Time to Plan the Holiday Sweets.

It is December 1^st as I am writing this and, being the ultimate holiday month, time to plan out what sweets to make for sharing.  Correct, for sharing.  Each year I endeavor to make enough treats to give out to those who have provided services throughout the year.  There are also the folks that Roy and I have friendly relationships with, and want to show our appreciation for having them in our lives. 

So, I will be giving you recipes for two treats that may, or may not, make the giving list this year.  All depends on my mood; the effort is always worth it though.

“Shoo, fly, don't bother me,

Shoo, fly, don't bother me,

Shoo, fly, don't bother me,

For I belong to somebody.”

This song has two origin stories, first sung by Civil War soldiers during the 1860s; secondly in 1898 by soldiers during the Spanish American War.  Both related to the swarm of flies and mosquitoes during the hot, humid summer months.  The two versions, which happened to include the “N” word, were eventually tamed down throughout the 1900s and became, oh you guessed it, a nursery rhyme.

In Pennsylvania Dutch cooking, there is a pie that would put anyone in a diabetic coma; that pie is called "Shoo Fly".  The name originates from the bakers having to "shoo" flies away from the pie, since the little buggers were very attracted to the molasses and sugar that are the two main ingredients.  "Shoo Fly" is a dense, sticky pie; extremely sweet and definitely an acquired taste.  It is best served warm with a scoop of ice cream, usually vanilla, on the side; strangely enough, the ice cream mellows out the pie's sweetness.  I did make this for a holiday party once, and it was said to be similar to pecan pie, but without the pecans, and much gooier and sweeter.

 

Shoo Fly Pie

Ingredients:

Filling

1 and ½ cups molasses

1 and ½ cups warm water

1and ½ tsp. baking soda

Topping

4 cups flour, sifted

2 cups sugar

½ cup brown sugar

½ cup butter, melted

2 (9 inch) deep dish pie crusts

Preparation:

On low heat, in a deep saucepan, cook together the molasses and water for 10 minutes; do not let the liquid boil.

While liquid is warming, preheat oven to 375F; cover center rack with aluminum foil in case of dripping (and it usually does). In a large bowl, combine the flour, sugar, brown sugar and melted butter to form loose crumbs.

Add the baking soda to the liquid mixture; it will become frothy; stir well to dissolve all the baking soda. Divide the liquid between the 2 pie crusts; divide the topping between the two, slightly pressing some of the crumbs into the liquid. Bake for 10 minutes; reduce heat to 350F and finish cooking pies for 35 minutes; let pies cool slightly before serving.

Serving suggestion: while still warm, serve with a scoop of vanilla ice cream.

 

Makes 8 servings.

While we did have a bit of snow for the Thanksgiving holiday, snow for the December holidays is purely magical. Anyone who lives in an area that has snowfall has, at one time or another, did the classic stick out the tongue and try to catch snowflakes on it. Come on now, you know you have, especially when you were a child, and I bet you still try it out as an adult. What about making a snowball and putting it in the freezer? Then when summertime came, you looked for it planning to surprise someone when they get hit with it?

When it comes to "eating" snow, the first thing you might think about is the snow cone; shaved or pulverized ice with flavoring poured over it and served in a paper cone. There is a particular type of "cookie" though that you can place in your mouth and let it melt into sugary goodness; or you can mash it up to use as a topping and it will resemble snow. That cookie is called a meringue; made mostly from egg whites and sugar, then baked in the oven at a very low temperature before letting it finish off as the oven cools. Meringue cookies can be made in a vast variety of color and flavor combinations; eaten as is, used as a garnish, even tweaked into a cake called a "Pavlova" which is then topped with whipped cream and fresh berries.

If you are worried about the amount of sugar needed to make meringue cookies, do not fret! The Splenda brand of sugar substitute and the natural herb Stevia can be used instead; while one cup of Splenda equals one cup of sugar, only one teaspoon of Stevia equals one cup of sugar. You will also have to use a higher temperature for the baking part of the recipe; basically, it is 225F for sugar, 300F for Splenda and 350F for Stevia.

 

Meringue Cookies

This is going to be a basic recipe for vanilla meringues; you can make different flavored meringues by substituting other flavored extracts for the vanilla. If you want chocolate meringues, add a tablespoon of unsweetened cocoa powder; also add one cup of mini chocolate chips for a double chocolate experience.   To make colored meringues, use drops of food coloring; for example, a few drops of red for pink meringues, but add strawberry extract for that extra flavor boost.   When adding items such as mini chips or shredded coconut, gently fold into the stiffened egg whites so as to not “break” them.

Ingredients:

4 egg whites

1/2 tsp. cream of tartar

1 cup sugar

1 tsp. pure vanilla extract

Preparation:

Preheat oven to 225°F.

Beat egg whites in large, clean, metal bowl with electric mixer on medium speed until frothy; add cream of tartar and beat until soft peaks form. Increase speed to medium-high; add sugar, one tablespoon at a time, beating until sugar is dissolved and stiff peaks form.

Drop by rounded teaspoons about 1-inch apart onto two large baking sheets sprayed with nonstick baking spray; or use a piping bag with decorative tip to form cookies as they are piped onto the baking sheets.

Bake both sheets of meringues for 45 minutes; turn oven off. Leave meringues in the oven for one hour, or until completely cooled. Amount will depend on size of meringues being made; typically, 6 dozen if dropping by teaspoon full.

There you have it, two recipes for holiday sweets, that you may not have heard of, or even tried to make yourself.  Now you have no excuses.

Mary Cokenour

Fusing Waffles with Pot Pie and Fried Chicken.

Waffles, a dish developed during Medieval Times.  Pot Pie, a dish originally created by the ancient Greeks, around 500 BCE.  Fried Chicken, a dish around for centuries, cooked up by West African slaves in the south, and that made a Colonel a household name.  Put all three together and the fusion of chicken and waffles was born.

Waffles are made from a batter, also used to make pancakes, which is baked inside a hot iron device. The device is basically two iron plates connected by a hinge which have a distinctive square indented pattern, and molds come in either a round or a square shape. The waffle originated in the Medieval Ages where the device was heated over a fire, and the batter created a light, crispy, and very thin “wafer”. With the invention of baking powder, the modern waffle could be created; and it can go beyond being a breakfast item. A solid square of ice cream between two small waffle squares becomes the “waffle ice cream sandwich”; an excellent treat anytime.

We are probably used to the “regular” waffle which is typically about ¼ inch in thickness.  But, have you ever eaten Belgium waffles?  While they require the same ingredients of flour, milk, eggs, butter or oil, these waffles include egg whites and yeast, not baking powder.  They are fluffier, about one inch in thickness, lighter and crispier in texture, and have deeper “pockets” for holding melted butter, syrups or preserves.  Now, use two Belgium waffles to create that ice cream sandwich, and fully experience, “I am in dessert heaven” overload.

While waffles are usually looked upon as a breakfast item, they can be served at lunch or dinner and mainly paired with chicken. In the Southern United States, fried chicken was often paired with waffles; the typical breakfast accessories of syrup and butter accompanied the waffles. While fried chicken has been made round the world, for centuries, it was the slaves of West Africa who introduced it to the southern colonists of the new world.  There is really no set recipe for the fried chicken used for southern style chicken and waffles.  Whether you buy a bucket of the Colonel’s own, use your granny’s homemade recipe, or heat up a box of the frozen kind found in the supermarket, make sure the waffles are large and in charge.

 

In Pennsylvania, the Amish serve the waffles covered with chicken and vegetables that have been cooked in gravy (brown or white).  Finding out the origin of pot pie was, at first, a surprise, and then it became a, “oh, that explains it”.  As I mentioned before, the Ancient Greeks originally made meat pies, called artocreas, with a bottom crust, but no top crust, and cooked in clay pots, hence “pot pies”.  The Romans went one step better by adding a top crust made from oil and flour.  Alright history buffs, the Romans invaded the lands, of what we call Europe, so it should not be any wonder that their cuisine came with them.  With the help of William Penn, of England, the Amish, persecuted, for their religious beliefs, were able to immigrate to the new world.  Where?  Pennsylvania, named after?  Yes!  William Penn.

History lesson over, now let’s make some chicken and waffles.

How to Make Waffles

Ingredients:

2 cups flour

1 tsp salt

½ tsp baking powder

2 eggs, separated

1 ¾ cups milk (or buttermilk)

4 Tbsp melted butter

Preparation:

Preheat waffle maker.

In a medium bowl, mix together flour, salt and baking powder; set aside.  In a small bowl, beat the egg whites until they just start to hold a peak; not stiff; set aside.

In another small bowl, whisk egg yolks with milk and melted butter; gradually whisk this mixture into the dry ingredients, but not till completely smooth. Gently fold in the beaten egg whites and the batter will thicken.

Follow the waffle machine’s manufacturer’s directions on amount of batter to use for each waffle and cooking time.

Makes 4-6 waffles depending on maker used.

 

Pennsylvania Dutch Chicken and Waffles

Ingredients:

1 small roasting chicken (2 and ½ lbs. to 3 lbs.)

2 Tbsp. butter

1 cup mixture of diced onion, carrot and celery

5 cups chicken broth

¼ cup flour

½ tsp. ground black pepper

Preparation:

Roast and shred chicken meat.  While chicken was roasting, melt butter in small skillet, over medium heat, and sauté vegetables until softened; set aside.

In a medium stockpot, over medium-high heat, bring chicken broth to a boil; whisk in flour quickly and incorporate well.  Reduce heat to low, add in chicken, vegetables and black pepper; cook for 20 minutes.

Ladle over prepared waffles.

Makes 8-10 servings.

Mary Cokenour

 

Beet it to Defeat it.

 “Just beat it (beat it), beat it (beat it)

No one wants to be defeated

Showin' how funky and strong is your fight”

(Beat It – Song by Michael Jackson)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

“Just eat it, eat it, eat it, eat it

Get yourself an egg and beat it.”

(Eat It - Song by "Weird Al" Yankovic”

From the moment of birth, our bodies begin to die; it is just a fact of human life.  However, that does not mean that we simply sit around and wait for that last moment.  Instead, we live!  If the Fates allow, we develop into different stages of humanhood – baby, young child, teen, young adult, adult, senior adult.  We become educated, discover our likes and dislikes, create a business or work for others; friendships, loving relationships, partnerships are formed.  Perhaps have children of our own and impart on them what wisdoms we have learned throughout our own years.

One aspect of life that has been explored by religion and science is the extension of life itself.  With death, do we go on, but in other forms, or simply to not exist ever again?  If we extend life age, how does the body and mind cope?  …and welcome to the wonderful world of health care, anti-aging products, health/anti-aging clinics and spas, and your average, everyday snake oil salesperson.  The advertisements are everywhere!  However, it is not just about how to be so healthy that aging is made progressively slower, but how easy it can be by just taking supplements.  Pop a magic vitamin capsule, and increase the ingredients that help the body from breaking down. 

Personally, we take supplements, have for decades.  We have learned what items make us definitely feel better, and what products are hype.  Why?  Honestly, we do not eat all the foods that Tom, Dick and Harry tell us to, as we would be grazing all day.  Who has time for that!?!

Then again, while we still enjoy the foods labeled as “bad for you”, we do focus on foods we certainly know are “good for you”.  It is basically all about the balance, and compromise too.

Currently a new fad I have seen marketed is “Super Beets”; whether in a chew, or powder added to liquid, “May Help Support Healthy Blood Pressure & Improved Stamina”. (quote from Super Beets website).  …and my question is, “May?”

Well heck, I know it is scientific fact that beets contain folate, manganese (good for bone health), magnesium, potassium, sodium, phosphorus, iron, zinc, copper, boron, silica and selenium.  They have been proven to: Lower blood pressure, increase stamina and muscle efficiency, slow dementia, help maintain healthy weight, reduce risk of heart attack, stroke, and prevention of some cancers.

The ”order online or buy off the shelf” supplement contains: “Non-GMO Beetroot Powder, Non-GMO Beetroot Powder (fermented), Natural Apple Flavor, Malic Acid, Magnesium Ascorbate, Stevia Leaf Extract”, and “may” help you.  See people, have to do your research and learn what is better for your body, a supplement, or the real deal!  …and guess what, beets are delicious!

Enough preaching to the choir, and how about a recipe for one of our favorites, Pickled Beets and Eggs.  Whether as a snack or added to a salad, this is a great way of eating your beets, and getting the benefits of defeating certain illnesses.  By the way, you do not have to follow the recipe religiously and add in the hard-boiled eggs, the beets themselves are great alone.  So long as they are stored in an air tight container, pickled beets can be refrigerated for an average of six weeks.  That is, if they last that long.  Oh, one warning of caution, eat a lot, and as my husband says, “you’ll be peeing out blood.”  Really?  No, but your urine will definitely become a reddish color.  Why?  Betanin is a naturally occurring enzyme, in beets, giving it the reddish/purple coloring.  So, another reason to eat beets is this enzyme which activates antioxidant defense mechanisms, helping to prevent LDL (bad cholesterol) oxidation and DNA damage.  

Sorry, preaching again, let’s get to that recipe…

Now if I use cans of beets, it is due to convenience, and that is the only reason.   Otherwise, I use fresh, whole beets and slice them up myself.  For the fresh, whole beets, do this first:

Scrub beets and trim tops to 1 inch.  Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat to low; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside.

 

Pickled Beets and Eggs

 

Ingredients

9 eggs

2 cans (15 ounce) cans sliced or whole beets, juice reserved

½ cup diced red onion

¾ cup sugar

1 cup white vinegar

1 tsp. salt

¼ tsp. ground black pepper

6 whole cloves, or ¾ tsp. ground cloves

Preparation:

Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.

    

Place beets, onion, and peeled eggs in a cold/heat proof glass (canning jar is best) or plastic container. Set aside.

In a medium-size saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, and cloves. Bring to a boil, lower heat, and simmer 5 minutes.

    

 

 

 

 

 

Pour hot liquid over beets and eggs; seal lid and refrigerate 48 hours before using.

 

Makes 9 single egg servings.

 

 

 

 

 

 

 

So, beet it, beet it, eat, it, eat it, and do the very best you can at maintaining health…. live long and prosper!

Mary Cokenour