Getting Ready to Be Ready
Column Summary
It is a busy fall for our family; our daughter is getting married on our five-acre mini-farm; I am doing my best to prepare for this important event and get ready for the next season. Some things will just have to wait until the I dos are promised.
In the spring we nest and clean; we launder and air out all the heavy bedding, we shake and beat rugs, wash curtains, dry clean drapes, and brighten our surroundings with fresh fabrics and colorful flowers.
We scrub and shine the gas grills, replace propane tanks, and bookmark recipes using the freshest ingredients. We plan vacations, schedule contractors, detail our cars, and put our dormant bodies back-in-motion. Spring is welcomed.
In the fall we stock-pile and prepare for hibernation. Lets be honest and clear here, as Northeast Ohioans we winterize but such a word brings shivers to ones self and not because there is a chill in the air; some years we do have an awesome Indian summer.
I have found myself pulling out my favorite afghans and quilts, and washing away their in-storage staleness that an old trunk naturally shares. I have dusted off my boots, and have fewer flip-flops tossed on the porch. My denim jackets are hanging from grab-and-go pegs and a few sweaters have begun to pile on top an already overdue, put-away pile of clean laundry.
My oven has been transitioned to regular use and has become a more appreciated appliance. It not only warms the cooler mornings and cozies our chilly evenings, roasting and baking fills the house with a good- morning or a welcome home aroma.
I love having my oven door ajar after baking as it takes a cool down rest. The best spot in the house is sitting at my kitchen table, on my husbands dinner table chair, my back to an open door oven; oh yea, and coffee.
Through Facebook I have been getting encouragement to re-kindle my coupon use at the grocery store. I had gotten away from my habit of couponing soon after I opened my antique shop. My working hours made it difficult to take the time to clip, organize, list, and plan; there were other things I chose to do. But thanks to The Coupon Coach I have been clipping away, reading the grocery ads, and stocking my pantry and cellar shelves with canned goods and my deep-freeze with frozen foods for the winter.
I am happy to have a stock-pile of ingredients on hand. Cooking requires staples and I am getting ready for what lies ahead, a season of good food and fewer pick-up dinner on the way home stops. Microwaves heat just fine, but they just dont warm up the kitchen like a baking oven.
Send your heat-up-the-kitchen dinnertime favorites to; Country Cupboard, 5973 Blachleyville Rd. Wooster, Ohio, 44691. Emails are always welcome: thewritecook@sssnet.com
Apple Dip (Paula Huffman, Wooster)
8 ounce package soft cream cheese
3/4 cup brown sugar
1/2 cup powdered sugar
2 teaspoons vanilla
Mix until smooth. This makes a caramel dip. My grandchildren like when I add 1/2 cup to 3/4 cup creamy peanut butter and make it a peanut butter dip. Serve with sliced apples.
Fall Party Mix (Paula Huffman, Wooster)
1 package (11 ounces) pretzels
1 box (9.5 ounce) peanut butter Ritz Bits
1 cup dry roasted peanuts
Combine in a large bowl. In a large saucepan, combine; 1 cup sugar, 1/2 cup margarine, 1/2 cup light corn syrup
Bring to a boil over medium heat; boil for 5 minutes. Remove from heat and stir in 2 tablespoons baking soda (mixture will foam). Pour over pretzel mixture in large bowl and stir until well coated. Pour into a grease 15 x 10 x 1-inch baking pan. Bake at 250 degrees for 45 minutes, stirring every 15 minutes. Pour out on wax paper and break apart while warm. Toss with; 1 (10 ounce) package M & Ms, and 1 (18 1/2 ounce) package candy corn. Cool completely; store in airtight container. Yields: 16 cups.
Great Pumpkin Dessert (Paula Huffman, Wooster)
1 can (15 ounce) solid-pack pumpkin
1 can (12 ounce) evaporated milk
3 eggs
1 cup sugar
4 teaspoons pumpkin pie spice
Pour in a mixing bowl and mix. Pour in a greased 13 x 9 x 2-inch baking pan. Sprinkle with 1 box yellow cake mix and drizzle with 3/4 cup melted butter or margarine. Top with 1 1/2 cups chopped walnuts. Bake at 350 degrees for 1 hour or until a knife inserted near the center comes out clean Serve with ice cream or whipped cream. Yield: 12 to 16 servings.
Candy Corn Marshmallow Treats (Paula Huffman, Wooster)
1/4 cup butter
6 cups miniature marshmallows
12 drops yellow food coloring
4 drops red food coloring
6 cups rice crispy cereal
2 cups candy corn
Microwave butter on high 45 seconds or until melted. Add marshmallows; toss to coat. Microwave 1 1/2 minutes or until marshmallows are completely melted and mixture is well blended, stir in food coloring after 45 seconds. Add cereal and candy corn; mix well. Press into a 13 x 9-inch pan
sprayed with cooking spray. Cool completely before cutting into bars. Makes 24 bars.
Penne Mac & Cheese (Daphne Ross, Wooster)
1 box (16 ounces) penne rigate
3/4 pound sharp cheddar cheese, shredded
1/2 pound Gruyere cheese, shredded
1/2 cup shredded Asiago or Parmesan cheese
3 tablespoons unsalted butter
3 tablespoons flour
2 cups milk
1/2 teaspoon onion powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
Grease a 2-quart broiler-safe baking dish. Bring a large pot of lightly salted water to boiling. Once water boils, add penne; cook 6 minutes, then drain. In a large bowl, toss together the cheeses, cheddar, Gruyere and Asiago. Set aside. Meanwhile, melt butter in medium-size saucepan over medium heat. Whisk in flour until smooth and slightly bubbly. In a thin stream, whisk in milk. Stir in onion powder, salt and cayenne. Bring to a boil over medium-high heat. Reduce heat and simmer 3 minutes. Remove from heat; whisk in 2 1/2 cups of the cheese mixture. In the pasta cooking pot, stir together the cooked penne and the cheese sauce. Pour half into prepared baking dish. Sprinkle with a generous cup of the cheese; spoon remaining penne into dish and top with remaining cheese. Bake at 350 F for 20 minutes. Increase oven temperature to broil and cook 3 minutes, until top is lightly browned. Cool slightly before serving. (Note from Daphne: When it comes to cheese I improvised with what I had on hand to equal the amount needed: I used shredded Parmesan from the shaker, American cheese slices, and 1 (2-cup) package 4-cheese shreds with cream cheese.)
Halloween Pumpkin Bread
1 1/2 cups sugar
1/2 cup shortening
2 eggs
1 2/3 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon ground cloves
1/2 cup water
1 cup canned pumpkin
1/2 cup chopped walnuts
Blend together sugar, shortening, eggs, flour, baking powder, baking soda, salt, cinnamon, ginger and ground cloves. Add water, pumpkin and walnuts. Bake at 350 degrees in a greased loaf pan for 55 minutes or until a toothpick inserted in center comes out clean.
Roasted Pumpkin Seeds: Wash pumpkin seeds in cold water until all pumpkin pulp has been removed. Soak for 30 minutes (to overnight) in a brine made with 1 cup Kosher salt (or any plain salt) and 2 cups water. Place on a baking sheet brushed with light olive oil in a single layer and roast for 90 minutes at 250 degrees or until dry.
Jiffy Cornbread/Pumpkin Muffins
1 box Jiffy cornbread mix
1/2 can pumpkin (not pie mix)
1 teaspoon pumpkin pie seasoning
1/3 cup raisins
1/2 to 2/3 cup sugar
1/4 cup toasted pecans (chopped)
2/3 cup milk (or more if batter seems too thick)
1 egg
In medium sized bowl, mix all wet ingredients together including the pumpkin, add dry cornbread mix, sugar, nuts and raisins. Mix thoroughly and divide evenly into large muffin tin (6 muffin size) that has been sprayed with cooking spray. Cups will be 2/3 to 3/4 full. Bake at 375 degrees for 25 to 30 minutes testing with toothpick in center when it comes out clean they are done. These are very moist and tasty and could be frosted with cream cheese frosting and sprinkled with chopped pecans if you want to dress them up. Yields 6 large muffins
Slow-Baked Wings
5 pounds frozen chicken wings
10 ounces soy sauce
1/2 cup brown sugar
1/2 cup white sugar
2 tablespoons molasses or honey
1/8 teaspoon cayenne pepper (optional)
5 cloves garlic, peeled
Fresh ginger, 1 inch piece, peeled
In a blender, combine soy sauce, sugar, molasses or honey, cayenne pepper, garlic and ginger. In a 10 x12-inch pan lined with foil, pour blended mixture over the still-frozen chicken wings. Place on center oven rack and bake at 250 degrees for 2 to 2 1/2 hours, turning and basting every 30 to 40 minutes. When wings are done they will be tender. Remove from sauce and serve immediately; may keep warm in a Crock-Pot.
