Old Fashion Sunday

This is Noah our Grandon, Grandma, Grandpa and Noah, this is Noah Daddy(Eric) His Mommy(Kim) who is our youngest daughter.


I did not fry the chicken all the way because I needed to keep it in the oven so it would be hot.

Sunday was Old Fashion Sunday at our church. It is always a lot of work and a lot of fun, from getting the church ready to baking and then all the clean up. It was nice because almost everyone pitched in to help clean up this year. Makes it so much enjoyable.

So my 12 year old son kicked my butt this year in the pie baking contest. See if I give him a recipe again. But on a better note, I beat my daughter by one point this year in the cheesecake, she always wins. But hey one point is one point and it made all the difference. LOL



Jacob's Toll house pieChocolate pieOld Fashion Coconut Pie

We had a great turn out and it was a lot of fun. Everyone dresses up Old Fashion and we have an Old Fashion Pot-luck and the baking contest and then we go into the evening service. I won three ribbons this year, I wished I would have kept all the ribbons I won during the years it would be fun to see them all together. I was in my mid twenties when I made my first homemade cake, Lady Baltimore and it won first place, I had no idea it would even place and that was out of over 100 cakes.

Here are a few pictures of the desserts and the food, hey got to have the food.

I have to admit I was shocked I won over my daughters cheesecake, she places first every year, when I seen her cheesecake come out of the oven and it was perfect not one crack I thought I was doomed, then I cut into it and knew I was doomed. I would like to thank my daughter's future sister-in-law for voting for mine, that is why I won. LOL

My pumpkin cheesecakeKristine NY
Fried Chicken

2 cups apple cider I like to add orage juice adn oranges and not the cider.
1/2 cup salt
1 (4 1/2 to 5-pound) chicken, cut into 10 pieces
Water
2 eggs
2 tablespoons cayenne pepper
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
1/4 cup cornstarch
2 quarts vegetable shortening, for frying
Directions
In a large bowl, whisk together cider and salt until salt dissolves. Add chicken pieces and enough water to coat and soak 1 hour in the refrigerator. Chicken should be completely submerged in brine.
In a large pot, heat vegetable shortening until a deep-fry thermometer reaches 325 degrees F. Line a sheet tray with a wire rack.
In a large bowl, whisk together eggs, cayenne and black pepper. In a paper bag, shake together flour and cornstarch. Drain chicken from brine and dip in batches first in egg mixture then in flour mixture to coat. Set on wire rack to let coating sit for 10 minutes. In 2 batches, fry chicken until golden brown on both sides and cooked through, 15 to 20 minutes, depending on the size of the piece. Remove from oil to drain on paper towel-lined plate.
Chocolate Cream Pie
1 (9 inch) pie crust, baked
3 egg yolks, beaten
1 1/2 cups white sugar
3 tablespoons cornstarch
1/2 cup unsweetened cocoa
powder
1/2 teaspoon salt
3 cups milk
1 tablespoon butter
1 1/2 teaspoons vanilla extract
1 cup frozen whipped topping, thawed, I like to whip up my own

DIRECTIONS:
1.
In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently.
2.
Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. Remove from heat. Stir in butter or margarine and vanilla extract. Cool slightly, then pour mixture into pastry shell. Chill before serving. Garnish with whipped topping
Toll House Pie
2 eggs
1/2 cup white sugar
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 cup butter, melted and cooled
1 cup semisweet chocolate
chips
1 cup chopped walnuts
1 recipe pastry for a 9 inch
single crust pie
DIRECTIONS:
1.
Preheat oven to 325 degrees F (165 degrees C).
2.
In a large bowl, beat the eggs until foamy. Add the flour, white sugar and brown sugar; beat until well blended. Blend in the melted butter. Stir in the chocolate chips and walnuts. Pour batter into one unbaked 9 inch pie shell.
3.
Bake at 325 degrees F (165 degrees C) for 1 hour. Serve warm with whipped cream or ice cream, if desired.
Empanadas

3 to 4 waxy red or white potatoes (about 1/2 pound), peeled and sliced
1 teaspoon salt
1 pound chorizo sausage, casing removed
1 Spanish onion, diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1/2 cup chicken broth
12 large pimiento-stuffed green olives, chopped
1/2 cup golden raisins
1 recipe empanada dough, recipe follows
Directions
Put the potatoes in a large pot and cover with cold water; add the salt and bring to a boil, uncovered. Simmer until fork tender, about 15 minutes.
Meanwhile, place a large skillet over medium flame. Add the chorizo, and cook, stirring for 5 minutes, until the sausage renders its fat and gets crispy. Add the onion and garlic; season with the cumin, oregano, salt, and pepper. Cook and stir for 5 minutes, until the mixture is soft and has a beautiful red color. Pour in the broth and simmer for 3 minutes.
Drain the potatoes and fold them into the pan, using a wooden spoon, break up the potatoes into nickel-size pieces. Add the olives and raisins and toss everything together; season with salt and pepper, to taste. Allow the filling to cool before filling the empanadas. Serve with cilantro cream.
Empanada Dough:
1 1/2 cups all-purpose flour
1 cup masa harina
1 teaspoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1 large egg beaten with 1 tablespoon water, for egg wash
Butter, for greasing the pans
In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.
Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.
Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.
Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.
Cilantro Cream
1 cup sour cream
1/4 cup finely chopped fresh cilantro leaves
1/2 lime, juiced
Kosher salt and freshly ground black pepper
In a small mixing bowl, combine the sour cream, cilantro, and lime juice together. Mix thoroughly; season with salt and pepper. Serve with empanadas. Yield: 1 cup
Chicken Empanadas (these are really good)
3 cups chopped, cooked chicken
1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
4 ounces cream cheese, softened
1/4 cup chopped red bell pepper 1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (15-ounce) package refrigerated pie crusts Water


Preheat oven to 400 degrees F.
Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.

Jam Empanada

1/2 cup butter, softened
1 (3 ounce) package cream cheese
1 cup sifted all-purpose flour
1 cup fruit preserves
1/3 cup white sugar
1 teaspoon ground cinnamon

1.DAY BEFORE: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week.

2.AT BAKING TIME: Remove dough from refrigerator 30 minutes before using. Start heating oven to 375 degrees F (190 degrees C).

3.Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of jam in center of each round, moisten edges with water.

4.Fold round over and press edges together. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon (traditional) OR in confectioners' sugar if preferred.



Pumpkin Empanadas


1 3/4 cups pumpkin puree
3/4 cup granulated sugar
1 tsp ground allspice
4 cups all-purpose flour
1/2 cup sugar
1 Tbs plus 1 teaspoon baking powder
1 tsp salt
1 1/3 cups shortening
1 cup plus 2 tablespoons milk
1 egg white -- beaten
1/2 tsp ground cinnamon
1/4 cup sugar

Combine pumpkin, 3/4 cup sugar, and allspice; stir well, and set aside. Combine flour, 1/2 cup sugar, baking powder and salt; cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle 1 cup of milk evenly over surface; stir with a fork until all dry ingredients are moistened.



Shape into a ball; chill. Roll out to 1/8-inch thickness; cut into 4-inch circles. Place 1 tablespoon of pumpkin mixture in the center of each circle. Moisten edges with additional milk; fold in half, and press edges together with a fork.



Brush Empanadas with egg white; place on un-greased baking sheets, and bake at 450F for 8 to 10 minutes or until golden. Combine 1/4 cup sugar and cinnamon; sprinkle over empanadas while still warm. Makes 1 1/2 dozen.

Chocolate Chip cookies.

The weather here in Santa Cruz can not make up its mind, it is cool one day hot the next. Today is was very warm. We are building a chicken coop so we can raise out own chickens. Eggs cost so much anymore and they always seem to be old. I went to the chicken farm and bought some of the best brown organic eggs I have ever tasted. Did I mention I hate eggs. I use them for baking and every once in awhile I will eat one but they always have a gross egg taste to it. These eggs I got are great! I was shocked they were so good.

Well I made some chocolate chip cookies last night. See I am trying to lose weight before my daughters wedding at least the 30 I decided to put on in the past six month. Why is it so easy to gain and so hard to lose. Well back to my cookies, I am not too found over chocolate, milk chocolate I like a little, I hate dark chocolate by the way I also hate coffee and milk. I know I am odd. Well so back to my cookies....I wanted to bake but not eat anything I made so I made the kids chocolate chip cookies last night. I wanted to try a new recipe and these seemed to be a huge hit.

Warning they make huge cookies.

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate
chips
DIRECTIONS:
1.
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2.
Sift together the flour, baking soda and salt; set aside.
3.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Mississippi

In school the kids are learning about Mississippi so we made a Mississippi Mud Cake. I will post the recipe later. Jacob does not eat a lot of sweets but he liked this one.

Last week we made taffy and rock candy. My computer is in the shop so I have not been doing a lot of posting.

Fried Chicken

I cannot believe I did not post about this chicken I made. I soaked my chicken in salt water with fresh squeezed oranges in it and I sliced up another orange and put it in the container with the chicken and salt water. I soaked it for about 12 hours.

Then I took it would and dried it off. I then dredged in in flour, then a egg and milk mixture then my last was in a mixture of flour,

salt, pepper and a little cornstarch. I fried it in hot vegetable oil,

since I cook for such a large family I just kept it in a 375 degree oven until I was done. It was really good, I am not a huge fried chicken lover but this was good. I had corn from my garden that was very great.

Time for cake.

This is just a box cake that I added a little lemon extract to it. My cheesecake filling recipe is listed on this blog. For my whip cream frosting (I don't like buttercream) I use heavy whipping cream and whip it until it starts to slightly thicken then I add powder sugar, it depends how sweet I want it. I never measure. I add vanilla about a teaspoon in this one I added lemon extract. I also add knox that I have added a little water to and heated up to melt and cooled. About 1 pkg to 2 teaspoons of water. Add the knox at the very end and add it very slowly.

Lemon Curd


3/4 cup fresh lemon juice
1 tablespoon grated lemon zest
3/4 cup sugar
3 eggs
1/2 cup unsalted butter, cubed
DIRECTIONS:
1.
In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.

Sunday Dinner

I keep forgetting to take pictures before everyone gets to the food. Kristine brought a veggie platter, Kim brought a seven layer dip and I made home made salsa and the rest of the stuff. We had a full house again today, with eleven for lunch. I also made extra dessert from what I won at the baking contest, the cheesecake was a hit here also.

The seven layer dip was really good and I love the pods in the veggie platter. I could sit and eat those all day.

I will try to remember to take my pictures before anyone eats next time, but feeding this many people I have to move my arm fast before someone eats it off. LOL

I WON!!!

OK I have to admit I did not expect to win. I not only won for one of them all three of mine won. Two tied for third place and one won second. It was the Harvest cheesecake that won second. I will have to put the recipe up. I have to email it to the Farmers Market also before I forget.

So in third place was my Friendship pumpkin bread and my pumpkin cake. The cheesecake was second. I won ribbons and Farmers market money.

Harvest Cheesecake
1 cup graham cracker crumbs
1/2 cup finely chopped pecans
3 tablespoons white sugar
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, melted

2 (8 ounce) packages cream
cheese, softened
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
4 cups apples - peeled, cored
and thinly sliced
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped pecans
DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes.

In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla; pour filling into the baked crust.

In a small bowl, stir together 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the apples to coat. Spoon apple mixture over cream cheese layer and sprinkle with 1/4 cup chopped pecans.

Bake in preheated oven for 60 to 70 minutes. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill cake before serving.

Pumpkin Sheet Cake

1 can (15 ounces) solid-pack pumpkin
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
FROSTING:
1 package (3 ounces) cream cheese, softened
5 tablespoons butter, softened
1 teaspoon vanilla extract
1-3/4 cups confectioners' sugar
3 to 4 teaspoons milk
Chopped nuts
DIRECTIONS
In a large mixing bowl, beat pumpkin, sugar and oil until blended. Beat in eggs. Combine flour, baking soda, cinnamon and salt; gradually add to pumpkin mixture, beating until well blended. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, in a small mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in sugar until smooth. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts. Yield: 20-24 servings.

Fall Contest.

Pumpkin cake and Harvest Cheesecake

Well I could not figure out what to bake so I figure I would try a few things. One old recipe, the pumpkin cake, one new favorite, Friendship pumpkin bread and one I have wanted to try but kept putting it off is the Harvest Cheesecake. I made some mini ones for the contest and a large one for the family dinner Sunday. I was going to make some more ginger snaps but I am too tired. So wish me luck everyone, I am going up against some great cooks and some who are professionals. I will let you all know how it goes. I think I am going to jump in the shower and head to bed early.







Oh and the boys are making rock candy. These are my mini cheesecake

Pumpkin Friendship bread

Pumpkin-Pecan Friendship bread
Pumpkin-Pecan Friendship bread I have been waiting to make this for years, about two years ago I started the started and never did anything with it. So this was the year. Now I am going to give the recipe to five people and hope they start their starter and pass this one to two of their friends and keep it going. I am also going to make Rock candy soon with the boys. Danny seen Rock candy on TV last night and I told him it was really easy to make.

Here is the recipe for the bread.

3 C chopped pecans, divided

1 (16oz) can solid-packed pumpkin

1 C starter

4 Eggs

1/2 C vegetable oil

3 C flour

2 t vanilla

1 C sugar

1 C Light brown sugar

4 t cinnamon

2 t baking powder

1 t baking soda

1 t each...nutmeg...ginger...cloves

Preheat oven to 350 grease and flour 2 loaf pans. Set aside.Reserve 1 cup pecans. Spread remaining 2 cups in single layer in large baking pan. Bake 8 minutes or until golden brown, stirring frequently.Combine pumpkin, 1 cup starter, egg, oil and vanilla in a large bowl. Combine remaining ingredients in a separate bowl blend well. Stir into pumpkin mixture just until blended. Stir in toasted pecans. Spoon batter evenly into prepared pans. Sprinkle reserved pecans evenly over batter.Bake one hour or until wooden pick inserted in center comes out clean. Cool in pan on wire rack five minutes. remove from pans, cool completely on wire rack, wrap in plastic wrap, Store at room temperature up to one week.

Starter...1 C sugar

1C flour

1 C milk

Combine ingredients in a large resealable plastic food storage bag. Knead bag until well blended. Let bag stand at room temperature five days. Knead bag five times a day.On day six, add 1 cup sugar, one cup flour and one cup milk. Knead bag until well blended. Let stand at room temperature 4 days. Knead bag five times each day.On day 10, pour one cup starter into three bags . Reserve remaining 1 cup starter for recipe, Give remaining bags of starter with recipe as gift.

I almost forgot!

I cannot believe I forgot to tell you all, my daughter Kristine got engaged last night. This is my second daughter and she was born on my 19th birthday. So my anniversary just happens to be on a Saturday so I told them they should get married on my anniversary. I mean why not, she shares my birthday. :)

Cookies

Well we started school today! I made cookies last night to celebrate the first day back to school. I was going to do a 12 week study on the election and I still will, but we left off in June on a study of Folk Tales so I figured I would finish that one off. It just happened to be on John Chapman (Johnny Appleseed) so it worked out perfect for the cookies I made. We also sampled eight different apples. Jazz was our favorite.

Well off to get things ready for tomorrow, now that school has started I won't have as much time to bake or blog, but I will try to as much as I can. I did make Chili Verde tonight for dinner, I just forgot to take pictures.