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Posts from ‘January, 2013’

A new Christmas cookie


CandyCaneCookies

Over Christmas vacation while DD Megan was here she made some delicious new cookies for us using this recipe.

We all really liked them and when I found a bag of Candy Cane Kisses on clearance this past week I snatched them up and made the cookies again. These cookies contain peppermint extract in the dough and then are topped with a peppermint kiss candy. I think they would also be good with some of the Andes mint bits that are available or with a piece of Andes Mint on top. For those of you who are from this area I found that Deal Mart on Orchard Park has a lot of these candies in stock now.

I have always loved peppermint. I attribute this to the fact that it is one of the first things that I ever tasted. I was a premature baby. My estimated date of arrival was mid August and I was born on July 4th. As the legend was told to me my dad dropped my mother at the hospital and then left to go help a neighbor fight a barn fire. He returned to find he had a daughter. When they took me home my poor mother was instructed to feed me every hour. She fed me a formula (common during that era) made from evaporated milk, Karo syrup, and water. Unfortunately I spit up a great deal. The doctor suggested that she feed me peppermint water (peppermint extract mixed with water) in a tiny silver spoon. Apparently it helped somewhat. I still have the spoon and I still love peppermint all these many years later. 🙂

Whether you love peppermint to the extent I do or not, I would encourage you to try these cookies sometime when you want an attractive and delicious cookie.

Becka


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The Mystery Soup


GreenSoup

The mystery soup was made from radish leaves!

Years ago when we visited with a French family in Bordeaux, France, we were served some soup made from radish leaves. Before this I would never have thought they would be edible or tasty. The leaves are very mild tasting and made a pleasant soup that we enjoyed. I noticed that French cookbooks have quite a few recipes for pureed soups. It's one way to use up lots of little odds and ends of vegetables. The green color predominates and potatoes can be used for thickening.

The other day when I was shopping for fresh produce I noticed that the radishes were nice and that the leaves looked really fresh. Sometimes they look a bit ratty and wilted even in the store. When I got home from shopping I immediately broke off the leaves, washed them, cooked them briefly in a small amount of water and then chopped them in the blender. When it was time to make the soup I made a cream sauce with 2 Tbsps. butter, 2 Tbsps. flour, a cup of milk, some pepper, and a little chicken soup base. When this was thickened I added the radish leaf puree.

Last summer I found this Victory Garden Cookbook at a thrift store while we were visiting in Michigan:

picture of Victory Garden Cookbook

It contains a multitude of information about vegetables and it even has a recipe for Radish Leaf Soup. 🙂

picture of Radish Soup Recipe

Since I just had one bunch of radish leaves to work with I couldn't follow this recipe, but it did give me an idea. 🙂

Happy cooking!

Becka


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Waste not, want not


GreenSoup

Last weekend I made the soup in the picture above from something that I normally throw away. Would you like to guess what the "green" element is in the soup? I will post the answer later in the week.

Becka


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A good squash recipe


picture of squash

We drove up to North Carolina in late November to get one last bag of apples before the orchards closed for the season. Our favorite orchard had already closed but we found a few others which were still open. We also got a few other things including a really large butternut squash. Rob helped me peel and cut it up right before Christmas and we got twelve cups of peeled, cubed squash from this one large specimen. I found several recipes for roasting squash and sort of combined a few of them to come up with the following version. It was so good that I made it three times in one week! Even little Maddie liked it. 🙂

Really Good Butternut Squash

4 cups peeled, cubed butternut squash
2 Tbsps. olive oil
2 Tbsps. minced fresh parsley
2 garlic cloves, minced
1 tsp. salt
dash pepper
Parmesan Cheese

In a large bowl combine squash, oil, parsley, garlic, salt, and pepper. Spread in large, heavy roasting pan. Bake at 400 degrees for 50-55 minutes or until tender. (I used a large, dark sheet cake pan so I lowered the temperature by 25 degrees.) Top with grated Parmesan Cheese. Enjoy immensely. 🙂

picture of Roasted Squash

Becka


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Christmas Past


Christmas vacation is nearly over for DH--he returns to school tomorrow. I still have a few Christmas items to take care of and then it will be truly past and time to focus on the new year. I thought this would be a good time to show a few items which were made as Christmas gifts this year.

I made quite a few of these hand towels as gifts. I have a little gizmo that you use to make bias tapes from strips of bias cut fabric and it was lots of fun binding the towels with the bias tape.

Rob worked for months on this little afghan for Maddie's room and was able to finish it in time for Christmas. The pattern is called Rambling Rows.

I made Maddie a little dress with cross hatched pintucks in the bodice front.

I also made Rob's mother a new bag for her walker out of Christmas fabrics:

Grandson Drew got some Popeye DVDs for Christmas and wanted to try some spinach while he was here. Here he is tasting his first bite:

Here's his reaction. I did tell him that it might take at least ten tries before you learn to like a new food. 🙂

One of Rob's students was unable to go home for the Christmas break and he spent part of the vacation here with us. Drew absolutely loved having David here to play various video and box games with him. Here David was graciously coloring with Drew:

We did try a few new recipes over Christmas and I will try to share them soon. I'll post one final picture of our youngest grandchild, Maddie taking a bath in the kitchen sink:

We learned at Christmas that there will be another new family member this year when Mark and Katie have a little one in July. We have even more blessings to look forward to.


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