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Winding Oak's Bookology Magazine

Archive | Cookology

Pumpkin Muffins

Pumpkin Muffins
Yields 18
Melanie Heuiser Hill, the author of Giant Pumpkin Suite, would like to think that Gram would be baking Pumpkin Muffins this month. Enjoy!
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 2-1/4 cups all-purpose flouor (about 10 ox)
  2. 2 tsp pumpkin pie spice
  3. 1-1/2 tsp baking soda
  4. 1 tsp ground ginger
  5. 1/4 tsp salt
  6. 1 cup golden raisins
  7. 1 cup packed brown sugar
  8. 1 cup canned pumpkin
  9. 1/3 cup buttermilk
  10. 1/3 cup vegetable oil
  11. 1/4 cup molasses
  12. 1 tsp vanilla extract
  13. 2 large eggs
  14. Cooking spray
  15. 2 Tbsp granulated sugar
Instructions
  1. Preheat oven to 400 deg F.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, pumpkin pie spice, baking soda, ginger, and salt in a medium bowl, stirring well with a whisk. Stir in raisins; make a well in center of mixture. Combine brown sugar, canned pumpkin, buttermilk, canola oil, molasses, vanilla extract, and eggs, stirring well with a whisk. Add sugar mixture to flour mixture; stir just until moist.
  3. Spoon batter into 18 muffin cups coated with cooking spray. Sprinkle with granulated sugar. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; cool on a wire rack.
Notes
  1. Prepare these muffins up to two days ahead of serving them.
Adapted from Cooking Light
Adapted from Cooking Light
Bookology Magazine http://www.bookologymagazine.com/
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Squashed Fly Cookies

Pumpkin Muffins
Yields 18
Melanie Heuiser Hill, the author of Giant Pumpkin Suite, would like to think that Gram would be baking Pumpkin Muffins this month. Enjoy!
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 2-1/4 cups all-purpose flouor (about 10 ox)
  2. 2 tsp pumpkin pie spice
  3. 1-1/2 tsp baking soda
  4. 1 tsp ground ginger
  5. 1/4 tsp salt
  6. 1 cup golden raisins
  7. 1 cup packed brown sugar
  8. 1 cup canned pumpkin
  9. 1/3 cup buttermilk
  10. 1/3 cup vegetable oil
  11. 1/4 cup molasses
  12. 1 tsp vanilla extract
  13. 2 large eggs
  14. Cooking spray
  15. 2 Tbsp granulated sugar
Instructions
  1. Preheat oven to 400 deg F.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, pumpkin pie spice, baking soda, ginger, and salt in a medium bowl, stirring well with a whisk. Stir in raisins; make a well in center of mixture. Combine brown sugar, canned pumpkin, buttermilk, canola oil, molasses, vanilla extract, and eggs, stirring well with a whisk. Add sugar mixture to flour mixture; stir just until moist.
  3. Spoon batter into 18 muffin cups coated with cooking spray. Sprinkle with granulated sugar. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; cool on a wire rack.
Notes
  1. Prepare these muffins up to two days ahead of serving them.
Adapted from Cooking Light
Adapted from Cooking Light
Bookology Magazine http://www.bookologymagazine.com/
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No Trout Tomato Soup for Two

No Trout Tomato Soup for Two
Serves 1
After a day tromping through the restored prairie, enjoy this delicious soup!
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 2 fresh tomatoes (at least one cup of diced tomatoes)
  2. Salt and pepper to taste
  3. 1 cup milk
  4. 1 Tbsp flour
Instructions
  1. Cut up one or two good-sized fresh tomatoes—at least one cup of cut tomato.
  2. Put it in a pot and cook slowly for twenty minutes.
  3. Add salt and pepper to taste.
  4. Put the cooked tomato through a food mill
  5. or get someone to help you put it in a food processor.
  6. Stir in one cup of milk blended with one Tablespoon of flour.
  7. Simmer for 5 minutes, or until soup has thickened. Pour into 2 cups—one for you, one for a friend. Enjoy.
Bookology Magazine http://www.bookologymagazine.com/
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Potato Latkes

Potato Latkes
Serves 4
Whether you're celebrating Hanukkah with these delicious treats or you're a fan of potatoes, you'll want to add this easy recipe to your repertoire. (from The Food Network)
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Ingredients
  1. 1-1/2 lbs russet potatoes, peeled
  2. 1/4 cup finely chopped shallots
  3. 2 large eggs, lightly beaten
  4. 2 Tbsp flour or matzo meal (may need more)
  5. 1-1/2 teaspoons salt and freshly ground black pepper
  6. Vegetable oil for frying
Instructions
  1. In a food processor grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let mixture drain for 15 minutes. After 15 minutes, pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl.
  2. To that starch add shallots, eggs, flour, 1-1/2 teaspoons of salt and freshly ground pepper. Return drained potatoes to this mixture and toss to combine.
  3. Preheat oven to 200 degrees. Line a baking pan with paper towels. When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides. Eat right away or keep warm in oven. Serve with applesauce or sour cream or cottage cheese mixed with sour cream.
Bookology Magazine http://www.bookologymagazine.com/
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Rosemary Shortbread Cookies

Rosemary Shortbread Cookies
We recommend giving kids cookbooks for the holidays. Yumm. For kids who are inspired by relatives who cook, TV cooking shows, or their innate wish to make (and eat) good food, a cookbook will travel with them throughout life. (And it’s a sneaky way to encourage reading and math!)
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Ingredients
  1. 2 cups all-purpose flour
  2. ⅔ cup granulated sugar
  3. 1 tablespoon finely chopped fresh rosemary
  4. 1 teaspoon plus 1 pinch kosher salt
  5. 1 cup (2 sticks) unsalted cold butter, cut into 1-inch chunks
  6. 1 to 2 teaspoons rosemary, chestnut or other dark, full-flavored honey (optional)
Instructions
  1. Heat oven to 325 degrees. In a food processor, pulse together flour, sugar, rosemary and salt. Add butter, and honey if desired, and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don't overprocess. Dough should not be smooth.
  2. Press dough into an ungreased 8- or 9-inch-square baking pan or 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.
Adapted from The New York Times
Bookology Magazine http://www.bookologymagazine.com/
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Vinegar Pie

Vinegar Pie
Serves 8
As Martha Stewart explains, "This dessert gets its apple-pie-like flavor from cider vinegar, a technique used in covered wagon days, when fresh produce was scarce." The cooks in Buffalo Bill's day would have been familiar with this recipe. Don't miss reading more about those days in Presenting Buffalo Bill by Candace Fleming.
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Prep Time
35 min
Total Time
3 hr 25 min
Prep Time
35 min
Total Time
3 hr 25 min
Ingredients
  1. 2 tablespoons all-purpose flour, plus more for surface
  2. 2 tablespoons unsalted butter
  3. 1/2 cup light-brown sugar
  4. 1/2 teaspoon ground cinnamon
  5. 1/2 teaspoon ground ginger
  6. 1/6 teaspoon freshly grated nutmeg
  7. 1/4 teaspoon salt
  8. 2 tablespoons cider vinegar
  9. 1 cup plus 1 teaspoon water, divided
  10. 3 large eggs, divided
  11. 1 tablespoon turbinado sugar or sanding sugar
  12. Vanilla ice cream, for serving
Instructions
  1. Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Fit into a 9-inch pie plate, and trim edge of dough to rim. Roll out remaining disk of dough to a 12-inch round. Transfer to a parchment-lined baking sheet, and refrigerate, along with dough in pie plate, until firm, about 1 hour.
  2. Preheat oven to 350 degrees. Melt butter in a bowl set over a saucepan of simmering water; remove from heat. Whisk in brown sugar, flour, spices, salt, vinegar, and 1 cup water. Lightly beat 2 eggs, and whisk into mixture. Return bowl to pan of simmering water, and cook, stirring often, until mixture is thick enough to coat the back of a spoon, 10 to 12 minutes. Remove from heat, and let cool to room temperature, about 20 minutes, stirring occasionally.
  3. Pour filling into crust, and place top crust over filling. Trim excess, leaving a 1/2-inch overhang. Fold under bottom crust. Press to seal, and crimp as desired. Beat remaining egg with remaining teaspoon water; brush top of pie with egg wash, and sprinkle with turbinado sugar. Use a sharp knife to slash 6 vents radiating out from center of pie. Bake pie until golden and surface has puffed, about 45 minutes. Let cool on a wire rack 45 minutes. Serve slightly warm with ice cream.
Adapted from http://www.marthastewart.com/939300/pioneer-vinegar-pie
Adapted from http://www.marthastewart.com/939300/pioneer-vinegar-pie
Bookology Magazine http://www.bookologymagazine.com/
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Slow Cooker Beef Stew

Slow Cooker Beef Stew
Serves 8
Inspired by our Bookstorm feature this month, Let Your Voice Be Heard: The Life and Times of Pete Seeger, there was a pot of stew bubbling in many a hobo camp during the Great Depression and many a hootenanny in the ’50s and 60s’. This quick-to-assemble version can stay in your slow cooker until you’re ready to eat.
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Prep Time
10 min
Cook Time
10 hr
Prep Time
10 min
Cook Time
10 hr
Ingredients
  1. 3.5 lb boneless chuck or round, or stew meat
  2. 1 Tbsp Kitchen Bouquet
  3. 1 (12 oz) can flat beer
  4. 1 envelope onion soup mix
  5. 1 envelope brown gravy mix
  6. 1 tsp Worcestershire sauce
  7. 1 can cream of mushroom soup
  8. 4 cups assorted frozen vegetables of your choice
Instructions
  1. Cut beef into 1.5” cubes. Place them in the slow cooker and mix in Kitchen Bouquet. Add beer, onion soup mix, brown gravy mix, and Worcestershire sauce. Set pot to 200 degrees (low) and let cook for 8 to 10 hours. Stir in mushroom soup and vegetables and cook an additional 30 to 40 minutes. Makes about 8 servings.
Bookology Magazine http://www.bookologymagazine.com/
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Decadent Chocolate Raspberry Cake

Decadent Chocolate Raspberry Cake
Serves 12
Inspired by our Bookstorm feature this month, No Monkeys, No Chocolate, bake this rich chocolate cake, and indulge in every sweet chocolate-raspberry bite.
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Prep Time
25 min
Cook Time
2 hr 25 min
Total Time
3 hr
Prep Time
25 min
Cook Time
2 hr 25 min
Total Time
3 hr
Ingredients
  1. CAKE
  2. 1 cup semisweet chocolate chips (6 oz)
  3. ½ cup butter or margarine
  4. ½ cup all-purpose flour
  5. 4 eggs, separated
  6. ½ cup sugar
  7. SAUCE
  8. 1 box (10 oz) frozen raspberries, thawed, drained and juice reserved
  9. ¼ cup sugar
  10. 2 Tbsp cornstarch
  11. 1 to 2 Tbsp orange- or raspberry-flavored liqueur, if desired
  12. GLAZE
  13. ½ cup semisweet chocolate chips
  14. 2 Tbsp butter or margarine
  15. 2 Tbsp light corn syrup
  16. GARNISH
  17. ½ cup whipped cream
  18. Fresh raspberries, if desired
Instructions
  1. Heat oven to 325°F. Grease bottom and side of 8-inch springform pan or 9-inch round cake pan with shortening. In 2-quart heavy saucepan, melt 1 cup chocolate chips and 1/2 cup butter over medium heat, stirring occasionally. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended; set aside.
  2. In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time, until soft peaks form. Using rubber spatula, fold chocolate mixture into egg whites. Spread in pan.
  3. Bake the springform pan 35 to 40 minutes, round cake pan 30 to 35 minutes, or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife along side of cake to loosen; remove side of springform pan. Place cooling rack upside down over cake; turn rack and cake over. Remove bottom of springform pan or round cake pan. Cool completely, about 1 hour.
  4. Meanwhile, add enough water to reserved raspberry juice to measure 1 cup. In 1-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in juice and thawed raspberries. Heat to boiling over medium heat. Boil and stir 1 minute. Place small strainer over small bowl. Pour mixture through strainer to remove seeds; discard seeds. Stir liqueur into mixture; set aside.
  5. Place cake on serving plate. In 1-quart saucepan, heat glaze ingredients over medium heat, stirring occasionally, until chips are melted. Spread over top of cake, allowing some to drizzle down side. Place whipped cream in decorating bag fitted with star tip. Pipe a rosette on each serving. Serve cake with sauce. Garnish with fresh raspberries.
Adapted from Betty Crocker
Adapted from Betty Crocker
Bookology Magazine http://www.bookologymagazine.com/
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Louis Armstrong’s Red Beans and Rice

A Cajun-inspired favorite recipe from jazz musician Louis Armstrong, this is a perfect accompaniment to your reading of Jazz Day by Roxane Orgill.

Louis and Lucille Armstrong's Red Beans and Rice
Serves 8
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Total Time
6 hr
Total Time
6 hr
Ingredients
  1. 1 pound kidney beans
  2. 1/2 pound salt pork (strip of lean, strip of fat)
  3. 1 small can of tomato sauce (if desired)
  4. 6 small ham hocks or 1 smoked
  5. pork butt
  6. 2 onions, diced
  7. 1/4 green bell pepper
  8. 5 tiny or 2 medium dried peppers
  9. 1 clove garlic, chopped
  10. Salt, to taste
Instructions
  1. Wash beans thoroughly, then soak overnight in cold water. Be sure to cover beans. To cook, pour off water and add fresh water to cover. Add salt pork and bring to a boil in covered pot. Turn flame down to slightly higher than low and cook one and a half hours. Add onions, peppers, garlic and salt. Cook three hours. Add tomato sauce and cook an hour and a half more, adding water as necessary. Beans and meat should always be covered with liquid.
  2. To prepare with ham hocks or pork butt, wash meat, add water to cover and bring to boil in covered pot over medium flame. Cook one and a half hours. Add beans (pour water off) and rest of ingredients to meat. Cook four and a half hours. Add water as necessary.
  3. Serve over or beside rice.
Adapted from Louis Armstrong House Museum
Bookology Magazine http://www.bookologymagazine.com/
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Lighthouse Beef Stew

Author Aimee Bissonette writes, “To accompany your reading of Miss Colfax’s Lighthouse, here’s the type of recipe Harriet would have cooked in winter months. It gets incredibly cold on Lake Michigan in the winter and Harriet was always so busy! She would have needed something that was pretty easy to make (no time to fuss) but would warm her inside and out.

“My suggestion: beef stew. Here’s a recipe my daughters and I used to use when they were little and learning to cook.”

Lighthouse Beef Stew
Serves 4
Meal in a pot: The finished stew is rich and smooth. Sprinkle it with chopped parsley and serve it with baked, boiled, or mashed potatoes and a green vegetable or salad
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Prep Time
20 min
Cook Time
2 hr
Total Time
3 hr 30 min
Prep Time
20 min
Cook Time
2 hr
Total Time
3 hr 30 min
Ingredients
  1. 1 ½ lb beef stew meat, cut into cubes
  2. 3 slices of bacon
  3. 2 onions
  4. 1 clove garlic
  5. 1 ¾ cups beef stock
  6. 2 carrots
  7. a few strips of orange peel
  8. a large pinch of Italian seasoning
  9. 2 T vegetable oil
  10. 2 T chopped parsley
  11. 1 T all-purpose flour
  12. 1 T tomato puree
  13. Salt and pepper
Instructions
  1. Set the oven to 350 degrees F. Chop the onions and bacon with a sharp knife, slice the carrots, and crush the garlic.
  2. Mix the flour, salt and pepper on the plate. Lay the meat on top and turn it until each piece is coated with flour.
  3. Heat 1 T oil in the casserole dish and fry the carrots and onions for a few minutes. Remove with a slotted spoon.
  4. Heat the rest of the oil in the casserole dish, then add the meat and stir it as it cooks until it is lightly browned all over.
  5. Return the vegetables to the casserole dish with the meat. Add the tomato puree, garlic, herbs, and orange peel and stir.
  6. Add the stock and stir. Then put the lid on the casserole and cook it for about two hours, until the meat is tender.
Adapted from from “The Children’s Step-by-Step Cook Book” by Angela Wilkes
Adapted from from “The Children’s Step-by-Step Cook Book” by Angela Wilkes
Bookology Magazine http://www.bookologymagazine.com/
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Twisted Tots Hotdish

Twisted Tots Hotdish
Serves 8
For a delicious hot dish, which Trev's grandmother may well have cooked for him, you can't beat this slightly different take on the Tater Tot Hotdish. Because it's a Minnesota thing, don't you know?
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Prep Time
15 min
Cook Time
50 min
Total Time
1 hr
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr
Ingredients
  1. 1 lb very lean ground beef
  2. 1 can cream of mushroom soup
  3. 2 cups shredded sharp cheddar
  4. 1/4 cup diced red bell pepper
  5. 1/4 cup diced green bell pepper
  6. 6 strips cooked bacon, crumbled
  7. 1/2 cup French fried onions
  8. 2 cups tater tots
Instructions
  1. Preheat oven to 350ºF
  2. Press uncooked ground beef into an 11x7” baking dish. Spread the tater tots evenly on top of the ground beef. Pour the soup over the tater tots. Sprinkle the diced bell peppers, bacon, and French fried onions on top of the soup. Distribute one cup of cheese over the top.
  3. Bake for 20 minutes. Remove from oven and stir the casserole, breaking the meat into chunks. Add the rest of the cheese and cook for an additional 20 to 30 minutes until top of casserole looks as enticing as you’d like it to look.
Bookology Magazine http://www.bookologymagazine.com/
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Pork Roll Sandwich

Pork Roll Sandwich
Serves 4
One of New Jersey's most famous foods, the Pork Roll sandwich is made from John Taylor's Pork Roll, first made in 1856. It's a lot like SPAM, but different, but to make this recipe, if you can't find Taylor Pork Roll, you can cut SPAM very thinly and use it instead.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 4 slices Pork Roll (about 6 ounces)
  2. 2 Tbsp unsalted butter
  3. 4 Kaiser rolls, split in half and toasted
  4. 4 large eggs
  5. Kosher salt and freshly ground black pepper
  6. 4 slices American cheese
  7. Ketchup, if you like
Instructions
  1. Score the edges of the pork roll slices in 3 or 4 places. This will keep the slices flat and prevent them from buckling as they cook.
  2. Heat the butter in a large nonstick skillet over medium-high heat. Add the pork slices in one layer and brown well on both sides, about 6 minutes. Remove the slices and place one on top of each toasted roll bottom.
  3. Reduce the heat to medium-low and crack the eggs into the skillet. Break each yolk with the corner of your spatula. Sprinkle with salt and pepper. After about 2 minutes, flip the eggs and continue cooking on the other side. Immediately place a slice of American cheese on top of each egg. Cover with a lid to melt the cheese, about 30 seconds.
  4. Place each egg and cheese quadrant on top of a browned pork roll slice. At this point you can squeeze ketchup on top if desired. Top with the other half of the roll.
Notes
  1. We think perhaps poet and Dr. William Carlos Williams would have eaten this sandwich at least once, being from New Jersey. You might find this article interesting because it gives the history of the sandwich as well as places where you might enjoy the sandwich when you visit New Jersey. http://bit.ly/20VqvVs
Adapted from from The Cooking Channel
Bookology Magazine http://www.bookologymagazine.com/
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Sunflower Cat Treats

Sunflower Cat Treats
Here's a popular homemade treat your cat will enjoy! You'll need a dehydrator to prepare these.
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Ingredients
  1. ¼ cup sunflower seeds
  2. 2 cups flour
  3. ½ cup chopped apples
  4. ¼ cup carrots, peas, or other vegetables
  5. ¼ cup oats, ground to a powder
  6. 1 cup peanut butter
  7. 1 cup rolled oats
  8. 1 cup molasses
Instructions
  1. Combine all ingredients but molasses in a large bowl; add molasses and work in until dough is stiff. Additional oats may be added to make the dough stiff.
  2. Roll out dough and cut into shapes or squares.
  3. Dehydrate at the highest setting—145 to 155 degrees—until done, for approximately 4 hours.
  4. These treats should be very dry, so add time as necessary.
Bookology Magazine http://www.bookologymagazine.com/
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Kung Pao Chicken with Broccoli

Kung Pao Chicken with Broccoli
Serves 4
In honor of Jing's delicious cooking in Chasing Secrets, here's a favorite recipe.
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Cook Time
12 hr
Cook Time
12 hr
Ingredients
  1. 3 Tbsp water
  2. 2 Tbsp soy sauce
  3. 1 Tbsp cornstarch
  4. 1 Tbsp dry sherry
  5. 1 tsp sugar
  6. 2 boneless chicken breast halves, skinned and cubed
  7. 1 Tbsp cornstarch
  8. 4 Tbsp peanut oil
  9. 6 dried hot red chilies or ¼ tsp dried red pepper flakes
  10. 5 green onions, chopped
  11. 2 garlic cloves, minced
  12. 1 tsp minced, peeled, fresh ginger
  13. 3 cups small broccoli florets
  14. ½ cup salted peanuts
  15. freshly cooked rice
Instructions
  1. Blend first 5 ingredients in bowl. Set sauce aside. Toss chicken with 1 Tbsp cornstarch to coat. Heat 2 Tbsp oil in wok or heavy large skillet over high heat. Add chilies and cook until blackened, about 2 minutes. Add chicken and cook until browned, stirring frequently, 1 to 2 minutes. Remove chicken using slotted spoon. Set aside.
  2. Add remaining 2 Tbsp oil to wok. Add green onions, garlic, and ginger and stir-fry for 1 minute. Add broccoli and stir-fry 2 minutes. Stir sauce and add to wok. Cover and cook until sauce is thickened and broccoli is crisp-tender, about 3 minutes. Mix in chicken and peanuts and heat through. Serve immediately with rice.
Bookology Magazine http://www.bookologymagazine.com/
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Princess Posey’s Crazy Lazy Vacation Cookies

Princess Posey's Crazy Lazy Vacation Cookies
Serves 12
If you like crispy, crunchy cookies and the taste of almonds, you’ll love these!
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1 ¾ cups sliced almonds
  2. 1 cup confectioner’s sugar
  3. 2 large egg whites
  4. Grated peel of one orange, or to taste
  5. ½ teaspoon pure almond extract
Instructions
  1. Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet and toast in oven until lightly browned and fragrant, 7 to 9 minutes. Remove from oven; let cool.
  2. Combine almonds and sugar in food processor and grind to a fine powder. Transfer to a medium bowl. In a separate bowl, beat eggs whites until stiff peaks form. (Tip: if you beat the whites in a bowl over simmering water, they’ll beat faster. You can do it by hand or with a mixer. It’s fun!)
  3. Fold egg whites into almond mixture; fold in almond extract; fold in grated orange peel.
  4. Line a baking sheet with parchment paper. Transfer almond mixture to a pastry bag fitted with a ½-inch plain tip.* Pipe twenty 2-inch rings onto prepared sheet, about 1 inch apart. Bake until golden brown and firm to the touch, about 25 minutes.
  5. Remove from oven and immediately transfer to a wire rack to cool completely.
Notes
  1. If you don’t have a pastry bag, you can cut the corner off a large plastic bag and use it. It’s not perfect, but it works.
Bookology Magazine http://www.bookologymagazine.com/
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Kim-Chee

Kim-Chee
Serves 4
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Prep Time
7 min
Cook Time
24 hr
Prep Time
7 min
Cook Time
24 hr
Ingredients
  1. 1/2 medium head napa cabbage, uncored, roughly chopped
  2. 1 Tbsp kosher salt
  3. 1 cup carrot (julienned, matchstick size)
  4. 1 cup daikon radish (julienned, matchstick size)
  5. 2 green onions (split in half, cut in 2" sections)
  6. 3/4 cup tamari soy sauce
  7. 1/2 cup water
  8. 1/4 cup apple cider vinegar
  9. 2 Tbsp minced garlic
  10. 1 Tbsp honey
  11. 4 dry hot chile peppers, split lengthwise, seeds removed
Instructions
  1. In a colander in the sink, sprinkle cabbage with salt and toss to combine. Let sit about 1 1/2 hours or until cabbage wilts. Rinse several times with cold water and drain well. Squeeze out any excess water. Combine cabbage with carrots, radish and green onions. In a small bowl, mix together soy sauce, water, vinegar, garlic, honey and chile peppers. Place cabbage mixture in a clean glass jar or glass bowl (about 1 quart or larger). Pour liquid over cabbage and place in refrigerator or cool dark place for 24 hours.
  2. Read more at: http://www.foodnetwork.com/recipes/guy-fieri/kim-chee-ks-way-recipe.html?oc=linkback
Bookology Magazine http://www.bookologymagazine.com/
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Best Ever Banana Pudding

Best Ever Banana Pudding
Serves 9
A Southern-style banana pudding that's a fitting treat while you're reading Anita Silvey's Untamed: the Wild Life of Jane Goodall
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Ingredients
  1. 3/4 cup sugar
  2. 1/4 cup all-purpose flour
  3. 1/4 tsp salt
  4. 3 cups 2% milk
  5. 3 eggs
  6. 1-1/2 tsp vanilla extract
  7. 8 oz vanilla wafers (about 60), divided
  8. 4 large, ripe bananas, peeled, cut into 1/4" slices
Instructions
  1. In a large saucepan, mix sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
  2. In a small bowl, whisk eggs. Whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally.
  3. In an ungreased 8-in.-square baking dish, layer 25 vanilla wafers, half of the banana slices and half of the pudding. Repeat layers
  4. Press plastic wrap onto surface of pudding. Refrigerate 4 hours or overnight. Just before serving, crush remaining wafers and sprinkle over top.
Notes
  1. If you aren't familiar with Taste of Home, it's a great source for tried-and-true home cooking.
Adapted from Taste of Home
Adapted from Taste of Home
Bookology Magazine http://www.bookologymagazine.com/
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Flowerpot Cakes

Flowerpot Cakes
Serves 6
We used six unglazed, untreated terra-cotta flowerpots (each with a six-ounce capacity, about 3 inches tall and 3 1/2 inches across the top). Thoroughly wash the new pots in hot water before using.
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Ingredients
  1. 1/3 cup vegetable oil, plus more for pots
  2. 3/4 cup unsweetened cocoa powder, plus more for dusting
  3. 1 1/2 cups all-purpose flour
  4. 1 1/2 cups sugar
  5. 1 1/2 teaspoons baking soda
  6. 3/4 teaspoon baking powder
  7. 3/4 teaspoon salt
  8. 1 large egg, plus 1 large egg yolk
  9. 3/4 cup buttermilk
  10. 3/4 teaspoon pure vanilla extract
  11. Quick Chocolate Frosting
  12. 1/2 cup crushed chocolate wafer cookies (about 10), for garnish
  13. Multicolored pebble-shaped chocolate candies, for garnish
  14. Mint sprigs, for garnish
Instructions
  1. Preheat oven to 350 degrees. Brush inside of each flowerpot with oil, and line bottom with parchment paper round. Brush parchment with oil, and lightly dust with cocoa.
  2. Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add egg and yolk, 3/4 cup warm water, buttermilk, oil, and vanilla; mix on low speed until smooth, about 1 minute.
  3. Divide batter among prepared pots, filling each about two-thirds full. Transfer to a rimmed baking sheet. Bake, rotating sheet about halfway through, until a cake tester inserted into centers comes out clean, 45 to 50 minutes. Let cakes cool completely in the flowerpots on a wire rack.
  4. Frost cakes with an offset spatula; sprinkle with crushed cookies. Top with candies; "plant" 1 mint sprig in each cake.
Notes
  1. At a spring conference we organized back in 2004, Karen Ritz, author, illustrator, and baker extraordinaire, made one of these for each of our guests. They were a hit! We think they'd work well with a construction-themed party or storytime, too.
Adapted from from Martha Stewart's website
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Orange Omelet

Chasing Freedom takes place in the late 1800s—this recipe is one that might have been served at a luncheon.

Orange Omelet
Serves 2
A forgotten recipe from the 1890s, more of a dessert omelet, resembling a sweet crepe
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Ingredients
  1. 4 eggs
  2. 5 Tbsp sugar
  3. Pinch of salt
  4. 2 organic oranges
  5. 2 T butter
Instructions
  1. Grate the rind of one orange on one tablespoonful of sugar. Pare and cut the orange in thin slices and sprinkle with two tablespoonfuls of sugar.
  2. Beat the whites of the eggs stiff, add the sugar and orange rind, salt, beaten yolks, and two tablespoonfuls of orange juice.
  3. Put butter in a hot omelet pan and pour in the mixture. When it begins to thicken well, spread over the sliced oranges (no juice).
  4. Fold omelet from the side of the pan over the sliced oranges, turn out on a hot dish.
  5. Put in the oven for two minutes. Serve immediately.
Notes
  1. At one time, cookbooks were infamous for not telling the cook how long or how hot or how to particularly cook the dish. If you've cooked an omelet before, this should feel familiar.
Adapted from Resurrected Recipes
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Dinosaur Eggs

 

Dinosaur Eggs
Serves 6
When you're done with a day of tromping through the primordial savannah, on the lookout for dinosaurs, have some of these on hand for your avid dinosaur fans.
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Prep Time
35 min
Cook Time
25 min
Total Time
1 hr
Prep Time
35 min
Cook Time
25 min
Total Time
1 hr
Ingredients
  1. 6 medium hard-boiled eggs
  2. 1.5 lbs ground spicy sausage
  3. 1/2 cup bread crumbs
  4. 1/4 tsp garlic powder
  5. 1/4 tsp pepper
  6. 2 Tbsp canola oil
  7. Hot sauce (optional)
  8. Brown mustard (optional)
Instructions
  1. Peel boiled eggs. Mix seasonings and bread crumbs together.
  2. Divide sausage into six equal amounts.
  3. Flatten sausage into thin patties and wrap around eggs.
  4. Roll each egg in bread crumbs.
  5. Heat oil in skillet.
  6. Fry eggs in hot oil until well browned, turning frequently.
  7. May also be baked in oven at 325 deg F for 25 minutes or until browned
  8. Serve with hot sauce or mustard if desired.
Adapted from allthecooks.com
Adapted from allthecooks.com
Bookology Magazine http://www.bookologymagazine.com/
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Garlic Beef Enchiladas

Garlic Beef Enchiladas
Serves 4
Yummy home-made enchiladas with a subtle kick of flavor.
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Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Ingredients
  1. 1 pound ground beef
  2. 1 medium onion, chopped
  3. 2 Tbsp all-purpose flour
  4. 1 Tbsp chili powder
  5. 1 tsp salt
  6. 1 tsp garlic powder
  7. ½ tsp ground cumin
  8. ¼ tsp rubbed sage
  9. 1 can (14.5 oz) stewed tomatoes
SAUCE
  1. 4 to 6 garlic cloves, minced
  2. 1/3 cup butter
  3. 1/2 cup all-purpose flour
  4. 1 can (14½ oz) beef broth
  5. 1 can (15 oz) tomato sauce
  6. 1 to 2 Tbsp chili powder
  7. 1 to 2 tsp ground cumin
  8. 1 to 2 tsp rubbed sage
  9. 1/2 tsp salt
  10. 10 flour tortillas (7-inches round)
  11. 2 cups (8 oz) shredded Colby-Jack cheese
Instructions
  1. In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in flour and seasonings until blended. Stir in tomatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  2. Meanwhile, in another saucepan, saute garlic in butter until tender. Stir in flour until blended. Gradually stir in broth; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in tomato sauce and seasonings; heat through.
  3. Pour about 1-1/2 cups sauce into ungreased 13"x9"x2" baking dish. Spread about 1/4 cup beef mixture down the center of each tortilla; top with 1-2 Tbsp cheese. Roll up tightly; place seam side down over sauce in the baking dish. Finish filling, rolling, and placing all 10 tortillas. Top with the remaining suace.
  4. Cover and bake at 350 deg for 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10 to 15 minutes longer or until the cheese is melted.
Adapted from Jennifer Standridge, Taste of Home
Adapted from Jennifer Standridge, Taste of Home
Bookology Magazine http://www.bookologymagazine.com/
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Birdy’s Lentil Soup

Karen Cushman passed along this recipe from the Cookin’ Canuck with the note that it was just the sort of cold weather meal that would grace tables in the Catherine, Called Birdy world.

Hearty Lentil Soup
Just what Birdy would have eaten!
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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Ingredients
  1. 1 tbsp olive oil
  2. 1/2 large onion, chopped
  3. 2 large stalks celery, diced
  4. 2 cloves garlic, minced
  5. 2 tsp smoked paprika
  6. 2 bay leaves
  7. 1 (14 oz.) can diced tomatoes
  8. 1 cup dried brown lentils
  9. 4 3/4 cup low-sodium vegetable or chicken broth, divided
  10. 3 cups water
  11. 1 (14 oz.) black beans, drained and rinsed
  12. 1/4 cup chopped parsley
  13. Salt and pepper to taste
Instructions
  1. Heat olive oil in a large sauce pan set over medium heat. Add onions and celery and cook, stirring occasionally, until the vegetables are beginning to soften, 6 to 7 minutes.
  2. Add garlic, smoked paprika and bay leaves and saute for 30 seconds.
  3. Stir in diced tomatoes with juices, lentils, 3 cups vegetable or chicken broth and 3 cups water. Increase heat to medium-high and bring the mixture to a boil. Reduce the heat slightly and cook, stirring occasionally, until lentils are tender, 25 to 35 minutes.
  4. Remove from the heat and let cool for about 10 minutes. Remove and discard the bay leaves. Transfer half of the lentil mixture, half of the black beans and 3f4 cup vegetable or chicken broth to the bowl of a blender or food processor. Pulse until combined, but not pureed. It should be a chunky texture.
  5. Pour the blender mixture back into the lentils in the saucepan, along with the remaining 1 cup of chicken broth and remaining black beans. Stir and reheat over medium heat. Stir in parsley. Season with salt and pepper to taste. Serve.
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Steve’s Spaghetti Sauce

In Leroy Ninker Saddles Up Maybelline’s favorite food is spaghetti. Here we share our best recipe for a savory sauce to top any pasta. Serves four (or one hungry horse).

Steve’s Spaghetti Sauce
Serves 4
The secret of this savory spaghetti sauce is the pepperoni.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1 15-oz can tomato sauce
  2. 1 6-oz can tomato paste
  3. ¼ cup sherry or white wine
  4. 1 tsp beef stock concentrate, such as Better Than Bouillon®
  5. 7oz (1/2 pkg) turkey pepperoni or regular
  6. 2 tsp garlic salt
  7. 1 Tbsp dried parsley
  8. 1 tsp dried oregano
  9. 1 tsp dried basil
Instructions
  1. Using a microwave-safe plate, arrange 7 oz. (approx. 30 pieces) of pepperoni (or whatever quantity will fit on plate without much overlapping) on top of two layers of paper towels. Microwave at full power for 4 to 5 minutes, watching to make sure the pepperoni doesn't burn.
  2. Remove pepperoni from plate and allow 10 minutes to cool, then pulverize in food mill or finely chop.
  3. Place all ingredients in a Dutch oven or saucepan.
  4. Bring to a boil, then lower the heat and simmer for 30 minutes, covered.
  5. Finish this sauce off by simmering meatballs or ground beef in it, then serving over pasta, topping off with freshly grated Parmesano Reggiano cheese.
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