Tag: baking

Fall: Memories of Mother and Baking

FALL.... brings back fond memories of my mother and baking. Each year as the season transitioned from summer to fall, so did the smells in my childhood home.

When the days began to grow cooler and the nights colder, my mother started stockpiling baking ingredients. Several times a week the scents of cinnamon, apples and chocolate greeted me when I came home from school. Mom would always invite me to help her make cookies or bake a cake, but I was only interested in licking the beaters and stealing a spoonful of batter before heading outside to play with my friends.

My mother taught herself how to cook and bake. While us kids watched TV at night, she’d browse magazines for recipes and add them to her collection. After my mother passed away, my sister sent me a few of her recipe books. I appreciated the gesture, until I took a closer look and saw that the recipes were all main courses and appetizers. She’d kept the pastry and dessert books for herself. Sneaky sister.

Pioneer Woman to the rescue! A while ago I bookmarked Ree Drummond’s cooking blog on my laptop. I told myself if a Pi Beta Phi sorority girl and graduate of the University of Southern California could teach herself how to cook for the Marlboro man, then I could teach myself to cook for the golfer man.

Ree’s rum cake recipe is one of my favorites. After two trial runs at making this cake, I was confident enough to purchase a fancy Bundt pan and Ree’s vintage-looking cake platter. Each year I stock up on bottles of rum and make several cakes to give away at Christmastime. You can find Ree’s rum cake recipe HERE.

I’ll never be as good in the kitchen as my mother, and I’ll never keep my recipes as organized as she did. But when I do come across a recipe in a magazine or on the Internet that I’d like to try, I print it off and toss it into my vintage recipe tin, which sits on my vintage stool in the corner of my not-so-vintage kitchen. 

 

Giveaway Alert!

Answer the following question for a chance to win a signed paperback or digital copy (winner’s choice) of TWINS FOR THE TEXAS RANCHER. (I’ll announce the winners name in the comment section of this post on Sunday October 1st!)

Of all the treats your mother baked when you were growing up, which was your favorite?

 

Until Next Time…Happy Trails!

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The Easter of Dining Dangerously

Kathleen Rice Adams headerAm I the only one whose family traditions center around food? Pick a holiday—any holiday—and I guarantee my family spends most of the time preparing food, consuming food, and talking about food. It’s too bad the Olympic Games don’t include food sports, because we’d have a lock on every medal.

Much as Thanksgiving is Turkey Day, Christmas is Prime Rib Day, and July 4 is Hamburger Day, Easter is the day devoted to ham. One year, in a stark departure from tradition, an out-of-season prime rib roast sneaked onto the menu. Because the weather was nice and the men in the family had been pining to barbecue all winter, they decided the roast would be delicious cooked on a spit over charcoal. In another stark break with tradition, the women acquiesced.

Easter logo 2015aWe would live to rue the concession.

While the women slaved away in the kitchen to get the rest of the meal ready, the men… Well, heaven knows what they were doing, but they weren’t watching the roast. The next thing we knew, flames were licking around the closed top of the grill and the heretofore succulent beef had become a charred lump.

We regrouped, moved July’s tradition up by a couple of months, and ate hamburgers…with scalloped potatoes, green beans almondine, and homemade bread (in addition to hamburger buns). At least the men got to grill something.

No matter what other part of a holiday meal took a turn for the strange, the desserts have always been scrumptious (probably because baking seldom requires charcoal).

One of my favorite Easter desserts is lemon bites: a shortbread-like crust filled with tart, sticky goodness that forms a crackly surface as it bakes. This is the recipe my family has used for as long as I can remember.

Lemon Bites

Where is a food stylist when you really need one?

Lemon Bites

(Makes 16)

Crust

1 cup all-purpose flour

1/2 cup butter or margarine, softened

1/4 cup powdered sugar

Filling

3/4 cup granulated sugar

2 tsp. grated lemon peel (optional)

4 Tbsp. lemon juice

1/2 tsp. baking powder

1/4 tsp. salt

2 eggs

4-6 drops yellow food coloring (optional)

Powdered sugar for dusting the top after baking (optional)

  1. Heat oven to 350° F.
  1. Mix flour, butter or margarine, and powdered sugar. Press into bottom and 1/2-inch up the sides of an ungreased 8x8x2 or 9x9x2 pan. Bake crust 20 minutes.
  1. Using an electric mixer on high speed, beat granulated sugar, lemon peel (if using), lemon juice, baking powder, salt, eggs, and food coloring (if using) until light and fluffy, about 3 minutes. Pour onto crust. (No need to let crust cool.)
  1. Bake 25-30 minutes or until the center is firm when pressed lightly with a fingertip.
  1. Cool completely. Dust with powdered sugar. Cut into 2-inch squares.

Notes:

Don’t double the recipe and bake in a 9×13 pan. The bigger pan requires a longer baking time, and the crust will burn on the bottom.

I used four drops of food coloring to attain the lemon color in the photo.

 

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