Sherry – Page 19 – Rosemary and the Goat

Snowball Cake

Winter might be over, but….

Winter may be over but this Snowball Cake can be served at any Spring or Summer dinner. No, it isn’t made from snow but looks like a big pan of soft fluffy ingredients and you won’t get “brain freeze” like we use to from eating snow cream.

This dessert was one of my mother’s favorites that she would make for us. I guess it is named “snowball” because of the color of the cake. I don’t remember if she made the angel food cake from scratch or from a box but it’s great no matter what kind of angel food cake you use.

Put angel food cake in any dessert and it lightens the calories by half. (That’s what I’m guessing and that’s probably not true.) I didn’t use the Dream Whip that my mother’s recipe called for but opted for whipping cream. When I make a dessert I want it to be delicious and luscious and have you wanting more, Dream Whip doesn’t do that for me, ya just gotta use the real stuff.

My sister and I had changed my mother’s Dream Whip in this dessert to Cool Whip which is better than Dream Whip but then neither is as good as a carton of rich cream, sweetened a little and whipped up into a light fluffy cloud of goodness.

April 7, 2018 By Sherry

Entree/ Poultry

Orange Chicken with Veggies

Beautiful chicken dish.

I love cooking and eating Asian foods and one of my New Year’s resolutions was to cook it more often.

My favorite dinner party would be to make my homemade egg rolls, maybe some type of dumping with dipping sauces for an appetizer and then a small bowl of my Egg Flower Soup, followed by some Teriyaki Flank Steak, Fried Rice (or lo mein) and a Bitter Greens Salad with Yuzu Dressing Oh, and of course to go with the main dish, my Shrimp Foo Yung.

I’ve never tried any Asian desserts I have liked that much. Almond cookies or ok but that’s not dessert. Maybe my Bananas in Creme Fraiche rolled in Coconut on top of some raspberry puree would make a tasty dessert and my Nutella Cherry Dumplings along side the banana rolls for a little added crunch.

April 1, 2018 By Sherry

Appetizers/ ColdApp/ Garnish

Pickled Mustard Seed

You say, what am I to do with these pickled mustard seeds?

Don’t you love mustard? I do. At this moment I have nine different kinds of mustard in my refrigerator.

I love it on burgers, on bologna sandwiches with pile of chips on top and then crushed by the top slice of bread. I love mustard on French Fries (I’ve never eaten catsup on a fry.) and get this, I like a little dab of yellow mustard beside my white beans. A little chow chow, a little mustard and the beans are fantastic. And, you can’t forget about hot dogs and pretzels when it comes to a good smear of mustard. How about on top of some fried green tomatoes or a good grilled cheese sandwich with some bacon and pickled mustard seed on the inside. Let me know if you make them and if you do something really different with them.

This post is making my cheeks pucker just thinking about all the things I like mustard on. When my sister and I were kids we loved making mustard sandwiches with white bread and mustard; no meat, just mustard and bread. These mustard seeds can be used in salads, dressings or dips. These little orbs explode in your mouth.

March 26, 2018 By Sherry

Appetizers/ Dessert/ Food Stories/ Morning Foods/ Sauces/ Scones

Devonshire Cream and the Proper Way to Eat a Scone

Too good to be a “Mock” anything.

I use to call my recipe for Devonshire Cream “Mock Devonshire Cream”, but this is too good to be a “mock” anything and I’m sure is better than anything you buy ready made in a jar.

Unless you have a cow out in your back yard where you can go milk her and take the unpasteurized milk and allow it to sit for 12-24 hours and then slowly heat it and then leave it to cool for another 12-24 hours you may want to make your own before going out and buying that cow just to get an authentic bowl of clotted cream to put on top of your scone to follow with jam. Devonshire cream is produced in Devon England.

March 20, 2018 By Sherry

Dessert/ Desserts/ Pies/Tarts

Chocolate Mint Brownie Dessert

In honor of St. Patty’s Day!

How do I describe St. Pat’s Day at UMR (Univ. of MO.-Rolla) where my husband went to college and where I showed up for every St. Patrick’s day to help celebrate the holiday.

Well, green food from the frat house, green mashed potatoes, milk, beer, all the guys sporting beards (or trying to – took my husband all year to grow one) and helping to build (or add the paper) to the floats that were all mechanical and unbelievable; but what would you expect from an engineering school.

So, when bunco rolled around this month and the hostess said “think green” for St. Patrick’s Day my first thought goes back to Rolla and where we spent the first year of our married life; and I have to say, living next door to the frat house was fun, and I remember a few guys showing up all the time for food; I guess I have always liked feeding people.

March 14, 2018 By Sherry

Cookies/ Cookies/Bars/ Dessert

Coconut Oatmeal Cookies

Crunchy, coconuty, delicious, what more can I say.

I don’t talk about failures very often because I don’t have a lot of them. When I do make a mistake, I never make it again. Let me tell you what recently happened.

When we went to Austin back in February for our grandson, Frankie’s, first birthday celebration I took along some beautiful little caterpillar sugar cookies all decorated with green royal frosting, yellow polka dots along with eyes and even little mustaches. Four of our six grandsons were at the party and they loved the cookies (not sure if Frankie got to eat one or not) and I promised Milo and Donovan that when we picked them up the next weekend to see a local production of The Hunchback of Notre Dame that I would have some some more cookies made — Fish and Dolphins.

March 8, 2018 By Sherry

Cake/ Dessert

Super Juicy Yogurt Raspberry Gugelhupf a la Jeanny

So what’s a gugelhupfform anyway?

Well, a gugelhupf is a cake made in a gugelhupfform pan and what is that pan? Well it’s a German made pan that pre-dates the American bundt pan. The Gugelhupf pan is usually shallower than our bundt and the flutings are at an angle, producing a swirl effect. Mine happens to be mini pans, 12 little beautiful swirled pans.

A Gugelhupf is a light, yeasted marble cake baked in a circular bundt mold but so many recipes I found were nothing more than bundt cakes. Bottom line, I had this $34 pan that I had purchased at Williams Sonoma when I worked there and with a 40% discount, I paid not much at all and if it was on sale then I paid next to nothing for the pan. The fluid design of the edges allows for more surfaces of the cake to get browned, and allows more heat to penetrate into the cake for uniform cooking.

After sitting in my pan pantry almost a decade, it’s finally getting used. I didn’t want to use just any ole recipe for this German named pan so to the internet I went searching for gugelhupf recipes. Like I said most turned out to be nothing more than a bundt recipe and I didn’t want a yeasted cake because I was afraid it would taste more like a bread than a cake. So, after strolling the internet for about 30 minutes I came upon this beautiful Yogurt Raspberry Gugelhupf made by Jeanny.

March 2, 2018 By Sherry

Beef/Veal/ Entree/ Morning Foods

Beef Hash and Eggs

Put an egg on it!

Did you grow up eating hash (not that kind)? I remember having it once or twice as a kid but it wasn’t something on our weekly menu. I remember working with a girl decades ago (that’s a long time) and remember her telling me she cooked the same thing each week. Meatloaf for Monday night supper, chicken for Tuesday, maybe burgers for example for Wednesday and she would repeat the meals the next week.

I don’t repeat meals often and I have this blog to thank for that because I’m always trying to come up with something new to post. We do have burgers, pulled pork, chili, anything bar-b-queed showing up again and again but not on my weekly menus.

Usually when I do a beef roast, it is cooked with potatoes, carrots and onions. What else could you put in a pot roast? Never though of putting mushrooms in with the mix; I think that addition would be great and will try that the next time.

February 24, 2018 By Sherry

Salads

Cucumber Zucchini and Pineapple Salad

Healthy spiralized noodles.

I don’t know if spiralizers are as popular as the Instant Pot or Air Fryers but mine as been in my pantry a little too long without being used. So, if you have one and it’s been neglected, get it out and try this recipe.

This recipe can be made with or without the oil. It’s not that much oil if you decide to use it and won’t wreck your diet for sure.

February 18, 2018 By Sherry

Breads/Biscuits/ Morning Foods/ Pastries

Blueberry French Toast Muffins

Great little breakfast treat.

In my search for a cake to bake in my German pan (Gugelhupf – bundt) I came across a girl from Germany that posted a delicious looking cake. After translating some of her things so I could read the recipe I came across her blogroll and some of the blogs she follows which is where I happened upon Moey’s Kitchen blog.

I’m not sure if my translator worked word for work but I THINK she lives in Cologne, Germany with her husband and a cat in a city on the Rhine. Now doesn’t that sound wonderful and when I read about her trips to weekly markets, vegetable stalls and Turkish green groceries, French cheese vendors, regional butchers it makes me want to hop on a plane and knock on her day and say “What’s for lunch Moey?”

I’ve found my newest obsession now is to translate a few German blogs I’ve fallen for and then what’s next? I can move on to French, Swedish or just about anyplace my little nibble fingers will take me.

Now on to this French toast recipe. Moey gave me the idea of doing French toast in a muffin pan. Now why didn’t I think of that since my French toast making days goes back “decades”. These were absolutely beautiful and cutting the bread into cubes gives all those little crunchy edges to nibble on after it comes out of the oven. I added blueberries to her recipe and also some maple syrup with the milk/egg mixture. I also drizzled on some melted butter before baking.

February 12, 2018 By Sherry

Cake/ Dessert

Brown Sugar Heath Pound Cake

Full of toffee bits and pecans.

Even though I’m not eating many desserts these days, I couldn’t pass up a taste of this cake.

Are you one those people that just wants a “taste” or “one bite” of dessert. That’s me. I have to admit that if it is chocolate then I have a hard time not finishing it, but if it someone else’s desserts (and I hate eating off of someone else’s plate) then it’s easy to say one bite is enough.

Posting dessert recipes on my blog usually fall into one of these categories — cakes, pies, tarts, DESSERTS, and cookies. To me, dessert is anything that isn’t a cake, pie, tart or cookie like something smooth and gooey or something like my Orange Tian which is a sable cookie put into a small tart pan then topped with blood orange and navel orange segments (beautiful) a whipped cream mixture and homemade marmalade. It was one of the prettiest desserts I have ever made and I need to make that again because when I made it the first time I didn’t eat even one bite. Everyone loved it and husband gave it two thumbs up; so I need to make it again because I’m never passing up “just one bite” of anything I make again — diet or no diet.

February 6, 2018 By Sherry

Entree/ Fish/Seafood

Thai Shrimp and Eggplant Stir-Fry

Thai food anyone?

A lot of recipes I do come from things I’ve eaten at restaurants and have tried to recreate, some recipe are things I have cooked over years of being married and some are recipes I try of other peoples. Usually I’m tweaking with things I want to change in the recipe.

In the case of this recipe I only made one change or maybe two. I added sugar snap peas which I tninkadd a needed crunch factor to the recipe and also some color to lighten the dish up. I did also add some soy (or Tamari) sauce with the fish sauce only because I hate the smell of fish sauce but know it adds a lot of flavor to Asian recipes. My only other recommendation would be to only use one Fresno pepper. Even though we like things really hot around here, two peppers make for a pretty steaming hot dish. If you can’t find Fresno peppers substitute a jalapeño.

There are all types of noodles you can serve along with this dish. I made my husband Udon noodles but you can use rice noodles, ramen, or soba noodles. I made my dish with black rice so if you are wanting rice try the black (not wild or brown rice or some good old white rice even though it’s not as good for you as the black or brown rices.

January 31, 2018 By Sherry

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