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Friday, December 16, 2011

The 70's called, they want their Frankfurters back.

    Oh the 70's! So many great things came out of the 70's...like me for instance. Also, great toys such as Stretch Armstrong and Lite Brite. Great T.V. shows like The Brady Bunch and Different Strokes. Some people may disagree...but DISCO!! I L.O.V.E. Disco! Roller skating, I almost forgot roller skating!
   Then, some not-so good things came out of the 70's, like recipes. I don't know what was going on in the world that possessed people to come up with some of the outrageous recipe ideas I am about to showcase. Thankfully the 70's came to an end and with it came the end of 'creative' cooking with hotdogs and the food world is a happier place for it.
    Feel free to try some of these recipes and if you do please let me know how it goes and SEND PICS.

The Frankfurter Spectacular
This is far too fancy for a weeknight dinner, save it for those special occasions like anniversaries and birthdays!

Molded Asparagus Salad
Check your gag reflex at the door! I'm gonna bet this has some "texture" issues.

Molded Cheese Souffle
It goes against nature to 'mold' food. This is wrong on so many levels.

Chilled Celery Log
Eternally Hungry Husband would probably like this in all reality. Too bad I won't EVER make it for him.

Crown Roast of Frankfurters
The beauty, the grace, this dish should only be made if the Queen herself is coming over for dinner.

Pictures courtesy of: jasonbuckley.com 

Wednesday, December 14, 2011

Monkey Bread: Oooey, Gooey, Goodness

      I really believe Monkey Bread will make the world a better place, one house at a time. In my house, eternally hungry husband and eternally emotional teenager were literally beside themselves with excitement over this recipe. Dough, cinnamon, sugar, butter...need I say more??  Happiness is abounding around here and on my word...it is because of the Monkey Bread.
     Monkey Bread has been around since the 1950's and was a favorite in Women's magazines. The Retro Woman would have been flipping through Women's Day over coffee (her housework already done and the roast in the oven, naturally) when she would have stumbled across this recipe. In my imagination, she daintily finishes her coffee and sashays into the kitchen in search of her bunt pan to put this recipe to the test.
    I think this is a great recipe for Christmas morning, there is nothing quite like the smell of rising dough and cinnamon to fill the air with holiday goodness. However, this also makes a great dessert and is best eaten still warm!
Recipe
Preheat oven to 350 degrees
3 cans of buttermilk biscuit dough (NOT GRAND SIZE, NOT FLAKY)
1 Cup of granulated sugar
2-3 teaspoons of cinnamon
2 sticks of butter
1/2 cup of brown sugar (light or dark)


Remove dough from cans and cut into fourths.

In a large baggie or bowl, mix white sugar with cinnamon.

Drop in dough bits and coat in sugar mixture. I separated the dough into 4 piles, adding one at a time and shaking until all dough pieces were in bag and evenly coated.

Pour sugar coated dough evenly into NON-GREASED bunt pan.

In medium saucepan melt butter and brown sugar until combined and all one color.

Pour melted butter mixture over the dough.

Bake in 350 degree oven for 35 minutes. Remove and allow to cool in pan for at least 20 minutes.

Place a plate over the top and then flip plate and pan all together, allow to sit for a few seconds and you will feel the Monkey Bread loosen and fall onto the plate.

It will still be very hot, but will be ready to eat within a few minutes. It really is best served warm and can either be sliced or pulled apart and eaten with your hands.

Tuesday, December 6, 2011

Popovers- Cute, Delicious, and EASY!!!!!!

       In all honesty, I had never even heard of Popovers before. I saw a couple of cooking shows where they were being made and decided to do some research. In my research I found that they are a makeover of English Yorkshire Pudding, albeit quite different at this point. I also found that they are most popular in the North East and can still commonly be found at local food places in Maine, Vermont, and New Hampshire. The recipe can also be found in cookbooks as far back as the early 1800's.
       What is really wonderful about Popovers, outside of the fact that they pop up in such a whimsical and silly fashion, is that they are made from just a few ingredients that even the "non-cook" probably has in their kitchen. They can be both sweet and savory, and topped with anything you can imagine. Some options for sweet flavors: Jam/Jelly, chocolate, syrup, honey, molasses, flavored butters, and even ice cream. If you want to try them savory: you can add cheese and spices into the batter or top with herb butters, gravy, dumplings, stew, and soups.
      I split the batter in half and made 6 plain and 6 with a little garlic salt and grated parmesan cheese. They were both good and I look forward to trying more combinations. This recipe could not be any easier and satisfying and therefore Popovers will be a new favorite in this house. Eternally emotional teenager and eternally hungry husband were both very pleased with the outcome as well!!!

Recipe:
Preheat oven to 425 degrees
1 1/2 Tablespoon of melted butter, plus extra for greasing muffin pan.
1 1/2 cup of flour
3/4 teaspoon of salt
3 eggs at room temperature
1 1/2 cup of milk at room temperature 

****3 VERY IMPORTANT THINGS****
1. Milk and eggs need to be room temp.
2. You must warm the muffin pan first
3. Whatever you do, DO NOT open the oven during cooking

What you need

Place a small dab of butter into each muffin cup

Mix all ingredients together with a whisk (don't over-mix), your batter will be runny. 

Put muffin pan into pre-heated oven for 1 minute, take out and spread melted butter around each muffin cup.

I filled 6 of the muffin cups up with plain batter, then added grated cheese and garlic to batter and filled up the remaining 6 cups.
Fill each muffin cup approx. 3/4 full.


Bake at 425 for 25 minutes. Turn your oven light on to watch them "pop"...but DO NOT open the oven door or they will deflate.

They will turn golden brown and pop up considerably, they will also have a little hole in the center (to fill with yumminess such as jam or honey)

These are delicious right out of the oven!!!