In Honor of Mother's Day, this is the month we archive all of Mom's (Merle's) recipes. Dig out your books, look at what everyone else has posted, then get to work! Our family's ability to make something out of nothing (and make it taste good) is wholly attributable to Mom. Time to preserve the traditional favorites for posterity...
Sunday, May 3, 2009
These date back to 'cultures day' at Shawnee Park Elementary School in Grand Rapids, Michigan. The ingredients are mostly a standard sugar cookie, but make sure you have enough almond extract and almonds on hand when you start.
Stir together:
2-3/4 cups all purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
Cut in 1 cup crisco like you would for a pie crust.
Mix seapartely
1 egg
2 tablespoons mild
1 teaspoon almond extract
Add to flour mixture. Mix well.
Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheet. Press a blanched almond half on to each cookie, press down to flatten slightly.
Bake in 325 degree oven, 16 minutes
Stir together:
2-3/4 cups all purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
Cut in 1 cup crisco like you would for a pie crust.
Mix seapartely
1 egg
2 tablespoons mild
1 teaspoon almond extract
Add to flour mixture. Mix well.
Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheet. Press a blanched almond half on to each cookie, press down to flatten slightly.
Bake in 325 degree oven, 16 minutes
Thursday, April 30, 2009
We recently had a discussion on LOK's Household Tips board asking what is considered a convenience food. I was surprised by what was deemed convenience, I consider them economical and/or staples. There was a time that store bought bread was considered a convenience food. Now if you make your own bread you're considered frugal, earthy/crunchy/granola'y. Granted some things in the store, like
When I heard that there was a new outbreak of the Swine Flu, I have to admit my response was more of weariness than concern. Now, I'm not downplaying the seriousness of the situation at all. It's a dangerous flu and people have died--that's not good at all. However, over the last couple of months my family has been wracked with one illness after another. Stomach bugs, flu bugs, and severe
Tuesday, April 14, 2009
This is healthy and yummy. Especially if you like lots of garlic (which I do). It was inspired by Melissa's curry recipe. Why, you ask? Because garlic and curry are the two things I eat a ton of when I travel. Since I smell like garlic or curry (even my skin, my hair, my toenails.. okay, too much information) for days afterward, I save those foods for travel when my wife doesn't have to smell it.
Roasted Garlic is good spread on bread (baguettes?) or mixed with butter and noodles (especially fettucine). This year I'm going to try it on barbecued meats, which is how it makes the "April Summer Foods" month feature.
By way of useful information (I'm no Alton Brown, but...) it has been scientfically proven that garlic not only keeps away vampires but also repels rabid fans of the 'Twilight' series.
Preheat oven to 375
Line bread pan with aluminimunium foil
Halve two or three cloves of garlic (across the equator, not top to bottom)
Set them in the pan and pour 2-3 tablespoons of olive oil over each.
Put in oven for 45 minutes to 1 hour. It's done when the cloves are slightly browned, soft, and spreadable.
After they've cooled a few minutes, you can pick them up (maybe with a hot pad) and squeeze the cloves right out into a dish. It's kind of fun.
Roasted Garlic is good spread on bread (baguettes?) or mixed with butter and noodles (especially fettucine). This year I'm going to try it on barbecued meats, which is how it makes the "April Summer Foods" month feature.
By way of useful information (I'm no Alton Brown, but...) it has been scientfically proven that garlic not only keeps away vampires but also repels rabid fans of the 'Twilight' series.
Preheat oven to 375
Line bread pan with aluminimunium foil
Halve two or three cloves of garlic (across the equator, not top to bottom)
Set them in the pan and pour 2-3 tablespoons of olive oil over each.
Put in oven for 45 minutes to 1 hour. It's done when the cloves are slightly browned, soft, and spreadable.
After they've cooled a few minutes, you can pick them up (maybe with a hot pad) and squeeze the cloves right out into a dish. It's kind of fun.
Wednesday, April 8, 2009
2 tbsp vegetable oil
1 can (19 oz) coconut milk (Mae Ploy brand is my favorite)
3 tbsp fish sauce
3 1/2 tbsp sugar
1/3 cup roasted peanuts or cashews
2 carrots, peeled and chopped
3 tbsp masaman curry paste
1 lb chicken cut into stew pieces
2 tbsp tamarind liquid
3-4 medium size gold potatoes chunked
1. On medium heat, put begetables oil in a pot, then add masaman curry paste. Stir fry for 2-3 minutes.
2. Add 1/3 can of coconut milk, stir fry for 4-5 minutes, until it bubbles red.
3. Add chicken, stir fry for 5-8 minutes
4. Add rest of coconut milk, and 3/4 can of water.
5. Add potatoes and carrots now.
6. Add fish sauce, sugar, tamarind liquid and peanuts.
7. Simmer 30 minutes. If its too thick, add some water. If its too thin, simmer longer.
8. Remove from heat.
Serve over sticky rice. I'll post that recipe soon. I also like to add sliced onions when I add the potatoes and carrots. This is my favorite thing ever.
1 can (19 oz) coconut milk (Mae Ploy brand is my favorite)
3 tbsp fish sauce
3 1/2 tbsp sugar
1/3 cup roasted peanuts or cashews
2 carrots, peeled and chopped
3 tbsp masaman curry paste
1 lb chicken cut into stew pieces
2 tbsp tamarind liquid
3-4 medium size gold potatoes chunked
1. On medium heat, put begetables oil in a pot, then add masaman curry paste. Stir fry for 2-3 minutes.
2. Add 1/3 can of coconut milk, stir fry for 4-5 minutes, until it bubbles red.
3. Add chicken, stir fry for 5-8 minutes
4. Add rest of coconut milk, and 3/4 can of water.
5. Add potatoes and carrots now.
6. Add fish sauce, sugar, tamarind liquid and peanuts.
7. Simmer 30 minutes. If its too thick, add some water. If its too thin, simmer longer.
8. Remove from heat.
Serve over sticky rice. I'll post that recipe soon. I also like to add sliced onions when I add the potatoes and carrots. This is my favorite thing ever.
Friday, April 3, 2009
A recent question over at the new LOK Household forum got me thinking. We all know about staples--the items you keep on hand to use for cooking everyday. Things like sugar, and flour, and spices. However, depending on who you are, your "essentials" could be very different from someone else's. My family lives on pasta, however I have a friend whose husband and kids hate it--and thus she never
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