Thursday, May 20, 2010

Show and Tell Friday ~ Gorgeous Garage Sale Finds!

Look at these beautiful pieces John brought home from his
Saturday morning garage sale trip.

There was a man selling off inventory he had from his shop he just closed.
There were seven silver pieces (two are badly pitted and will probably be spray painted) and three dessert plates.

Care to guess what it set him back for all of these treasures?
$16.00!
Oh, and that included a Band of Brothers six disk DVD set for himself
It was a good day!
Visit Cindy @My Romantic Home for more Show & Tell Friday!

Wednesday, May 19, 2010

Hazel's Potato Salad

This is one of several recipes that my mother-in-law was known for and
is a favorite in our home.
She bravely made a potato salad that differed from her mothers. "Grandmom Elsie's" potato salad was and is the recipe preferred by most of the extended family.
It is, however, a bit flavorless and boring.
Hazel got this recipe from a co-worker who got it from the newspaper.
Our branch of the family thinks it is very good!
The addition of Sweet Gherkin pickles and a coarser chop for the
pickles and celery give it its flavor and crunch.
Another fall from family tradition is the preference for
"Miracle Whip"
over Mayonnaise.
Ah, what can I say. Mayo seems greasy and flavorless. Yuck!
As you can see the name of the recipe is "Perfect Potato Salad". I am not sure it was that originally or if Hazel gave it the name. I call it Hazel's Potato Salad in honor of her.

Hazel's Potato Salad
5 cups potatoes, peeled, cut into bite-size cubes and cooked until tender; drain and cool.
1 tsp salt
2 tsp. sugar
1 tsp. celery seed
2 tsps. vinegar
1/2 cup chopped onion
1 cup large chopped celery
1/2 cup sweet pickles chopped
1 1/2 cups Miracle Whip
4 hard boiled eggs

Combine all ingredients and toss gently until blended.
Here is Hazel in the middle of her two best friends/co-workers.
It was one of these ladies she got the recipe from.

Joining Foodie Friday @Designs by Gollum

Tuesday, May 18, 2010

Outdoor Wednesday ~ Sunrise

“With each sunrise, we start anew”
source unknownThe Mighty One, God, the LORD,
speaks and summons the earth
from the rising of the sun to the place where it sets
Psalm 50-1
“We can only appreciate the miracle of a sunrise if we have waited in the darkness”
source unknown
The year's at the spring
And day's at the morn;
Morning's at seven;
The hillside's dew-pearled;
The lark's on the wing;
The snail's on the thorn;
God's in His Heaven;
All's right with the world!
- Robert Browning
Joining Susan @A Southern Daydreamer for Outdoor Wednesday!

Monday, May 17, 2010

A New Blogger

Someone near and dear to my heart has a new blog.
If you want a peek into the world of a sweet, young mom with five little ones ages 6 and under,
visit my daughter, Jamie's blog
to delight in the richest fare
You'll find a little whimsy, a little chaos and a lot of love
as she endeavors to know God,
be an encouraging wife,
nurturing mom
and
create a
warm, welcoming
home.

TWD ~ Apple-Apple Bread Pudding

It's Tuesday and that means I am baking along, this time with Elizabeth of
Cake or Death?
to make her choice of
Apple-Apple Bread Pudding
It gets its double apple name by including both apple slices that are caramelized and
store-bought spiced apple butter.

Layers of rich challah bread spread with the apple butter along with the carmelized apples are baked in sweetened milk and cream. The result is a delicious dessert, especially good served warm with whipped cream or even ice-cream!
Apple-Apple Bread Pudding
From Baking: From My Home to Yours by Dorie Greenspan

For the caramelized apples:
3 medium apples, peeled and cored (Fuji or Gala recommended)
3 tbsp unsalted butter
3 tbsp sugar

12 oz egg bread, such as challah or brioche, sliced 1/2" thick and stale

1 cup store-bought spiced apple butter [I used more like 2 cups]

3 cups whole milk
1 cup heavy cream
3 large eggs
5 large egg yolks
3/4 cup sugar
1 tsp vanilla extract

Confectioner's sugar or apple jelly, for finishing

Getting Ready: Butter a 9x13-inch baking pan (like Pyrex), dust the inside with sugar and tap out the excess. Line a larger roasting pan with a double thickness of paper towels.

To Caramelize the Apples: Cut each apple into small chunks. Put a large nonstick skillet over medium-high heat, add the butter, and, when it melts, sprinkle over the sugar. Cook the butter and sugar for a minute or so--you want the sugar to caramelize but not burn, so adjust the heat accordingly. Toss in the apple slices--don't worry if the caramel seizes and lumps, it will melt and smooth out as you work--and cook, carefully turning the apples once or twice, until they are tender but not soft, 3-5 minutes. They should be golden, and some might even be caramelized. Remove from the heat.

To Make the Bread Pudding: If your bread is not stale, spread it out on a baking sheet and bake at 350 F for 10 minutes to "stale" it.

Spread one side of each slice of bread with the apple butter, then cut each slice on the diagonal to get 4 triangles. cover the bottom of the baking pan with half of the bread, arranging the triangles, buttered side up, so that they overlap slightly (don't worry about spaces between the slices.) Spoon over the apples and their liquid and finish "the sandwich" with the rest of the bread.

Bring the milk and cream just to a boil.

Fill a teakettle with water and put it on to boil; when the water boils, turn off the heat. Meanwhile, in a medium bowl, whisk together the eggs, yolks, and the 3/4 cup sugar. Still whisking, slowly drizzle in about one quarter of the hot milk mixture--this will temper, or warm, the eggs so they won't curdle. Whisking all the while, slowly pour in the remaining milk. Add the vanilla and whisk to blend. Rap the bowl against the counter to pop any bubbles that might have formed, then spoon off any foam that has risen to the top. Pour the custard over the bread and press the bread gently with the back of a spoon to help it absorb the liquid. Leave the pan on the counter, giving the bread the back-of-the-spoon treatment now and then, for about 30 minutes.

Getting Ready to Bake: Center a rack in the oven and preheat the oven to 325 degrees F.

Put the baking pan in the roasting pan, slide the setup into the oven and very carefully pour enough hot water into the roasting pan to come halfway up the sides of the pudding pan. Bake the pudding for about 1 hour and 25 minutes, or until a thin knife inserted deep into the center comes out clean. Transfer the baking pan to a rack and cool for at least 20 minutes before serving.

The pudding can be served as is or dusted with confectioners' sugar just before serving. Or, if you want to give the pudding a little gloss, put about 1/2 cup apple jelly in a small pot with a splash of water. Heat until the jelly becomes liquid, then brush a thin layer over the top of the pudding.

Sunday, May 16, 2010

Mosaic Monday

If you've never been thrilled to the very edges
of your soul by a flower in spring bloom,
maybe your soul has never been in bloom.
Terri Guillemets

Joining Mary @Little Red House for Mosaic Monday!

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