To Dump or Not To Dump.

Infomercials, they seem to be taking over, not just entire cable channels, but advertising altogether.  One I admit falling for was Cathy Mitchell’s Dump Dinners Cookbook which came with an awesome 9 x 13 baking pan plus Dump Cakes Baking Book.  What a bargain for $19.95 plus shipping and handling!  While I have not dumped any dinners as yet, I have tried a couple of cake recipes which led me to a question.

Why the term “dump cake”?  Actually this term covers baking methods as far back as the 1600s, colonization of the United States and creativity due to a lack of ingredients.  Names like Cobbler, Grunt, Pandowdy, Sunken and Brown Betty became synonymous with locations throughout the eastern states.  Two basic methods developed, the first being “one bowl”; all ingredients mixed into a batter within one bowl, poured into a baking pan, baked and served.  The second was layering and topping with uncooked biscuit dough (origin of WW1’s dough boys), rolled oats, bread crumbs, crushed crackers or graham crackers.

American cooks (1800s to present time) tend to use fruit as a major component, whereas the British colonists brought over their recipes of savory recipes using beef, lamb and mutton.  Personally, while discussing this next baking project with friends, it seemed that almost everyone had recipe dating back to mom, or grandma.  To judge both methods, I prepared two  “cakes”, the first being one bowl using spiced apples (thank you to the late Marie Watkins) , the second with cherry pie filling from a can. 

Apple Pie Dump Cake

Page 8, Cathy Mitchell’s Dump Cakes Baking Book

1 can (21 oz.) apple pie filling (or another fruit pie filling)

1 package (15 oz.) white cake mix (or yellow)

3 eggs

½ cup vegetable oil

1/3 cup chopped pecans (or walnuts)

1 – Preheat oven to 350F.  Spray 9 x 13 inch baking pan (or 2-9 inch round pans) with nonstick cooking (baking) spray.

2 – Place apple pie filling in large bowl; cut apple slices into chunks with paring knife or scissors.  Add cake mix, eggs and oil; beat 1 to 2 minutes or until well blended.  Spread batter in prepared pan; sprinkle with pecans.

3 – Bake 40-45 minutes or until toothpick inserted into center comes out clean (mine took 60 minutes altogether).  Cool in pan at least 15 minutes before serving.

Makes 12 to 16 servings.

Apple Walnut

Cherry Walnut

Note: the items in parentheses are my own personal changes

This recipe produced cakes; real cakes that rose and became yummy snacking cakes which my taste testers enjoyed.  Truthfully, I didn’t see much difference with this recipe than following the instructions on the box and adding pie filling.

The layered method produced results which were, well, iffy to the taste testers, since some did not even give comments, positive or negative.  Sometimes it is best to remain neutral.  Anyway, with cake #1, I used peach pie filling; it was definitely a cobbler with the cake mix plus melted butter creating a crumbly topping.  Cake #2 was tart pie cherries and chocolate cake mix; this turned out to be a gooey mess with not all the cake mix and melted butter mixing together.  It was best to be served as an accompaniment with ice cream, or layered in a bowl with whipped cream, but not as is.

For the recipes, I sort of mixed and match from ones I read, and ones that were offered to me.

Peach Dump Cake

1 can (21 oz.) peach pie filling

1 Tbsp. cinnamon

2 Tbsp. sugar

1 box (15 oz.) white or yellow cake mix

¾ cup melted butter

Preheat oven to 350F; spray 9 x 13 inch baking pan with nonstick baking spray.

Spread pie filling over bottom of pan; mix together cinnamon and sugar, sprinkle over pie filling.  Spread cake mix over pie filling, pour butter over cake mix as evenly as possible.

Bake 45-50 minutes (again, mine took 60), or until pie filling is bubbling up along sides of pan.  Let cool 15 minutes before serving.

Step 1 - Fruit Layer

Step 2 - Cinnamon, Sugar Layer

Step 3 - Cake Mix Layer

Step 4 - Melted Butter Over Cake Mix

Peach Dump Cake Fully Baked

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

Cherry Chocolate Dump Cake

2 cans (15 oz.) tart cherries; drain water, but keep ½ cup; or 1 can (21 oz.) cherry pie filling

2 Tbsp. sugar

1 box (15 oz.) Devil’s Food cake mix

¾ cup melted butter

1 cup chopped walnuts

Preheat oven to 350F; spray 9 x 13 inch baking pan with nonstick baking spray.

Spread cherries plus ½ cup water (or pie filling) over bottom of pan; sprinkle sugar over top.  Spread cake mix over fruit, pour butter over cake mix as evenly as possible.  Spread walnuts over top.

Bake 45-50 minutes (again, mine took 60), or until liquid is bubbling up along sides of pan.  Let cool 15 minutes before serving.

Step 1 - Fruit Layer

Step 2 - Sugar Over Fruit

Step 3 - Devil's Food Cake Mix Layer

Step 4 - Melted Butter Over Cake Mix

Step 5 - Crunchy Chopped Walnuts

Cherry Chocolate Dump Cake Fully Baked

When it comes to these recipes, I say try them as is, or play with them to see what you can create yourself.  One thing for sure, you’ll definitely decide if you rather dump bake, or dump the cake.

Mary Cokenour

The Pueblo Food Experience

Down at Edge of the Cedars State Park and Museum (Blanding, Utah), there is an annual lecture series which includes keynote speakers and authors of the Four Corners Region.  On June 30, 2017, I was pleased to be in attendance for the “The Pueblo Food Experience” with one of the authors, Assistant Professor Porter Swenzill.  I had already received this excellent cookbook as a gift, so the chance to hear an author relate the story behind its making was a thrill.  Before the lecture, I introduced myself to Professor Swenzill, politely asked if I could photograph him for an article I wanted to write, and would he please autograph my book.  He seemed to be very surprised, but agreed to it all; ok, I admit, I was having a fan-girl moment of my own.

Once the lecture begin, Professor Swenzill was in his element; the enthusiasm he felt for this subject, and his experiences with it, came out full force.  As a lecturer, he captured the full attention of his audience, drew them into his life and wowed with the results.  His story began with a doctor visit, tests results having his doctor exclaim, “You’ll be dead in a few years.”  This stunned Swenzill, how could this be?  Speaking with family members, all well educated in their own fields of study, and with vast curiosity, it was decided to go back in time and find out, “What did our Puebloan society eat to keep so healthy, and where did our modern descendants go so wrong?”

World War 2 saw a vast number of Puebloans be indoctrinated into the military, shipped off to foreign lands, introduced to Spam and other processed foods.  A taste for these foods developed, along with the idea of becoming cowboys and go into ranching; the hunter/gathering ways of their ancestors began to be lost.  Swenzill began a volunteer study which included going back to the “old ways”, growing/finding/eating only the foods that were available during that time, and recording the results.  

After three months, he went back to the doctor with his test results indicating, “there is nothing wrong with you, what did you do!?!”  Swenzill explained to his doctor the experiment conducted to which the doctor stated, “That’s not FDA approved!” and also that the prior test results must have been done in error.  

In conclusion, Swenzill encouraged the audience to find out, “Where did your families originate from?”, “What foods did they eat prior to the development of processed foods?”, “Realize, there is no real standard diet, as all groups have different backgrounds which we modern people will learn much from.”  Following the pre-modern diet of one cultural group does not necessarily mean it is correct for you, so do the research and find out for yourself.

The cookbook itself is well worth purchasing with beautifully captured photographs of the recreated recipes, the people involved in the study, gathering and harvesting.  The stories within give a clear background and explanation of the Puebloan peoples of the Southwest.  I thoroughly enjoyed reading from cover to cover, and while I will honestly say, “there is no way I’m eating buffalo tongue!” I will not say no to blue corn pancakes. 

Mary Cokenour

Not too Early to Dry Out.

Dry out herbs and vegetables that is.  Fresh herbs, from the garden or produce section of your local market, adds a huge burst of flavor to cooking whether in the kitchen or outdoors.  However, what happens to all those fresh herbs if they’re not used immediately?  Left in the refrigerator, they lose scent, flavor, shrivel and rot; there goes good money into the compost heap, or the trash bin.  There is an alternative that will save money, and provide you with herbs in months to come; dry them!  You've seen them in every supermarket or health food store grocery section; whether in bottles or bags there is a big advantage to using dried herbs.  First off, when stored in an air tight container, they can last up to six months; so check the expiration date when buying.  Secondly, when used in cooking, the aroma and flavor is much stronger than fresh; especially helpful when using a slow cooker for a recipe.

When it comes to vegetables, have you seen the prices for dried mushrooms, peppers and tomatoes (bagged or packed in oil)!?!  Why buy expensive brands of "sun-dried" tomatoes or peppers when you can make your own, and always have them at the ready in your own pantry?  A Food Dehydrator is one method of drying herbs by using a system of heat (average temperatures of 130F to 160F) and vented air to draw moisture out of thinly sliced foods, or herbs.  I bet you only thought they were good for making jerky.  For example, take a carton of baby portabella mushrooms, slice them 1/8 inch thin, the dehydrator will extract all the moisture; just put them into a zippered food bag to be used at your leisure.  The mushroom slices can be easily reconstituted by soaking them in plain water before usage.  Red bell peppers and Roma tomatoes; just slice, dehydrate and store them in an air tight jar with olive oil, or simply in an air tight bag.  Want to make your own potato or veggie chips?  Lightly season the slices (flavor gets stronger during drying) before you place them in the dehydrator; no frying, no oils; just the tastes you want.

You don't have to go to the expense of a dehydrator to dry herbs.  Herbs that are on long stems can be tied together with string (butcher’s twine is best), making sure to leave a loop at the top.  A simple "s" ring, or even a paperclip opened up to give it two "hooked" ends will work well as hanging tools.  Remember to label your tied bunches of herbs for many will look extremely different dried than they did as fresh; smell might help tell them apart, but why take the chance?  Hang the herbal bunches in an area of the home that doesn't have a lot of foot traffic; don't know how many times I've had someone knock them down with a swinging coat sleeve.

Don't want them hanging around the home; another method is to remove the leaves as much from the stem as possible.  Lay paper towels on a tray (aluminum or plastic); place the leaves on the paper towels and leave a little room between the leaves.  Cover the leaves with another set of paper towels to keep dust and dirt from landing upon them; store the trays in a dry area and the herbs should be dried out within two to three days, depending on their sizes.  This also works for celery leaves; you buy that large bunch of celery full of leaves, pull them off, dry the leaves and you'll have them available to be added to stuffing, rice or pasta recipes.

 Herbs with small and abundant leaves, such as Rosemary, can be left to dry on their stems. When completely dried out, you can either shake the leaves off which can be rather messy; or grab the cut end of the stem, hold it firmly with one hand while using fingers from the other hand to gently slide the dried leaves off right into an open baggie.  Whatever method you use for drying your herbs, remember to label and date your air tight containers or bags, so you'll know which is which, and when your six month expiration is up.

Italian Herb Mix - Fresh Leaves

Italian Herb Mix - Dried Leaves

One more method for storing herbs, but this concerns a non-drying method; freezing.  You can take a single herb, or a grouping for a particular need, chop them up fresh and place a good pinch in the bottom of each section of an ice cube tray.  Cover the herbs with 1 and 1/2 teaspoons of water and place the trays in the freezer.  Once frozen, pop the ice cubes into a freezer safe bag; don't forget to label them; when you need those herbs for a recipe, they're ready and waiting.  Remember to take into account the measurement of water that will be added when you pop those ice cubes in with your other ingredients.

Whichever method you use, or perhaps make use of all of them, you'll be in control of your dried herbal or vegetable stockpile; you'll know where they came from, and what has, or has not, been added.

Mary Cokenour

Jackalope Trading Company Portrays the Southwest.

Jackalope Trading Company  

188 South Main Street

Monticello, Utah, 84535

Phone: (435) 459-1107

Hours and days of operation are Tues-Thurs (9am-6pm), Fri-Sat (10am-8pm), Closed Sun-Mon.

The Jackalope, aka The Warrior Rabbit, was first encountered by John Coulter, the first white man to set foot inside, what is now known as, the State of Wyoming.  By the 1940s, Douglas, Wyoming was known as the “Jackalope Capital of the World” being overrun by the pesky critters.  The legislators knew a good legend, and tourist draw, when they saw it, so in 2005, the Jackalope became Wyoming’s “Official Mythical Creature”.  These creatures are most definitely not on the endangered species roll, so the Douglas Chamber of Commerce issues thousands of Jackalope hunting licenses; despite rules specifying that the hunter cannot have an IQ higher than 72 and can hunt only between midnight and 2 a.m. each June 31st.

Now for those of you (yes, the two of you) who have no clue as to what a Jackalope is, it is a species of antlered rabbit, mostly brown in color (genetics does produce other colors occasionally), between 3 to 5 pounds in weight, and can travel up to a speed of 90…yes, 90, miles per hour.  They’re said to be a cross between a pygmy deer and a vorpal bunny (ala Monty Python and the Holy Grail), therefore, extremely aggressive and vicious.  This species is not North American specific, but has cousins in Germany (wolperdinger) and Sweden (skvader) with illustrations depicted in 16^th century scholarly works!  Then, of course, there are those who have to take the fun out of the legend by stating a virus called papillomatosis, or Jackalopism, creates certain growths, caused by a parasite, to harden on the top of a rabbit’s head, resembling horns.

Local artisan, Melinda Redd (formerly of Michigan) and husband, Adam Redd (born and raised in Monticello, Utah) have taken the Jackalope, the historical concept of the trading post, and the aura of the Southwest to create a unique shop.  Jackalope Trading Company opened in June 2017 after many months of renovation, persistence and hard work.  Entering inside, you are greeted with warm, welcoming smiles; southwestern/blue grassy music plays in the background.  The wood plank flooring and log beams; antique furniture and goods for sale throw you back to the 1800s when the West was being won. 

Melinda Redd is a renowned photographer, artist and jeweler; her crafts are displayed around the shop and upon the walls.  This was her inspiration, to show and share her craftsmanship with locals and visitors alike.  However, Jackalope is not just all about Melinda; local artisans of San Juan County, or Utah, are seen, “Buy Utah” is the main theme in goods for sale.  Native American jewelry, with certificates of authenticity, are carefully watched over by one of the Warrior Rabbits.  The Free Trade program is exhibited in the beautifully crafted baskets from Africa and Vietnam; a good cause to help these countries develop business and employment.  There are food items also, such as dried sausage and sweetly delicious licorice (my favorite!).

Visiting Monticello and can’t carry all your purchases with you?  Melinda and Adam will gladly ship it to your home, or other location, even if they’re a gift.  Special orders are a pleasure to create!    A small town shop that will certainly succeed with the support of Monticello’s small town community, and visitors, like you!

Mary Cokenour

Treat Dad Like a King on Father's Day.

Father’s Day, the celebration of a supreme male influence whether by birthright, adoption, remarriage, mentoring; or some other loving relationship in which a male figure is looked upon as a father.  It does NOT have to be by blood alone; sometimes the bond of, what some call “water” can be stronger than blood.  Nowadays the term “baby daddy” has various connotations; a man who proudly helps create a child he cherishes and cares for; or a man who is simply a sperm donor having no concern over the child or even the woman who carried  the baby.  I, however, still say that “anyone can be a father, it takes a special man to step up and be a daddy”.  Personally, I never knew my father; he went off to marry another woman, create three children with her, and never have any interaction with me.  Father’s Day, father/daughter dances, a powerful male influence and protector were for other little girls.  I don’t feel sorry for myself, I feel sorry for him; the loss of me and the wonderful woman I have become. 

 

A little history on Father’s Day; it was not an official holiday in the United States until 1972 when President Richard Nixon proclaimed it a holiday by law.  From 1908 until 1972, many attempts were made, but “Tricky Dicky” is the one who made it stick.  However, in Middle Ages, primarily Catholic, Europe, it was celebrated each year on March 19^th (St. Joseph’s Day).  St. Joseph was viewed as the fatherly Nutritor Domini ("Nourisher of the Lord") or "the putative father of Jesus".  Nowadays, over 40 countries worldwide celebrate a Father’s Day, but its date could well be anytime from January through December.

Luckily, to justify the recipes I’ll be giving you; Greece just happens to celebrate on the same day as the United States does.  So, in honor of Zeus, and all the dads out there; let’s get them to the Greek!

Greek Inspired London Broil

Ingredients:

1 tsp crushed dried basil, divided in half

1 tsp crushed dried oregano, divided in half

1 Tbsp. minced garlic

1/4 cup olive oil

1/4 cup red wine vinegar

3 Tbsp. fresh lemon juice

2 lb. London broil, trimmed of fat

1 cup diced Roma tomatoes

1 large shallot, diced

1/2 cup sliced Kalamata olives

1/4 cup crumbled feta cheese

Preparation:

In a small bowl, whisk together half each of basil and oregano; the garlic, olive oil, vinegar and lemon juice.  Before placing the meat inside a resealable plastic bag, lightly score both sides with a sharp knife diagonally against the grain.  This will allow the marinade to seep more easily into the meat, and can be used as a guide for slicing later on.  Pour the marinade over the meat, massage it onto the meat, seal the bag and refrigerate for two hours; after one hour, turn bag over.

Also after one hour, prepare the "salsa" by lightly combining the tomatoes, shallot, olives and remaining half teaspoon of the basil and oregano; cover with plastic wrap and refrigerate.   Add the feta cheese to the mixture just before serving with the meat and potatoes.

The London Broil can be made three ways: under the broiler, in a roasting pan, or on the grill; the temperature should be 350F to 400F for the pan or grill methods; the broiler should be on high.  While the broiler and grill will take 7 to 10 minutes on each side; the roasting pan will require 15 to 20 minutes per side.  I chose the roasting pan method, and set my oven temperature at 375F, since the potatoes would be roasting along with the meat.

Line a roasting pan with aluminum foil, spray the rack with nonstick spray and insert into the pan.  Take the meat out of the bag (discard the bag and excess marinade), place on the rack and place the pan on the center rack inside the oven.  After 20 minutes, turn the roast over; after 15 minutes the meat will be rare, 20 minutes for medium-rare.  Remove to a cutting board and let it rest for 5-7 minutes to allow its juices to settle within itself before slicing; slice against the grain and thinly.  Serve with the Greek "salsa".

Makes 8 servings; or 6 generous servings.

Lemon-Parsley Potatoes with Parmesan Crust

Ingredients:

 3 lbs. russet potatoes

 1/4 cup plus 1 Tbsp. melted butter

 1/4 cup olive oil

 1/3 cup fresh lemon juice

 1 Tbsp. minced garlic

 4 Tbsp. fresh chopped parsley

 1/4 tsp salt

 1/2 tsp ground black pepper

 1 cup vegetable broth

 3/4 cup grated Parmesan cheese

Preparation:

Peel the potatoes, cut into 2 inch chunks and soak in cold water for 15 minutes; this will help remove excess starch and allow the potatoes to better absorb the cooking liquid.

Preheat oven to 375F; brush the inside of a 2 quart baking dish with one tablespoon of melted butter.  Drain the potatoes and place inside the baking dish.  In a small bowl, combine all the remaining ingredients except the Parmesan cheese.  Pour over the potatoes, making sure to work the liquid between all the chunks.   Cover the dish with aluminum foil and bake for 40 minutes.

Remove the foil; mix the potatoes around and spread the Parmesan cheese evenly over them.  Return the dish to the oven and bake for 20-30 minutes; until the potatoes are fork tender.  Allow the potatoes to rest inside the baking dish for 10 minutes to let them absorb any remaining liquid.

Makes 6 servings.

There you have it, my Greek Inspired London Broil and Lemon-Parsley Potatoes with a Parmesan Cheese Crust.  Believe me, leftovers will be slim to none.  Enjoy, Happy Father’s Day to you and yours, and Happy Father’s Day to Bishop Richard Watkins of Blanding who adopted my husband, Roy, and me as his own children.  Love you dad! 

Mary Cokenour