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Archive for October, 2009

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Oct
05
2009

And then there were three…

On October 3, our first born turned 31.  Again I debated back and forth about posting things about my grown children.  You know the ones that still live at home are kinda at my mercy ;) But I am going to take my chances again.  If he doesn’t like it…well…I hate that for him!  Zach if you read this, and I know you do stop by every now and then, I love you.  Thanks for living though what was a huge learning experience for all  of us.  I look back at pictures of when he was first born and I am asking myself “Who let those children bring a baby home from the hospital?”  Husband and I were both 19 when he was born.  Me for only 2 months. It makes me shudder a little to think about how we just jumped in with both feet like we had a clue.

The first born is always pretty much a science experiment and this one was no exception.  When Zach was 8 months old he was diagnosed with asthma.  We had already had some pretty harrowing experiences but the fun was just beginning.  From that moment own I didn’t really sleep.  I listened for him to breathe and by the time he was three epinephrine was part of our daily routine. Yep, I was 21 and thought nothing of sticking a needle in my child’s arm on a daily basis.  His asthma was so severe that he was on a theophylline capsule by mouth, along with an albuterol filled nebulizer every 4 hours.  But sometimes those 4 hours were too far apart and I would have to give him an injection.  I am sure now there are other methods of keeping an asthmatic child breathing but we did the best we could.  At 5 he was diagnosed with allergies that rival mine, though his were all environmental at the time.  So we added allergy shots to our list.  Long about the time he turned 10, we weaned him off his theophylline by mouth, the shots were few and far between, though the nebulizer was a back up we were never far from.  These days he carries an inhaler in his pocket and an epi-pen in his car and one at home.

zach1

I have often thought it was probably a good thing I had him when I was too young to really know any better. I mean if I had him at say, 39 instead of 19, I think I would have probably had several nervous breakdowns. As it was, I had no experience, therefore didn’t bring any preconceived notions about what was normal.  This was normal for us. So to say that Zach and I are close, well that is probably quite the understatement.  We grew up together, why wouldn’t we be close?

Now he has grown up and has a little boy of his own, Samuel.  Who I am happy to report shows no sign of inheriting his dad’s penchant for near death experiences.  Here is one of my favorite pictures of Zach and Sam (April 2009).

zachsam

Oct
02
2009

Friday Baking with NotQuiteJuneCleaver Recipes for October 2-9

Happy October!  My favorite month of the year weather-wise.  Cooler mornings, bright blue skies and life seems to be slowing a little and making more time for trying new recipes.  I hope you enjoy these.

This first recipe is for a cake I ate EVERY TIME I went to my BonDon’s house.  BonDon was my Dad’s mom, my mentor, and my son Nathan’s best friend until she passed away when he was 8 years old.  When you arrived at BonDon and Granddad’s house the first thing you saw when you walked into their back porch was the sistern, and on top of the sistern would be two cakes.  This Banana Cake and a Coca Cola Cake.  I love chocolate but the Banana Cake was my favorite.

Here is a picture of her and my dad on a vacation in Colorado when he was a boy.


BonDon’s Banana Cake

  • 1 1/2 cup sugar
  • 1/2 cup butter at room temperature
  • 2 eggs
  • 1 tsp vanilla
  • 1 t baking soda
  • 1/2 cup buttermilk
  • 3 bananas mashed
  • 1/2 cup  chopped pecans
  • 2 cups flour

Preheat oven to 350.  Grease and flour 9 x 13 cake pan.

Mix dry ingredients  and pecans and set aside. Cream butter and sugar. Add eggs  and vanilla and beat until well blended.  Add bananas and beat well once again.  Add dry ingredients alternately with buttermilk.  Stir in pecans.  Pour into prepared pan. Bake for 35 minutes or until toothpick comes out clean. Cool completely.  Frost and store in pan.

Frosting

  • 1 stick butter room temperature
  • 16 ounce box of Confectioner’s sugar
  • 1 large banana, mashed
  • 1 cup chopped pecans

Mix together all with half the  pecans until smooth.  Frost cake and sprinkle with remaining pecans.

Your second recipe is one I have in my file for a while to try.  So we are making this one together this time.  It just looked very good to me.

Savory Breakfast Scones

  • 3 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1 1/2 tsp.  freshly ground black pepper
  • 1 stick chilled unsalted butter, cut into small cubes (freeze butter for 15 minutes for “chilled” butter)
  • 1 1/2 cups grated Cheddar cheese
  • 4 green onions, thinly sliced
  • 10 slices bacon, cooked and chopped into 1 inch pieces
  • 3/4 to 1 1/2 cups buttermilk
  • 1 large egg
  • 2 tsp water

Note: Heavy cream can be substituted for half of the buttermilk.

Preheat oven to 400. use a full tablespoon for a wonderfully peppery background or reduce by 1 tsp for less pepper flavor.

Using a mixer fitted with a paddle attachment, combine flour, baking powder, salt, and black pepper in a large bowl on low speed. With mixer running, gradually add cubes of butter until the mixture is crumbly and studded with flour – butter bits about the size of small peas.

Add grated cheese and mix just until blended. (This can also be done by hand: In a large bowl, stir together flour, baking powder, salt, and pepper. Gradually cut in butter with a pastry blender or two knives until mixture resembles small peas. Stir in cheese.)

Add green onions, bacon and 3/4 cup of the buttermilk to flour and cheese mixture. Mix by hand just until all ingredients are incorporated. If dough is too dry to hold together, use remaining buttermilk, adding 1 tablespoon at a time, until dough is pliable and can be formed into a ball.

Stir as lightly and as little as possible to ensure a lighter-textured scone. Remove dough from bowl and place it on a lightly floured flat surface. Pat dough into a ball. Using a well-floured rolling pin, flatten dough into a circle about 8 inches wide and 1/2 inch thick. Cut dough into 8 to 10 equal wedges, depending on size scone you prefer.

Whisk egg and water in a small mixing bowl to combine. Brush each wedge with egg wash. Place scones on a parchment lined baking sheet and bake for 18 to 20 minutes, or until golden brown and no longer sticky in the middle. Serve warm.

Oct
02
2009

The Winner of Friday Baking with NotQuiteJuneCleaver’s September Drawing

Congratulations Erika from High Mountain Creations! Thank you for participating!  I sent you an email.

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