Tuxedo Strawberries

Tuxedo Strawberries

An easy snack for any occasion.

I used those melty little disks and "nuked" them for a few seconds in a shallow dish, 

stirred and gave them a few more seconds.

The strawberries I rinsed and let dry on a towel.

I used red hot candies for the buttons.

First I dipped the "shirt fronts" with white or vanilla melty.

Immediately add the red hot to let it stick in the melted white candy.

By the time I did about a dozen, the first ones were hard enough to add

the brown part. I melted the candy in the microwave for a few seconds

not melting the wafers totally. Stirring them made them smooth.

On my first one, I ended up with chocolate all over my fingers,

so I came up with stabbing the stem end with a toothpick and then

rotating the berry for each side.

"Quality control" had to test the last one because my dish was full.

Taking them to our "sing" tonight.

Sharing At:
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Pineapple Upside Down Cakes on a Miniature Scale

Pineapple Upside Down Cake

Only in muffins...

I was casting around in my head for a dessert for the weekend and pineapple cake sounded so good.

So, good ole' Betty Crocker called me from the cupboard and I doubled the recipe that makes a 10" pan.

Spooned in the butter and brown sugar into the little cups and over sized muffin tin and added

a half maraschino cherry and some pineapple.

Ooo, that photo above makes me a little dizzy when I look at it. I hope you are OK.

Then the batter, they were pretty shallow in the cake department, but they rose to the occasion.

All that bubbly brown sugar goodness just has to have somewhere to go.

 Loosen the edges with a knife and turn upside down on a plate.

A tip from a recipe user, cut down paper muffin liners for just the bottom of your tin.

Spray the pan first, put in the paper, spray again.

This one stuck until I gently peeled it off.

Look out mouth!

One of these days, I want to try it with rice flour - to make them gluten free.

Shared on Made by Me Wednesday

Focaccia Bread

Our small fellowship gets together on the weekends for Bible study and eating.

Yes, eating.

We have pot-lucks that make a cruise ship's layout look sad.

And, as in everything in life, you need to make good choices, even when going through a pot-luck line.

It gives us opportunity to break out the old favorite recipes and also to try some new ones.

This particular weekend, we are having soup and bread.

That is loosely interpreted, as there will be soups and chili. Uh, I'm making the chili.

One of our ladies makes fantastic homemade bread and we regularly buy

a loaf or two to enjoy. So, when it was decided to have chili, I mean soup,

I hesitated to make my focaccia bread, but then I thought, well, someone will like it.

After all, I like it...

What is there not to like about focaccia bread?

****

So, the story behind this recipe is this:

We have a restaurant called Macaroni Grill. Perhaps you have it in your area.

Years ago, I saw the recipe in the local newspaper. I don't usually read that section,

but, for some reason, I did that day, and there it was.

This recipe was given by the chef there and since then, they have changed it somewhat.

I still like this one.

The recipe uses the "cool rise" method and if you have never tried it, then please do.

If you have a busy day planned and time is of the essence, 

a little planning ahead makes this method a winner.

You basically make the bread, put it in the refrigerator and let it sit...

for at least 3 hours and up to 48!

Can you imagine? All the fuss is done, all you do is bake it.

Go to that soccer game and come home and bake up the bread or rolls.

I have used it to make other breads, and they turn out fantastic.

Well, on to the recipe, did you think it wasn't going to happen?

I have taken a picture of the recipe as it is in my favorite recipe book,

but I will walk you through it too.

 First off, notice that is says you are going to use 2 Cups of water, divided.

That means that the total amount is 2 Cups.

I take a 2 cup measure, run the water in the sink until it is hot and then measure out 2 cups.

Then I pour about a 1/4 cup into a little bowl for the yeast.

Sprinkle the yeast in and stir it around.

Now, a little secret about yeast, as it "works" it will get bubbly,

like this if it is "good". If it doesn't, then two things, it could be old,

or your water was too hot and killed it. But I think you will do just fine.

 Yeast keeps a long time in the refrigerator.

A little packet that you buy at the store will keep in there too.

I have bought in bulk and the yeast I have, in an airtight container, is probably several years old.

Yep, just can't seem to use it up. And, it is still "working".

OK, now measure your flour into your mixing bowl.

It calls for 4 1/2 cups, you will need more, just saying,

but go for the original amount now.

Add in the olive oil, if you don't have olive oil, then use regular oil.

Mix it up and it will look like cornmeal.

Now add the water which you have added sugar, it will be soupy,

Add the yeast water, and then the vinegar and don't forget the rosemary and salt.

Now, you have all the ingredients in. But...

Doesn't look like bread dough, huh?

Well, keep mixing and add in about a 1/4 Cup of flour at a time.

About a cup later, it will start to leave the edges of the bowl.

At first it will be kinda stringy, but keep on going.

Sometimes more flour is needed. I don't know where they came up with 4 1/2 Cups!

Here it left the sides of the bowl, just like it said it would, I did not scrape it down.

 Now transfer it to a floured board, or as I hate the clean-up, a floured wax paper.

Put a little more flour on it, and cover it with plastic wrap and a towel.

Let it rest for 20 minutes.

Now, you can go have a cup of coffee, make a phone call, take a short nap,

or clean up the mess you have made in the kitchen.

You have the choice!

OK, now take that clump and kinda roll the sides into the center and either

make one large ball, or divide it up.

Here I have four. They look sorta little, but they will rise to the occasion.

I have used cake tins, I think three, and when it cooks, it has a delicious outer rim

and makes a great large sandwich when sliced across.

I put my hand here to give you an idea of the size.

Cover them with plastic wrap and refrigerate.

At least 3 hours, as long as 48.

That means you can make them ahead and cook some tonight,

one tomorrow and one the next day if you like.

After they have risen in the refrigerator,

take them out and while the oven is heating to 350',

punch them down with your fingers.

Let it bake for 20 minutes.

Meanwhile, get ready the olive oil, rosemary and I used kosher salt here.

After they bake for 20 minutes take them out and brush on olive oil and sprinkle on the salt and rosemary.

It is not finished baking, though, put it back in and let it bake for an additional 10 to 15 minutes, or until it is brown.

I took the liberty of separating the loaves, as they were getting pretty chummy.

A few more minutes, and yes, you will have to sweep after all. The rosemary and salt just want to coat everything, including the floor.

Ready to share at our lunch.

*****

After I reread this post, I realized that I didn't tell you about how wonderful

this tastes dipped in olive oil, with maybe a tad (or more for my taste) of balsamic

vinegar. Pour the oil in a shallow dish and add the vinegar on the side. It makes my

mouth explode with wonderful sensations.

Also, after you have enjoyed this straight from the oven,

you will want to slice and toast it later. Smear on the butter.

The rosemary will "revive" and you will remind yourself that you have to make this again.

If you have any questions, successes and such, be sure to comment and let me know how it turned out.

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Also: Adorned From Above

Fresh Fruit Cobbler

There's nothing like the taste of fresh fruit.

In season it can be rather overwhelming, though.

We have many apple trees and when it is apple time,

we are hard pressed to use up all the fruit.

The same holds true with berries,

peaches,

strawberries,

pears,

and other fruits.

Here is a recipe that can be used with fresh or frozen

or even canned fruit.

It is very simple.

1 Cup flour

1 Cup sugar

1 Cup milk

1 stick butter

4 Tbsp baking powder

My local grocery store carries freshly frozen fruit in 1 lb bags.

It is simply fruit, with nothing added.

Here is a bag of frozen peaches.

It makes roughly about 4 cups.

I added about 1/4 cup sugar and let it sit for a few minutes while I prepared the other ingredients.

Melt 1 stick of butter (margarine can be used if you like)

In a bowl, mix 1 Cup all purpose flour,

1 cup granulated sugar,

and 4 Tbsp baking powder

Kinda mix it up a little and then

Add 1 cup milk.

A tiny splash of vanilla extract makes this taste and smell even more wonderful.

Mix it up, it will be kinda thin, about like pancake batter.

Pour it over the melted butter. Don't mix.

That's right, batter on the bottom, don't worry it will turn out right.

Take your sweetened fruit and place it over the top of the batter/butter

Arrange it so that the fruit is evenly distributed, so that everyone gets a bite or two.

Sprinkle on a little cinnamon and bake.

This is a before it baked picture, sorry I just seem to forget

to take the after, I am so eager to jump in and sample.

The batter will surround the fruit like a down comforter surrounds you.

It will come up over the fruit and the fruit will disappear in fluffy goodness.

Bake it at 350' for around 45 min to a hour, depending on if the batter is still gooey in the center.

if so, let it cook a little longer.

Easy, so much so, you can allow you 10 year old to experiment with

cooking, if you are really adventuresome.

******

I have used peaches, apples and berries for this recipe.

They have all been awesome.

Chicken Corn Taquitos

I posted a picture of these on my instagram account and was promptly told that they were flautas and they are usually made with flour tortillas- whatever, it worked for me.

A friend asked me for the recipe (no, I haven't forgotten you), so here goes.

I fly by the seat of my pants/skirt.

I used cold, cooked chicken, chopped up

Added some cream cheese,

or Laughing Cow cheese,

some cotilla cheese,

a little salt and chili powder

some shredded monterey jack cheese.

Mix this all together so that it sticks together

Heat your tortillas in the microwave til soft and pliable

I have this cute little flannel lined tortilla warmer, it is cloth.

I put about 5 or 6 tortillas in it, "nuke" it for about 30 seconds,

turn it over and give it another 30 seconds.

Just enough to warm them up so they roll nicely.

Fill the center with a little of chicken mixture and roll them up

Fry in some oil and drain.

Eat, yum.

I sometimes make them ahead, refrigerate and then warm them in my toaster oven

for a late night treat.

Enjoy, Nancy