Valerie Brown, Comedian

Peaches & Cream Pie-Success

So yesterday, I finally got around to filling my un-baked pie shell that I made the other day.  I finally decided on a Peaches & Cream filling with a lemon-crumble crust from my book, Farm Journal's Pie Cookbook.  Published in 1965, this small little paper back is worn and yellow and considered a collectible, all still intact-in fact I may even consider keeping this for my own.  Wonderful recipes.  But for the moment, it is for sale at Amazon.com, under my One of a Kind Cookbooks-semi website.

 

I was going to take a picture of the pie, but by the time I got to making the filling and getting ready for my afternoon card group meeting.  I ran out of time.  And by the end of the afternoon, there were no pie slices left.  That is always a good sign.  The only thing that could have made this pie better, was some vanilla ice cream on top, but all of us agreed, the last thing we needed was pie and ice cream.

 

We played a card game named Harvey Bunco, which is a rummy type of game.  I came out as the "biggest loser", but I still made some money-got my buy-in back, plus a couple of extra dollars.

 

PEACH CREAM PIE

 

Unbaked 9" pie shell

1 qt. sliced peeled peaches (I used two 16 oz, cans of peaches in light syrup, drained)

1/2 cup sugar

1/2 tsp. cinnamon

1 egg

2 tbsp. cream

Lemon Crumb Topping

 

Arrange peaches in pastry-lined pie pan; sprinkle with sugar and cinnamon.  Beat together egg and cream; pour over peaches.  Sprinkle Lemon Crumb Topping over peaches.

 

Bake in hot oven (425), until lightly browned, 35 to 40 minutes.

 

Lemon Crumb Topping

Combine 1/4 cup brown sugar, 1/2 cup flour and 1 tsp. grated lemon peel.  Cut in 1/4 cup butter until mixture is crumbly.

 

My thoughts:  The pie crust was great (previous blog), I would definitely use this recipe again.  See how I cheated on the canned peach slices-no one even knew the difference.  The sugar and cinnamon I mixed together and when placing it on the peaches, I realized it was way too much sugar for this day and age.  So I sprinkled all of the peaches and then ended up throwing about 1/3 of the mixture away.  I think with all that sugar, it would have been too sweet.  This way it was just a subtle taste of sugar.

 

Happy Cooking!

The Pie Crust is Back!

Well... It's been awhile since I've written my blog.  I have been patiently and impatiently waiting for my website to be up and running.  Since April 15th as a matter of fact.  So I had postponed any new blogs, not knowing what problems it might create with this new invisible website.

 

Now, my website creator is working very hard on this website.  It has been a challenge for Kristin, but I am confident it will be finished soon. And then my cookbooks will be easier to find.

 

Right now, they can still be found at Amazon.com.  One of a Kind Cookbooks.

 

I have been very busy, becoming a stand-up comedian in my spare time.  I have so been enjoying this.  I am still waiting for the paid experience, but I am performing weekly at The Crepe Restaurant in Las Vegas.  In fact-tonight.  Look out world-here I come!

 

But now, I am back to a new project, making the lightest, fluffiest pie crust I can.  Today I experimented with a single 8 or 9" pie crust from my Better Homes and Gardens Pies and Cakes cookbook.  It was very quick to make and once I remembered to add the cold water, it even stuck together.  They say cold water is an essential ingredient.  The crust is fluted and made, sitting in the refrigerator until I decide what to fill it with.

 

With the leftover pie dough, I filled a small tart pan and baked a bacon & cheese quiche.  Just the basics, 1 egg,  a little milk, salt, pepper, dried mustard, mozzarella cheese (that's all I had in the house) and some bacon bits.  Baked at 375 for 35 minutes.  That will be re-heated tomorrow at work and eaten for breakfast.

 

So for you timid pie makers at home, here's my first crust for you to try:

 

PLAIN PASTRY

 

1 1/2 cups sifted all-purpose flour

1/2 tsp salt

1/2 cup shortening

4 to 5 tbsp. cold water

 

Sift together flour and salt; cut in shortening with pastry blender or fork till pieces are the size of small peas.  Sprinkle 1 tbsp. water over part of the mixture.  Gently toss with fork; push to side of bowl.  Sprinkle next tbsp. water over dry part; mix lightly, push to moistened, part at side.  Repeat until all is moistened.  Flatten ball on lightly floured surface.  Roll from center to edge till dough is 1/8 inch thick.

 

Fit pastry into pie plate, trim 1/2 to 1 inch beyond edge; fold under and flute. 

 

If baking right now, prick bottom and sides well with fork.  Bake in a very hot oven (450) for 10 to 12 minutes or till golden.

 

I placed mine in a plastic Ziploc bag in the refrigerator for the time being.  I'm not sure if it will be pre-baked or not, depending on the filling.

 

My thoughts:  getting it from the floured surface to the pie tin was not as easy as it looked.  Finally, I took this really huge spatula that I have, folded the pie crust over and then placed it carefully in the pie tin.

 

Happy Cooking!

 

 

Recipe of the Day-Bow Ties with Artichoke Pesto

I found this recipe and yeah, I have all the ingredients in the house.  I made the pesto earlier in the day.  So very, very easy.  And then the pasta a little while later.  I used this handy new small chopper/food processor that they have set up for Christmas gifts at Smiths(west coast)/Krogers (back east) for $7.99.  I'm going to go get a few more today for Christmas gifts.  I have been wanting one of these for awhile.  I have the big food processor that my son gave me 2 Christmas's ago that I use a lot.  But I really wanted a small permanent counter food processor too, for the little stuff.

 

This recipe is from Sandra Lee Semi-Homemade 20-minute meals 2 presented by Food Network. There are over 100 recipes that are quick and easy to make.  This may end up being a Christmas present for someone, but right now it's available for sale on my Amazon storefront.  www.amazon.com/shops/oneofakindcookbooks .

 

Bow Ties with Artichoke Pasta

 

8 ounces bow tie pasta (approximately half a box)

2 jars marinated artichoke hearts, drained

1/4 cup chopped walnuts

2 tbsp. Parmesan cheese

1 tsp. lemon juice

3 tbsp. extra virgin olive oil

Salt and pepper

2 tbsp. chopped fresh basil

 

In a large pot of boiling salted water, cook bow ties according to package directions.  In food processor, combine artichoke hearts, walnuts, Parmesan cheese, and lemon juice.  Process for 30 seconds.  Slowly add in olive oil until mixture is a coarse paste.  Transfer pesto to a large bowl.  Season to taste with salt and pepper.

 

Drain pasta and add to pesto in bowl.  Toss to coat.  Stir in basil.  Serve hot with grated Parmesan cheese.

 

Serves 4.

 

What a perfect recipe for the pasta lover in me!

 

Happy Cooking!

 

 

My New Spinach & Artichoke Dip

Usually, I give a long talk on artichokes or spinach first, but today is different.  No talk, just a recipe and a sales pitch.  As usual, you can this book for sale on my Amazon storefront.  www.amazon.com/shops/oneofakindcookbooks/ .  I have tried this recipe twice, a success at each party!

Hot Artichoke and Spinach Dip

Book Title:  Allrecipes.com easy everyday favorites 5-Star Recipes

1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese (very expensive, I used the jar stuff-finely grated)
1 clove garlic, peeled and minced
1/2 tsp. dried basil
1/4 tsp. garlic salt
salt and pepper to taste
1 (14oz) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese

Preheat oven to 350F.  Lightly grease a small baking dish.

In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper.  Gently stir in artichoke hearts and spinach.

Transfer the mixture to the prepared baking dish.  Top with mozzarella cheese.  Bake in the preheated oven 25 minutes or until bubbly and lightly browned.

Mine took about 35 minutes to get lightly browned.  The second time I made this, I pre-prepared the dish 2 days before it was to be baked and it was still some kind of wonderful.  Low calorie?  Probably not.  I actually prefer fresh cut-up French bread to tortilla chips with this.  You try and let me know.

Happy Cooking!

The History of Punch

I go to many parties.  Where there used to be an abundance of alcohol, there now seems to be numerous non-alcoholic drinks available as well.  Gone is the time when you would drink and drive.  There are now designated drivers and we are all making responsible choices.  With that said, this is not an advertisement for drinking responsibility, but more an opportunity for more non-alcoholic party punches.  So bring out those beautiful crystal punch bowls of yesteryear (I have 3 sets) or those beautiful beverage containers that we all have and start serving something different than Crystal Light.

 

But first the History of Punch.  Though it's mainly known as a non-alcoholic beverage today, punch was invented as a beer alternative in the 17th century by men working the ships for the British East India Company.  These men were accomplished drinkers, throwing back an allotment of 10 pints of beer per shipman per day.  But when the ships reached the warmer waters of the Indian Ocean, the beer held in cargo bays grew rancid and flat.  Once the boats reached the shore, sailors created new drinks out of the ingredients indigenous to their destinations: rum, citrus and spices.

The sailors brought punch back to Britain and soon the drink became a party staple, spreading even as far as the American colonies.  Massive punch bowls were ubiquitous at gatherings in the summer months: the founding fathers drank 76 of them at the celebration following the signing of the Declaration of Independence.  It's around this time that the first mention of non-alcoholic punches appears made for ladies and children.

By the Victorian Age, those tee totaling punches ruled the day.  Queen Victoria disapproved of strong drink, so alcoholic punches gradually fell out of favor.  Frothy egg white-based and sherbet versions grew popular and continued to be served to ladies who lunched until the 1950's.  By that time, cocktail culture was in full effect and it was socially acceptable for women to drink in public.

Taken from "The Surprising History of Punch" by Stephanie Butler.

So now I have four non-alcoholic punches for you to try on your friends and families.  All of these book are available on my Amazon storefront for sale.  www.amazon.com/shops/oneofakindcookbooks .

Zesty Punch Sipper
2 bottles (32 oz. each) gingerale, chilled
6 cups pineapple orange juice chilled
1 can (6 oz.) frozen lemonade concentrate, thawed
1 orange, thinly sliced for garnish, optional
1 lime, thinly sliced for garnish, optional

Combine all ingredients in a large punch bowl.  Makes 20 servings

"Great American Brand Name Recipes Cookbook"-with more than 500 recipes using Brand Name products.

Cranberry Punch (they say for Christmas, but I would use it year round)
1 46 oz. can grapefruit juice
1 46 oz. can pineapple juice
6 (16) oz. bottles cranberry juice
2 (28) oz. bottles gingerale

Chill juices and gingerale several hours in refrigerator.  Pour over ice in a chilled punch bowl.  Makes 40 (6oz.) servings.

"Prairie Kitchen Sampler" by E. Mae Fritz-Sixty-six years of a Midwestern Farm Kitchen

Spicy California Punch
4 cups unsweetened grapefruit juice
4 cups orange juice
2 cups honey
1/4 cup lime juice
1 tsp. allspice
1 tsp. nutmeg.

In a 3-quart container, combine all ingredients.  Let stand at room temperature 1 hour to allow flavors to "marry".  Chill.  Makes 10 cups

"Ladies Home Journal Handbook of Holiday Cuisine" by Margaret Happel  & Elsa Harrington with over 150 Holiday recipes.

Lemonade-Cider
4 (6oz.) cans frozen lemonade
4 quarts apple cider

Combine concentrate for lemonade with chilled cider instead of water.  Pour into punch bowl over crushed ice.  Makes 36 servings.

"The Complete Holiday Cookbook" with over 200 favorite Holiday favorites.


Happy Cooking!




 

History of Macaroni and Cheese

It's great as a side dish, and serves well as a light dinner or a satisfying lunch.  It's a food that kids from 2 through 102 can sink their gums or teeth into.  Besides having a high like ability factor, this comfort food and American staple has an interesting history that reveals a patriotic past.

 

It is said that macaroni, a curved tubular pasta made from flour that had its origins in China and was brought to Italy by Marco Polo, has been cooked and served with cheese in Italian homes, Inns and restaurants for over 500 years.  By the eighteenth century, the dish, in one form or another, had become popular throughout Europe and colonists from England brought along their appetite and recipes for this cheesy treat to North America in the 1800's, recipes for various versions of macaroni and cheese appeared in many American cookbooks.  And so, a legend was born.

 

As times changed and women began to look for the life beyond the confines of the kitchen, convenience foods were introduced into the marketplace.  Since macaroni and cheese had already achieved status as a family favorite, Kraft decided the time was right to introduce a dinner in a box and called it Kraft Dinner in 1937.  Kraft macaroni and cheese hit grocery shelves in the U.S. and Canada and soon it became a huge success.

 

The product got a big boost with the start of World War II.  As part of the war effort on the home front, rationing went into effect.  Meat was at a premium.  Fresh milk and dairy products were in short supply.  And since millions of men were away from home and serving in the armed forces, many women joined the workforce.  After a hard day or night at work, Rosie the Riveters really appreciated the ease and speed of a ready-to-prepare macaroni and cheese dinner. 

 

 

 

There are so many macaroni and cheese recipes out there and I was craving macaroni and cheese, simple to make and for not so many people.  I found a basic macaroni and cheese recipe that is featured here that serves 4 main servings or 6 side dishes.  It is wonderful, exactly what I needed. 

 

This recipe comes from "The Really Useful Pasta Cook Book" by Paulo Episcopo with more than 100 recipes.  It can be found on my amazon storefront at www.amazon.com/shops/oneofakindcookbooks .

 

Macaroni and Cheese

 

Serves 4

10 oz. macaroni

4 oz. shredded cheddar cheese

 

Cheese Sauce

2 1/2 oz. butter

1 1/2 oz. flour

1 tsp. dry mustard powder

1 pint (or 16 oz.) milk

4 oz. shredded cheddar cheese

freshly ground black pepper

 

Cook pasta in boiling water according to package directions.  Drain well and turn into a large, greased, ovenproof dish.

 

Preheat the oven to 350F.  To make sauce, melt butter in a saucepan over medium heat.  Stir in flour and mustard and cook, stirring for 1 minute.  Remove pan from heat and whisk in milk.  Return pan to heat and cook, stirring for 3-4 minutes or until sauce boils and thickens.  Stir in cheese and black pepper to taste.

 

Pour sauce over pasta, sprinkle with cheese and bake for 20-25 minutes or until hot and bubbling and top is golden.

 

 

My findings and exchanges:  I tried this with lactose free milk and it took longer to come to a boil and thicken-about 10 minutes for me, but it worked!

 

Happy Cooking!