Round Patchwork Tablecloth

Recently, my oldest daughter moved back home and one of the items she brought with her was a great Bob Timberlake drop-leaf kitchen table.

It even matched up well with my 1930s era chairs.

When the leaves are extended, I have a round table about 47″ diameter.  There is also a handy drawer that opens from two sides.

The problem was I’ve never owned a round table or round tablecloth.  I thought I might use this as a good excuse to use up a lot of scraps and make a patchwork tablecloth.  I basically made a piece of cloth 52″x52″ from every scrap I could find in the colors of green, yellow and pink.  I started out using all the small pieces, cutting 2″x2″ squares.  When that fabric ran out, I started cutting strips 2″ wide, sewing them together and then sub-cutting them in 2″ wide pieces.    It wasn’t difficult work, but I hadn’t counted on how much time it would take to put together enough  2″ squares/strips to make a 52″ square of fabric.  I finally completed it, cut the pieced fabric in a circle, and sewed it to a backing fabric with stitching going across the cloth in 6 places.  Then, I put on a binding and had a tablecloth that I really like and that cost nothing but time – a lot of time.

My daughter reminded me that I have a set of dinnerware, also by Bob Timberlake, called Emma’s Rooster.  I’ve been using the dinnerware for about 20 years, but it should look even better and feel right at home on the new table.

Kyoho Grape Pie

I was surprised to see a big sign in my grocery store – CONCORD GRAPES.  Looking at the label on the box, I saw they were from Chile, which would explain having them out-of-season for our American Concords.  I also saw the name KYOHO and when I “googled” it, found it is a “Concord-like cross between Campbell and Centennial grape varieties”, originating in Japan.  I tasted one, expecting it to be quite tart as our Concords are and found it to be fairly sweet with a slight hint of the Concord grape flavor.  I had intended to bake my favorite Concord Grape Pie and proceeded with just a couple of changes to compensate for the sweetness – a lot less sugar and a little more lemon juice.

I was happy to find out the pie tasted like my old favorite and even bubbled up in the pan in the same irritating way.

• Servings: 6-8
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• Unbaked 9″ pie shell
• 4-1/2 cups Kyoho grapes
• 1/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 cup lemon juice
• 1/4 tsp. salt

Streusel Topping

• 1/2 cup quick-cooking oatmeal
• 1/2 cup light brown sugar
• 1/4 cup all-purpose flour
• 1/4 cup butter, cut into small cubes

Mix together the oatmeal, brown sugar and flour.  Work the butter into the oatmeal mixture until well distributed.

Preheat oven to 375 degrees F

To make the filling: Wash grapes and remove skins.  Reserve skins in a large bowl.

Place the pulp and seeds in a small saucepan and bring to a boil; cook several minutes until pulp is soft.  Put through a strainer or food mill while pulp is still hot.  Discard seeds and pulp that remain in the mill/strainer.

Add the strained juice and pulp to the bowl with the reserved skins.  Stir in the sugar, flour, lemon juice and salt.

Place the filling in the pastry-lined 9″ pan.  Sprinkle on the Streusel Topping.  Place pie pan on a large flat pan or cookie sheet to catch spills.  Bake @ 375 degrees F for approximately 45 minutes.  Remove pie pan to a wire rack to cool. 

Note:  Removing the skins is not difficult – takes about 15 minutes.  A word of caution, if you don’t have a food mill, removing the seeds with a strainer is labor-intensive and takes some time.  I think it’s worth all the work – the flavor of the grapes is wonderful.

My recipe for pie-crust is here.

Lemon Pecan Coffeecake

I like to make something a little special for weekend breakfasts with my oldest daughter.  I adapted this from a recipe I saw on Allrecipes.com

• Servings: 4-6
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• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 1 egg plus 2 Tblsp. water
• 1/2 cup sour cream
• 1/2 tsp. vanilla extract
• 1/2 tsp. lemon extract
• 1-1/4 cups all-purpose flour
• 1-1/4 tsp. baking powder
• 1/2 tsp. baking soda
• dash of salt

Topping:

• 1/2 cup finely chopped pecans
• 1/4 cup granulated sugar
• 1/2 tsp. cinnamon

Preheat oven @ 350 degrees F

Grease a 9×9 baking pan

In a large mixer bowl, cream butter and sugar.  Add egg and water, beat well.

In a separate small bowl, mix the sour cream and extracts.

In a separate medium bowl, combine the flour, baking powder, baking soda and salt.  Add the dry ingredients to the egg mixture alternately with the sour cream mixture, beginning and ending with the flour mixture.

Spread half of the batter in the prepared 9×9 pan.  Combine the topping ingredients and sprinkle half over the batter in the pan.  Carefully spread the remaining batter on top, using moistened fingertips to push the batter in place.  Sprinkle with remaining topping.

Bake @ 350 degrees F for 30-35 minutes or until cake tests done when a toothpick is inserted in the center.

Allow to cool slightly and serve warm.  Delicious with a Saturday morning cup of coffee.

Bailey’s Chicken Fajitas

My youngest daughter e-mailed this recipe to me in 1998, saying how delicious it was.  She also included a little side story about her beagle, Bailey:

“BTW, last night when I was cutting up the chicken we had a bit of a mishap.  I had cut up two of three chicken breasts, then had to run upstairs for something.  Bill and Bailey were upstairs at the time.  When  I went back downstairs to finish, Bill and Bailey were in the kitchen and I noticed Bill had moved my cutting board way back on the sink.  It had been on the edge when I left.  I said to him, ‘Where’s the chicken breast?’  He looked at me with his mouth open and shook his head.  I said, ‘Where’s the chicken breast that was here?’  He said, ‘There wasn’t any chicken breast there.’  Turns out he had come downstairs to find Bailey licking at the cutting board so he moved it.  Apparently she was licking up the last bit of chicken juice because she had already downed the entire chicken breast!  Raw!  Uncooked!  Bacteria-filled!  Ate the WHOLE thing!  Not to mention I had 1/3 less chicken for our dinner tonight.  She’s a pip.”

Since then, the family has called this dish “Bailey’s Chicken Fajitas”.  She should have waited until it was cooked – it’s very tasty

• Servings: 4
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• Liquid Fajita Marinade (recipe follows)
• 1 pound of boneless, skinless chicken breast
• 1/4 to 1/2 cup of chicken broth
• 1 large onion, peeled and sliced
• 1 medium red bell pepper, sliced in strips
• Salt and pepper to taste
• 4 flour tortillas, 8″
• 1/4 cup sour cream
• Pico de Gallo (recipe follows)

Cut the chicken breast into thin strips, place in bowl with the Liquid Fajita Marinade, cover and refrigerate for at least 2 hours.

When ready to prepare the fajitas, heat a small amount of chicken broth in a large skillet.  Add the marinated, drained chicken breast and cook over medium high heat, adding broth as necessary until chicken has cooked through, sprinkle with salt and pepper.  Remove chicken strips to another bowl and in the same skillet saute the onion and red pepper slices until tender, adding a small amount of broth as necessary and sprinkle with salt and pepper.

Heat tortillas in the oven or in the microwave and place one tortilla on each of 4 plates.  Divide the chicken strips among the four servings, top each with the grilled onions and red pepper.

Fold the tortillas, place seam-side-down on the plates and top each with a tablespoon of sour cream and 1/4 of the Pico de Gallo.  Serve immediately

Yield:  4 servings

LIQUID FAJITA MARINADE

• 2 tsp. liquid smoke
• 1/4 cup water
• 4 tsp. soy or teriyaki sauce
• 1 tsp. A-1 Sauce
• 1 Tblsp.  granulated sugar
• 2 Tblsp. lime juice

Combine all of the above ingredients and mix well.  Pour over chicken strips and marinate in the refrigerator for at least 2 hours before cooking.

PICO DE GALLO

• 2 cups cherry tomatoes, halved (or other good chopped fresh tomatoes when available)
• 1 small onion, finely chopped
• 3 slices chopped pickled jalapeno peppers
• 2 Tblsp. lime juice
• 2 Tblsp. olive oil
• Sprinkle of salt
• 2 Tblsp. snipped  fresh cilantro

Mix all of the above ingredients and refrigerate at least 2 hours before serving, stirring occasionally to blend flavors. 

Sadly, Bailey passed away  in 2005 – leaving us with some amazing memories.

A Surprise in the Mail

A couple of weeks ago when I wasn’t feeling very well, I went to the mailbox to find an envelope which contained this wonderful hand-crocheted pot holder and a pretty card which said, “I’m sending this to you as I thought you’d like it”.  It was a complete surprise from one of my favorite bloggers, Darlene, in Columbus, Ohio.  It’s amazing how this thoughtful gift immediately brightened my spirits and made me feel 100% better.

At the time, my digital camera had gone out on me, but I got a brand-new one for Mother’s Day and wanted this to be the first picture I took.

Darlene has a warm, friendly blog with news of her crocheting, quilting, family, dog and cat here.

Kentucky Brownies

In honor of the Kentucky Derby on Saturday, I made a batch of my favorite brownies from one of my favorite cookbooks, What’s Cooking in Kentucky.  I have several good brownie recipes but I seem to go back to this one most often for the ease of preparation and great results.

• Servings: 12-16
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• 1/2 cup butter
• 2 squares of unsweetened chocolate or 3 Tblsp. cocoa
• 1 cup granulated sugar
• 2 eggs, beaten
• 2/3 cup all-purpose flour
• pinch of salt
• 1 tsp. vanilla
• 1 cup chopped walnuts

Preheat oven to 350 degrees F.  Grease and flour an 8″ baking pan.

In a medium saucepan over medium low heat, melt the butter and add the chocolate or cocoa, stirring occasionally until the chocolate has dissolved.  Remove from heat.

In the same pan, stir in the granulated sugar and eggs, mixing well.

Stir in the flour and salt, beat well.  Stir in the vanilla and nuts.

Pour into a greased and floured 8″ baking pan.  Bake for approximately 25 minutes @ 350 degrees F.  Cool in the pan on a wire rack.  While still warm, cut brownies into 16 small or 12 large pieces.  

I have a note in my recipe binder:  “First made March 24, 1985 – Excellent.”