Tag Archive for 'walnuts'

Recipes: Sweet Petals Coffee Cake

Published by Hal on December 29, 2007 in Hal's Hint and recipes. 0 Comments

This recipe has been a favorite in my family for years and years. I think the source is an old Better Homes and Gardens or Woman’s Day magazine from around 1970. I’m going to another holiday party this evening and made this treat this morning. It takes nearly 3 hours from start to finish, but most of that time is rising and baking. Before everyone gets nervous about cooking with yeast, it’s not as hard as it sounds! The little buggers (quite literally) are hardy, so unless you make your yeast-bath really hot and kill them, you’ll be just fine.

Ingredients:

  • 1/4 cup warm water
  • 3 tablespoons shortening
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 3/4 cup scalded milk
  • 1 packet active dry yeast
  • 2 1/2 to 3 cups all purpose flour
  • 1/2 cup melted butter
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 2 teaspoons cinnamon
  • 3-4cups chopped nuts (I have used peanuts, walnuts, and pecans–any nut will probably taste fine)

Directions:

  1. Combine the water, shortening, salt, sugar, and scalded milk.
    Hal’s Hint: to scald milk, bring it just to a boil and remove it from the heat immediately.
  2. Allow the liquid mixture to cool to lukewarm.
    Hal’s Hint: to test the temperature, dip your finger into the liquid or flick some onto your wrist. If you can’t really feel the temperature or it feels slightly warm, it’s good to go.
  3. Stir the yeast into the mixture and let it sit for 10 minutes.
  4. Measure 2 1/2 cups of flour into a mixing bowl and pour the yeast mixture into the flour.
  5. Stir until the dough forms a ball.
    Hal’s Hint: the dough may be sticky at first–add more flour, about 3 tablespoons at a time, until the dough comes together into a ball. It’s much easier to add flour than it is to take it away
  6. Knead the dough about 20 times and cover.
  7. Allow the dough to rise for 60 minutes in a warm place (I put the dough in the microwave–not on, of course!).
  8. In the last 10 minutes of the first rise, melt the butter and combine the sugars, cinnamon, and nuts in a separate bowl.
  9. Tear pieces off the dough and roll them into strips about 1/2 inch in diameter and about 6 inches long.
  10. Dip the strips in the melted butter and roll them in the sugar/nut mixture.
  11. Coil the strips on a pan, making a round cake.
  12. Sprinkle some of the remaining sugar/nut mixture over the cake and place back into the warm place.
  13. Allow the cake to rise again for another 60 minutes.
  14. 15 minutes before the cake has finished rising, pre-heat the oven to 350 degrees.
  15. Bake the cake in the oven for 25-30 minutes.
  16. Allow the cake to rest for 10 minutes. Ice with a mixture of 1/2 cup powdered sugar and 1-2 teaspoons of milk, if desired.

My recipe notes that the dough making process can be shortened by using frozen sweet rolls. I’ve never done this, and don’t think it will cut out much of the time. Personally, I love the smell of yeast and rising bread, so I couldn’t imagine not making this totally from scratch.

I’m sure when you make this for your next family gathering, it will be a smash hit! It takes some time, but the end result is truly worth it. And, it’s an easy recipe that anyone can make, even the first time cook.

More pictures:

Frugal Friday: 5 Uses for a Store-Bought Rotisserie Chicken

Published by Hal on December 28, 2007 in Frugal Friday and recipes. 2 Comments

Source

When my wife and I plan our out weekly menu and grocery list, often times it includes a rotisserie chicken. The reason for this is because for about $5 and a half an hour’s worth of work, we can get 5-8 good meals out of one of these chickens. Here are some ideas to help you incorporate a rotisserie chicken into your weekly menu.

1. Chicken Quesadillas

Heat a skillet over medium heat and spray lightly with oil (from your Misto sprayer!). Place a soft taco sized tortilla in the skillet, add 2-4 tablespoons of shredded chicken, 1 teaspoon of canned chilies, and about 2-4 tablespoons of mixed Mexican style shredded cheese. Heat until the cheese starts to melt and top with another tortilla. Flip, and heat for an additional 3-4 minutes. Serve with store-bought pico de gallo, sour cream, and/or guacamole.

2. Chicken Soup

Heat a tablespoon of oil, over medium heat, in the bottom of a 3 quart saucepan. Add 1/3 cup each of diced onion, diced celery, and sliced carrots to the pan. Saute until the onions are translucent. Add 2 cans of low-sodium chicken stock, raise the heat to medium-hight and bring to a boil. Add 6 oz of dried egg noodles and 1/2 cup of shredded chicken. Cook until the noodles and vegetables are tender. Season with salt and pepper, if desired

3. Chicken Salad

Add 2 cup of shredded chicken to a bowl. Add 1/3 cup of mayonnaise, 1/3 cup chopped celery (about one stalk), 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and 1/3 cup of chopped walnuts (about 4-6 halves). Mix the ingredients together until combined, adding more mayonnaise if needed. You can also add about 1 cup of halved, seedless grapes, if you desire.

4. Chicken & Macaroni

This isn’t so much a recipe, as a mix in. Prepare a box of macaroni and cheese according to the package directions, or prepare your favorite mac-and-cheese recipe from scratch. Just before serving, add 1/4 cup of shredded chicken per serving. This is an easy way to add some protein to your meal.

5. Chicken and Ramen

I’m going ultra frugal here. Add 1/2 cup of shredded chicken and 1/3 cup of frozen peas to a prepared packet of chicken-flavored ramen soup. This makes a version of chicken soup that will be quicker and easier than the more “homemade version” in number 2.

I know there are lots of other uses for a rotisserie chicken, so let’s have them! Today, I chose to write about some simple and frugal uses, but you can be more gourmet, too, by combining some basic recipes (i.e., Chicken Tetrazzini: shredded chicken, linguine, and a bechamel sauce made into a creamy Alfredo with some peas and mushrooms, topped with cheese and bread crumbs).

What’s your favorite use for a rotisserie chicken?

Recipes: Banana Bread

Published by Hal on December 23, 2007 in recipes. 2 Comments

My mother-in-law makes the best banana bread! Since we’re here for the Holidays, she’s making some for our Christmas feast. Below is the recipe and some pictures:

Ingredients

  • 8 very ripe bananas, mashed
  • 1 1/2 cups coarsely chopped walnuts
  • 3 cups sugar
  • 1/2 pound butter, softened (2 sticks)
  • 4 eggs
  • 1 teaspoon vanilla
  • 4 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons hot water

Directions

  1. Preheat the over to 350 degrees.
  2. Grease and flour three loaf pans.
  3. Mix the mashed bananas and nuts and set aside.
  4. Cream the sugar and butter together in a separate bowl.
  5. Add the eggs, one at a time, to incorporate.
  6. Add the vanilla and mix.
  7. Add the flour, one cup at a time, and stir just to incorporate. Do not over mix.
  8. Combine the dough and the banana mixture.
  9. In another cup, mix the baking soda and the water together.
  10. Pour the baking soda mixture into the batter and stir to combine.
  11. Divide the mixture into three loaf pans and place into the preheated oven.
  12. Bake for about one hour, or until a toothpick inserted into the center comes out clean.