Homestead at Bridle Creek

Life is Good

Fifty Years and Running

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plain-chocolate-mint-sticksThere is something to be said for family traditions.  Most of them – in my family anyway, have to do with food!  It has been fifty Christmases since Chocolate Mint Sticks were introduced into my life. . . . That’s a lot of Christmases.  These soft, sweet, chocolate/peppermint masterpieces have been part of my Christmases since then – every year – but one.  That year . . . . well, let’s just say it won’t happen again!

My love for these little bars of all that is good, has been passed on to my children – especially my eldest – who has made it her job to bake these decadent delights every year. She now carries on the tradition in her family – and on the years that they are able to come and visit for the holidays, makes sure to remind me to have all the needed ingredients on hand to make these.

The original recipe calls for a peppermint buttercream frosting and a drizzling of bittersweet chocolate ganache. . . . a deliciously sweet treat – very sweet – and memorable.frosted-chocolate-mint-sticks

But, the majority of my family prefers them plain – in all of their soft, chocolatey, peppermint goodness.

This year, I decided to try to satisfy my peppermint bark obsession, by trying something new. . .

peppermint-bark-chocolate-mint-sticks-011I topped them with a white chocolate buttercream frosting – and crushed candy canes. . .   The sugar coma was almost immediate (I am not a sugar eater – it doesn’t take much to push me over the edge) – but my craving for peppermint bark was satisfied . . . . (I will be paying for this indulgence for quite awhile!)

The good news is, we only make these at Christmas.  The bad news is, that I will eat them!

This is one of those recipes that lends itself well to a Gluten Free swap out – the all-purpose flour can very successfully be replaced with your favorite Gluten Free blend of flours.
They are a very welcomed contribution to a cookie exchange, and disappear quickly from any dessert table. . .

However you decided to try them, plain, frosted, or peppermint bark style, I hope you will give them a try. . . .Just imagine – the entire world filled with the aroma of Chocolate Mint Sticks baking in the oven. . . I’m quite sure there would be – at least for a moment – peace on earth.  .  .  they are that good.

Enjoy,

Kathy

Chocolate Mint Sticks

Chocolate, peppermint, brownies. . . . what more can I say? This recipe works very well with a gluten free flour swap out. Just substitute your favorite gluten free flour blend for the all-purpose flour.
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Servings 12 Brownies

Ingredients
  

  • 1/2 cup butter melted
  • 2 squares unsweetened chocolate (2 ounces)
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 teaspoon peppermint extract
  • 1/4 teaspoon baking powder
  • 1/2 cup all-purpose flour
  • 1/2 cup chopped nuts optional
  • pinch salt

Peppermint Buttercream Frosting

  • 2 tablespoons butter softened
  • 1 cup confectioners' sugar sifted after measuring
  • 1 tablespoon milk or heavy cream
  • 3/4 teaspoon peppermint extract

Chocolate ganache drizzle

  • 1 ounce unsweetened chocolate
  • 1 tablespoon butter

Instructions
 

For the Brownies

  • Preheat oven 350º.
  • Butter a 9-inch square pan.
  • Melt butter over low heat. Remove from heat.
  • Place the unsweetened chocolate into the melted butter and stir until completely melted.
  • Beat eggs until frothy.
  • Stir in sugar, chocolate mixture and peppermint extract.
  • Add flour, salt and baking powder.
  • Add nuts if using.
  • Pour into greased 9” square pan.
  • Bake for 30– 35 minutes or until set.
  • Cool completely before frosting (if desired).

Frosting

  • Beat the softened butter until creamy. Add the sugar, milk or cream, and peppermint extract. Beat until light and fluffy. Spread over cooled brownies.

For the Chocolate Drizzle

  • Melt the butter over low heat. Add the chocolate, and stir - constantly, until melted.
  • Place the melted butter/chocolate mixture into a small plastic sandwich bag. Snip a tiny bit off of one of the bottom corners of the bag. Drizzle over the frosted cake.

Notes

These brownies are great plain - but can be taken to another level by frosting.  The frosting recipe included is great, but for those who love Peppermint Bark,  try frosting with my White Chocolate Buttercream frosting - and topping with crushed candy canes.
 
 
 

 

SOTT for dinner (Something Other Than Turkey)

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thanksgiving-turkeyIt’s the week after thanksgiving.  It’s dinner time.  Turkey has been served as leftovers, soup, sandwiches, casseroles. . . . . and now the family is begging for SOTT (something other than turkey) for dinner.

If you still have leftover turkey, cut it into small pieces and pack it, in freezer-safe containers in 2 cup amounts. . . for future dinners. . .and store it away in the freezer.  In a few weeks, the family will have gotten over all-things turkey, and you can pull it out and use it then. . .

But for now, SOTT – aka – ABT (anything but turkey) is high on the request list.

 

It might be time for a simple comfort food meal.  As a child, this dish, Tamale Pie, was near the top of the comtamale-pie-3fort food chart – right up there with mac and cheese.  It is simple, warming, and the spiciness can be determined by you.  Topped with a cooked cornmeal mush – similar to polenta, it is simply comfort on a plate – and a nice change from turkey, stuffing, potatoes. . . .you get the picture.  Served up with fresh greens, it is the stuff that sweet dreams are made of.

As with all casseroles, you are only limited by your imagination – and the likes/dislikes of those you cook for.

It can easily be made ahead and baked later in the day. . . just be sure to bring it to room temperature before baking – or bake for 1 hour, covering with foil for the first 45 minutes.  It also does well in the crock pot – just cook on low for 3-4 hours – depending on your slow cooker.

However you make it, make it soon.  Your family will thank you.

Enjoy,

Kathy

Tamale Pie

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Servings 6 servings

Ingredients
  

  • 1 lb ground beef
  • 1 cup chopped onion
  • 1 cup chopped green pepper opt
  • 2 8-ounce cans tomato sauce
  • 1 12-ounce can whole kernel corn drained (or 1 ½ cups frozen corn)
  • 1/2 cup pitted ripe olives chopped
  • 1 clove garlic minced
  • 1 tablespoon granulated sugar optional
  • 1 teaspoon salt
  • 2 - 3 teaspoons chili powder
  • dash pepper
  • 6 ounces sharp Cheddar cheese, shredded
  • 3/4 cup yellow cornmeal
  • 1/2 teaspoon salt
  • 2 cups cold water
  • 1 tablespoon butter

Instructions
 

  • Cook meat, onion, and green pepper in a large skillet til meat is lightly browned and veggies are tender.
  • Stir in tomato sauce, corn, olives, garlic, sugar, 1 teaspoon salt, chili powder, and pepper.
  • Simmer 20 – 25 minutes, or until thick. If in a hurry toss a tablespoon of cornmeal into the mixture.
  • Stir some of the cheese into the mixture and turn into a greased 9x9x2 baking dish.

For the Cornmeal topping

  • In a medium sauce pan, stir cornmeal and ½ tsp. salt into cold water. Cook and stir til thick.
  • Add butter, mix well and spoon over hot meat mixture.
  • Top with remaining cheese.
  • Bake casserole in a moderate oven (375º) for about 40 minutes. Makes 6 servings.

It’s The Most Wonderful Time of the Year . . . . Cranberries!!!!!

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img_4937With the onset of fall, grocery stores are filled with fruits and vegetables that signal the beginning of the holiday season.

One of my most anticipated arrivals is the cranberry.  This tart little gem  – so packed with flavor – and antioxidants – is near the top of the list of my holiday season joys!!!

While most people associate the cranberry with a sweetened sauce, served with turkey, or as a juice cocktail (not the same as cranberry juice – I’m just sayin), the full benefit of the cranberry comes by eating the little buggers whole – and raw (can you say tart?!)  The darker red the berry, the more exposure to sunlight they have had – and the more health benefits they offer.

That being said, if that was the only way we ate them here, their arrival would not be so celebrated.  Added to an apple pie or stuffing, cooked together with fruit in a compote, or in mom’s favorite cake – drenched in a warm, buttery, sugary, creamy sauce – yup – it’s cranberry madness here this time of year.

Fresh cranberries are in the stores for only a short time – but fear not.  They can be frozen by simply tossing them –  unwashed and in their original bag – into the freezer, where they will reside happily for several months, awaiting their opportunity to thrill your tastebuds.  If you have access to a vacuum sealer, they can be vacuum packed and will store in the freezer for much longer – especially if you have a chest freezer (and they work their way to the bottom of said freezer – and you find them several years later, in perfect condition – not that has ever happened in my freezer – I’m just saying that it might happen in a random freezer somewhere).

imageThis recipe – for fresh cranberry coffee cake is the perfect way to start a breakfast or brunch.  It is as delicious as it is beautiful – and served warm from the oven, it is worth waking up for.  It goes together very quickly – and disappears even faster.

I hope you will find time to enjoy this creation during the holidays. . . If you are a cranberry lover, this is sure to become a favorite.

Wishing you a joyous and delicious holiday season,

 

Kathy

Cranberry Orange Coffee Cake

This glistening jewel will dress up any breakfast or brunch. Filled with fresh cranberries and a kiss of fresh orange, it's a party on a plate. For those who eat a gluten free diet, you can easily trade out the all-purpose flour with your favorite gluten free flour. Be sure to read the note at the end of the recipe.
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Servings 6 Servings

Ingredients
  

  • 1 Large Orange Zested and juiced
  • 1 1/2 cups Cranberries Fresh or frozen (thawed)
  • 1 cup sugar divided
  • 1 teaspoon grated orange rind From the large orange
  • 2-3 Tablespoons Fresh orange juice From the large orange
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 Large egg
  • 1/4 cup Fresh orange juice From the large orange
  • 1 1/2 cups all-purpose flour
  • 1/4 cup milk
  • 1/4 - 1/2 cup chopped pecans
  • 3 tablespoons butter melted

Instructions
 

  • Preheat oven to 400 degrees.
  • Rinse and sort cranberries, removing any that might be damaged or spent. Drain well and blot dry.
  • Generously butter an 8 inch cake pan or an 8 inch square baking dish.
  • Arrange the cranberries in the bottom of the baking dish.
  • Using a microplane or zest grater, remove 1 teaspoon of the zest from the orange. Juice the orange.
  • In a small bowl, combine half of the sugar (1/2 cup) and the orange zest. Mix well, using your fingers if necessary, until the zest is evenly distributed in the sugar.
  • Sprinkle the sugar/orange zest mixture evenly over the cranberries.
  • Drizzle several tablespoons of fresh orange juice over the cranberries and sugar in the pan.
  • In a small bowl, combine the flour, remaining sugar (1/2 cup), baking powder, salt, and nuts. Stir together until well blended.
  • In another bowl, whisk the egg until well blended. Add 1/4 cup milk, 1/4 cup orange juice, and melted butter. Stir to combine.
  • Add the wet ingredients to the dry, stirring only until the dry ingredients are moistened.
  • Drop batter, by spoonfuls, on to the cranberries. Spread to even out, making sure to spread the batter to the edge of the pan.
  • Bake at 400 degrees for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Invert the cake onto a serving plate immediately upon removing from oven.

Notes

When you are replacing all-purpose flour with a gluten free flour mix, it is important to trade by weight and not volume, as gluten free grains are heavier than all-purpose flour. If you don't, you are likely to end up with a much heavier, more crumbly and dry finished result. If you don't have a scale to weigh your grains, my experience has been that the average difference is 1 to 2 tablespoons per cup less GF flour than the recipe calls for.  For this recipe I would suggest measuring out the 1 1/2 cups of GF flour called for - and then removing 2 heaping tablespoons of flour before combining it with the other ingredients.

 

 

 

‘Witches Brew’

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witches-brew-iphone-edit-2It’s finally here!  Halloween!  The excitement here is not over candy or costumes, jack-o-lanterns or trick-or-treating.  It is over this family tradition – Witches Brew (Quick Bean Soup)!

This soup has been a Halloween tradition in my family for more than 50 years.  As kids, my mom began serving this to us on Halloween – a must before we were allowed to go to the school carnival or trick-or-treating.  It was warming and delicious, filled with beans, bacon, celery, tomatoes and hot dogs! (I admit, I am not usually a big fan of the ‘tube steak’ – but this soup – I could eat it daily!)  This has become such a hallowed tradition – that we are not allowed to make this soup prior to Halloween. . . .

And now, all of these years later, this delicious tradition – begun by mom – continues all across the country – as this soup is being prepared in the homes of her children and grandchildren.  There is something wonderful that happens to the family – as we all realize that parents, grandparents, aunts, uncles and cousins are all making the same meal – and continuing a tradition that brought us together as a family around the dinner table.

There has not been a year, since my children have left home and started homes of their own that I don’t get a call or text -“Mom – I can’t find my recipe for ‘Witches Brew”. . . and so – I am posting this – for them and for you – for my grandchildren, nieces, nephews  –  and for mom.

Thank you mom – for being such a great believer in family traditions – and seeing that the things we loved most have been passed along.  In a few days, there will be tables from the Mid-West to the Pacific Northwest, Southern California to Texas, Arizona and the Rocky Mountains – filled with steaming bowls of ‘Witches Brew’ and pans filled with hot cornbread. . . . and realizing that those that they love and hold dear – family – are all doing the same thing. There is something so important here.  Although we are spread over thousands of miles, it still brings us home to mom’s table.  I have no doubt that this tradition will continue for years to come – and that this soup will be served in the homes of her great-grandchildren as well – as they have all become lovers of the ‘brew’.

Come join us at our table!

Happy Halloween,

Kathy

Witches Brew (Quick Bean Soup)

This soup is a family tradition. As a child, my mom served this every Halloween - and called it 'Witches Brew'. It is such a delicious tradition, that every Halloween - it is now being served by her grandchildren around the country. No doubt - it will be served in the homes of her great-grandchildren - for whom it is now an official part of Halloween. . . it's that good.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6

Ingredients
  

  • 1 package Hot dogs
  • 1 tablespoon sugar (optional - I never use it)
  • 4 strips bacon sliced into 1/2 inch pieces
  • 1 small onion chopped
  • 1/2 cup celery chopped
  • 1 29 ounce can tomatoes diced, stewed, or whole - undrained
  • 1 20 ounce can pork and beans
  • 2 whole bay leaves
  • 2 teaspoons better than boullion - beef flavor or two beef boullion cubes
  • 1 cup water
  • 1 teaspoon Worcestershire sauce

Instructions
 

  • Slice hot dogs into rosettes (slices) and set aside
  • In a dutch oven or large pot, saute bacon, onion and celery. Add the remaining ingredients except hot dogs and simmer 20-30 minutes.
  • Add the sliced hot dogs to the soup and simmer for 5-10 minutes to heat the hot dogs.
  • Serve with hot cornbread.

Notes

This recipe is very flexible.  If you love hot dogs, add more.  If you love bacon, add more.  If you love celery, add more.  I never add the sugar - as baked beans are plenty sweet.  If you don't have worcestershire sauce, no problem. . . . It's that good and that flexible.

 

The Homestead is ‘Going Solar’

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me-and-leslie

I have been blessed beyond measure with having many amazing people in my life!  One of those blessings is my friend, Leslie (she’s the gorgeous one on the left).  I love her like a sister!  She is one of those people, that, well, all I can say is  – everyone needs a Leslie in their lives!

Several weeks ago, I stopped by her house to pick up some things that she had set solar-oven-pumpkin-breadout for me.  Imagine my surprise when I found this delectable little delight among the things she had waiting for me.  A delicious loaf of pumpkin bread – baked in her solar oven.  It was moist and perfectly baked – and had she not indicated that she had baked it in her solar oven, I would never have guessed.

She is, in my mind, the master of the solar oven. . . and has graciously consented to share some of what she has learned with me (because thanks to her inspiration I am now the owner of a solar oven) – and, she has given me permission, in turn, to share with you.  So, today, we begin a series of posts – on the use of a solar oven.

Thank You, dear friend!

To join us and the world of solar ovens – click here!

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