Easy Cake . . .

I like to fuss in the kitchen but there are days when I have to get something in the oven fast and appreciate throw-together recipes. This is one of those recipes. I've seen several versions of it but this is the way I like to do it. Living on Easy Cake - #1 1 cup granulated sugar 2 cups all-purpose flour 2 large eggs, lightly beaten 2 teaspoons baking soda Smidge of salt 2 teaspoons vanilla extract Grated zest of one lemon 1/2 cup chopped pecans 1 20-ounce can pineapple tidbits, undrained Preheat oven to 350 degrees. Vegetable oil spray a 9x11-inch baking pan or two smaller pans. You can divide it between two 8 or 9-inch round ones to have one cake today and another one for breakfast tomorrow . . . after the children and husband are off for the day, of course! Mix together the dry ingredients in a large bowl. Add the rest of the ingredients and mix to just combine. Baking time will depend on the size of the pan but approximately 20-30 minutes. Check after 15 minutes to see how it is going. Living on Easy Cake - #2 1 cup granulated sugar 2 cups all-purpose flour 2 large eggs, lightly beaten 2 teaspoons baking soda Smidge of salt 2 teaspoons vanilla extract Grated zest of one lemon 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1/2 cup chopped walnuts 2 cups canned apple slices, undrained 1/4 cup water if the canned apples don't seem to have enough liquid. (I've used brandy with good results!) Prepare and bake as for the Living on Easy Cake - #1. Remove from the oven when done and cool thoroughly before icing the cake(s). You now have a decision to make: Lemon or Chocolate Icing? Lemon Icing 2 cups powdered sugar 1 teaspoon lemon zest 1 teaspoon vanilla extract Enough fresh lemon juice to form a pourable but somewhat thick icing. Chocolate Icing 2 cups powdered sugar 2 teaspoons vanilla extract Dash of cinnamon 1/4 cup baking cocoa Enough milk or cream to form a pourable but somewhat thick icing. (Believe it or not, but Chocolate Icing tastes good with pineapple!) If you have the time, toasting the nuts brings the recipe to a whole, new level. Just be sure the nuts are cooled down before using.

Easy Almond Cookies

I think the scent of almond is one of my favorites. If it is in line with something baking in the oven, even better. This one covers both aspects and tastes like you fussed more than you did. Easy Almond Cookies 1 cup butter, softened 1/2 cup granulated sugar 1/2 teaspoon almond extract 1/2 teaspoon vanilla extract 1/4 cup finely ground toasted almonds 2 1/2 cup all-purpose flour Preheat over to 325 degrees. Line baking sheets with parchment paper or use vegetable oil spray. Cream together the butter, sugar, and flavories until light and fluffy. Stir in the almonds and flour and mix well. Roll into tablespoon balls of dough. Roll in either granulated or colored sugar. Place about twe-inches apart on prepared baking sheets. Gently press down a bit with the bottom of a glass. Bake for approximately 15 minutes or so depending on size and thickness of cookies. They should be browned on the bottom and golden around the edges. Let them rest on the baking sheet for a few minutes before removing to cooling rack. You should have about 3-3 1/2 dozen cookies.

Italian Sunday Supper Casserole

Sunday should be a day of rest but fixing dinner often makes inroads into a peaceful afternoon. This dish is always a favorite for us and for me as it goes together quickly and tastes good, too. All you need is some garlic bread and a salad and dinner is on the table. You can use any kind of pasta but stick to the penne, elbow, or spiral type so the sauce can get into all the nooks and crannies! You can always have grated cheese on the table in case someone doesn't feel they have enough. We keep a dispenser of chili flakes around for our son who likes more heat to his food. Sunday Supper Casserole 2-½ cups uncooked pasta ½ pound lean ground beef ½ pound ground pork 1 small onion, finely chopped 6 garlic clove, minced 2 cans (14-1/2 ounces each) diced tomatoes, undrained ½ cup chicken broth 1 6-ounce can of tomato paste 1 teaspoon Italian seasoning ½ teaspoon chili flakes ½ teaspoon dried oregano ½ teaspoon salt 1 teaspoon garlic powder ½ teaspoon dried thyme ½ teaspoon pepper 1 teaspoon fennel seeds* ½ cup grated Romano or Parmesan cheese 1-1/2 cups shredded part-skim mozzarella cheese Preheat oven to 350 degrees. Vegetable oil spray a large oven-proof baking dish. In a large frying pan, crumble and brown the ground beef and pork. Add the onion and garlic and continue cooking until they are softened. Add everything except the cheeses and bring to a simmer. Stir in the uncooked pasta and Romano or Parmesan cheese. Place the mixture in a large baking pan and spread out evenly. If it seems too dry, you can add a bit more chicken broth. Top with the mozzarella cheese and bake in preheated, 350-degree oven until cheese is melted and bubbling hot. *The fennel seeds give it that sausage/Italian taste.

Cook's Catalyst - Chapter 22 - We All Need a Little Country Greenery

Chapter Twenty-Two We All Need a Little Country Greenery Salads like to make an appearance at dinner and picnic tables. Although they are not the favorite item to make, they are a refreshing prelude to dinner. And if you need a fast, on-the-run lunch, there is such a thing as a hearty salad! I like make-ahead salads, especially for company meals. It is nice to know that no matter what else happens, the salad is tasty and already prepared. It is also like finding a pot of gold when you are raiding the refrigerator. Marinated Everything Salad One small jar marinated artichoke hearts 16 ounces Mozzarella cheese, cut into small cubes One can pitted, ripe, black olives drained 1 can green beans, drained 1 can yellow wax beans, drained 1 can red kidney beans, drained ½ cup olive oil ½ cup red wine vinegar ½ teaspoon oregano 1 teaspoon dried thyme ½ teaspoon crushed red pepper flakes ½ teaspoon freshly ground black pepper Salt to taste 1 small garlic clove, finely diced This seems like an endless list for a bowl of salad. The ease of preparation is it’s redeeming value (not to mention the great taste!). Combine all the ingredients in a large bowl and mix gently. Cover and refrigerate 8 hours or overnight to meld the flavors. Serves six to eight people. Makes a good buffet dish or potluck offering. Use your creative imagination here! Think about a cold plate of this salad along with a freshly baked baguette, still warm from the oven. When you are making a light dinner on a summer’s evening, it is sometimes hard to find something good yet different. I like salad plates with a generous dab of several different salads. Again, with some fresh bread, there will be something for everyone. Many salad ideas for your special mixed platter are old standbys. Here are some of my favorite ones. You can pick and choose and then be creative in your presentation. A crisp leaf of lettuce cupping a spoonful of potato salad is good. And the almost proverbial spray of parsley still brightens up a meal. Fresh Tomato & Avocado with Vinaigrette Four firm, ripe tomatoes (Romas are best but regular salad tomatoes work fine) Two ripe avocados ½ cup olive oil 2 tablespoons vinegar ½ teaspoon salt Freshly ground pepper, if you have it ½ teaspoon dried dill ½ teaspoon paprika 1 teaspoon brown sugar Cube the tomatoes and the avocados into bite-size chunks. In another bowl, mix the rest of the ingredients. Pour dressing over tomatoes and avocados and toss gently. Refrigerate until serving time. Marinated Green Beans 1 to 2 cans of green beans (remember to consider your needs!), drained Your favorite Italian salad dressing 1/4 to ½ cup slivered, toasted almonds Drain green beans and place in bowl. Toss in dressing. Just before serving, scatter the almonds over each portion. Cucumber Slices Two large cucumbers 1/4 cup olive oil 1 teaspoon salt ½ teaspoon coarsely ground pepper Peel and slice the cucumbers. Drizzle with olive oil, salt and pepper. Since this is part of a combination plate, you don’t want duplicate tastes so avoid using Italian dressing on everything. Pickled Beet Salad 1 to 2 cans sliced or julienne beets, drained Salt and pepper to taste 1 tablespoon brown sugar 2 tablespoons vinegar A sprinkling of caraway seed Drain beets and place in bowl. Add the remaining ingredients, toss gently and refrigerate. Tomato/Feta Salad Four to six ripe, red tomatoes, preferably Roma 4 ounces Feta ½ teaspoon dried dill ½ teaspoon basil ½ teaspoon oregano 1 teaspoon ground pepper ½ teaspoon salt or to taste 1/4 cup olive oil 2 tablespoons red wine vinegar 2 tablespoons finely chopped, red onion, optional Cut the tomatoes into bite-sized chunks and place in bowl. Mix the olive oil, vinegar, onions, spices and herbs together in a small bowl. Pour over tomatoes, toss gently and let marinate for at least a half hour before serving. Just before using, crumble in the Feta. The room temperature tomatoes make a nice contrast to the chilled cheese. Accents for your salad Black or green olives. Sweet or dill pickles Pickled peppers (hot or mild) Slivers of carrots for crunch and color Spears of fresh pineapple Rounds of peeled Kiwi Radishes Green onion Croutons Fresh cauliflower or broccoli florets Stuffed eggs Potato Salad Now that you have some ideas and basic recipes, put your salad plates in the freezer to get cold and start preparing your sampler salads. Remember that eye-appeal is almost as important as taste. Don’t unbalance the plate with too much of one or the other salad. You are looking for tiny taste temptations that will leave your family wanting more. They probably won’t say anything, however, as before they can voice a demand, they will be sampling another part of the salad plate. Contrast the colors and textures and you will have a winner.

Forget About it Pot Roast

Although I may have posted this before, the hectic week before Easter is a good time to remember you can get a meal on the table without too much time spent in the kitchen yet keep the family happy and fed. FORGET ABOUT IT POT ROAST (all you need to worry about it is the salad!) 1 beef roast, weight depending on size of crock pot) 1 cup sliced mushrooms 1 packet dried onion soup mix 1 cup red wine or 1/2 cup wine and 1/2 cup bullion Mix the liquids together and pour over the meat. Set crock pot on low and you should have a tender beef meal by evening. Serve with garlic bread, buttered noodles, or rice. Somehow, it is comforting to have the main dish cooking away on it's own while you pursue more important things like quilting, reading . . . okay, cleaning house and laundry!