HAPPY EASTER

                                                   No posts this week.

        Wishing all of you a very Blessed Easter. Be here next week!

      That is all for today friends, this is Jenny, sending peace, joy and love your way.

NOT TOO EARLY

                              What are you doing for Easter. Not too early to get what
               is needed. Are you going to someones home? Going to make brunch?
               Making dinner? Bringing a dish? Going out to a restaurant?

                             I have been to an Easter brunch. Where you have a Mimosa,
               or Belini., [recipe follows], Quiches', Ham and cheese biscuits, fruit salad,
               deviled eggs, a potato hash, onion and herb tarte , and Sweet Cinnamon
               Pecan Rolls? I must be forgetting something else on that menu.!

                             Or maybe a traditional Ham dinner is on your menu. I remember
               when Ham had to be cooked for hours. Now, the ham is precooked,
               sometimes comes with a glaze,and only takes re-heating.
             . One can get a Honey Glazed Spiral Ham,  already pre-sliced
               or buy a precooked ham and make their own glaze.

                             A Herb Roasted Leg of Lamb might be your meal of choice.
                  Even a Rack of Lamb that you prepare to your liking.

                              What is you choice this Easter? Will you be having any of
                   the above? Do you have a special celebration with family?
                   Let me know by leaving  a comment at the bottom of this post.

                                                       STRAWBERRY BELLINI
                                   1 bottle Prosecco  [ an Italian Sparkling Wine]
                                   2  cups pureed strawberries [can be fresh or frozen, thawed]
                       
                                   Equipment needed; blender, strainer, champagne flutes
                                   pitcher, stirrer
                                   Place 8  flutes or other glasses in the freezer for 20 minutes.
                                  Open the Prosecco and let stand in an ice bucket for 5 minutes.
                                  Into a pitcher pour the 2 cups pureed strawberries.
                                  Gently pour in the bottle of Prosecco, stir to combine.
                                  Divide among the glasses and serve.

                                  To make non-alcoholic substitute sparkling water for Prosecco
                                              [from Bon Appetit magazine]

                          That is all for today friend, this is Jenny






            

P I N A C O L A D A C A K E !!

               Easter is the 31rst of March. This is the 21rst of March, allowing you plenty
         of time to get what ingredients, and  or, supplies you will need to make this
         "to die for" cake. It is made with a mix, you would never know. This cake is
          light,quick, and easy to make.. It looks festive. All the flavors of a tropical
          drink come together in a dreamy frosted cake! It is  SOOO GOOD. you will
          want to make this cake again.

                                                     PI NA  COL ADA  CAKE

                  1  box Betty Crocker Super Moist  yellow cake mix
                  1  can [8 oz] crushed pineapple in juice
                  1/2  cup water
                  1/3  cup vegetable oil
                  3  eggs
                  2 teaspoons RUM extract
                  1  container Betty Crocker Whipped white frosting
                  1/4  cup flaked coconut, toasted

                   Heat oven to 350* [325* for dark or nonstick pans]
                   Grease and lightly flour bottom and sides of  a tube pan,
                   or bottom of a 9 x 13 pan.
                 
                   In a large bowl beat cake mix, pineapple with juice, water, oil,
                   eggs and 1 teaspoon of the rum extract with electric mixer
                   on low for 2 minutes, scraping bowl occasionally. DO NOT OVER BEAT.
                   Pour into prepared pans.

                   Bake as directed on box. Cool 15 minutes in tube pan. Run knife
                   sides to loosen cake. Remove from pan to cooling rack. If using 9 x 13
                   pan, cool completely in pan, about 1 hour.

                   Stir remaining 1 teaspoon rum extract into frosting. Frost sides of
                   cake then the top; sprinkle with toasted coconut. For 9 x 13, frost top
                   of cake; sprinkle with coconut.- If using round cake pans [ 8 or 9 inch]
                   run knife along sides to loosen, after cooling 10 minutes.
                   Place  on cooling rack. When cooled, place 1 cake layer, rounded side
                   down, on serving plate. Spread 1/3 cup frosting . Top with second layer,
                   round side up. Frost sides and top of cake with remaining frosting and
                   sprinkle with toasted coconut.  Store cake loosely covered. Serves 10 or more

               I know you will be amazed at how easy this cake goes together.It is scrumptious!!
               This is a Betty Crocker recipe that I have had for years. Hope you try it out.

               That is all for today friend, this is Jenny



.

PINEAPPLE DROP COOKIES...YUM !!

                This recipe was given to me over 50 {?} years ago by my mother-in-law.
        { I'm revealing my age } Her name was Delina, and she was a great cook.
                If you entered her kitchen on Fridays', that was her day to bake, just the
          smell of homemade bread, pies,cookies, and sometimes her mothers famous
          doughnuts, or Bismark's made you drool with anticipation, knowing you were
          going to  be offered one of these "delicacies". Here is just one of the many recipes
          of Delinas'  that I have.

                                              PINEAPPLE  DROP COOKIES
                           
                         2/3  cup shortening
                         1 +1/4  cup brown sugar { packed }
                         2 eggs
                         1  teaspoon vanilla
                         3/4  cup crushed pineapple
                              Cream shortening, sugar, eggs and vanilla together.
                              Add pineapple [ drained]
           
                         Add;
                         2  cups flour
                         1+1/2 teaspoon baking powder
                         1/4 teaspoon baking soda
                          1 teaspoon salt

                          Drop by teaspoonfuls onto greased cookie sheet [or onto parchment paper]

                         Bake t 375* for 10 minutes, or till golden tan  in color.

                         This is a quick and easy recipe that you and your family will like.
                         I do hope you will give this different recipe a try.


                        That is all for today friend, this is Jenny

       

MAPLE SYRUP DAY !!

                        March 24th is MAPLE SYRUP DAY in my state, Maine, and
             New England  states. I know  other states and Canada make maple syrup.
            The perfect accompaniment for pancakes, french crepes, french toast and dipping
            fried yeast rolls in. It is of course used in candy and fudge making. Maple syrup is
            used in many ways, least of all, baking. Following is a recipe that I cut out of
           a magazine  years ago.Hearty oats and shredded coconut provide a chewy texture
           while the pecans add crunch. Delicious with. a nice cold glass of milk,  a cup of
           your favorite tea or coffee.

                                 VERMONT MAPLE PECAN COOKIES

          3   cups old-fashioned oats
          1   cup shredded unsweetened coconut
       2+ 2/3  cups all-purpose flour
          1     teaspoon salt
          1    teaspoon cinnamon
          2    cups packed light brown sugar
          1    cup butter [ 2 sticks] unsalted
          1/2    cup maple syrup
          2      Tablespoons light corn syrup
          2      teaspoons baking soda
          1/4   cup of boiling water
          1 teaspoon maple or vanilla extract
          2 cups chopped toasted pecans        {To toast pecans place in a skillet over
                                                                    medium heat till toasted., or place in
                                                                    pie plate or Cookie sheet, in the
                                                                    oven at 250*, watching not to burn]
                                                                                      5- 12 min
          Preheat  oven to 300* [ if using 2 cookie sheets, position racks in the upper and lower thirds
         of the oven. Line cookie sheet with parchment paper.
   
         Combine  first 6 ingredients in a large bowl; whisk to blend.
         Combine butter, maple syrup, and corn syrup in a medium saucepan.
         Heat over medium heat until the butter is melted, stirring occasionally.
         Remove from heat.
         Add the baking soda to the boiling water, stir to dissolve.. Add to syrup
         mixture. Stir well. Add extract.
         Stir this into dry ingredients. Add pecans, stir again to mix well
.
         Place 1/4 size balls of dough onto baking sheets, 3 inches apart. Flatten slightly.
         Bake 18-20 minutes, until golden brown  [alternating your cookie sheet
         halfway through the baking process.] Cool 5 minutes on the cookie sheet,
         then transfer to cooling racks.Makes about 2 1/2 dozen.
         Store in air-tight container. Can be frozen.

         That is all for today friend, this is Jenny

     

      

MUFFINS....FOR BREAKFAST, SNACKING, EVEN DESSERT !!

                          As you have read on my blog before, I love to bake. My family is
             grown now and my husband passed away, so I do not have as much reason
            to bake, except for the grandchildren once-in-a-while.
                          I love OATMEAL. Whether it's hot for breakfast, made into cookies
            with raisins or chocolate bits, toasted bread,or OATMEAL MUFFINS !
            If you have never tried OATMEAL MUFFINS, you are in for a treat,
         
                                                  OATMEAL  MUFFINS
           1 egg                                                                 1 cups flour, sifted
           2/3 cup cold cooked oatmeal                             3 tsp. baking [powder
           2 Tblsp. salad oil [not olive oil]                           2 Tblsp. sugar
           1 cup milk                                                          1/2 tsp. salt

           Beat egg; add oatmeal and salad oil, mixing well. Stir in milk.
           Sift [or whisk] flour, baking powder, sugar and salt together;
           add to oatmeal mixture. Mix only enough to combine.
         
          Over mixing/stirring will cause the muffin to be  "heavy".

           Fill  muffin cups 2/3 full. Bake at  400* for 25 minutes. Yield: 12 muffins

           These are easy and quick to put together.
       
           I hope you will try these muffins and leave me you comments.

           That is all for today friend, this is Jenny
         
          

SOME INFO/IDEAS FOR YOU

       Flavoring with Herbs and Spices bring out flavors in your foods. Here are some pairings :

ALLSPICE---Stews, meats, gravies,cabbage dishes, peaches and apple desserts

BASIL -------Tomatoes, summer squash, eggplant, soups, fish, lamb, pizza, polenta

CHILI POWDER--Soups, bean dishes, meat sauces,stews, posole, taco, tofu

CINNAMON--Baked squash, sweet potatoes, lamb, pork, breads, apples, peaches, berries

CURRY-----Soups, rice, lentils, chicken, veal, beef, pork,lamb, yogurt dips

DILL-------Beets, cucumbers, green beans, rice, soups chicken, fish, stews

GARLIC---Tomatoes, salsa, pasta sauces, shellfish, chicken, lean meats, tofu

GINGER---Baked squash, fish, chicken, lamb, veal, tofu, carrots, stews, breads, fruit desserts

LEMON JUICE---Cold  soups, asparagus, artichokes, spinach, broccoli, salad, 
                                    fish, melon,

MINT------Carrots, peas, Bulgar dishes, lamb, pears, fruit desserts

NUTMEG---Cabbage, carrots, baked squash, pilaf, chicken, veal, puddings, custards, fruit desserts

ONION------Salsa, salads, soups, stews, pasta sauces, bean dishes, casseroles, fish, chicken,
                              lean meat dishes

OREGANO--Eggplant, tomatoes, soups,  pizza and pasta sauces, chicken, veal, lamb, pork

PARSLEY----Carrots, beans, tomatoes, potatoes, soups, rice, fish, lean meats, chicken,
                              poultry stuffing

ROSEMARY--Peas, carrots, potatoes, chicken, lamb, pork, stews, breads

SESAME------Asparagus, broccoli, bok choy, salads, fish, chicken, beef, tofu, breads

TARRAGON--Vegetables, salad dressings, fish, chicken, veal, wine sauces

THYME--------Peas, tomatoes, salads, potatoes, soups, fish, chicken, lean meats, stews

     Experiment with these on your own. These spices and herbs add flavor, without adding sodium.
   When your recipe calls for fresh spices,and you do not have them, remember 1 Table-
    spoon of fresh is equal to 1 teaspoon of ground spice. Also ground spices are added early
    in the recipe, whereas, fresh spices are added at the end of the recipe.

      That is all for today friend, This is Jenny