Thoughts

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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Dec 16, 2014

Joe Froggers

Ladies Home Journal ceased publication this year.  Not long after, my mother in law found a cookie insert from December of 1980.  I am slowly working my way through in homage to LHJ.  This week, Joe Froggers (tweaked, of course).

1/2 Cup Shortening
1 Cup Sugar
4 1/2 Cups All Purpose Flour
1 1/2 Tsp Salt
1 1/2 Tsp Ginger
1/2 Tsp Clove
1/2 Tsp AllSpice
1/2 Tsp Nutmeg
1/2 Cup Molasses
1/2 Cup Corn Syrup
1 Tsp Baking Soda
1/2 Cup Dark Rum
3 Tbl HOT Water

In a large bowl, cream shortening and sugar until fluffy.  Add salt and spices then gradually add flour to the creamed mixture.  Combine Molasses, Corn Syrup and Baking Soda.  Pour into mixer and blend until well mixed.  Combine rum and water, pour into mixture and continue to beat at low speed until well mixed.  Cover and chill at least two hours.

Heat oven to 375 degrees.  Line cookie sheets with silicone mats, parchment OR non stick foil.  Divide dough into quarters, working with one quarter at a time while the remaining dough is refrigerated.  Flour your work surface and roll the dough out to 1/4 inch thick for a soft cookie, 1/8 for a crisp cookie.  Cut into 4 inch circles. Transfer to cookie sheets and bake 15 minutes.

Cool on pan 2 to 3 minutes then transfer to a cooling rack.

Dec 15, 2014

Pineapple Upside Down Cakes - for 1

I enjoy the American Profile magazine insert that is in the weekly paper.  Sadly, there was a notice this week that American profile is going a different direction and will not be available to our paper any more.  In this last episode, the include a recipe for Pineapple Upside Down Cakeletts.  That was the basis for the following.

12 Maraschino Cherries
8 Ounce Crushed Pineapple
1/2 Cup Dark Brown Sugar
8.5 Ounce Jiffy Corn Muffin Mix
1 Large Egg
1/3 Cup Sour Cream
1/3 Cup Greek Yogurt

Heat oven to 350 degrees.

Spray muffin tins with oil.  Place a maraschino cherry in each.

Mix together pineapple and brown sugar, divide over cherries. Mix together muffin mix, egg, sour cream and yogurt.  Spoon over the pineapple.

Bake 15 to 20 minutes or until cakes are set.  Flip onto a serving dish.

Dec 14, 2014

Meat Loaf Sauce

Hubby LOVES meat loaf - he prefers a red sauce on top.  His grandmother's recipes, posted here before, do not include the topping I use.  Simple enough - mix the following and spoon over the meat loaf before baking.

3/4 Cup Ketchup
1/2 Cup Light Brown Sugar


Dec 7, 2014

Pumpkin Molasses Cookies


Recently, I tried a Molasses Sugar Cookie for the first time.  My niece has a great recipe that I will share, if she doesn't mind.  In the mean time, I had 1/2 cup of pumpkin in the refrigerator left over from making Creme Brûlée, so Pumpkin Molasses Cookies seemed to be a great idea.  Hubby thought so - he said he liked them better than the ones he used to eat with his Pop Pop.

1/2 Cup Butter, Softened
1 Cup Sugar
1/2 Cup Pumpkin Puree
1/4 Cup Molasses
1 Large Egg
1 Tsp Vanilla
2 Tsp Cinnamon
1 Tsp Ginger
1/2 Tsp Salt
2 1/3 Cup Flour
1 Tsp Baking Soda
Sugar for rolling


Cream together the butter and sugar.  Add the pumpkin, molasses, egg and vanilla - mix until well combined.  Add the cinnamon, salt and ginger, mix well.

In a separate bowl, combine Flour and Baking Soda.  Slowly add to wet ingredients and mix until combined.  Put in a small bowl, cover tightly with saran wrap and refrigerate for at least an hour, up to 24.

When ready to bake, heat oven to 350 degrees.  Line a baking sheet with a silicone liner, parchment or non stick foil.  Place about a cup of sugar in a small bowl.  Drop balls of dough into sugar and roll to coat then place on the pan.  Bake for about 12 minutes until they start to get crinkly.  Remove from oven, leave on pan for 1 to 2 minutes.  Transfer to a wire rack and cool completely.

Nov 26, 2014

Cornbread Stuffing

This cornbread stuffing is one of Hubby's favorites.  However - there is a soy allergy in the family.  Do you know how hard it is to find bread without soy? This year, I made the cornbread first using the recipe found here.

14 Oz Cornbread
1 Lb Sausage, Cooked, Drained And Crumbled
2 Tsp Thyme

1 1/2 Cups Sweetened Dried Cranberries
2/3 Cup Pecans, Chopped
1 Cups Chicken Broth



Combine all ingredients in a medium casserole dish or bowl.  Stuff bird or cover casserole dish and bake for 30 minutes at 350 degrees.

Pie Crust - Pre Baking 101

Sometimes, you just need a pre baked pie shell.  Cream pies, some custards, tarts - all use a pre baked, cooled crust.  Doing so is simple.

Place the pie crust in your pie pan - press the crust so it is about 1/4 to 1/2 inch taller than your pan to allow for shrinking.  Place in the refrigerator.

Heat oven to 400 degrees.

Top crust with three coffee filters.

Top filters with pie weights - you can used purchased pie weights that are ceramic or stainless steel.  You an also line the crust with beans or rice.  Place in the oven and bake for 15 minutes or so until browned.  If you would like the bottom browned, remove the filters and weights and bake for another 5 minutes or so.



Nov 25, 2014

Spinach Potato Soup

Snow arrives tomorrow - how about a broth based soup to keep you warm and light for Thanksgiving?

2 Tbl Olive Oil
2 Cups Potatoes, Diced
3/4 Cup Carrots, Sliced
3 Cloves Garlic, Minced
15.5 Ounce Canellini Beans, Undrained
15.5 Ounce Dark Red Kidney Beans, Undrained
4 Cups Beef Broth
2 Cups Water
5 Cups Spinach - Washed and Chopped
Salt and Pepper to Taste.

In a large soup pot, heat the oil.  Add the garlic, cook for 1 minute.  Add potatoes and carrots, sauté for 5 minutes.  Add all remaining ingredients and simmer for 30 minutes.