For Goodness' Sake

Why do we keep traditions? Partly for the children's sakes. And partly for the sake of our own sanity, I believe. One of my traditions is to make Japanese Tempura for New Year's Day.

But this year I nearly forgot about it. My thoughts were elsewhere, and I feel like I'm holding my breath rather than living a normal, day-to-day routine. But my brother Clint reminded me. He fondly recalls Akemi (our Japanese exchange student when he was a 7-year-old), and he has been among the groups I have hosted and cooked for at various New Years in the past. Not only do I cook the way Akemi taught me, but I also dig out the entire box of souvenirs collected during the summer that I was an exchange student to her family in Tokyo. I like to invite another family to come over each year and share the cultural evening. I show photos and teach a few Japanese phrases while everyone tries chopsticks, rice, shrimp, potatoes, mushrooms, and carrots-with-onions. This year it was only five of us, but I am glad that I kept the tradition! It gives me a chance to reminisce and dream, which has a good effect on my children. As we are already a few days  into the Year of the Horse, I'm mindful of our blessings and our identity as God's adventurers.

Epiphany Cake

I made a Christmasy cake for the Feast of Epiphany. It's rich enough for Three Kings, and deliciously uses up the left-over fresh cranberries and dates and walnuts from the holidays. (I've always been the Queen of Leftovers, and find a way to use every scrap, but this season of unemployment has me aware of the contribution I can make that way.) Nice change from my other recipe for Cranberry Cake.
Winger was waiting with anticipation, so he snapped a photo as I was drizzling on the icing.
Cranberry Upside Down Cake
1 c. fresh cranberries
1/2 c. chopped dates
2 T. chopped walnuts
1 t. grated orange rind
1/2 c. soft butter, divided
1/2 c. brown sugar
1/4 t. cinnamon
2 T. fresh orange juice
1-1/2 c. flour
1 t. baking powder
1/2 t. salt
1 c. sugar
1 t. vanilla
1 egg
1/2 c. buttermilk
Icing:
1 c. powdered sugar
1 t. melted butter
2 T. fresh orange juice
Prep: Coat 9-inch square or round baking pan with cooking spray and dust with flour.
1. Combine cranberries, dates, walnuts, and rind in separate bowl and set aside.
2. In saucepan, melt 2 T. butter then stir in brown sugar, cinnamon, and orange juice. Cook for 3 minutes, stirring constantly.
3. Pour brown sugar caramel sauce into baking pan. Sprinkle cranberry mixture evenly over top.
4. Combine flour, baking powder, and salt in small bowl.
5. In large bowl, beat 6 T. butter with sugar until fluffy.
6. Add vanilla and egg and beat well.
7. Stir in flour mixture and buttermilk alternately, beginning and ending with flour mixture.
8. Spoon batter over cranberry mixture in pan.
9. Bake at 350' F for 40 minutes, or until a wooden pick comes out clean from the center.
10. Cool for 5 min. on wire rack. Run a knife around to loosen edges. Invert on plate.
11. Drizzle with glaze and serve warm.

Christmas Eve in the Morning

Since we all arrived home very late, today was for sleeping in. Even Captain is back home (after successfully completing his check-ride in Delaware). Our brunch was a delightful reunion gathered around Peet's Coffee and my gingerbread muffins (from American Girl cookbook).

Victorian Gingerbread Cake
1/3 c. sugar
1 egg
1/4 c. butter, melted
1/2 c. molasses
1/2 c. buttermilk
1-1/2 c. flour
1 t. baking powder
1/4 t. baking soda
1/4 t. salt
1/4 t. ground cloves
2 t. ground ginger
1 t. cinnamon
*Beat egg with sugar with wire whisk.
*Add butter, molasses, and buttermilk and stir.
*Combine dry ingredients separately.
*Stir altogether into the bowl.
*Bake in a greased 9-inch-round pan or muffin tin at 350" F for 20-30 minutes.
*Sprinkle with powdered sugar

Homemade Christmas Gifts

I've made aprons a couple of times: for moms and little girls. But this was my first time to make them out of old jeans. I used a non-hand-me-down pair from Dorito. I was pleased with the results. And I think the two little guys we live with in Nashville will like them (ages 4 & 6). Along with a copy of "Boys Can Cook," of course, from my own library. Happy Holidays, Holmans!

Catering Chores

Captain took the twins to hockey practice this weekend, which meant that in my absence he also assumed my responsibility for team meals. I'm not sure if he liked being thrown into that position or not, but he did well catering the Saturday snack. Off to the grocery store he went for a few supplies and within an hour he had made 20 peanut-butter-and-jelly sandwiches--on individual plates with a side of apple slices! Isn't he handy to have a Swiss Army knife in the glove box?
Back on the home-front, I cooked all afternoon yesterday: two shortcakes and two pies in preparation for Thanksgiving feasts next week. I also made a 9x13 pan of chicken enchiladas to stay ahead of the curve!

After All, It's Fall

The folks in Tennessee start celebrating autumn right after Sept. 22. I'm surprised since y'all don't even have fall temperatures yet! Jesse got this recipe from his mom and now it's a family favorite:
Holman's Pumpkin Coffee Cake
3-1/2 c. flour
3 c. sugar
1-1/2 t. salt
2 t. soda
1-1/2 t. cinnamon
1 t. nutmeg                   
Combine all dry ingredients in large mixing bowl. Make a hole in the center, beat together:
4 eggs
1 c. oil
1 can pumpkin
1 t. vanilla
Combine all together to make stiff batter. Add nuts after mixing:
1 c. chopped walnuts or pecans
Pour into a 13x0" pan (or divide between two 8-inch or 9-inch pans).
Topping:  
2 c. brown sugar
2 tp. cinnamon
2/3 c. chopped walnuts or pecans
Bake at 330' F for 45 min to 1 hour or until toothpick comes out clean from center.

Power Cookies

I began a new (volunteer) job of feeding the U16 American team. There is a budget for it, so I try to get the healthiest choices for the least money during practice and game weekends. Tonight I picked up carry-out chicken alfredo with peas, bread, and Caesar salad for 19 players, and we ate this tailgate-picnic in the parking lot.  Then after the late practice, each boy received two cartons of chocolate milk and two power cookies, which I had made at home. You gotta love protein after a hard work-out! (recipe from Coach Jennings' wife)
Chocolate Chip Power Cookies
1 c. peanut butter
1 large egg
1 egg yolk
2 T. applesauce
1/4 c. protein powder (I used chocolate)
1 c. oatmeal
1/2 c. sugar
1/8 t. salt
1 t. baking soda
1/4-1/3 c. mini chocolate chips
Bake 8-10 minutes on greased cookie sheet at 350' F.
(small cookie has 7 grams protein; large cookie has 14 grams of protein)

Blueberry Season

We haven't picked any blueberries yet this year. But I have bought blueberries at Costco and made my favorite blueberry dessert! I shared some with our friends who just had Baby #4. Here's the recipe:

Blueberry Dessert Pizza

Combine: 1 pkg. yellow cake mix, 1 c. oats, 6 T. butter. 

Mix on low speed of mixer until crumbly.

Reserve 1 c. crumbs for topping later.

To remaining bowl, add 1 egg and beat well again. 

Press mixture into greased 12-inch pizza pan.

Bake at 350' F for 10 minutes.

Make Blueberry Pie Filling: 

Heat in saucepan for 8 minutes, stirring occassionally:

2 c. blueberries, 1/2 c. sugar, 1 T. lemon juice, 2 heaping T. cornstarch.

Spread filling on warm crust. (or use can of pie filling).

Make Topping:

To 1 c. crumbs saved above, then add: 

1/4 c. oats, 2 T. butter, 1/2 c. pecans, and 1/2 t. cinnamon.

Bake whole pizza 15-20 minutes longer, until crumbs are lightly browned. 

Cool. Cut. Add a drizzle of frosting in pinwheel pattern to look gourmet.

...and

I send them home with my famous Lasagna (made a double batch so we could have some) and Sweet Green Beans.

Better than Lemonade Poke Cake

I'm a sucker for lemons (pun intended) and so is my oldest son Dorito. So I wanted something special for Geiger's Family Night. Our supper will be featuring this light and lemony dessert tonight. I actually found two online recipes and had to choose -- so I went with the one with the cutest blogger name: Something Swanky. But if you take time to examine the ingredients of the other recipe, they are pretty identical.

Lemon Poke Cake
1 lemon cake mix (bake according
       to directions with one extra egg
     and milk in place of water)
1 batch of lemon curd (recipe below)
1 tub (8 oz) Cool Whip
1/2 c. white chocolate chips
1/2 c. chopped pecans

1. Bake cake in 9x13 pan.
2. Make Lemon Curd
    1 c. lemon juice (fresh is best)
    1 c. sugar
    1/2 c. melted butter
    2 eggs
*Whisk together all ingredients in large bowl (deep as it might bubble over)
*Microwave for up to 6-10 minutes, stopping EVERY minute to stir. Stop when thickened.
*Pour lemon curd into heavy zip-lock bag and seal.
*Fill bowl with ice water and submerge the bag of lemon curd. Chill in freezer for 10 minutes to cool and thicken.
3. While cake is still warm, use a skewer or chop stick to poke holes about 1-inch apart.
4. Pour lemon curd over the warm cake, aiming to fill in the holes. Use spatula to spread evenly.
5. Spread with Cool Whip layer. Sprinkle with chips and pecans.
6. Drizzle with any remaining lemon curd on top.
7. Chill at least 4 hours or overnight.

Egg Custard Pie

Our new friends in Nashville treated us to their Southern hospitality. The Bolsters have a lovely home--right next to Scott Hartnell (!)--built in 1912. Best of all was the creme-brulee-tasting dessert. Here is Alice's recipe:
Egg Custard Pie
5 whole eggs
1 c. sugar
1 t. vanilla
1 c. heavy whipping cream
1 c. whole milk
1/2 t. salt
1. Beat eggs well then gradually add sugar.
2. Beat in vanilla and salt then add cream and milk.
3. Mix on high speed for 1 minute.
4. Pour into unbaked pie shell.
5. Sprinkle with nutmeg.
6. Bake 350' F for 40-45 minutes. Careful not to overbake.
(Mini tarts can bake for 10 minutes.)

Friday Meatless Recipe

My favorite recipe for Friday lunch is fast and made with fish (so it covers the meatless option).
Salmon Cakes
1 can pink-red salmon, drained
2 T. mayonnaise
2 T. chopped parsley flakes (or fresh)
1 T. lemon juice
1 t. Worcestershire Sauce
1/2 t. pepper
1 egg, beaten
1/2 c. bread crumbs
In bowl, mash salmon to crush bones (remove skin, if desired). Add mayo, parsley, lemon juice, Worcestershire, and pepper. Shake salmon into found, flattened patties. Dip each in beaten egg and coat with bread crumbs. Fry in small amount of olive oil until browned, turning once. Can be refrigerated to hold shape before grilling.

National Tea Month

Although scones are my favorite tea time treat, this recipe from "Tea Time" magazine caught my eye. And I have "rose water" which is actually the main reason I might make these cookies.
Lemon-Rose Bonbons

1/2 cup unsalted butter, at room temperature
3/4 cup sifted confectioners’ sugar
1/2 teaspoon fresh lemon zest
1 teaspoon fresh lemon juice
1/2 teaspoon rose water*
1 1/2 cups all-purpose flour
2 tablespoons finely ground almonds
1/8 teaspoon salt
Garnish: lemon-zest curls 

Beat butter and sugar with mixer at high speed until light and fluffy. 
Add lemon zest, lemon juice, and rose water, beating until well combined. Set aside.

In another bowl, combine flour, ground almonds, and salt, whisking well. Add flour mixture to butter mixture, beating until combined.
Wrap dough in plastic wrap. Refrigerate for 1 hour.
Roll balls of dough into equal portions on place two inches apart on greased or parchment-lined cookie sheets. 
Bake at 325' F until lightly golden, but not brown, 12 to 15 minutes. Transfer to wire racks to cool.
Garnish with lemon-zest curls, if desired.

Boxing Day Redux

First of all, we celebrated all week with food: herbed pork loin today, turkey and stuffing yesterday, cranberry roast at the Eagle Scout luncheon, chicken fricassee the day before. Winger made a big batch of puppy chow, Dorito made pumpkin pie, PolarBear helped with zucchini bread and banana muffins. Captain made eggnog waffles. Spencer brought a very good bottle of Cabernet Sauvignon wine.

We also celebrated with traditions: showing Kathryn and Spencer about Christmas crackers and the toy prize inside.

Everyone wore their "3 Wise Men" crowns for the camera. Our other annual traditions: buy a real tree, decorate Captain's offices at the hangar, hang the mistletoe and stockings, adopt a couple of families from church.


Lastly, we celebrated with fun: Meggar played holiday duets with me at the piano, we adapted our own questions to "5 Second Rule," and we expanded "Bananagrams" to include a round-robin-style family contest on "Words with Friends."

An Early Thanksgiving Feast

The Schmidling family gathered in Smithville for Thanksgiving this afternoon. Aunt Kathy made the turkey and ham and potatoes, Aunt Denise made the pies and a German dessert (for their exchange student), Aunt Sherry made the sweet potatoes and corn casserole, Dorothy made cranberry fluff salad (my personal favorite), Lindsey brought the little cousins, and I made a few side dishes: oyster stuffing (Captain's favorite), sage stuffing (everyone else's favorite), rustic scalloped onions, broiled asparagus, and sweet green beans. How nice that Melanie came without her wheelchair and only needed a cane.
Rustic Scalloped Onion Casserole
2 T. butter
2-3 onions or leeks (any combination)
1 can cream of (anything) soup
2 T. milk
1/4 t. pepper
1-2 c. Swiss cheese
Cubed bread (French, Pumpernickel, Rye, etc.)
Rough chop onions and saute in butter until softened.
Place in casserole dish and stir in one can of condensed soup with milk and pepper. I like to use half a can of cream of celery and half a can of cream of chicken, but cream of mushroom soup is also nice.
Top with dry hunks of bread or croutons.
Sprinkle with Swiss cheese.
Bake at 350' F for 15 minutes, until bubbly.
This recipe could be doubled for bigger families.
Great side dish for Thanksgiving meals!

Halloween Parties

My boys are too old for trick-or-treating, but they still like to get candy. My plan was to make if fun for them and their friends. Last night I served a Halloween Supper to the twins' hockey team: chili dogs, chicken chili, apple slices, carrot stick-o-lantern,

cupcakes, and chocolate milk. Plus Halloween Candy (Twizzlers and Recese's seemed to be the most popular choices).

Tonight, more of the same food is being sent to the Senior Class Bonfire. Plus S'mores and glow sticks.

I'm Nuts About My AGD

Using Meggar's Pinterest account for inspiration, I made her 48 chocolate acorns for Halloween. Mailed them this morning, after Dorito ate one. (The twins ate the rest of the Nutter Butter Bites.)

Catholics, Politics, Memories, and Dinner

It was Priest Appreciation Sunday, so we took the chance to tell Father Matt Benjamin of our admiration and support. Over a good dinner. Lasagna, red wine, homemade French bread, lavender butter, my famous sweet green beans, and a salad made from butter lettuce and English cucumbers. My blogging fingers can barely keep up with all the paths this story entails.
First, Megan and I love the lavender butter at Cafe des Amis, but always forget to make it at home. I even have lavender saved for the occasion! Hooray! So I softened some butter and stirred in a small amount of buds, which look like dead ants but taste lightly floral and thus heavenly on crusty bread fresh from the oven. So proud that I remembered. But then all the men at my dinner table chose the plain butter with lots of jam instead. Isn't that typical? I'll save the rest for when another female is in the house.
The salad was also a treat because I decided to join the modern world Costco this week. It is better than my grocery store for fresh produce. I won't say anything else bad about HyVee. Plus Costco is right next to the rink in Independence where I spend three hours every Wednesday. Plus Costco has organic items that I can no longer get from the monthly co-op truck. I am still solidly adhering to the organics, especially in light of the genetically modified foods on the shelves in modern grocery stores. Don't you wonder at the increase in gluten allergy? Needless to say, the cost is only slightly higher to buy real food that tastes delicious.
Thirdly, the lasagna is from a Pi Phi friend when I was first engaged. So rich. Makes enough for an army. So I made a large pan for our family and guest. Then I made a small pan to take to a new mom. And I sent a big piece home with Father, and froze a portion for our college daughter to have as leftovers. The new mom is one of our former babysitters. Stefanie had her first baby--and it was a girl! Captain and I spent time holding the baby and reminiscing about the escapdes of our 2-year-old-twins when they were under Stefanie's charge.
Lastly, the discussion of politics and the Catholic Church was carried over from the homily. Father does an excellent job of preaching with the right mix of morality and practicality. The election has him concerned. His former career as a Marine has him very upset about the Fox News inside reports about Benghazi. I try not to blog all the political turmoil in my own head and circle of influence. But Captain keeps me updated daily on the world news, and I pray daily for the right outcomes.
Junior-League-Style Lasagna
Meat portion: simmer together
1 lb. hamburger
1 lb. Italian sausage
2 cloves garlic, crushed
1 T. basil
1-1/2 t. salt
1# can tomatoes
26 oz. tomato paste
Filling portion: beat together
3 c. cottage cheese
1/2 c. Parmesan cheese
2 T. parsley
2 eggs
2 t. salt
1/2 t. freshly-cracked black pepper
Noodles: one pound preboiled
Mozzarella Cheese: one pound sliced or shredded
In 9 x 13 pan, make three layers of Noodles, Filling, Meat, Mozzarella. Bake at 375' F for 30 minutees until bubbly. Let set 10 minutes before serving.

Book Club finishes Anna Karenina

I made pirozhki for the book club since "Anna Karenina" is a Russian classic. I decided to make homemade yeast dough, since that was faster than driving to the grocery store and waiting for the frozen dough to thaw. The filling was ground beef, onions, purple cabbage, and hard-boiled eggs. Comfort food. And there are enough for lunch tomorrow for our family!
Pirozhki Meat Dumplings
Dough:
1/4 c. warm water
1 T. sugar
1 T. yeast
1 c. milk
5 T. butter
1 t. salt
1 egg
4 c. flour
Filling: 
1 lb. hamburger
1 onion, sauteed in oil
1/2 head cabbage
2 hard-boiled eggs, diced
1 t. salt and pepper to taste

Kitchen Endeavors

Meggar asked for my famous Curried Butternut Squash Soup, plus Dorito had a friend coming over for lunch. So I made a big batch in my "new" tall stockpot with my "new" hand-held blender (thanks to Angela's garage sale).
Curried Butternut Squash Soup
3 c. chicken broth
1 lb. butternut squash, peeled and cubed
2 T. butter
1/2 c. onion, chopped
1 T. curry powder
1 t. rosemary, fresh, chopped
1 T. flour
1/2 c. half-and-half
salt and pepper
Boil chicken broth, and add squash to simmer until tender (about 15 minutes). Meanwhile, sauté onions in butter. Add spices and flour and warm thoroughly. Add to soup pot. Cook until thickened. Use hand blender to purée or blend small batches of soup in food processor (caution needed with hot soup). Return to pot and reheat. Add half-and -half and salt and pepper to taste. Freezes well for your favorite college student.

One Decade Ago

We were making the last cookbooks today from the few copies I had left sitting in a drawer.
It all goes back to the American Girl Club that I ran when Meggar was a little girl. We started a book club/doll club/more like library storytime for big girls, and it was based on the historical fiction series by the same name. We met seven times a year with a different American Girl doll as each party's theme. I read from her storybook aloud, presented a craft from that time period, offered snacks which followed the theme, and usually had an historically-accurate speaker or game/activity to finish out the evening.
The snacks got us thinking about cooking classes, too. All the publicity landed Meggar a cooking segment on the local 5:00 TV news starting on March 5, 2001. She dressed up like the American Girl she was cooking for and often invited a friend from the Club to appear with her (there were 200 on our mailing list during those three years). Here is her photo at age 10.
We printed the first 36 recipes from her TV show into a little spiral-bound cookbook and sold 300 of them for $3 each. By age 12, Meggar decided she was too old for the dolls and club anymore.
But the idea of being fair to the boys was still in the back of my mind. So I offered a "Boys Can Cook" class at the Homeschool Enrichment Days (on Tuesdays for three different semesters). I wanted boys to be able to make things that were healthy and/or fun since they are hungry all the time. We cooked 4-5 different items each week and age them all!

Of course, everyone wanted the recipes, so I made a spiral-bound cookbook with 100 recipes and an appropriate cover that sold for $5 each. The twins helped me do the binding today. I now have four "American Girl" cookbooks and four "Boys Can Cook" copies put away for future grandchildren.