The Best Donut I've Ever Had

We love our cabin.  The quiet, the wildlife, the tranquil surroundings.  There is a little town about 25 minutes away with a great fruit stand, a soft-serve ice cream store, and a Shur-Fine grocery.  The Shur-Fine makes the best donuts I've ever had. 

We discovered the donuts a couple of years ago.  Maybe you remember - I had forgotten our suitcase and Rob had used contact lens cleaner instead of solution.  We raced to the grocery store to buy real solution - and grabbed a few donuts while we were there.  We've been going back ever since.  I also bought myself a pair of jeans at Tractor Supply that day, but that's another story. 

Even though this is mildly embarrassing - here is a picture of me enjoying a donut from the Shur-Fine.  Powdered and cream filled, baby.  Light and fresh - this is the only time I could have probably eaten three donuts and felt fine afterwards. 

Can you see my desperation?  The fear that someone was going to swoop in and steal the donut from my very mouth?  Not sure what's going on with my neck here, but I just wanted to share!  If you're ever traveling through Orbizonia, Pennsylvania - get yourself a donut and a soft-serve ice cream with hot fudge sauce! 

Favourite Thing Friday

It's summertime and so much easier for me to be in a sunny mood.  I have lots of favourites today.  My new sandals, the sunglasses I stole from Rob, the long days, the warm temperatures, and open windows are a few of my favourites today.

But, since this is a cooking blog, I'll share one of my favorite flavors - lemon.

Lemons are so versatile.  They are fresh tasting and smelling - and can be utilized for sweet or savory applications.

I have linked several recipes.  Enjoy!

Lemony Garlic Chicken

Lemon-Herb Potatoes

small red or white potatoes (2 per person)
5 T salted butter
fresh herbs, minced (I used what I grow: oregano, basil, chives, parsley)
1 lemon, juice and grated rind
salt, pepper

1. Boil potatoes in large stockpot until tender. Drain and place back into pot.
2. Add remaining ingredients and cover. Turn stove to high and cook for about 3-5 minutes. I keep the lid on and shake the pot every so often to insure even browning.
3. Remove from heat and serve.




Maryland-Style Crabcakes

Lemon-Ricotta Pancakes

Ina's Lemon Pound Cake

Lemon Meringue Pie




What are your favourite lemon recipes?  Shay made lemon tarts this week -  and,  check out her favourite ways to get through winter!

Foccacia

With my herb pot growing like gangbusters, foccacia bread is the perfect doughy treat.

basil, chives, parsley, cilantro, and two errant tomato plants

This recipe is another winner, courtesy of the New Betty Crocker Cookbook.  Whip up a batch to dip in the creamy tomato bisque.  

Foccacia (courtesy of Betty Crocker's New Cookbook)

2 1/2 to 3 cups flour
2 tsp sugar
1/4 tsp salt
1 pkg yeast
1/4 cup olive oil
1 cup warm water (120-130 degrees)
olive oil
2T dried or fresh herbs (I used fresh oregano, basil, and parsley)
ground parmesan

1. Mix 1 cup of the flour, the sugar, salt and yeast in large bowl. Add 1/4 cup oil and water. Beat in a stand mixer on medium speed for 3 minutes, scraping down sides occasionally. Stir in enough remaining flour until dough is soft and leaves sides of bowl.
2. Replace paddle with dough hook. Continue adding flour, if necessary, and allow mixer to knead for 8-10 minutes, or until dough is elastic.
3. Place in greased bowl and allow dough to rise (in warm place, and covered) for 1 to 1 1/2 hours. Dough will double.
4. Punch down dough. Create desired shape (I made one large round bread). Cover and let rise for 20 minutes.
5. Prick the center of the shapes with a fork, brush with olive oil and sprinkle with desired toppings. (possibilities: sauteed peppers and onions, parmesan cheese and herbs, olives, etc)
6. Bake 12-15 minutes at 425 degrees or until golden brown.

 On a side note:  I don't think any of our garden veggies will be lasting long enough to come inside.  Emma discovered me picking sugar peas. 

How can I say no to this face?  Those sugar peas are gone like a freight train!

Happy Flag Day

In the United States, Flag Day is celebrated on June 14. It commemorates the adoption of the flag of the United States, which happened that day by resolution of the Second Continental Congress in 1777. (courtesy of wiki)


Emma's first grade class performed a Salute To the Flag celebration last week.  There was something really moving about seven-year olds singing patriotic songs and honoring veterans.  I am thankful that our children are wholly unaware of the real price of freedom.  We are beyond blessed to live in a peaceful nation, one full of opportunity and liberty.  


Happy Birthday, Old Glory! 

 

Tomato Bisque

What is the most popular meal in your house?  Ours is grilled cheese and tomato soup.  When we have this very humble meal there is cheering heard throughout our brick walls.  I always enjoyed grilled cheese with tomato soup when I was younger, and Campbell's was the brand of choice. 

I think I first made tomato bisque for a Christmas Eve party.  I remember perusing through my Betty Crocker Cookbook looking for recipes and my mom suggested serving soup for a way to round out our meal.  It had to have been at least six Christmas Eve's ago.  Since that night, tomato bisque has been prepared countless times by my grandmother, my sister-in-law, my mother-in-law, and my mom's neighbor (to list a few). 

This recipe is a keeper.  It's crazy easy.  The ingredient list contains pantry staples.  It's the perfect way to round out a meal. 

The original recipe in my cookbook utilizes Campbell's soup and fresh tomatoes.  For a number of years, I used a can of Progresso "hearty tomato" soup.  I discovered pretty recently that a large can of peeled tomatoes results in a fresher tasting soup. 

I'll show you how I make it.

Begin by cooking one small chopped onion in 3 T butter and 2 T olive oil.  Cook onion until translucent and soft.  Add four ounces of softened cream cheese.  Add 1/4 cup light cream or half and half. 

Add desired spices.  I use garlic salt, fresh ground black pepper, dried parsley, and smoked paprika

Add one whole large can of tomatoes.  I prefer the "San Marzano" tomatoes - I think they have the best flavor.  

Allow this mixture to simmer for at least 25 minutes.  

If desired, puree tomato mixture.  I used my immersion blender.  You could certainly serve your soup with some chunky texture.  We enjoyed our soup tonight with porchetta sandwiches.  The pureed consistency was perfect for dipping. 

Tomato bisque.  Perfect for crusty bread, grilled cheese, garlic bread, or croutons.  Anything carbi-licious.  Dipping nirvana. 

First Day of Summer Vacay.....

School is officially finished for our kids. 

I literally lost sleep over the three library books we thought Emma had lost - I would wake up in the middle of the night trying to think of where the library books could be hiding.  I'd heard she wouldn't receive her report card until they were returned.  If they couldn't be found, Kate told us they would cost us $75 each.  Well, hours of lost sleep later, I guess they'd already been turned in. 

As a seventh-grader this year, Josh took Spanish.  He had to score an 85 percent to move on to Spanish 2 for next year.  Guess what his final grade was?  That's right - an 85.  Skating by, just like his mom! 

Kate, of course, loved every second of third grade.  She was excited to take her PSSA's.  She enjoyed every project, speech, and event of her school year.  Since school has ended (exactly 58 hours ago), she has asked about playdates at least fifteen times.  We have played old maid, sorry, and gone roller-blading.  I think I need to get this girl a summer job.  This child is intense. 

Our plans for the summer are pretty low-key.  Normally we have the chance to visit family in Iowa, but Rob's job is preventing us from visiting this summer.  We're hoping to all pile in the car and drive 18 hours (gasp) south to Florida for at least a week in July. 

Other than that - there will be lots of downtime.  There will be sleeping in. 

Josh is almost a teenager.  He'll be thirteen in July.  He spent the entire weekend with friends.  There was a block party.  A day-after block party.  An end of school party.  At least one of us has a social life. 

There will be lots of this.  Playing. 

 

Emma's idea of a perfect morning.  Barbies.  Life cereal.  A sister at basketball camp. 

Hopefully there will also be lots of this.  Swimming.  We love to swim. 

I'm sure there will be fighting.  There will be boredom.  But, hopefully we'll also make some memories. What are your plans for the summer?

Strawberry Lemon Cream Pie

I'm almost embarrassed to share this "recipe".  Normally when I make a strawberry pie I use a traditional pastry crust and follow this recipe.  Yesterday, because I was making a few other things for lunch, I decided to cheat a little bit. 

I made a graham cracker crust, cut up some fresh strawberries, and then made a cream cheese mixture.  I placed the fresh strawberries on top of the cream cheese mixture, and then refrigerated the whole pie until I was ready to serve it. 

A perfect summer-time dessert - easy, fresh-tasting and creamy!


Strawberry Lemon Cream Pie

graham cracker crust:
2 1/2 cups graham cracker crumbs
6 T melted butter
2 T sugar

mix ingredients together, press into a pie plate and bake at 350 degrees for 15 minutes

cream cheese mixture:
2 tsp lemon zest
5 oz softened cream cheese
2 T powdered sugar
2 tsp light cream

with a hand-held mixer, combine ingredients and spoon into cooled crust - top with strawberries