Grandma's Meatloaf

I found this recipe in my box, it had been typed by me from another hand-written recipe. I had to call my mom to see if this was, indeed, Grandma's recipe for meatloaf. I had hand-written "add some Worcestershire sauce, too" at the bottom. My mother said that she never made her meatloaf with pork and veal, only ground beef. I don't think I have ever had pork and veal in a meatloaf before, in fact I prefer not to use veal (philosophical issues). But, I figured I needed to do it Grandma's way the first time.

I grated the onion instead of chopping, I don't like eating onions but I like the flavor. I used 1 pound ground beef, 1/2 pound ground pork, and 1/2 pound ground veal. I didn't have any milk, so I used some half-and-half instead. I think I might have used too much salt, so I will actually measure next time!! Needless to say, this is of course a keeper recipe!! I will try it without the veal next time, and then without the pork to see the difference. This was quite tasty and I am looking forward to sandwiches tomorrow.

Grandma's Meat Loaf

2 lb. ground beef, veal, and pork
1 egg
1/2 c. dry bread crumbs
1 T chopped onion (or more)
1 t. salt
pepper
1 c. milk

Bake 2 hours in moderate oven.

That is how the recipe reads. I mooshed all the ingredients together with my hands until incorporated. I placed the meatloaf into a loaf pan and baked at 350ºF for about 2 hours until the top was crispy. The juice overflowed the pan a little, so make sure you have a pan on the bottom shelf to catch the juices. I let it set for a couple of minutes, and then I cut off a piece to photograph. I noticed that there was a lot of juice in the bottom of the pan so, tilting the pan to make the grease go to the end, I removed the loaf to a piece of foil to store it in the fridge. I had to wipe off the meat before I ate it, it was really greasy (but tasty!!)

Orange Roasted Chicken

This is a recipe for a roasted chicken, but I decided to try it with a double chicken breast instead. I halved the ingredients and had to lower the cooking time. I placed the orange halves on the roasting rack under the chicken breast. There was a lot of gravy and I chose to serve it over rice. The orange flavor was subtle, and worked well with the rosemary flavor. But, next time I would us a fresh sprig of rosemary so I could fish it out, or grind the dried rosemary.

Orange Roasted Chicken

1 roasting chicken (5-lb.)
1/4 c. butter, melted
salt and pepper
1/2 t. dried rosemary
2 oranges, cut in half
1/4 c. corn starch
2 c. orange juice
1 c. chicken bouillon
1 T brown sugar

1. Preheat oven to 325ºF.
2. Brush chicken with butter and season with salt, pepper, and rosemary. Place oranges in chicken cavity. Roast in oven for about 2 1/2 hours.
3. Remove chicken from pan. Sprinkle corn starch into the pan. Stir and cook over medium heat just until smooth. Remove from heat.
4. Gradually stir in remaining ingredients until smooth. Bring to a boil over medium heat, stirring constantly, and boil 2 minutes. Makes 6 servings.

Bittersweet Farm Chicken

Back to chicken dishes!! I had some oranges to use up, and this called for the zest of about 7 oranges. The recipe I will work on tomorrow calls for orange juice, so that worked out well!! Luckily I had some orange-flavored liqueur, I must have used it in another recipe. Instead of cooked baby carrots, which would have been good but I don't like cooked carrots, I used the extra liquid in some rice water.

I will definitely be keeping this recipe!! I halved the recipe and used 2 single boneless breasts. The chicken was moist and tender, and my experiment with the flavored rice worked perfectly. I almost wanted to eat another helping tonight, but will save it for breakfast tomorrow!! If you don't prefer orange flavored dishes you probably won't like this, but the orange flavor wasn't overwhelming. I couldn't even taste the soy sauce, which was great for me!!

Bittersweet Farm Chicken

1/2 c. flour
1 t. salt
1/4 t. pepper
1 frying chicken, cut into serving pieces

8 T butter, divided
1/4 c. lemon juice
1/4 c. orange-flavored liqueur
1/4 c. honey
2 T orange zest
1 T soy sauce
whole cooked baby carrots

1. Preheat oven to 350ºF.
2. Combine flour, salt, and pepper in a large plastic bag. Add chicken pieces, a few at a time, to the bag. Shake to coat completely with flour mixture.
3. Melt 4 Tablespoons of butter in a large baking pan.
4. Roll the chicken in the butter to coat all sides. Arrange the chicken skin-side down in a single layer in the pan.
5. Bake for 30 minutes.
6. Meanwhile, melt remaining 4 Tablespoons of butter in a small saucepan over medium heat. Stir in lemon juice, liqueur, honey, orange zest, and soy sauce. Reserve 2 Tablespoons of the mixture.
7. Remove chicken from the oven and turn the pieces over. Pour remaining honey mixture over the chicken. Continue baking, basting occasionally, for 30 minutes or until chicken is glazed and tender.
8. Toss remaining honey mixture with cooked carrots. Serve with chicken. Garnish as desired. Makes 4 servings.

Sunrise Blueberry Coffee Cake

This was a yummy coffee cake, I will definitely be keeping this one!! I used up all my really large blueberries in this, saving the smaller ones for scones or muffins. The only thing I would do differently next time is either wait for the cream cheese to soften or use the whipped variety. I smeared butter all over the top and it was quite tasty. I used almonds instead of walnuts and they were a good substitute. I think that it would display better with the nuts on the top, not the way I photographed it!! I cut the recipe by thirds and it fit perfectly into my smaller tube pan. This might work in individual tube pans, but you would have to use the smaller blueberries and squirt the filling through a frosting decorator so you had more control. I will try this the next time I bake this recipe up!! It might even work as a muffin.

Sunrise Blueberry Coffee Cake

6 oz. cream cheese, softened
2 T confectioner's sugar
1 T freshly squeezed lemon juice
2 c. flour
1 t. baking powder
1 t. baking soda
3/4 t. ground nutmeg
3/4 t. ground cinnamon
1/4 t. salt
1 cup, plus 2 T sugar
1/2 c. butter, softened
3 eggs
1 t. vanilla
8 oz. sour cream
2/3 c. fresh blueberries
1/2 c. chopped walnuts

1. Preheat oven to 350ºF.
2. Grease and flour a 10-inch tube pan.
3. In a small bow, with a fork, beat together cream cheese, confectioner's sugar, and lemon juice until smooth.
4. In a medium bowl, whisk together flour, baking powder, baking soda, 1/4 t. nutmeg, 1/4 t. cinnamon, and salt.
5. In a large bowl, with an electric mixer on medium speed, cream 1 cup sugar and butter, mixture will be dry. Add eggs one at a time, beating well until smooth. Beat in vanilla. On low speed, add flour mixture alternating with sour cream. With a rubber spatula, fold in picked-over blueberries.
6. Pour half of the batter into prepared pan. Spoon cream cheese mixture over the batter and spread to within 1/2-inch of edges. Pour remaining batter over mixture and smooth with a spatula.
7. In a small bowl, with a fork, combine walnuts, remaining 2 Tablespoons of sugar, 1/2 teaspoon nutmeg, and 1/2 teaspoon cinnamon. Sprinkle over the batter.
8. Bake for 1 hour. Transfer to a wire rack to cool. Serves 10-12.

Guacamole

This recipe was a bit different from the others I have tried. There was a ton of non-avocado ingredients, and I prefer more avocado. I liked the addition of the toasted pine nuts on the top, but prefer lime juice to lemon juice in guacamole. The use of coriander, which is the seed of cilantro, rather than cilantro was interesting, but I prefer the cilantro. I didn't have any yellow onion, so I used the white part of green onion instead. I won't keep this recipe, but will remember the pine nuts for the top when I make my own guacamole in the future.

Guacamole

1 large ripe avocado, peeled and mashed
1/2 c. minced onion
1 clove garlic, minced
2 tomatoes,peeled, seeded, and chopped
2 T lemon juice
1/4 t. ground coriander
1/4 t. salt
1/4 c. finely chopped toasted pine nuts
pepper

1. Reserve 2 teaspoons tomato and pine nuts for garnish.
2. Combine remaining ingredients well.
3. Cover and chill for 1 hour before serving.
4. Sprinkle tomato and pine nuts on top. Makes 2 cups.

Guacamole

I bought some fresh Roma tomatoes so I could try this guacamole recipe. I am not usually a tomato eater, but they added another textural dimension to the guacamole. As with the other recipes, though, I prefer my usual winging it technique. The blender technique didn't seem to make a big difference to the texture. I forgot the salt, but there was enough salt on the chips that it didn't make a difference either.

Guacamole

3 ripe avocados, peeled and seeded
3 T fresh lime juice
1 t. finely minced garlic
1/2 c. diced and seeded tomatoes
2 T chopped cilantro leaves
salt, to taste

1. Place 1 avocado, the lime juice, and garlic in the blender and blend until smooth.
2. Coarsely mash the 2 remaining avocados in a bowl with a fork.
3. Add in the pureed avocado, diced tomatoes, and chopped cilantro; stir to combine.
4. Season with salt and refrigerate, covered, until time to use. Makes 2 1/4 cups.

Blueberry-Ginger Scones

Now THIS is a scone!! This was so much better than the last blueberry scone recipe I tried, definitely a keeper. I could barely taste the ginger and the orange, but with lemon curd these were fantastic. The technique was more standard compared to the other recipe, too, with cutting the cold butter into the dry ingredients and then stirring in the wet ingredients. Also, the shape is more traditional. I used half-and-half instead of heavy cream and it didn't seem to make a difference. It was a challenge to stir in the blueberries because the dough was already too thick. I might try to add the blue berries at the same time as the egg mixture next time. Also, the next time I bake these I might brush the top with some egg white and sprinkle it with coarse sugar.

Blueberry-Ginger Scones

4 c. flour
1/4 c. sugar
3 t. ground ginger
2 1/2 t. baking powder
1 t. salt
2 t. grated orange zest
4 eggs, lightly beaten
2/3 c. heavy cream
1 stick (4 oz.) chilled butter, cut into pieces
2 c. fresh blueberries

1. Preheat oven to 400ºF. Lightly grease two large baking sheets.
2. In a large bowl, stir together the flour, sugar, ginger, baking powder, and salt. Stir in the orange zest.
3. In a small bowl, stir together the eggs and the cream; set aside.
4. Using a pastry blender, cut the butter into the dry ingredients until the mixture becomes coarse crumbs. Make a well in the center.
5. Pour in the egg mixture and stir until blended. Add the blueberries and continue stirring gently until the mixture forms a dough that can be gathered into a ball; do not overmix.
6. Divide the dough in half. On a lightly floured surface, pat out one portion of the dough to a 1-inch-thick round, 7 inches in diameter. Repeat with the remaining dough.
7. Using a sharp knife dipped in flour, cut each round of dough into 6 wedges. Transfer the wedges to the prepared baking sheets. Bake until the sconces are puffed and golden brown, 15 to 20 minutes. Serve hot. Makes 1 dozen.

Corn Oysters

This is an old recipe from a Dutch cookbook, they call them Welshkann Oyschters. I was skeptical about using a dry pan, so did some research and found that most recipes call for frying in oil of some sort. I used corn oil. I accidentally added too much salt, but these were good. One cob of corn yields about 1/2 cup, but I would get ahold of 5 cobs for this recipe just in case. I don't know if "canned grated corn" is the same as creamed corn, but I would use the fresh just in case. There was also some confusion about the cayenne pepper listed in the instructions but not in the ingredients. I used a pinch of both black and cayenne pepper. This is a keeper, with the right amount of salt next time!!

Corn Oysters

2 c. grated fresh corn (or canned grated corn)
2 eggs, separated
2 T flour
1 T butter, melted
1/2 t. salt
pinch of pepper
pinch of cayenne pepper
corn oil for frying

1. Mix in flour, egg yolks, salt, peppers, and butter together in a small bowl.
2. Beat the egg whites stiffly and fold into mixture.

3. Drop spoonfuls to look like fried oysters into hot oil. Don't fill pan too full.
4. Cook until browned, flip oysters and cook until other side is browned.
5. Remove from oil and drain on paper towels. Eat while warm. Makes about 20 oysters.

Yogurt and Blueberry Scones

I had some blueberries and yogurt to use up so I tried this scone recipe. I used the smaller blueberries, and they were just the right size. I used some pineapple yogurt which had some pieces of pineapple in it, it worked out OK. I halved the recipe, but forgot to read through the recipe before I began and ended up using the whole egg in the recipe instead of only half and then half on the top. But, it was good I did because the recipe would have been too dry if I hadn't mixed it up. I used the little bowl with some cinnamon left over to mix the egg for the top, so there was a bit of cinnamon in the glaze. I found the technique of shredding cold butter without incorporating it into the flour strange, but it seemed to work out OK. This recipe says the scones will be "flaky" and to use "sweet butter" and jam with them. I found them to be a bit to greasy, and flat tasting. They were nice warm with some lemon curd, though. I will not be keeping this recipe, I found a better blueberry scone recipe (see Blueberry-Ginger Scones).

Yogurt and Blueberry Scones

3 c. flour
2 t. baking powder
1 t. baking soda
1/2 t. salt
2 T brown sugar
6 T cold butter
1 1/4 c. plain yogurt
2 eggs
1/2 c. blueberries, fresh or frozen
1/4 t. cinnamon

1. Preheat oven to 400ºF. Grease a cookie sheet.
2. In a medium bowl, combine flour, baking powder, baking soda, salt, and brown sugar. Stir or whisk gently until well mixed.
3. Grate cold butter into flour mixture by using largest holes on a box grater, stirring butter in as you grate so it will not stick together.
4. Make a well in center and add yogurt and 1 egg. Dust blueberries with cinnamon and add to dough. Stir until just combined.
5. Use a 1/4-cup measure to scoop dough onto cookie sheet.
6. Beat remaining egg and brush on top of each scone.
7. Bake 12 to 15 minutes, or until golden brown. Serve immediately. Makes about 16 scones.

Easy Macaroni and Cheese

I had some cheddar cheese to use up so I thought I would try one of my mac and cheese recipes. This was one I had used before and had written "keep" on it. I had used some cayenne pepper instead of the onions and bell peppers, why I don't know!! However, I liked the idea of cayenne pepper and added a pinch instead of the black pepper. I used green onions, but left out the bell peppers. There was a tiny bit of spiciness, just enough, and I will keep this recipe. I will probably make it the same way I did this time the next time I make it.

Easy Macaroni and Cheese

7 oz. macaroni shells or similar sized pasta
1 T butter
2 T flour
1/4 t. salt
1/4 t. dry mustard
1/8 t. black pepper
1 c. milk
1 c. shredded cheddar cheese
2 T sliced green onions (optional)
2 T chopped red bell pepper

1. Begin boiling macaroni according to package directions.
2. Meanwhile, heat butter in a 1 1/2-quart saucepan over low heat. Stir in flour, salt, mustard, and pepper. Cook over low heat, stirring constantly, until butter is absorbed; remove from heat.
3. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
4. Stir in cheese until melted.
5. Drain cooked pasta. Stir in sauce, onions, and bell peppers. Cook, stirring, until heated through. Serves 4.

Guacamole

I had another avocado so I thought I would try a different guacamole recipe. This one was unique because it called for green onions, sugar, and cumin, and no cilantro. I used some re-hydrated sundried tomatoes in place of the fresh tomato. Like the last recipe, this one was OK, but because I like to "wing it" when I make my guacamole I won't be keeping this recipe. This might be a good recipe for people who don't like cilantro.

Guacamole

2 ripe avocados, peeled and pitted (save one pit)
2 T fresh-squeezed lime juice
1 garlic clove, crushed
1/3 c. thinly sliced green onions
1/8 t. ground cumin
1.8 t. sugar
1 ripe plum tomato
salt
pepper

1. Mash avocados with a fork.
2. Stir in lime juice and garlic until creamy.
3. Stir in onions, cumin, and tomato.
4. Salt and pepper to taste. Combine well.
5. Place pit in the center and cover tightly.
6. Remove pit before serving within 2 hours.

Guacamole

I went to the farmer's market in town yesterday and picked up some avocados and cilantro. I normally just wing it when I make my guacamole, but decided to try out one of my recipes instead. I didn't have any tomatoes, so I chose this recipe. I didn't use jalapeños, but substituted a couple drops of Tabasco sauce instead. I think I overdid it a bit on the lime, but this recipe was alright. I prefer using my regular technique of winging it, though, and decided not to keep this recipe.

Guacamole

2 ripe avocados
2-3 T freshly squeezed lime or lemon juice
1 T finely chopped fresh cilantro
1 T finely chopped jalapeño pepper
1/2 t. finely minced garlic
1/2 t. salt
1/4 t. pepper

1. Halve the avocados, remove the pits and scoop the pulp into a bowl.
2. Add the lime juice, cilantro, jalapeño, garlic, salt, and pepper. Mash coarsely with a fork.
3. Cover airtight with plastic wrap directly on surface and refrigerate up to 3 hours.

Blueberry Muffins

I made these muffins for some friends who I visited while they were camping at the beach. I wrapped them in foil so they would stay a bit warm while I drove to the beach. This was a good recipe, although I felt like there should be a bit more blueberries. I was surprised when I went to fill in the small muffin tin and there was WAY too much batter. I ended up sacrificing some of the dough in order to get all the berries in the muffins. I filled the muffin cups to overflowing, and was amazed that they didn't overflow over the edge of the pan when they rose. But, it worked out perfectly. Of course the muffin top was the best part!!

Blueberry Muffins

6 T butter, softened, plus more for tins
3 c. plus 2 T flour
3 t. baking powder
1 t. salt
1 3/4 c. sugar, plus more for sprinkling
1 egg, plus 2 egg yolks
1 t. vanilla
1 c. milk
1 3/4 c. fresh blueberries

1. Preheat the oven to 375 degrees. Butter large or small muffin tins, or line with paper liners. In a bowl, sift flour, baking powder, and salt; set aside.
2. In the bowl of an electric mixer fitted with a paddle attachment (I used regular beaters), cream butter and sugar on medium speed until fluffy, about 3 minutes. Add eggs and vanilla; mix until well combined. Reduce speed to low and alternately add flour mixture and milk (beginning and ending with flour).
3. Gently fold in blueberries by hand. Divide the batter evenly among the muffin tins. Sprinkle generously with sugar.
4. Bake until light golden, about 45 minutes for large muffins and about 30 minutes for small muffins. Cook in pan for 15 mintues. Remove from pan and transfer to cooling rack. Makes 6 large or 12 small muffins.

Lemon Blueberry Bread

I got a good deal on some blueberries and had some lemons from the garden, so I went looking for a recipe that used both. This bread is more like a tea cake, and I don't know when I would use it. I don't think I will keep it, knowing that I can find it here when/if I need it later. I didn't like how there were holes in the top of the finished cake. I would have preferred to poke the holes in the base and then just brush the top with the glaze. The taste was good, but of the 8 people who were offered this bread, only one even ate it. I don't think the place was right, perhaps at a tea party?

Lemon Blueberry Bread

1 1/2 c. flour
1 t. baking powder
1/4 t. salt
6 T butter, room temperature
3/4 c. sugar
2 eggs
1/2 t. vanilla
1 T grated lemon zest
1/2 c. milk
1 c. fresh blueberries
1/4 c. sugar
2 T fresh lemon juice

1. Preheat oven to 350ºF and place the oven rack in the center of the oven. Butter the bottom and sides of a loaf pan (9" x 5" x 3").
2. In a separate bowl, whisk together the flour, baking powder, and salt.
3. In the bowl of your electric mixer, beat the butter until softened, about 1 minute. Add the sugar and continue to beat until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
5. Beat in the vanilla and lemon zest. With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the blueberries.
6. Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
7. Meanwhile, in a small saucepan, bring the 1/4 cup of sugar and the 2 Tablespoons of lemon juice to a boil, stirring until the sugar dissolves.
8. When the bread is done, remove from oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer and then brush the top of the loaf with the hot lemon glaze. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack. This bread is best served the day it it baked.