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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. 14 tsp salt
  6. 1 cup gold­en raisins
  7. 1 cup packed brown sug­ar
  8. 1 cup canned pump­kin
  9. 13 cup but­ter­milk
  10. 13 cup veg­etable oil
  11. 14 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 https://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. 14 tsp salt
  6. 1 cup gold­en raisins
  7. 1 cup packed brown sug­ar
  8. 1 cup canned pump­kin
  9. 13 cup but­ter­milk
  10. 13 cup veg­etable oil
  11. 14 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 https://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 https://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. 14 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 14 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 https://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
Adapt­ed from The New York Times
Bookol­o­gy Mag­a­zine https://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. 12 cup light-brown sug­ar
  4. 12 tea­spoon ground cin­na­mon
  5. 12 tea­spoon ground gin­ger
  6. 16 tea­spoon fresh­ly grat­ed nut­meg
  7. 14 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 https://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 https://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 12 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 12 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 14 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 https://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. 12 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. 14 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 https://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 purée
  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 purée, 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 https://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. 14 cup diced red bell pep­per
  5. 14 cup diced green bell pep­per
  6. 6 strips cooked bacon, crum­bled
  7. 12 cup French fried onions
  8. 2 cups tater tots
Instruc­tions
  1. Pre­heat oven to 350ºF
  2. Press uncooked ground beef into an 11×7” 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 https://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 https://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 https://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.
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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.
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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. 12 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. 34 cup tamari soy sauce
  7. 12 cup water
  8. 14 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 12 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
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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. 34 cup sug­ar
  2. 14 cup all-pur­pose flour
  3. 14 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 14″ 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 https://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 12 inch­es across the top). Thor­ough­ly wash the new pots in hot water before using.
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Ingre­di­ents
  1. 13 cup veg­etable oil, plus more for pots
  2. 34 cup unsweet­ened cocoa pow­der, plus more for dust­ing
  3. 1 12 cups all-pur­pose flour
  4. 1 12 cups sug­ar
  5. 1 12 tea­spoons bak­ing soda
  6. 34 tea­spoon bak­ing pow­der
  7. 34 tea­spoon salt
  8. 1 large egg, plus 1 large egg yolk
  9. 34 cup but­ter­milk
  10. 34 tea­spoon pure vanil­la extract
  11. Quick Choco­late Frost­ing
  12. 12 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, 34 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
Bookol­o­gy Mag­a­zine https://www.bookologymagazine.com/
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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 crêpe
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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. 12 cup bread crumbs
  4. 14 tsp gar­lic pow­der
  5. 14 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 https://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. 13 cup but­ter
  3. 12 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. 12 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, sauté 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 14 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 https://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. 12 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 34 cup low-sodi­um veg­etable or chick­en broth, divid­ed
  10. 3 cups water
  11. 1 (14 oz.) black beans, drained and rinsed
  12. 14 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 sauté 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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