkin in the "English" fashion is to cube it and toss it in with your regular ingredients the next time you prepare a Corned Beef Dinner. I believe the following recipe for Pumpkin Corned Beef Dinner "arrived" from "across the pond."

Food historians believe, the pumpkins introduced to the colonist by the Native Americans, arrived in North America via Central America. When the European explorers arrived in the New Wold they found Native Americans eating all kinds of squashes, but pumpkins were their favorite. The colonists thought the pumpkins were a sort of giant melon. In a way, they were right. Pumpkins with all their tasty Vitamin A, belong to the botanical family called Cucurbitaceae which also includes cucumbers, gherkins and melons. Not only were they plentiful, they were versatile too and could be preserved for use during long cold winters. I read that at times when the barley crop failed, the colonists even used pumpkin for brewing beer! Punkin Ale is now brewed in southern Delaware.

Pumpkin has been a part of traditional Mexican food for many centuries. In fact, pumpkin seeds have been found in Mexico, which may be nearly 9,000 years old! Mexican pumpkin recipes include the popular pumpkin candy dulce de Calabasas, Mexican pumpkin soups and dishes where it is braised, stewed and even mashed and used as a topping for tostadas and as a taco filling! Pumpkin seeds, pepitas, are very popular in Mexican cooking. Seeds saved from carving out a jack-o'-latern can also be substituted. It's best to hull them, clean them, and roast them first:) Or, you may be able to find the green hulled variety used in Mexican cooking in your local supermarket or health food store. When you're ready, I found this recipe for Chicken Braised in Pumpkin Seed Mole Verde at, dare I say, the Food Network. I'm in a generous Food TV mood tonight, a new Chopped is on and one of the competing chefs is from Teller's in Islip, New York. My old "stomping" ground. :) I also found this recipe for Green Pipian. I hear it goes GREAT with Catfish! My contribution for cooking pumpkin in the Mexican style is harvested from The Art of Mexican Cooking by Jan Aaron and Georgine Sachs Salom; copyright 1965. Boy would I love to see this cooked up. Pumpkin, oranges, pudding, oh my; Calabaza, Pumpkin Pudding:

From The Cooking of South-West France by Paula Wolfert, © 1983, we have Fried Pumpkin Slices; "Chips" de Potiron. My apologize to Paula Wolfert, I got a little bent out of shape when Chef Cafariella got Chopped!

Pumpkin Chutney has a nice sound to it but have you ever heard of Pumpkin Chakee? I hadn't either until I spied this recipe in The Complete Book of Curries by Harvey Day. (1966)

A few years back, for Columbus Day, I shared a book titled Columbus Menu: Italian Cuisine after the First Voyage of Christopher Columbus by Stefano Milioni. It was published by the Italian Trade Commission in 1992 to commemorate the 500th anniversary of Columbus's first voyage. The book contains both the original Italian recipes and adapted recipes which utilize New World foods such as tomatoes, peppers, potatoes, corn, beans, squash, turkey and cacao (chocolate). The book is not only a collection of recipes, it also includes a short history of each of these ingredients.

Squashes: The introduction of the New World's zucche and zucchini created less of a stir in Europe than other types of unfamiliar vegetables from the Americas, because some of their relatives had already been cultivated and regularly consumed in Europe for centuries. However, the newcomers were more attractive and much tastier...It should be noted, however, that the exact origin of the pumpkin and some other squashes is much disputed. Some experts say Europe acquired them millennia ago from an Asian homeland, while others insist that they originated in the New World... Pumpkin and zucchini only entered Italian cuisine after the seeds of Cucurbitaceae (the gourds) were brought to Europe from the New World and the plants began to be cultivated in Italian gardens. In the 16th century, Sienese botanist Pietro Andrea Mattioli observed, in discussing the cooking of pumpkin, that "it is the practice to eat it either boiled or fried in the pan or roasted. Boiled, it has little appeal in itself. When roasted, or fried in the pan, it releases a great deal of its moisture. Nonetheless, because of its natural water, it should be eaten with oregano."(Columbus Menu Pg.79)

The seaside resort town of Moneglia, population under three thousand, located about 35 miles (60 kilometers) southeast of Genoa, is home to one of the most unusual Carnevale in all of Italy. This event, known as the Carnevale della Zucca (Carnival of the Pumpkin), originated when two peasants argued over the ownership of a pumpkin that grew on the boundary separating their farms. I can’t promise you pumpkin pie but you should enjoy this Carnevale and the local food and wine. (source)

Thank you for joining me and my cookbooks on this pumpkin hop. I guess there is more to pumpkin than just Pumpkin Pie. However, I just can't say Happy Pumpkin Day without leaving at least one more Pumpkin Pie recipe. This one is from none other than "Lady Thanksgiving" Sarah Hale:

There is still time to get those recipes in for the Cookbook Party. We have a few new guests this week and more goodies arriving "as we speak".

Resources
Around the World
1. Thanksgiving in the United Kingdom
2. Baked Pumpkin Chicken (England)
3. The Pumpkin, An Ancient Mexican Native: La Calabaza Grande
4. Braised Pork with Pumpkin: Carnitas con Calabaza (same site as above recipe only)
5. Pumpkin-The Forgotten Vegetable in Mexican Cooking
6. Herbed Pumpkin Seed Mole
7. Risotto con la zucca (Pumpkin Risotto)
8. Zuppa di Zucca e Porri (Pumpkin & Leeks Soup)

My Links
1. Pumpkins: The Standing Dish (a short rant about Halloween & a recipe for Pumpkin Rum Soufflé:)
2. Pumpkin Pie Day Recipes (a Pumpkin Pie recipe in Verse and a few from 1894)
3. Pumpkin Pie Poem (I had no idea I posted this poem so often. There's also a recipe for Dinner in a Pumpkin.
4. A Hodgepodge of Metamorphic Pumpkin Days (From Cinderella to a rather humorous history of Pumpkin Pie, this is my favorite of Pumpkin posts. I confess, the Pumpkin Cannoli recipes doesn't hurt:)
5. Exploring the Book: Columbus Menu (a bunch of historic jibber jabber:)

So You Thought I Made This Stuff Up, And a Cookbook Party Update

2011-10-23T00:24:00.000-04:00

While I was rearranging my bookshelves the other day, I happened upon a few bound issues of American Cookery Magazine from the 1940s. Originally published as The Boston Cooking-School Magazine of Culinary Science and Domestic Economics, the magazine was founded in June of 1896 by noted author Janet Mckenzie Hill who had previously graduated from The Boston Cooking School in 1892 under Fannie Farmer. The title changed to American Cookery in 1914 and twice again before ceasing publication in 1947.
The earliest copy I have of The Boston Cooking-School Magazine of Culinary Science and Domestic Economics, is from February of 1902. I'm always on the lookout for more issues, hint, hint:)

What drew my attention to this particular bound issue was a strip of paper that I had inserted in it as a bookmark. I do that a lot when I'm researching. I was just about to pull it out and set the book tidy on the shelf when I took a quick glance at the page. Perfect, I thought. Perhaps, my readers will now see that long before I, and others, were making claims for National so and so month, day, and week, there were hawkers before us.

American Cookery August-September 1941

Picking and plucking at other bits of paper book markers, I found this headline appropriate for today's Cookbook Party post. A contest.

American Cookery June-July 1941

A few issues later, a winning recipe from Clear Lake, Minnesota!

American Cookery June-July 1941

I should note, American Cookery Magazine is in no way related to the first American cookbook published in 1796 by Amelia Simmons. That dear readers is a story to be celebrated another day.

Cookbook Party: Week Three

Wow! This was the week to enter the Cookbook Party give-away if ever there was one. Just look at these delicious odds. (can you tell I've done a bit of gambling in my time:)

Cookie Month

Any Paula Deen fans out there? I have a sneaky feeling there are. Well then, check out #3 Pam's Chocolate Chip Coffee Cookies recipe from Paula Deen Celebrates! Best Dishes and Best Wishes for the Best Times of Your Life.

Cool Food For Kids

#7 Marjie is a woman of amazing talents! I've dubbed her The Butcher, The Baker, the Candlestick Maker, of Pennsylvania sheerly because of her innate ability to adapt to any and all circumstances. It should come as no surprise that her entry would go under the category of Cool Food For Kids. She's also a home schooler! The boys "gobbled" up her Cinnamon Oat Rolls and never even realized they were not only delicious but "healthy" too!

Cranberry Month

Did you ever bounce a cranberry? No, I haven't gone totally "batty" because Halloween is around the corner. Cranberries bounce. It's a fact. There's only one hitch. They only bounce when they are happy. And they are only happy when they are fresh!!! That's why the "Craneberry" was once know as the Bounceberry. Now, quick, go grab some of #5 Inger's Cranberry Bread. it's a recipe right out of Beard on Bread so you know it's got to be dee...li...cious!

Dessert Month

If I've said it once I'll say it again, Stressed spelled backwards equals Desserts! I can't help it, I just think Palindromes are so cool. And so are these desserts!
Heavenly Espresso-Cinnamon Cup Custard from our #2 entry from Joyce. Seriously, how tempting is this? Joyce has been an enthusiastic participant in the Cookbook Party and I thank her:)

Trisha #4 has also been gung ho about the Cookbook Party and the cornucopia of celebrations in the month of October. She sent this dessert recipe in from the Pumpkin Lovers Cookbook for Pumpkin Cheesecake Day. This recipe for Pumpkin Cheesecake Bars begins with a pound cake mix and sweetened condensed milk. Just my style!

Gloria, Gloria, Gloria! Gloria #6 is such a devoted fan of the Cookbook Party, she pulled this adorable dessert together while recuperating from a tough week. And look, it's White Chocolate Mousse in Ice Cream Cones! They sure do bring out the child in me. What about you???

Pork Month

At first glance, #1 Erica's Rolled Oat Goodies may appear as golden as a freshly fried frond of bacon. There's a reason for that. There's also an answer to why these golden goodies are listed under Pork Month. Go check them out and report back, lol...

Cookbook Party Related Posts & Updates

Not a bad round-up for this week! Once again, everything looks so delectable, I don't know where to start. However, all good things must come to an end. So, let's get those cookbook recipes a flying right into my mail box and take October to new culinary heights!!! I already have the first entry for the last week. It just came in as I was preparing this post. There's also another on the way from across the pond. I have a feeling it's going to be a devilicious week to be having a Blogoversary Cookbook Party!!! I better dig out that music!!!
For ease of navigation, I have listed posts that have anything to do with the party with a brief description.

1. It's a Surprise!

This is a list of October celebrations much like the one in the left sidebar except this list includes links to the "sponsors" of the respective event.

2. It's a Cookbook Party

The invitation to the Cookbook Party can be found here. It also includes the infamous "rules."

3. Cookbook Party Entries Week One

We had a cornucopia of delicious entries for the party in the first week. Go see...

4. Preview of Give-away Cookbooks.

I've always been terrible at keeping a secret when it comes to cookbooks. So, these are the books which I will be giving away. One each week for the month of October. If it isn't October 31, 2011 yet, you still have time to join!

5. October Cider Cake and Cookbook Party Entries Week Two.

The Cider Cake alone is worth a visit. Oh no, don't be silly, I didn't actually bake it. The recipe comes from the Southern Heritage Cookbook. And, if you thought Week One had some unique and delicious entries, Week Two has even more!

One more thing before I bid you goodnight. Tomorrow is the day Sarah Josepha Hale was born in 1788. If you haven't heard her name before, it's probably because she is hidden in the depths of Thanksgiving Day. You see, She Helped Give Us Thanksgiving. The following article is only the first two paragraphs of a rather lengthy tribute to Sarah Hale printed in the November 1941 issue of American Cookery Magazine. The article is filled with the fascinating history on how she never gave up hope on having Thanksgiving proclaimed as a national day of thanks. I plan on posting the article in its entirety Thanksgiving week this year. Stay tuned...

Thanksgiving Lady

Each year at Thanksgiving time everyone quite properly honors the memories of the Pilgrim Fathers who gave the original idea, and of Abraham Lincoln, who made it a national affair. But another and equally important influence seldom receives sufficient recognition--Sarah Josepha Hale, remembered as the editor of Godey's Lady's Book, but infrequently recalled as the woman who put Thanksgiving Day into every American home. Mrs. Hale's earliest ambition, she said was twofold: "to promote the reputation of my own sex and to do something for my country." These purposes are evident in all the accomplishments of her extraordinarily busy life. An enthusiastic advocate of higher education for girls, a hearty supporter of legislation to protect women's rights, she used her position as editor of one of America's most influential magazines in a way that benefitted "her own sex and her own country" throughout her long and crowded career...

Full Moon Pumpkin Cheesecake for Pumpkin Cheesecake Day!

2011-10-21T06:00:00.023-04:00

Oh okay, so I'm a bit late celebrating October's full moon this year since it was on the eleventh but, come on now, doesn't this Full Moon Pumpkin Cheesecake make you want to howl, Today is Pumpkin Cheesecake Day! Go ahead, try it. I did and boy oh boy, I sure want to dive right in. As a matter of fact, I wouldn't mind submerging myself in any creamy, silky pumpkin cheesecake. And look at this, it's marbled with chocolate. Oh yeah, I'm swimming now!

Can you tell I'm just a tad excited about Pumpkin Cheesecake Day? The thing is, I almost didn't make it. It's just been so crazy around here with this darn leaky roof. I've learned so much about roof repair, it's down right frightening! Last night was the test. It rained, it poured and I happily snored the entire night. It's been a while, let me tell you. There's something about a leaky roof that just doesn't sit right when you have thousands of cookbooks everywhere! Thankfully, the roof is fixed and the books are all safe:)

The recipe for this Full Moon Pumpkin Cheesecake requires a simple template. I'm not sure if anyone will be able to use the template but I've scanned it anyway. It doesn't seem like you need to be much of a cartoonist to get the general idea. BTW, this recipe was snatched from Frightfully Fun Halloween Recipes © 2000. It's the same book I shared for National Candy Corn Day last year. (which, btw, is October 30th) If you're a Halloween type person, I'm not, you really should seek out this book. It's loaded with stimulating Halloween ideas.

The Recipe

The recipe suggests using a Gingersnap Cookie Crust. If you can't find gingersnaps in your local grocery store, or you just don't feel like trucking out to get them, I'm sure an oatmeal crust would work just as well. It won't be as "sinful" either and you can always add a pinch or two of powdered ginger. The cheesecake needs to sit over night so plan accordingly:)

Gingersnap Cookie Crust:
1 cup gingersnap cookies
1/2 cup chopped pecans
1/2 cup butter, melted
Directions:
Preheat oven to 350°F. Combine cookie crumbs and nuts in small bowl.
Press mixture on the bottom and 1-inch up the sides of a 9-inch spring form pan.
Bake 8 minutes, cool.

Oatmeal Crust:
1 cup quick or old fashioned oats
3/4 cup all purpose flour
1/2 cup (1 stick) butter, melted
1/4 cup firmly packed brown sugar
Directions:
Preheat oven to 375°F. Combine ingredients and mix well.
Press firmly onto the bottom and sides of a 9-inch spring form pan.
Bake 12 to 15 minutes or until golden brown. Cool.

Cheesecake Ingredients:
4 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
6 eggs
1 cup sour cream
1 cup solid packed pumpkin (there are two types of canned pumpkin, seasoned and unseasoned. I favor the unseasoned type as does this recipe:)
2 tbs. all purpose flour
2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. allspice
3 ounces semi-sweet chocolate, melted
1 recipe Black Cat Fudge (below)
Directions:
Increase oven temperature to 425°F.
1. Beat cream cheese in large bowl until fluffy; beat in sugar and eggs, one at a time.
2. Add sour cream, pumpkin, flour, and spices; beat well.
3. Pour 2 cups batter into small bowl; stir in chocolate.
4. Pour remaining batter into prepared crust. Spoon chocolate batter in large swirls over batter in pan; draw knife through mixture to marbleize.
5. Bake 15 minutes. Reduce oven temperature to 300°F. Bake 45 minutes (center of cheesecake will not be set.)
6. Turn oven off; let cheesecake stand in oven with door slightly ajar 1 hour.
7. Cool to room temperature in pan on wire rack. Cover; refrigerate in pan overnight.

Black Cat Fudge:
Ingredients
8 ounces semi-sweet chocolate, coarsely chopped
1/4 cup butter
1/3 cup light corn syrup
1/4 cup whipping cream
1 tsp. vanilla
1/4 tsp salt
4-1/2 cups powdered sugar, sifted (confectioners sugar)
Black Cat Fudge Directions:
1. Line a 11x7 inch pan with foil, extending foil beyond edges of pan; grease foil (I would imagine you could use parchment paper too and cooking spray)
2. Melt chocolate and butter in medium saucepan over low heat; stir in corn syrup, cream, vanilla and salt.
3. Remove from heat; stir in sugar until smooth. spread in prepared pan. Chill until firm, 1 to 2 hours.
4. Remove fudge from pan using foil, peel off foil.
5. Using diagram as guide, cut out witch shape. Score with knife. Clean knife often to prevent sticking. Cut small star shapes from scraps with cutter or sharp knife.
Assemble Cheesecake:
1. Remove side of pan from cheesecake; place cheesecake on serving plate.
2. Carefully position witch on cheesecake. Position stars. Makes 1 (o-inch) cheesecake (about 15 servings.)

Cookbook Party Related Posts & Updates

The third week has been a slow week for the Cookbook Party. It's my fault I know. I've been so wrapped up with the roof. I did manage to get a bit of yard work done but that was so I could keep a watchful eye on the workers on top of the house:) It isn't too late though. If you're like me and not so lucky, you can increase your odds of winning by entering this week. The books are here and they are going home with someone!!! For ease of navigation, I have listed posts that have anything to do with the party with a brief description.

1. It's a Surprise!

This is a list of October celebrations much like the one in the left sidebar except this list includes links to the "sponsors" of the respective event.

2. It's a Cookbook Party

The invitation to the Cookbook Party can be found here. It also includes the infamous "rules."

3. Cookbook Party Entries Week One

We had a cornucopia of delicious entries for the party in the first week. Go see...

4. Preview of Give-away Cookbooks.

I've always been terrible at keeping a secret when it comes to cookbooks. So, these are the books which I will be giving away. One each week for the month of October. If it isn't October 31, 2011 yet, you still have time to join!

5. October Cider Cake and Cookbook Party Entries Week Two.

The Cider Cake alone is worth a visit. Oh no, don't be silly, I didn't actually bake it. The recipe comes from the Southern Heritage Cookbook. And, if you thought Week One had some unique and delicious entries, Week Two has even more!

Note: When space allows, I've been linking the images at larger sizes. I'm trying to figure out how to prevent picasa from displaying them in screen mode rather than as an independent url. I'm open to suggestions:)

Tweet this post:)

Resources
1. Pumpkin Cheesecake Dip

October Cider Cake and a Cookbook Party Update

2011-10-16T03:20:00.001-04:00

No long talks today "kiddies" we have lots to feast upon this week. But first, oh come on, you knew there had to be a but...
Okay, that's it. Let's get down to some real cooking!!!

Cookbook Party Week Two

Apple Month

Let's take a bite out of Apple Month! Doesn't #8, Gloria's Farmhouse Apple & Blackberry Pie look simply delicious!!!
Petra's blog Culinary Time Travel is available both in English and German. I have assigned her the #9 as her "heavenly recipe" for Heaven and Earth arrived ninth. Now tell me, doesn't it look out of this world with goodness!!! That link will take you to the English translation as will clicking on any of the images.
You know how I feel about Bundt cakes, right? Well, take a gander at #14, Joyce's Apple Butterscotch Bundt Cake!

Heather, #15 hostess of Girlichef wrote "Beauty radiates from the inside out." I'm inclined to agree. Oh my goodness, just look at the Apple Bread w/Sugar & Cinnamon Topping she baked. Ooo la la!

Caramel Month

This is Alicia's first contribution to the Cookbook Party. Her number is #17. Not only does her post ask the question Are Cookbooks Dead? She also offers us a Smoked Salt Caramel Cheesecake to ponder. Way to go Foodycat!

Chili Month

Mae gets the number #10 and an entry into Chili Month. Actually, I could have listed her under School Lunch Month too but I figured since the categories don't really matter and Chili month was feeling kind of left out in the cold, why not let you warm up at Mae's Food Blog and her School Lunch Story about Chili. Sounds good to me!

Cookie Month

Another entry from Heather, Get a load of this stack of Alfajores from The Cookiepedia. This recipe arrived fourth so we give Heather #4 and lots of ooohs and aahs!

Cranberry Month

Linda's recipe arrived at #13. Her Pink Ribbon Wheat Berry and Cranberry Salad celebrates Breast Cancer Survival and National Cranberry Month. Go get inspired:)

Eat Better, Eat Together

Joyce, #1 and the first entry to arrive this week, offers Caramel Coriander Chicken for Eat Better, Eat Together Month. It's a favorite at her house. Can you guess why???

Pasta Month

I must admit, pasta is not something I cook often enough. Why oh why? Just look at this dish submitted by #5 Joyce from Kitchen Flavours, for Veal and Olive Ragu with Pappardelle. Oh yeah! What rock am I sleeping under:)
I was pleasantly surprised to receive a Meat Lovers' Lasagna post from our sixth entry, #6 Channon. Chan, is quite the knitter and it isn't often that she posts a recipe on her blog, especially one that could feed an Army or in her case, a firehouse full of hungry firefighters. Thanks Channon. She promised to include an image with her next entry. For now, just take a pop over and see her recipe. It sounds "meaty" good:)

Popcorn Poppin' Month

Trisha, #7, gathered a couple of recipes for Popcorn Poppin' Month from the Sage Cottage Herb Cookbook. I had a difficult time deciding whether I would choose the Cinnamon-Spice Berry Popcorn OR Maple Pumpkin Spice Popcorn recipe. I'd have to go for both and I think you will too!

Pork Month

Heather #11, is back with Pad Krapow {Spicy Stir-Fried Pork w/ Holy Basil} for Pork Month. There's a story that goes along with this post. I best have Heather explain. I will tell you that it involves 50 Women Game Changers:) and THIS!!!

Sausage Month

Nate and Annie are exuberant bloggers. Their post for Homemade Sausage arrived at #3. Seriously, wouldn't you love to be waking up to this in the morning? I know I would.

School Lunch Month

Go see the red plaid cookbook over at #2 Marjie's. I'm sure you'll recognize it. She's a regular Modern Day "Harriet" and she'll serve you up some Orange Oat Muffins in your School Lunch. You KNOW they have to be goooood....

Seafood Month

Look, we have our first entry for Seafood Month from Nate and Annie. It arrived at #16. I'm not sure how to pronounce Otak Otak but it translates to Spicy Malaysian Fish Custard Parcels and that sounds good to me! How does it look?

Crispy Crickets

It may seem a bit odd to be ending this post with Crispy Crickets but, Pam, #12 and hostess of the blog Gone ta Pott, seems to think they are worthy of a mention. I find it difficult to disagree when they are after all included in a cookbook and we are after all, celebrating Cookbook Month along with a cornucopia of other food celebrations. You must visit her suggested uses:)
Before I forget, that festive recipe for October Cider Cake was harvested from The Southern Heritage Company's Coming Cookbook. I know I've said this before but I must repeat myself, it's one of my favorites. Not only for its wealth of historic information and illustrations but also for its tempting recipes. I will be doing a more in depth post about it in the future.

In the mean time, I would like to thank you all again for participating in the Cookbook Party. You've really out done yourselves this week and I'm still trying to figure out how you do it!!! Just in case you popped in and have no idea what the heck we're celebrating, or, you would like to join in the Cookbook Party festivities, follow this link. Also, I would like to apologize for not always visiting or tweeting as often as I probably should during this event. It's been a rather unusual month in my neck of the woods and I haven't had the time to organize the party as well as I would have liked to. Everyone has just been terrific and I truly appreciate it. Now, dear readers, I'm off to pick this week's winner! If you would like, you can this post while I'm gone:) Nighty night...Or should I say; Good Morning? I just realized it's almost 3:00 in the morning...

Cookbook Party Related Posts & Updates

October 17, 2011: As of this amendment, the Cookbook Party has begun its third week. For ease of navigation, I have listed posts that have anything to do with the party and a brief description.

1. It's a Surprise!

This is a list of October celebrations much like the one in the left sidebar except this list includes links to the "sponsors" of the respective event.

2. It's a Cookbook Party

The invitation to the Cookbook Party can be found here. It also includes the infamous "rules."

3. Cookbook Party Entries Week One

We had a cornucopia of delicious entries for the party in the first week. Go see...

4. Preview of Give-away Cookbooks.

I've always been terrible at keeping a secret when it comes to cookbooks. So, these are the books which I will be giving away. One each week for the month of October. If it isn't October 31, 2011 yet, you still have time to join!

5. October Cider Cake and Cookbook Party Entries Week Two.

The Cider Cake alone is worth a visit. Oh no, don't be silly, I didn't actually bake it. The recipe comes from the Southern Heritage Cookbook. And, if you thought Week One had some unique and delicious entries, Week Two has even more!

Sweets To The Sweet; It's Sweetest Day!

2011-10-15T08:16:00.013-04:00

Happy Sweetest Day!
	I know, I posted cookies yesterday and yes, I will be posting this week's Cookbook Party entries tomorrow but, how oh how could I let Sweetest Day just breeze by without sharing one itsy bitsy recipe?

Fairy Cakes

...Legend has it that Sweetest Day was established around 1922 by Herbert Birch Kingston, a Cleveland, Ohio, candy company employee who wanted to bring happiness to the lives of those who often were forgotten. Kingston and others distributed candy and small gifts to orphans, shut-ins and others to show them someone cared...(Hallmark)

"See" ya tomorrow! Tweet this:)

Resources
1. Sweetest Day - National Holiday Founded in Cleveland
2. Cleveland's Sweetest Day in the Year Committee October 8, 1922 (@ wiki)
3. A Poem for Sweetest Day 2008 oh those posts from the past, the poem is cute though:)

Patti's "Crummy" Cookies and a Sneak Preview of Party Cookbooks!

2011-10-13T22:56:00.004-04:00

It isn't often that I get excited about a cookie recipe that doesn't contain chocolate as an ingredient. As a matter of fact, the one and only time I personally have posted a cookie recipe and actually baked them was when I made these pinwheel cookies a while back. Remember these???

Patti's recipe and these cookies may even be better, in my cookie jar that is:) So what if they don't have chocolate in them. I don't care if it is Chocolate Week in the UK. October is till Cookie Month and Patti's Forget the Cake Crumb Cake Cookies are my new best favorite.

I've been feeling rather nostalgic the last couple of weeks. I'm not sure why. I've been chalking it up to the change in the season and simply the rhythm of life I suppose. Homesick perhaps? I don't think so. I've adapted to Pennsylvania life quite comfortably. Although, I'm a bit sorry to see things changing rapidly since the Natural Gas Industry has let its presence be known. But that's politics and a subject for another blogger. I'm more interested in telling you about Patti's cookies and how delighted I was to discover them and actually bake up a batch.

As soon as I laid my eyes on Patti's cookies, a flood of emotion came over me. They reminded me so much of Entenmann's Crumb Cake, that I had to run and get Marion to show her. Like many Long Islanders, I have fond memories of family trips to Entenmann's Bakery. Entenmann's has been a Long Island institution long before our family moved to there from "the city" way back in 50s. According to the Entenmann's website, William Entenmann was a young baker from Germany who opened his first bakery in the Flatbush section of Brooklyn, New York in 1898. Later they made their permanent home in Bay Shore, on the south shore of Long Island. Now, I don't quite go back that far, but I do remember the bakery before it was renovated in 1961 into the building that stands now but is no longer owned by the Entenmann's family. Although, it is my understanding the Entenmann name is still very much alive at the Martha Clara Vineyards on the east end of Long Island.

I can't remember whether is was on Tuesdays or Wednesdays but during the middle of week, Entenmann's would mark down their day old cakes with color coded price markings. A black slash meant the cake was a day old and half price. A red slash meant the cake was not retail perfect and also half price. It was during those mid-week specials that my sister and I would jump into the car and eagerly plan our buying spree at Entenmann's Bakery. Our favorites always included Golden Fudge Cake, Blackout Cake and Crumb Cake! Our family didn't have much money in those days so it was quite a treat for us to go hog wild!!! We bought so many cakes when relatives were expected to visit, that the cashier would put them on that funny tying machine and bind them all together. Like peacocks, my sister and I would carry those stacks of boxes out to load in the trunk. We use to freeze them as they were until Brooklyn arrived:) (all our relatives and friends still lived in "the city.") Later in life, I actually worked at Entenmann's, but that dear readers is sweets for another day.

As I prepare this post, it suddenly dawns on me. Perhaps the reason why I've had a case of the mullifubbles is because my niece, who passed away in July of this year, would have been 31 years old on October 29th. It also occurs to me that I should probably bake up a batch of these cookies and send them on down to my sister in New York. She'll understand:)

Forget the Cake Crumb Cake Cookies
(slightly adapted from Olla-Podrida)
2 cups all-purpose flour
2 sticks of butter, softened
2/3 cup sugar (I used 1/3 regular sugar & 1/2 vanilla sugar)
2 Tablespoons cinnamon (I only used 1 tbs. cinnamon)
1-1/2 teaspoons vanilla (I used tsp. vanilla)
Directions:
Preheat oven to 375 degrees F.
Place all ingredients into a medium mixing bowl and beat together until well blended and large crumbs start to form.
Using your hands grab walnut-sized pieces of dough and place it rather haphazardly onto an ungreased baking sheet. These should look unformed and rustic, like the crumb topping on a crumb cake, but sized like a medium cookie. Bake for 15-17 minutes.
Remove from oven and allow to set on the baking sheet for three minutes until removing to a wire rack to cool completely. Sprinkle tops with powdered sugar. Makes 24.
Note: I would suggest you go visit Patti @ Olla-Podrida. She has great pictures of what the batter should look like. It took me about 5 minutes to get the batter to look "crummy" using an electric hand mixer. (no I don't own a KitchenAid:) I also got a bit carried away with trying to perfect the size of a walnut so Marion and I didn't get to eat 24 cookies. More of a reason to bake them again:) I also got a bit creative and at the last minute, I popped a few frozen blueberries on a few of them before putting them in the oven.

Patti suggested waiting 3 minutes, well, that didn't happen. I just had to try one immediately. You see, when it comes to crumb cake, it's all in the streusel and warm cinnamon-y crumbly streusel is the BEST! I let them cool before having another and offering a few to Marion. The blueberries were a welcome burst of goodness but they actually took the stage right up there with the cookies the next morning with coffee. And, speaking of coffee or tea for that matter, if you're a dunker, which I am, these cookies are true dunkers in every sense of the experience!!! The next time I bake them, I'm going to play with the spices a bit. I think pumpkin spice may work nicely too as would a few splashes of lemon juice or grated lemon rind. I must admit, they didn't last long around here. Marion and I really indulged ourselves. The next evening, we crumbled a cookie over our ice cream. Ooo la la. (and I'm not much of an ice cream lover:) If by chance you do have a few left, I would suggest putting a tiny piece of apple peel in wherever you store them. I have a feeling, like brown sugar, it will keep the cookies from getting too dunkable!

The Preview

The cookbooks arrived early in the week and it has been just driving me crazy to keep them a secret any longer! Ta da!!! (clicking on the books will only enlarge them, not take you anywhere:)

Cookbook Party Cookbooks

And for those of you who may live in "far-away" places, should you win, here are the books I've selected from my personal collection. They may be minis, but they have a lot to offer:)

Cookbook Party Minis

With the exception of the minis, all of the books are hardcover and brand spanking new just waiting to be caressed:) I would also like to take a moment to put a shameless plug in to the wonderful staff at Comic Swap in State College, PA. When I told them it was my blogoversary and that I wanted to do a little something special, they surprised me by kindly co-sponsoring this give-away. Thanks guys!!! (I guess I better bake them some cookies:)

Now remember, the "contest" as some of you have dubbed the Cookbook Party, is not over. On the contrary, it has just begun. We still have two full weeks to go. So, dig out those cookbooks and celebrate October's menu of food celebrations. They're all listed on the left hand side just waiting to be "plucked." The "rules" are here:) "See ya Sunday! Louise Tweet this post.

Cookbook Party Related Posts & Updates

This is a list of October celebrations much like the one in the left sidebar except this list includes links to the "sponsors" of the respective event.

2. It's a Cookbook Party

The invitation to the Cookbook Party can be found here. It also includes the infamous "rules."

3. Cookbook Party Entries Week One

We had a cornucopia of delicious entries for the party in the first week. Go see...

4. Preview of Give-away Cookbooks.

I've always been terrible at keeping a secret when it comes to cookbooks. So, these are the books which I will be giving away. One each week for the month of October. If it isn't October 31, 2011 yet, you still have time to join!

5. October Cider Cake and Cookbook Party Entries Week Two.

The Cider Cake alone is worth a visit. Oh no, don't be silly, I didn't actually bake it. The recipe comes from the Southern Heritage Cookbook. And, if you thought Week One had some unique and delicious entries, Week Two has even more!

Resources
1. New Jersey Crumb Cake
2. German Crumb Cake, Brooklyn Style
3. In Search of Entenmanns Style Crumb Coffee cake (Taste of Home)
4. Homemade Entenmann's Cheese Filled Crumb Coffee Cake

Moldy Cheese and a Cookbook Party Update

2011-10-09T02:38:00.002-04:00

I just thought of one more reason "Why Cookbooks Are Here To Stay," Moldy Cheese Day! That's right folks, today is National Moldy Cheese Day and have I got a book for you!

...Roquefort is considered as the "King of cheeses". It has a tingly pungent taste and ranks among blue cheeses. Only the milk of specially bred sheep is used and is ripened in limestone caverns. It has the cylinder-shape with sticky, pale ivory, natural rind. Ripe Roquefort is creamy, thick and white on the inside and have a thin, burnt-orange skin. The ripening of the cheeses is in the natural, damp aired caves found under the village of Roquefort-sur-Soulzon...(cheese.com)

Don't you just love "moldy" legends!

The Legend of Roquefort Cheese

Long ago, a young French shepherd boy took his sheep out to graze near the little village of Roquefort. During this time a sudden downpour occurred which forced the boy to take shelter in a cave. When the rain stopped, the boy had to go out and round up the sheep so that he could take them home. However, he had forgotten his lunch. It would be several weeks before he would return, to that particular cave, to find that his lunch was still sitting where he had left it. The bread was dried and had crumbled away and the cheese seemed to have veins of green growing throughout. Although it did not look to be very good, the boy was very hungry and took a bite from the discolored cheese, and decided that it tasted better than any cheese he had previously had. So, the boy ran down to the village, shouting, "a miracle, a miracle," The people that gathered around the boy sampled the cheese, and from that day on they began bringing cheese to the caves around Roquefort so that it could be transformed into blue cheese. The same caves are still used for the manufacturing of Roquefort Cheese, today. This is the story that is so often told that even schoolchildren, by the time they reach the second grade, in Roquefort, know this story, verbatim. (source) Some say, it was on June 4, 1070, that a charter was granted to the village of Roquefort-sur-Soulzon, in the Auvergne region west of Provence, for the production of the cheese. (source)

Roquefort It's Caves and It's Cheese

Roquefort Cheese In History

And look what we have for Apple Month And Dessert Month, a Roquefort Apple Dessert.
Another good reason Why Cookbooks Are Here To Stay?

Cookbook Party: Week 1

I must say, I'm quite impressed with this weeks contributions for the Cookbook Party. I was a bit worried at first, you know how bad I can be at directions and "rules." (does Picnic Day ring a bell:) It seems I have a bit of honing to do on the invitation post. So, please excuse the lack of titles and adaption notes in some of the entrees. After all, the party was "thrown" together as a blogoversary Surprise Party and we'll be celebrating all month!!! Just in case you want to refresh your memory, and perhaps check and see if I've done any revisions, just follow the Cookbook Party link in the sidebar on the left or this one:)

Cookie Month

#1 Pam, hostess of Gone ta Pott, chose a recipe for Pecan Pie Cookies from the Southern Living 2000 Annual Recipes Cookbook. Don't they look yummy!!!

Cranberry Month

For Cranberry Month, we received two entries and would you believe, one for Cranberry Chutney and the other for Cranberry Sauce! We have #3 our third entry from Mae, hostess of Mae's Food Blog, who used home made cranberries in her brownies rather than chocolate chips or walnuts. Sounds good, doesn't it?
And we have #8 Channon from Chan Knits who dug out her Cranberry Sauce recipe to share. Duckie thanks you too Chan:)

Dessert Month

#2 Joyce adapted her recipe for Minted Strawberry Cupcakes on her blog, Kitchen Flavours. The recipe is from Wild About Cupcakes by Rachel Lane. I just want to "pluck" one right now!
#5 Lidian not only introduced us to a "Dessert From Out of the Air," she also celebrated "the Original Radio Girl," Vaughn De Leath, and her favorite dessert but, you'll have to pop by Kitchen Retro to find out what it is...

#10 Trisha Faye is new to Months of Edible Celebrations. Put on you game face and give her a warm welcome will ya? The theme of her blog is "A Reason to … Celebrate, Remember, Have Fun!" Any wonder why we've "met." She brought Aunt Mae’s Chess Pie adapted from The Texas Experience: Friendship & Food Texas Style cookbook.

Pasta Month

#9 Once again from Trisha, a Pierogi recipe for National Pasta Month. She also shared this recipe on her blog for Pierogi Day which was October 8th. I adore pierogis, don't you? (I'm just not sure how to spell them plural:)

Pizza Month

We have lots of pizza for Pizza Month. Not only did #4 Joyce contribute the fourth entry, she also contributed two, yes TWO unique pizzas. Chicken Rendang Pizza and Thousand Island Tuna Pizza at Kitchen Flavours.
And what about this Potato Pizza from #6 Lena at Frozen Wings. We sure do have some "out of the box" pizza entries, don't we?

Pork Month

Like #7 Erica says, "This week isn’t really about making a recipe so much as making an ingredient. And, since October is National Pork Month, this is a great time to write about… LARD!" I totally agree. Go visit Retro Recipe Attempts to follow Erica's process for making your own home made lard. Way cool...BTW, her inspiration melded when she spied a vintage Armour Star Lard advertisement.
I would like to take a moment to thank all of you for joining the Cookbook Party. I have a few wrinkles to iron out but I'm not worried. It is the first time and I think its going rather well. I would also like to thank Linda from Linda's Vittles, Helene from Masala Herb and our Girl Chef, Heather for kicking off the #CookbookParty on twitter this past week. Rather than choose one of you tweeters, I've decided to send each one of you a small gift. Email me with your postal info when ever you get a minute. You too can win a small gift for tweeting once again this week. Check out those "dang" rules:)

Ready to begin Week Two of the Cookbook Party? I surely am. Pop over and review the "rules" and then get those recipe adaptations in. If your curious as to who this week's winner is, and what the prizes are, It's a Surprise! (Oh okay, I'll be giving you a sneak preview on Thursday:) Now, go dig out those cookbooks!!! And, have FUN! Louise

Cookbook Party Related Posts & Updates

This is a list of October celebrations much like the one in the left sidebar except this list includes links to the "sponsors" of the respective event.

2. It's a Cookbook Party

The invitation to the Cookbook Party can be found here. It also includes the infamous "rules."

3. Cookbook Party Entries Week One

We had a cornucopia of delicious entries for the party in the first week. Go see...

4. Preview of Give-away Cookbooks.

I've always been terrible at keeping a secret when it comes to cookbooks. So, these are the books which I will be giving away. One each week for the month of October. If it isn't October 31, 2011 yet, you still have time to join!

5. October Cider Cake and Cookbook Party Entries Week Two.

The Cider Cake alone is worth a visit. Oh no, don't be silly, I didn't actually bake it. The recipe comes from the Southern Heritage Cookbook. And, if you thought Week One had some unique and delicious entries, Week Two has even more!

Cream of Wheat "the cream of the crop"

2011-10-06T20:57:00.000-04:00

When I was but a youngster, I had to eat a lot of Cream of Wheat, lumps and all. Thank goodness, I loved it! I've always found great comfort in that stick to your ribs gratification Cream of Wheat offers. In fact, I still do! A little bit of brown sugar, a splash of cream (in those days, my sister and I use to scramble for the top of the milk where the delicate cream rested:)

Americans eat more cereal foods for
breakfast than all the rest of the world.
This is how one well-known breakfast food,
devised in an effort to save a nearly bankrupt-flour mill,
grew into a great American business.
50 Ways of Serving Cream of Wheat (1924)

The porridge that became Cream of Wheat has humble beginnings. The Diamond Milling Company of Grand Forks, North Dakota, had barely survived the Panic of 1893 when head miller Thomas S. Amidon, a Scottish immigrant, persuaded his partners, Emery Mapes, George Bull and George Clifford, Sr. to market a product his family enjoyed for breakfast most chilly mornings; porridge. This breakfast porridge consisted of the unused portion of the wheat taken from the first break rolls at the flour mill normally referred to as the "top of the steam" or "cream of the crop."

On October 6, 1893, Cream Of Wheat, a hot cereal, was created by millers in North Dakota. During the economic depression of that year, the Diamond Mill of Grand Forks, North Dakota was looking to revive their business. The head miller, Thomas S. Amidon, convinced the partners (Emery Mapes, George Bull, and George Clifford, Sr.) to try making a porridge product using farina. George Clifford’s brother, Fred Sr., came up with the name Cream of Wheat because the product was so white...Today in Science

We Plain Folks Cream of Wheat fans would rather not get into the tactical question as to whether the iconic Cream of Wheat chef; Rastus was a real person or not? I'll leave that up to the experts. However, I would like to note that the folks at Cream of Wheat, in particular Emery Mapes, who was "a demanding and eccentric marketing genius," were one of the first pioneers of product branding. Not only do I feel that warmth and comfort from the enjoyment of a snug bowl of Cream of Wheat because it soothes my tummy but because that's the way Mr. Mapes and others wanted me to feel. That's marketing!!!

The partners at the Cream of Wheat Company spared no expense when it came to advertising. In 1898, Cream of Wheat's first advertising appeared in Ladies Home Journal As the cereal's popularity reaped accolades, so did the advertising campaign Mapes shrewdly contrived. Around the turn of the century the Cream of Wheat Co. began an advertising campaign that featured some of the country's best illustrators. Artists including N.C. Wyeth, Jessie Willcox Smith, and Edward V. Brewer were employed to create full-page advertisements in American magazines such as The Saturday Evening Post, and Collier’s. They also created an advertising jingle which aired during the then popular radio show, "Let's Pretend" It went something like this:

Cream of Wheat Jingle; Do You Remember?
"Cream of Wheat is so good to eat  
That we have it every day.  
It makes us strong as we sing this song  
And it makes us shout 'HOORAY'!  
It's good for growing babies And grownups, too, to eat,  
For all the family's breakfast  
You can't beat Cream of Wheat."

The Cream of Wheat Company was a major player in the competitive climate of cereal advertising of the early 20th century. The company's founders knew in order to sell a high turnover, low-profit margin product like cereal, they'd need to advertise - a lot. So, the company put its name on cups, bowls, dolls, and children's wood blocks.
Advertising historian and Smithsonian curator Charlie McGovern says Cream of Wheat made a name for itself in the early use of product licensing, something so familiar to 21st century consumers..."They used a wide variety of products to advertise their image and they tied in the Cream of Wheat product, the cereal, to a wide array of everyday household items." The ads nearly always featured children and sold Cream of Wheat as the parents' helper. It was easy to make, and it kept children strong and healthy. (more @ Minnesota Public Radio)

If you would like to view the advertising art created by some of the notables mentioned above, Red Wing Framing Gallery and Grapefruit Moon Gallery have an online showcase of original Cream of Wheat advertising paintings. From their site:

Cream of Wheat pioneered product branding, and the company insisted on an unwavering depiction of the product which associated the hot breakfast with images of warmth and comfort. All of the advertisements created under Mapes’ watch reflected the ideal of Cream of Wheat as an embodiment of the American home. The Cream of Wheat advertising campaign is remembered as one of the most successful and controversial branding efforts in American history...

The Cream of Wheat website also has a nostalgic tour of artist prints too which appear to be downloadable:)

Let's begin with Li'l Abners Cream of Wheat Apple Pudding, After all, it still is Apple Month:)

Li'l Abners Cream of Wheat Apple Pudding
1-1/2 cups cooked Cream of Wheat 1/2 tea. vanilla 1-1/2 cups scalded milk 1 cup sliced apples 3 eggs, beaten 2 tbs. sugar 1/4 cup sugar 1/8 tea nutmeg 1 tbs. butter
Combine cooked Cream of Wheat, scalded milk, beaten eggs and 1/4 cup sugar. Add vanilla. Place sliced apples in a well greased baking dish (1-1/2 quarts). Pour Cream of Wheat mixture over apples. Combine nutmeg and 2 tbs. sugar and sprinkle over the top. Dot with butter. Bake in moderate slow oven (350) for 40 to 50 minutes. Serve hot or cold with cream if desired. Serves 6.

Are you in the mood for a Cream of Wheat Burger?

Me either:) Sure are fun to look at though!!!

Cookbook Party Update

As of this writing, there are Six dishes ready and waiting to be devoured at the Cookbook Party! I know for a fact, there are more on the way! Just in case you missed the invitation, follow me...

Resources
1. Cream of Wheat: Promotions and Coupons
2. Was the Black chef on Cream of Wheat boxes a real person?
3. New York Times Cream of Wheat Salad (for the 100th anniversary of Cream of Wheat)

It's a Cookbook Party!

2011-10-02T01:12:00.005-04:00

And, everyone is invited!!!

Wanna join in the Fun?

Great!

I may have "mentioned" this once or twice before but just in case you missed it, It's my Blogoversary! Yes indeed, way back in October of 2007, I "spoke" my very first words to the blogoshpere. Never could I have ever imagined I would gain such a captivating audience. I would like to thank all of you from the bottom of my heart. Thanks for visiting, listening and never ever criticizing!

To show my appreciation, and because October is also National Cookbook Month, and you know by now how much I adore cookbooks, I've decided to throw a Cookbook Party!

Have you ever been to a cookbook party? No. Well, you may be surprised to learn, I've never been either!

Let's see, we have the music, we have the reasons, all we need now is some food and prizes! I'll tell you what. If you are willing to provide the food, I will gladly supply the prizes! How's that sound? It sounds good to me too!!!

Here's what we'll do. You see that list of monthly celebrations I've posted in the sidebar? It's the one titled October is... Well, it's a list of food celebrations I've gleaned from all over the internet. I've scanned through, what I feel are "reputable" sites to choose which celebrations to include on the list. Most have either been on going or noted through the years. If you click on any of the links, in most cases you will be brought directly to the sponsor. For instance, Pasta Month is sponsored by The National Pasta Association while Popcorn Poppin' Month is supported by the Popcorn Board. The American Cheese Society has chosen 2011 to celebrate their very first annual American Cheese Month celebration and for that, I am thrilled!

Let's Party!

Joining in on the fun is going to be easy peasy.

1. Choose a celebratory food from the side-bar. It isn't necessary to visit any of the sponsors, I've just linked them there for assurance:)

2. Rummage through your cookbooks and pick a recipe which represents the food you have chosen. For example, if you would like to celebrate National Pork Month, sniff out a pork recipe to share.

3. Post the recipe on your blog any day during the month of October. Please include the title of the book you harvested it from in your post and any adaptations you may have made to make it your own. Also include the celebration you are honoring in your introduction. You might want to write something like this:

Have you ever bounced a cranberry? October is National Cranberry Month and today I'm posting a recipe for Bouncing Cranberry Jelly to celebrate!

A link back to this announcement would be nice too. Just grab the logo above if you like:)

4. Send your link and a picture to my e-mail acalenda [at] gmail [dot] com with COOKBOOK PARTY in the subject line. Previous recipes or recipes that have been shared with other events are permitted as long as they are included in a post dated for this occasion. (October 2011)

5. This one is optional. If you choose to tweet about the cookbook party and/or your recipe, please use either the hashtag #cookbookparty or #foodcalendar or both. I'll explain the reason in a future post:) BTW, I'm @lavesta on Twitter.

The Prizes

We couldn't have a party with food and games and no prizes, now could we? I didn't think so...

As I mentioned the other day, I went on a virtual cookbook shopping spree. While I was shopping, I picked out a few cookbooks for YOU! In order to add a bit of mystery to the party and because the books haven't arrived yet, I'm going to award a prize cookbook each week in the month of October. That's right, FOUR cookbooks. The surprise is, no one is going to know the book they've won until I post the entire round-up on October 31st. You're gonna have trust me on this one. I promise you won't be disappointed:) And yes, that means if you enter a recipe each week in the month of October you have 4 chances to win.

So, how do you win? I'll try to make this simple:) The recipe links I get for the week will be posted on the following Sunday beginning next Sunday, October 9th. You will be eligible to win a brand new cookbook if I receive your recipe link any time before that post, preferably by Saturday EST. For example, if you send me your post link any day/night this week, it will be included in the post I do for next Sunday with the number I give it as I receive them. I will use the Random Integer Generator to select a winning number:) On Monday, October 31st, I will post the weekly winners AND the title of the cookbook they have won.

I realize that some of you "travel" from far away lands to visit me. I think I've figured out away for you to join in on the fun. Due to the prohibitive costs of sending items over seas, I've chosen a few "mini" cookbooks from my gently used collection just for the occasion. If you live outside the USA, and there are no mailing restrictions in your country, you are more than welcome to enter your recipe celebration. However, your prize will be smaller in size but not lesser in appreciation:) There is one "catch" though. You must be a regular visitor at Months of Edible Celebrations or follow @lavesta on twitter. That means, you've left a comment on this blog on one or more occasions:) Please note: This exception is for overseas visitors only.

Well, I think I've covered all the bases. If not, don't hesitate for one minute to let me know. I guess it's time for you to get cooking. We're having a Cookbook Party!!!

Whoops, you see, I almost forgot. If you should choose to this post any time during the month of October, 2011, just let me know by leaving a comment and you will be eligible for a bonus cookbook prize. HAVE FUN!!!

Cookbook Party Related Posts & Updates

This is a list of October celebrations much like the one in the left sidebar except this list includes links to the "sponsors" of the respective event.

2. It's a Cookbook Party

The invitation to the Cookbook Party can be found here. It also includes the infamous "rules."

3. Cookbook Party Entries Week One

We had a cornucopia of delicious entries for the party in the first week. Go see...

4. Preview of Give-away Cookbooks.

I've always been terrible at keeping a secret when it comes to cookbooks. So, these are the books which I will be giving away. One each week for the month of October. If it isn't October 31, 2011 yet, you still have time to join!

5. October Cider Cake and Cookbook Party Entries Week Two.

The Cider Cake alone is worth a visit. Oh no, don't be silly, I didn't actually bake it. The recipe comes from the Southern Heritage Cookbook. And, if you thought Week One had some unique and delicious entries, Week Two has even more!

It's a Surprise...

2011-09-28T21:40:00.004-04:00

Have you missed me? I sure have missed you "guys" too. Not to worry, I'll be playing catch-up real soon. I do have my reasons... However, I will only tell you about the FUN project I've been working on. It's a Surprise Party! You see, not only does the month of October have a pantry full of food celebrations, it also happens to be my Blogoversary!

I hemmed and hawed for weeks trying to think of something special to do on my blogoversary. I didn't want to have another Pizza Party. Although fun, I'm not much of a pizza aficionado, myself. Then, one day when I was on a cookbook shopping binge, yes, every once in a while, I stock my library with more up to date food related books, I realized that October also happens to be Cookbook Month. "Self" I said, "Why not have a Cookbook Party, and surprise visitors with games and gifts?" So, that's what I'm going to do, AND, you're all invited!!! I still have a few details to work out, but, I can give you a list of clues, so you'll be all ready when I make the "official" announcement on Sunday.

October is...

(clicking snap shots will not enlarge them or take you anywhere:)"Apple pie without cheese is like a kiss without a squeeze."Apple Month
(You may want to brush up on the apple varieties I posted for Johnny Appleseed Day; check out the recipe links too:)Apple Jack Month
Chili Month
Cookie Month
Cool Food for Kids Month
Country Ham Month
Country Music Month
Cranberry Month
Dessert Month
Eat Together; Eat Better Month
Pasta Month
Pizza Month

Inspiring recipes from YOU can be found @National Cheese Pizza Day.Popcorn Poppin' Month
Pork Month
Sausage Month
School Lunch Month
Vegetarian Awareness Month

So, there you have it, a list of October's monthly celebrations. We haven't even nibbled at the daily celebrations but don't you worry about that:) I guess you could say we'll be celebrating October with cookbooks...and recipes of course! See ya Sunday!

Welcome New Blog Followers:
Debbie @ Bahamian Dishes
Arturo who serves up Traditional Dominican Food in English too:)
Papersponge.com is hosted by Brian. He has colorful posts of vintage ephemera
A Liberry Tart (curious?)
Miriam from Meatless Meals for Meat Eaters

Cookbook Party Related Posts & Updates

This is a list of October celebrations much like the one in the left sidebar except this list includes links to the "sponsors" of the respective event.

2. It's a Cookbook Party

The invitation to the Cookbook Party can be found here. It also includes the infamous "rules."

3. Cookbook Party Entries Week One

We had a cornucopia of delicious entries for the party in the first week. Go see...

4. Preview of Give-away Cookbooks.

I've always been terrible at keeping a secret when it comes to cookbooks. So, these are the books which I will be giving away. One each week for the month of October. If it isn't October 31, 2011 yet, you still have time to join!

5. October Cider Cake and Cookbook Party Entries Week Two.

The Cider Cake alone is worth a visit. Oh no, don't be silly, I didn't actually bake it. The recipe comes from the Southern Heritage Cookbook. And, if you thought Week One had some unique and delicious entries, Week Two has even more!

National Punch Day and a Swig of History!

2011-09-20T07:53:00.001-04:00

One of sour,
two of sweet,
three of strong
four of weak,
a dash of bitters
a sprinkle of spice,
served well chilled
with plenty of ice.
~Rule of Five~
Happy Punch Day! No matter how you pour it, punch, much like rum, is instilled in the American food landscape. It may not have been "born" here but in true American spirit, we have nurtured it, coddled it and imbibed it since the colonists arrived from England. Yes "dearies" The Grand Secret of Punch travelled from India to the British Isles and eventually to America by way of the Caribbean Islands.

**Rum Punch**

There are two theories on the origin of the word punch. There are those who live by the conviction that punch is an abbreviation of the word "puncheon." Nay-sayers follow the creed that the word punch is derived from the Hindi word for panch or five, which embodies the number of ingredients traditional punches contained; lemon, sugar, arrack or rum, water or tea, spice (usually nutmeg.)You know from Eastern India came
The skill of making punch as did the name.
And as the name consists of letters five,
By five ingredients it is kept alive.
To purest water sugar must be joined,
With these the grateful acid is combined.
Some any sours they get contented use,
But men of taste do that from Tagus choose.
When now these three are mixed with care
Then added be of spirit a small share.
And that you may the drink quite perfect see,
Atop the musky nut must grated be.¹

...If by punch you mean the anything-goes catchall favored at fraternity parties or the cloying mix of canned fruit juice and cheap beverage alcohol customarily ladled forth from cut glass at country club dances, it hardly bears considering. If, on the other hand, by punch you mean the social drink that, in its 18th-century heyday, fueled the European Enlightenment, a subtle and delightful blend of fine and often exotic liquors, softened with water, brightened with the freshly squeezed juices of citrus fruit, sweetened with pure cane sugar, and touched with rare spices—a drink assembled according to exacting formulae and shared by kings and gentlemen, poets and adventurers—well, that's rather a different story, isn't it?... With Glasses Raised: All About Punch by native Long Islander David Woodrich for Saveur)

Ah, the quintessential punch bowl. However, not always. England may have welcomed punch with open arms, or should I say pursed lips, however, the punch bowl, they made their own.

Monteith Bowl

A large Monteith, known as the John Bull bowl, was presented by Sir Thomas Abney, Lord Mayor of their name from a gentleman of fashion named Monteith, who was remarkable for wearing a scalloped coat. In [William] King's Art of Cookery occur the lines:"New things produce new words, and so Monteith Has by one vessel saved himself from Death."Like this gentleman's coat, the vessel had "a moveable rim ornamented around the top with escallops, in which glasses were placed with their feet outwards for the purpose of bringing them into the room. The bowl was, of course, brought in empty, each gentleman fancying he had an especial talent for concocting the beverage, and a silver ladle and a lemon-strainer were brought in with it."

There are stories of punch parties where the fulfilling criteria for the size of a punch bowl was sometimes so extraordinary that extravagant containers had to be devised to hold the amount of punch that was to be consumed. One tells of a British naval officer who served 6,000 guests a punch made of 80 casks of brandy, 9 casks of water, 20,000 large limes, 80 pints of lemon juice, 1,300 pounds of sugar, 5 pounds of nutmeg and a huge cask of Malaga wine. The marble basin that was finally agreed upon was large enough for a ship's boy to row a small boat inside. ³

These days, a harmoniously balanced punch can be made with any measure of ingredients. The multitude of recipes is endless. I have left a few of those I think you may find of interest linked below. For indeed, Benjamin Franklin was a "puncher" an modern adaptation of his milk punch recipe is available at the Massachusetts Historical Society website along with the hand written recipe.

Here we have an adaption of a recipe and a historic description of a popular reception punch named in honor of Massachusetts senator, Daniel Webster from Politics & Pot Roast written by Sarah Hood Salomon and humorously illustrated by Glenn Foden. (©2006) I read here that Andrew Jackson "liked to serve his White House guests Daniel Webster Punch which was a potent potion."

Daniel Webster Punch
	24 lemons 2 lbs. sugar (5-1/2 cups) 1 cup green tea 1 quart brandy 3 quarts dry red wine 1 pint strawberries, sliced 1 orange, sliced 1 20 oz. can pineapple chunks 2 bottle champagne Squeeze juice from the lemons, straining out all seeds and pulp. Add sugar, tea, brandy and red win. Cover tightly and chill. Just before serving, pour into a punch bowl with ice, and add strawberries, oranges and pineapples. Pour in champagne. Yields 2 gallons.

The punch recipes found in this Anchor Hocking booklet are reminiscent of days gone by.

Personally, I think they should be revived. Don't you? (click to enlarge)

Since I missed the party at Pam's for Talk Like A Pirate Day yesterday, I had better serve up this Halloween Punch Party recipe page from Betty Crocker's Hostess Cookbook so you have time to prepare:)

Halloween Punch Party & Celebration Punch

Resources
^1.History of Alcohol in America
2. A Brief History of Punch
³ Woman's Day Encyclopedia of Cookery Vol. 9
4. Monteith Bowls: The Connoisseur, Volumes 44-45 (1916)
5. National Rum Punch Day! @ Slashfood
6. 8 Rules of Party Punch Recipes
7. Roman Punch @ The Old Foodie
8. Celebration Punch
*David Wondrich's "Punch: The Delights (and Dangers) of the Flowing Bowl is available @ Amazon.
Celebration Punch Poem from Cricket Cookery by Pauline Watson ©1977

Cooking with the Stars

2011-09-18T03:23:00.000-04:00

Cooking with the Stars
	Were you expecting a post dedicated to the Emmy® Awards tonight? No. Good. I'm not much of a TV watcher myself. As a matter of fact, after checking the list of shows nominated, the only one I have ever watched for any length of time is Hot in Cleveland. And, that's mainly because Marion made me:) I'm not even sure if the show itself is up for an Emmy but I think Betty White is and Marion just loves Television Hall of Famer Betty White!!!

Mandarin Salad

Personally, I'm a fan of the show The Closer and if defending Emmy Award winner Kyra Sedgwick were one of the nominees this year, I may have watched. I'm also in awe of the transition Emmy champion Katy Sagal has accomplished on the show Sons of Anarchy. Not a program I'm in the habit of watching, but once when I was flipping through channels, I spied her on the Sons of Anarchy, and I just couldn't believe my eyes. What a transformation?

You may remember Peg's husband Al (Ed O'Neil) from Married with Children. Well, the LA Times reports he has a real shot at winning tonight for best supporting actor on the show Modern Family. I just had to include Al's recipe for "Sixteen Tons" Cheeseburger from Pig Out with Peg (© 1990) because, today is National Cheeseburger Day!

"Sixteen Tons" Cheeseburger

Speaking of reporting, I heard through the grapevine (twitter that is:) that Jesse, our very own Cakespy, and the fabulous Anna of Cookie Madness, will be tweeting from the Emmy's tonight, compliments of Duncan Hines® and the 1 Million Cupcake Challenge. You can read all about it on their blogs. Jesse is the creator of my adorable "cuppie" banner up top. Yes, I can call my banner adorable, heck it is, isn't it?

Duncan Hines® is the official dessert sponsor of the 63rd Primetime Emmy® Awards Governors Ball and Creative Arts Awards Ball for the second year in a row. Three rich Duncan Hines recipes are served to the stars at the primetime television events -- they were created exclusively for Duncan Hines by Team U.S.A.’s World Cup Pastry Team. (source)

For a person who doesn't watch much TV much, I've managed to accumulate an assortment of "star" related cookbooks and recipes. I think today is just the day to share a few with you.

Every Day's a Party

Emmy Award nominee, (2007) Chef Emeril will be joining Bravos' Top Chef this season in Texas. As many of you probably already know, Top Chef is up for an Emmy tonight in the category Reality Competition.

'Top Chef' Is Bigger In Texas Season 9 heads south with new judges Emeril Lagasse and Hugh Acheson in tow.

Martini with Chocolate Grapes

My daughter, Michele was a huge fan of the show Friends. When she saw the Cooking with Friends ©1995, cookbook at the bookstore one day, she decided I needed to have it for my collection. I was delighted! (she also gifted me with a copy of the Saturn Owners' Cookbook when she paid her car off! Yes, she owned a Saturn:)

Cooking with Friends

Matt LeBlanc was nominated three times for playing Joey on "Friends." The Hollywood Reporter mentions he is once again up for a nominee in the Showtime series Episodes. Good Luck Matt:) (I don't "do" Showtime but, I did like him as Joey:)

Fire Escape Flank Steak

Cafe' Nervosa; The Connoisseur's Cookbook

I am familiar with Frasier, Niles and Daphne and the rest of the crew of the show Frasier. It is one of the shows I "turn" to when I just need to chill. The show is not up for an award this year, although in the past the total has numbered 30 Emmy Awards. Last count, that was a record; from what I've been reading anyway. Jane Leeves who played Daphne on Frasier currently stars in Hot in Cleveland along with Betty White, Valerie Bertinelli and Wendie Malick. I don't know if Daphne contributed this recipe to The Connoisseur's Cookbook (© 1996) but, I do know it's right up my alley. I'm so making these Pears en Croûte! It's about as close to puff pastry as I'll ever get!

Pears en Croûte

Butterscotch Parfait

*Note: Clicking on any of the recipes or cook book covers will enlarge the image. I try not to have the images link back to picasa or sites that may be selling books. (ie amazon or such)

Resources
Other celebrity recipes @ Months of Edible Celebrations.
1. Celebrating Pearl Bailey
2. Happy Birthday David Letterman
3. Gone With the Wind Recipes
4. The Myra Breckinridge Cookbook: Charlie Chaplin
5. The Andy Griffith Show
6. A Mayberry Holiday
7. Remembering Star Wars
8. Quick Links: It's Ina Garten's Birthday! Let's Celebrate!!!

It's Cream-Filled Doughnut Day!!!

2011-09-14T08:31:00.002-04:00

What's the yummiest food to celebrate on September 14th, you ask?

Is it...Pop Tarts? "Pop Tarts were rolled out in Cleveland, Ohio on September 14, 1964 with a stern admonition to retailers to put them in the Baked Goods, Cookie or even the Cake Mix section of their stores..."(wholepop.com) Lookie here, Pam made her very own Blueberry Pop Tarts. Way cool...
A Sandwich? Pepperidge Farm founder Margaret Rudkin was born today in 1897. Her story is most fascinating, here's a snippet.

Margaret Rudkin, a Connecticut housewife and mother of three young children, discovers one of her sons has an allergy to commercial breads that contain preservatives and artificial ingredients. So in 1937, she begins experimenting with baking her own preservative-free bread for her ailing son -- ultimately perfecting a delicious whole-wheat loaf that contained only natural ingredients. Encouraged by her family and her son's doctor, she began a small business out of her kitchen selling her "Pepperidge Farm" bread to local grocers. Named for her family's farm in Fairfield, Connecticut, consumers recognize her homemade bread's quality and buy every loaf she baked.

And some sandwich making tips.

What a...bout...a Hoagie! It's Eat A Hoagie Day! Dive into the history of the Hoagie @ What's Cooking America!
We could attempt Peking Duck in celebration of PBS TV host and restauranteur the late Joyce Chen who was born today in 1917. Did you know Ms. Chen opened New England's first Mandarin Chinese restaurant in 1958? It was in Cambridge, Mass. where she introduced dishes like Peking Duck, moo shu pork and hot-and-sour soup. This NYTimes article reports "her regular patrons included John Kenneth Galbraith, James Beard, Julia Child and Henry A. Kissinger."
I don't have a copy of The Joyce Chen Cookbook but, I do have a wonderful book by Madame Wong titled Madame Wong's Long-Life Chinese Cookbook which just happens to have a recipe and instructions for Peking Duck.

Madame Wong's Peking Duck

You "youngsters" out there may just want to beat up a batch of these Lone Ranger Cookies that I found @ cooks.com. Why? Because Jack Carlton [Clayton] Moore, the man who personified The Lone Ranger, was born today in 1914. Hi Ho Sil......ver...
Lone Ranger Cookies
1 c. butter
1 c. brown sugar
1 c. white sugar
2 eggs
1 tsp. vanilla
2 c. oatmeal
2 c. Rice Krispies
1/2 tsp. baking powder
1 tsp. soda
2 c. flour
1/2 tsp. salt
Roll in balls. Bake 8 to 10 minutes at 350°
As for me, I'm celebrating Cream Filled Doughnut Day because I passed the doughnut quiz @ Serious Eats with flying colors!!! My reward? A decadent strawberry 'n cream filled donut from the Amish stand at our local farmer's market. If you think it looks scrumptious, you should have been here to pick me up after I devoured it!

September 15th

The annual Feast of San Gennaro runs September 15th-25, in 2011. I have many fond childhood memories of "the feast" in New York. {sigh}
Celebrate National Creme De Menthe Day with this Grasshopper Pie recipe from the editors of Cook's Country a magazine favorite of mine:)

Grasshopper Pie
	America's Best Lost Recipes ©2007

It's Chicken Lovers' Day!

Chicken lovers rejoice! On National Chicken Lover’s Day, Thursday, September 15, Pollo Tropical® fans will have even more reasons to cluck. The restaurant chain will provide a free ¼ Chicken Meal, complete with rice and beans, to anyone who dresses from head to toe in yellow and clucks like a chicken. This special celebration is good in store only from 2:00 pm to 7:00 pm at all of its company-owned restaurants in Florida, Georgia and New Jersey. One offer per customer. (source)

Don't you dare remove that costume until you head on over to Culinary Types and watch how T.W. "butters up" this chicken! You'll be "clucking" all the way home!!!

T. W.'s Buttered-up Chicken

In September 1921, the nation’s first drive-in restaurant, The Pig Stand, opened in Dallas, Texas. I found a vintage picture of The Pig Stand @ the Road Trip Adventure Headquarters. I will be going back to that website. I saw some cool Route 66 pics I want to get a better look at. I am a HUGE Route 66 fan!!!
It's National Linguini Day! What's your favorite way to enjoy a plate full of linguini? Here's mine!

September 16th

Philadelphia Cream Cheese is celebrating National Cinnamon-Raisin Bread Day. Are you?
What about National Guacamole Day? The Hass Avocado Board is celebrating!

September 17th

Thank you so much to Gloria @ Canela Kitchen for sharing a recipe for Chile's Independence Day which is today. Her Chilean dessert; Dulce de leche alfajores sounds delicious! (I hope I got that right Gloria:)
Enjoy National Apple Dumpling Day!!! I'll "see" you here on Sunday for the Emmys!!!

It's Chocolate Milkshake Day and Other Weekly Blends

2011-09-12T08:08:00.004-04:00

It's Chocolate Milkshake Day! I took the Chocolate Milkshake Quiz over @ Yum Sugar and guess what, I passed with flying colors. Look see...
The Sweet History of the Milkshake is thankfully documented throughout the internet. Here it is from wikipedia: (have you noticed wiki has become more reliable lately?)

When the term "milkshake" was first used in print in 1885, milkshakes were an alcoholic whiskey drink that has been described as a "sturdy, healthful eggnog type of drink, with eggs, whiskey, etc., served as a tonic as well as a treat". However, by 1900, the term referred to "wholesome drinks made with chocolate, strawberry, or vanilla syrups." By the "early 1900s people were asking for the new treat, often with ice cream." By the 1930s, milkshakes were a popular drink at malt shops, which were the "typical soda fountain of the period.
The history of the electric blender, malted milk drinks and milkshakes are interconnected. Before the widespread availability of electric blenders, milkshake-type drinks were more like eggnog, or they were a hand-shaken mixture of crushed ice and milk, sugar, and flavorings. Hamilton Beach's drink mixers began being used at soda fountains in 1911 and the electric blender or drink mixer was invented by Steven Poplawski in 1922. With the invention of the blender, milkshakes began to take their modern, whipped, aerated, and frothy form. Malted milk drinks are made with malted milk powder, which contains dried milk, malted barley and wheat flour. Malted milk powder was invented in 1897 by William Horlick as an easily digested restorative health drink for invalids and children, and as an infant's food.
The use of malted milk powder in milkshakes was popularized in the USA by the Chicago drugstore chain Walgreens. (original recipe) In 1922, Walgreens' employee Ivar "Pop" Coulson made a milkshake by adding two scoops of vanilla ice cream to the standard malted milk drink recipe (milk, chocolate syrup and malt powder). This item, under the name "Horlick's Malted Milk," was featured by the Walgreen drugstore chain as part of a chocolate milk shake, which itself became known as a "malted" or "malt" and became one of the most popular soda-fountain drinks.

The Secrets to Making the Perfect Shake

Paul Dickson in The Great American Ice Cream Book has this to say about the perfect milkshake.

If you prefer velevety, thick milk shakes and malts, never pummel your mixture with an egg beater or electric mixer with large baldes. These drinks are aerated blends and for that reason come out thick and subtle when made with a blender set to a low speed or with an electric mixer laboring on with a very small blade...As simple as it sounds, one of the prime secrets of the great soda jerks of yore was the parlay of very cold milk. (as close to 32° as possible without freezing), chilledsyrups and toppings (below 50° at least), cold soda (34-38°) and ever so slightly soft ice cream. If, for example, the milk is not very cold, you will not get the "fluff" that makes shakes and malts so pleasing. Needless to say, hot syrup must be kept warm but not too hot. Really hot fudge soon separated and crystalizes...

While I was browsing my cookbooks for Malted Milk Chocolate Chip Cookies, to share, I found this recipe for Chocolate Malt Delights in Easy Entertaining published by Favorite Brand Name Recipes. I just had to include it. It's sooooo easy...

Chocolate Malt Delights
	1 package (18 oz) refrigerated chocolate chip cookie dough 1/3 cup plus 3 tablespoons malted milk powder, original or chocolate flavor, divided 1-1/4 cups prepared chocolate frosting 1 cup coarsely chopped malted milk balls (I suggest Whoppers) 1. Preheat oven to 350°F grease cookie sheets 2. Remove dough from wrapper, place in large bowl. Let dough stand at room temperature about 15 minutes. 3. Add 1/3 cup malted milk powder to dough in bowl, beat at medium speed of electric mixer until well blended. Drop mounded tablespoons of dough onto cookie sheet. 4. Bake 10 to 12 minutes or until lightly browned at edges. Cool on cookie sheets 5 minutes, remove to wire racks to cool completely. 5. Combine frosting and remaining 3 tablespoons malted milk powder. Top each cookie with rounded tablespoon of frosting, garnish with malted milk balls. Makes about 1-1/2 dozen cookies.
NOTE: I was informed from a very reliable source (Marion:) that malted milk powder causes her gout to act up. Just saying...:) I prefer the malted milk powder that I recall from my childhood. I also like Ovaltine too:) I've found that malted milk powder sold in Asian markets is closer to the kind I remember.

More Daily Celebrations This Week

September 12th

The Chinese Harvest Moon Festival is celebrated on September 12th this year. (thanks Lena:) The festival is intricately linked to the legends of Chang E, the mythical Moon Goddess of Immortality. Moon Cakes are traditionally exchanged during the Moon Cake Festival. Here are a few moon cake recipes from some of my favorite visitors.
1. Handmade Piggy Mooncakes
2. Dragonfruit Flaky Mooncake
3. Sun Dried Tomato Mooncake Biscuits

Aren't they simply adorably amazing! Great job you "guys." Here's one you might enjoy. It's a recipe for Cendol Jelly Moon Cakes!

...all the charming and beautiful things, from the Song of Songs, to bouillabaisse, and from the nine Beethoven symphonies to the Martini cocktail, have been given to humanity by men who, when the hour came, turned from tap water to something with color in it, and more in it than mere oxygen and hydrogen."~H.L. Mencken~
Happy Birth Date to "H.L. Mencken! Although he wrote many words in his lifetime, H. L. Mencken is most famously remembered for his American Language Study Guide (@ enotes) Here's a taste of his Etymology of Hot-Dog.

H. L. Mencken was as famous in America as George Bernard Shaw was in England, but it was not only through his work as a journalist. He continues to be recognized throughout the world as an influential critic of literature who helped launch the Southern and Harlem literary renaissances. In The Smart Set, the literary journal he edited with George Jean Nathan from 1914-1923, Mencken helped pave the way for many writers we know and study today: F. Scott Fitzgerald, Eugene O’Neill, Sinclair Lewis, Theodore Dreiser, and James Joyce. In 1924, Mencken began a new journal, called The American Mercury. Aimed at the “civilized minority,” the magazines blended politics, the arts, and sciences. It was the first magazine edited by whites to publish the work of African American authors, such as James Weldon Johnson and Langston Hughes. Mencken was praised by writers for his prompt and courteous handling of their manuscripts, and by other editors for his quality monthly. The American Mercury influenced other magazines that followed it, including The New Yorker. So great was Mencken’s renown that college students flaunted The American Mercury as a sign of intellectual independence, waving it before their teachers. (source)

September 13th

It's Snack a Pickle Time!
Did you ever watch the movie, Matilda? What about Willie Wonka and the Chocolate Factory? Matilda is one of my favorites; right up there with Nanny McPhee:) Well, guess what, they were both authored by Roald Dahl whose birthday is celebrated today. And guess what else, there's a cookbook titled Roald Dahl's Revolting Recipes which Janet has shared a recipe from over at Dying for Chocolate. Enjoy:)
It's National monkey nuts, groundnuts, ground peas, goobers, pindas, pinders or just plain ol' Peanut Day!
I'm sure International Chocolate Day has to do with the fact that Milton Hershey was born today in 1857. What do you think? What the heck. Let's celebrate with a slice of Innkeeper Pie!

Happy Birthday Uncle Sam! Yes, there was an Uncle Sam. His real name was Samuel Wilson and September 13th is the day he was born! You know what, we'll be celebrating Ice Cream Cone Day on September 22, why not whip up these Uncle Sam Ice Cream Cones and celebrate!
I'll be back on Wednesday with more tasty goodies. In the mean time, get ready for Cream Filled Doughnut Day, September 14th!!!
Resources
1. Milkshake pic from free-extras.com (used with permission)
2. National Chocolate Milkshake Day
3. A Snippet of Milkshake History (cool milkshake glasses)
4. Soda Fountain Redux: Recipes From the Fountain
5. H. L. Mencken: The Joyous Libertarian

Change in Plans

2011-09-10T23:00:00.009-04:00

"In a minute there is time for decisions and revisions which a minute will reverse."
~T.S. Eliot~

As I gleefully mentioned a couple of days ago, the 26th annual Mushroom Festival is this weekend in Kennett Square, PA. After careful consideration, I've decided not to go. Perhaps you've heard, "flash flooding from the aftermath of Tropical Storm Lee has forced the closure of dozens of highways and roads in Pennsylvania." The National Weather Service has issued a flood watch for much of the region and the Pennsylvania Department of Transportation has issued this warning:

Due to extreme flooding over the eastern third of Pennsylvania, PennDOT and the PA Turnpike Commission urge motorists to avoid all travel in this section of the commonwealth unless absolutely necessary.

There isn't any major flooding going on in my neck of the woods. However, that's not to say there aren't problems in the surrounding areas. At this time, (I'm writing this on Thursday:) Bloomsburg, which is about 45 minutes away from me, is literally under water. I sure hope they can get it cleaned up before the Bloomsburg Fair in a few weeks. One of my favorite locally owned amusement parks, Knoebels is also under water. Would I like to visit The Mushroom Capital of the World for National Mushroom Month? Positively! Is it necessary? Absolutely not! The decision is made.

I consider myself to be a reasonably decisive person. On occasion, I have been known to waiver my decisions, such as this weekend, but in most instances, "good Lord willing and the creek don't freeze," I stick to my guns. Let me tell you about another time I had a change of plans; September 11, 2001.

For approximately 10 years, I commuted back and forth from New York to Pennsylvania on a regular basis before permanently moving to Pennsylvania nearly three years ago. Sometimes once a month, often times once a week, occasionally twice a week. That's 275 miles each way. When you consistently make a trek like that, you develop a routine. Mine was rather boring. Gas up, grab a coffee, drive. Every now and again, depending on time, I would stop for breakfast at either of two places; a diner in the Poconos or another in New Jersey. Boring, right? I think the most tiresome portion of the trip was getting up in the wee hours of the morning to begin the journey. You see, there's a certain amount of mathematics involved when timing your arrival at either destination.

East to West- New York to PA
When leaving Long Island, NY to drive to central PA, IMHO, it is best to leave after the morning traffic, which last time I checked, was between 9:30-10:00AM. Oh, I know everyone thinks its best to "get out of the city" by leaving in the wee hours of the morning but believe me, it is best to leave right at the tail end of the morning rush hour on the Long Island Expressway if time allows. If not, shoot for the wee hours but, you will probably get there in the same amount of time anyway.

West to East PA to New York
When leaving central PA to drive to Suffolk County, NY, IMHO, it is best to leave in the wee hours of the morning, which last time I checked, was between 3:30-4:00AM

While I'm issuing you "humble opinions," I may as well remind you of a trick I'm sure you also learned in your travels.

East-West North-South
In the numbering scheme, of the Interstate Highway System, east-west highways are assigned even numbers and north-south highways are assigned odd numbers. There are a few exceptions but when in doubt, go with this rule, IMHO, of course:)

The Saturday before September 11, 2001, I was home in Westhampton, NY, tidying up a few business related details. It had been a long week of tough negotiations and, quite frankly, I was pooped. From what I recall, it was a beautiful September day on the east end of Long Island and the perfect weather for stocking up on some obscure groceries to bring home to Pennsylvania. (obscure in PA not in NY:) Off I went to the vegetable stand and the butcher to get my "rations." My plan was to leave on Sunday morning and head back to PA. (when leaving New York on a Sunday to drive to central PA, there is yet another formula one may want to consider during the tourist season:) Since Labor Day was put to rest for yet another year, a leisurely hour in the morning is suitable enough, weather permitting. So, I packed my stuff, gas upped, grabbed a coffee and Sunday morning, not to bright and not to early, I headed to PA. I arrived back in PA before dark which for me, and my eyes, is always a good thing:)

Monday, September 10, 2001 was an uneventful morning. If memory serves me correctly, rain was in the forecast. I was still dragging from the previous week. No matter how many times I make that ride I still usually need at least two days to recuperate. (hey, I'm not as young as I use to be even today:) Around dinner time Monday evening, I received a phone call from my partner down in New York. In a nutshell, our lawyer had left a message that I was needed in New York to look over some papers which had to be signed, ASAP. I was not a happy camper. Remember what I said, When leaving central PA to drive to Suffolk County, NY, it is best to leave in the wee hours of the morning. The reason being, IMHO, if timed right, you will arrive at the toll booth of the George Washington Bridge at about 10AM. You will have missed the morning rush hour in New Jersey and most New York commuters are tucked in their offices in Manhattan and the rest of the city.

I was living in Bellefonte at the time and, I had the most wonderful neighbors. As a matter of fact, they often drop by the house to visit to this day. They were also my mail caretakers. So, knock, knock, knock at the door that evening (Monday) there stood Jo with a packet of mail addressed to me. Naturally, I invited her in. I brewed some tea and we sat down to enjoy a cup with her "famous" peanut butter chocolate chip cookies. (She also makes the very best peanut butter fudge EVER!) We chatted and we chatted and we chatted and before we knew it, it was 10:30PM. Jo was in no rush to get home, first because, she lived in the condo next door and second because her husband was in Ohio visiting his brother. I informed Jo that I was off to New York in the morning but that she didn't need to worry about the mail because I would be back before the week's end. We said our good-byes and after setting the alarm for 3:00AM, I headed for bed. I could not sleep for the life of me. It may have been the tea. It could have been the double doses of peanut butter chocolate chip cookies but more likely, I was just plain ol' out of whack! Did I tell you there was no wine in the house? In New York yes, but not in PA. You know that desperate feeling that comes over you when you know you must get up on time no matter what? You turn off the TV thinking it's distracting you. You turn on the TV because you require the noise? You toss, you turn, you pace. I'm thankful it doesn't happen often but boy oh boy when it does, it's just awful! A change of plans was necessary...

The alarming ring of the phone that fateful morning startled me. However, nothing had prepared me for Jo's quivering words at the other end of the phone..."I'm so glad you're still home, something terrible has happened in New York City. A plane has crashed into The World Center."

from Entertaining with Style; Recipes from Great American Restaurants ©1980