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Category Archives: Cooking

 

Since my 85 years have started to catch up with me, I don’t cook as often, particularly experimenting with new recipes that I can share. I do still cook the family holiday meals, though, and every Sunday fix lunch for my two daughters which features a favorite recipe and is followed by 3 hours of various kinds of needlework and chatting. For these lunches, I always make something they especially like from my blogs of over 10 years and I thought it might be fun to share my Sunday desserts each week.

Our Sunday dessert this week is a favorite summertime dessert – Cannoli Cones.  These cannoli cones aren’t going to be as good as the cannolis from your favorite Italian restaurant but they’re really delicious, easy to make and fill the need for a quick cannoli fix. I combined several recipes, ideas and tips from online to make this fun dessert.

To hold the cones while coating them with chocolate and chilling them, you can cut an “x” for the number of portions in the top of the cardboard cone box covered with foil…

 

… or, my favorite, the bottom of a Styrofoam egg carton, inverted with an “x” cut for the portions.

At first, I thought it would be nice to serve the cones in a tall flute along with the filling and garnishes in separate bowls …

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… but the cones are too hard to remove. I found it best to just let each person grab a cone and alternate layers of filling, chips, cherries and nuts.  Here is the recipe from my 2015 post:

https://lillianscupboard.wordpress.com/2015/08/26/easy-cannoli-cones/

Easy Cannoli Cones

6 sugar cones (the cake type with pointed ends)
½ cup chocolate chips, melted
¼ cup heavy cream
8 oz. ricotta cheese (one cup)
¼ cup powdered sugar
¼ tsp. vanilla extract
½ cup each of mini chocolate chips, chopped pistachios and chopped candied or maraschino cherries

Place a spoonful of melted chocolate into each cone, turning and swirling to coat the inside of the cone. Spread a little bit of chocolate over the rim of the cone. Place cones in a container and refrigerate for 20-30 minutes until set.

To make filling:
Beat heavy cream until stiff peaks form. Beat in ricotta, powdered sugar and vanilla until smooth. Place in a covered bowl and refrigerate until ready to serve.

The chocolate coating on the cones and the filling can be done ahead of time, but wait until ready to serve before filling the cones so they will be nice and crisp.

Fill cones with alternating layers of filling, chips, cherries and nuts. 

 

Also served: Sesame Pasta Chicken Salad from my 2008 post: 

https://lillianscupboard.wordpress.com/2008/08/10/a-good-sunday-lunch/

 



Since my 85 years have started to catch up with me, I don’t cook as often, particularly experimenting with new recipes that I can share. I do still cook the family holiday meals, though, and every Sunday fix lunch for my two daughters which features a favorite recipe and is followed by 3 hours of various kinds of needlework and chatting. For these lunches, I always make something they especially like from my blogs of over 10 years and I thought it might be fun to share my Sunday desserts each week.

Our Sunday dessert this week is taking advantage of the wonderful blueberries available at our farm market and making use of a recipe that has been a favorite since 1995.  It’s an easy cake to put together and always so good.  The optional topping just adds an extra halo.  From my 2013 post:  https://lillianscupboard.wordpress.com/2013/07/05/blueberry-yogurt-crumb-cake/

Blueberry Yogurt Crumb Cake


2-½ cups (1 pt.) blueberries, divided
½ tsp grated lemon peel
2-1/2 cups all-purpose flour, divided
1 cup granulated sugar
¾ cup (1-½ sticks) butter
1 tsp baking soda
½ tsp. salt
1 egg
1 cup blueberry yogurt (two 4 oz. packets)
1 tsp fresh lemon juice
Preheat oven to 400 degrees F

Butter 10-inch baking dish or 10-inch spring form pan.

In a medium bowl, toss berries with lemon peel. Set aside

In a large bowl, combine 2 cups flour with sugar. Cut in butter. Set 1-½ cups of this mixture aside for crumb topping.

In a small bowl, combine remaining ¼ cup flour with soda. Add to mealy mixture in large bowl and rub in.

In the same small bowl, beat egg lightly. Stir in yogurt and lemon juice. Add to dry ingredients in large bowl and stir briefly with wooden spoon until blended. Fold in 1 cup blueberries.

Spread batter in prepared pan and scatter remaining blueberries on top.

Sprinkle with reserved crumb mixture.

Bake @ 400 degrees F approximately 45-60 minutes or until top is lightly browned and a tester inserted in the center of the cake comes out clean. Cool on a wire rack.

Serve warm or room temperature.

Delicious plain or with the following tangy yogurt cream on the side.

YOGURT CREAM

2 cups frozen whipped topping, thawed (Cool Whip)
1 tsp. lemon juice
1/2 cup of blueberry yogurt (4 oz. packet)

In a medium bowl, combine all ingredients and whisk until thoroughly blended. Refrigerate covered at least 30 minutes before serving.

Also served:  Buttered corn-on-the-cob and spicy Sirloin strips with homemade soft wrap bread – the bread recipe from my 2011 post is here:  https://lillianscupboard.wordpress.com/2011/10/05/good-soft-wrap-bread/

 


Since my 85 years have started to catch up with me, I don’t cook as often, particularly experimenting with new recipes that I can share. I do still cook the family holiday meals, though, and every Sunday fix lunch for my two daughters which features a favorite recipe and is followed by 3 hours of various kinds of needlework and chatting. For these lunches, I always make something they especially like from my blogs of over 10 years and I thought it might be fun to share my Sunday desserts each week.

This week at the farm market we found peaches and Michigan blueberries, so our Sunday dessert was Blueberry-Peach Pie, a county fair Best of Show winner for me in 1988. The combination of these two fresh fruits is great and my daughters love this pie when I can manage to get both peaches and blueberries super-fresh. The frozen fruit just doesn’t work as well. From my 2007 post:

https://lillianscupboard.wordpress.com/2007/09/20/prize-winning-blueberry-peach-pie/

Blueberry-Peach Pie

  • Servings: 9-inch pie - 6-to 8 servings
  • Print

4 cups fresh peach slices (peeled)

2 Tblsp. butter

1 cup fresh blueberries

2 Tblsp. fresh lemon juice

1 cup sugar

2 Tblsp. quick tapioca

pinch salt
1 Tblsp. butter

Pastry for two-crust 9” pie (my favorite recipe is here: https://lillianscupboard.wordpress.com/2007/11/15/my-sure-fire-pie-crust/

1 Tblsp. milk

Preheat oven to 375 degrees F.

Saute peaches in 2 Tblsp. butter, add blueberries, lemon juice, sugar, tapioca and salt. Let stand while making crust. Place crust in 9-inch pie plate. Fill crust with fruit mixture, dot with 1 Tblsp. butter, put on top crust and flute edges. Brush top crust with milk and cut vents in top crust. Bake @ 375 degrees F for approximately 45 minutes.  Cool on a wire rack.

Also served: Corn-on-the-Cob and Balsamic Chicken and Mac Salad, found in my 2015 post: https://lillianscupboard.wordpress.com/2015/11/04/balsamic-chicken-and-mac-salad/

The white balsamic vinegar makes a nice, subtle change in flavor in the salad.

 



Since my 85 years have started to catch up with me, I don’t cook as often, particularly experimenting with new recipes that I can share. I do still cook the family holiday meals, though, and every Sunday fix lunch for my two daughters which features a favorite recipe and is followed by 3 hours of various kinds of needlework and chatting. For these lunches, I always make something they especially like from my blogs of over 10 years and I thought it might be fun to share my Sunday desserts each week.

During the summer, our Sunday dinner is based on what is available at the local farm market, Blooms and Berries, Loveland, Ohio).   We love their bi-color corn fresh from fields near the Indiana border and this week they had some great North Carolina peaches. Naturally, the dessert had to be a Fresh Peach Pie from my post in 2012:

https://lillianscupboard.wordpress.com/2012/07/17/my-fresh-peach-pie/

My Fresh Peach Pie

  • Servings: 6 to 8 slices
  • Print

5 cups sliced peaches (6-7 medium peaches, peeled and pitted)
2/3 cup granulated sugar
1 Tblsp. all-purpose flour
1/8 tsp. salt
1/8 tsp. almond extract
Pastry for 9-inch two-crust pie (Here’s my favorite recipe:  https://lillianscupboard.wordpress.com/2007/11/15/my-sure-fire-pie-crust/)
1 Tblsp. butter
1 tsp. milk

Preheat oven to 375 degrees F

To peel peaches easily and without waste, drop them into very hot water and let stand for about one minute. Remove from water and let drain and cool for 5 minutes. The skin will slide right off. Peel peaches, remove pits and slice in ½ inch slices. Place peach slices in a large bowl and add sugar, flour, salt and almond extract. Stir and let stand for 10 minutes or while preparing crust.

Place the crust in a 9 inch pie plate and fill with the peach mixture. Dot with butter and place top crust over filling. Seal and crimp edges, brush with milk and cut small vents in top crust.

Place on a large flat pan to catch spills and bake @ 375 degrees F for approximately 45 minutes. Remove to a wire rack to cool.

Also served: Buttered, corn-on-the-cob and Balsamic Chicken Melts from a 2009 post, found here: https://lillianscupboard.wordpress.com/2009/10/18/balsamic-chicken-melt-and-plum-clafouti/

Any good bread or roll would be fine with this chicken, but I happened to have some Onion and Sage rolls which I had made and frozen. The very slight sage/onion flavor went well with the chicken. From my post in 2013: https://lillianscupboard.wordpress.com/2013/10/16/onion-and-sage-yeast-bread/

 


 

During the summer, I take full advantage of a local farm market which carries wonderful bi-color corn from Indiana.  We have buttered corn-on-the-cob every Sunday and I try to serve something as an entree that won’t be too filling.  I make a Texas Caviar dip which everybody likes, but my older daughter requested one that uses less sugar/oil, no corn (since we were  having the fresh version) and includes chicken.  I couldn’t find anything like this online and adapted my Texas Caviar  to fit the bill.

3-Bean Chicken Dip

  • Servings: Approximately 5 cups of dip - 6 servings
  • Print

Marinade:
½ cup cider vinegar
2 Tblsp. granulated sugar
½ tsp. salt
¼ tsp. black pepper
1/3 cup light olive oil

Place vinegar and sugar in small saucepan over medium heat. Cook until sugar is dissolved; remove from heat, add salt/pepper and oil. Set aside to cool.

Dip Ingredients:
One 15 oz. can pinto beans, drained and rinsed
One 15 oz. can black beans, drained and rinsed
One 15 oz. can kidney beans, drained and rinsed
1 cup fresh tomato, chopped into bean-size pieces
1 cup cooked chicken breast, chopped into bean-size pieces
2 Tblsp. fresh cilantro leaves, snipped into small pieces

Tostidos Scoops or tortilla chips. Chips should be sturdy enough to hold the dip.

Optional: I serve this along with a bowl of chopped onions and a shaker of cayenne pepper for those who want to add them (I do).

Mix dip ingredients in a large bowl and pour marinade over. Toss gently to mix and refrigerate at least 2 hours (up to 24 hours, adding the chicken and tomato pieces during the last 2 hours).

Serve cold dip with dippers.

This dip along with corn-on-the-cob and fresh fruit pie = a great summertime meal.

 



Since my 85 years have started to catch up with me, I don’t cook as often, particularly experimenting with new recipes that I can share. I do still cook the family holiday meals, though, and every Sunday fix lunch for my two daughters which features a favorite recipe and is followed by 3 hours of various kinds of needlework and chatting. For these lunches, I always make something they especially like from my blogs of over 10 years and I thought it might be fun to share my Sunday desserts each week.

This Sunday’s dessert is a blackberry-apple pie that won a County Fair Best of Show ribbon for me 35 years ago (1983). The pie also won many more contests and became a favorite of the family – except for the ones who don’t like blackberry seeds. See this post from 2008 on the pie contest: https://lillianscupboard.wordpress.com/2008/07/29/the-pie-contest/

BLACKBERRY-APPLE PIE

  • Servings: 9 inch pie - 6 to 8 servings
  • Print

Pastry for two-crust 9-inch pie (see link to my favorite recipe below)
3 cups blackberries
1 cup peeled & thinly sliced tart apple
3 Tblsp. quick-cooking tapioca
pinch of salt
1 cup granulated sugar
1/2 tsp. cinnamon
2 Tblsp. butter
1 Tblsp. milk
1 Tblsp. sugar mixed with 1/8 tsp. cinnamon for topping
Preheat oven to 375 degrees F

In large bowl combine berries, apples, tapioca, 1 cup sugar, and 1/2 tsp. cinnamon. Mix well and allow to set for five minutes.

Turn berry mixture in a pastry-lined 9-inch pan. Dot with butter, adjust top crust, cut vents and flute edges. Brush top with milk and lightly sprinkle with sugar/cinnamon mixture. Set pie pan on a larger flat pan to catch spills.

Bake @ 375 degrees F for 45-50 minutes. Cool on a wire rack.

My favorite pie crust recipe is here in a post from 2007:  https://lillianscupboard.wordpress.com/2007/11/15/my-sure-fire-pie-crust/

Also served: Corn-on-the-cob, grilled tilapia and a great salsa using summer produce – Peach-Pineapple-and-Tomato Salsa, found here from 2015: https://lillianscupboard.wordpress.com/2015/08/11/peach-pineapple-and-tomato-salsa/


Since my 85 years have started to catch up with me, I don’t cook as often, particularly experimenting with new recipes that I can share. I do still cook the family holiday meals, though, and every Sunday fix lunch for my two daughters which features a favorite recipe and is followed by 3 hours of various kinds of needlework and chatting. For these lunches, I always make something they especially like from my blogs of over 10 years and I thought it might be fun to share my Sunday desserts each week.

This Sunday‘s dessert is a thin cake topped with fresh peaches and cinnamon/sugar, adapted from a German recipe. Each year, the first purchase of peaches from our local farm stand ends up in this kuchen. It’s a simple cake to put together and works just as well as a breakfast coffeecake.

The original post from 2007 is here: https://lillianscupboard.wordpress.com/2007/09/23/fresh-fruit-kuchen/

Fresh Peach Kuchen

  • Servings: 8 or 9 inch cake
  • Print

3 Tblsp. sour cream

3 Tblsp. milk

3 Tblps. vegetable oil

½ cup granulated sugar

½ tsp lemon peel

¼ tsp salt

1 cup + 2 Tblsp. all-purpose flour

¾ tsp. baking powder

¼ tsp. baking soda

1 lb. fresh fruit, peeled and cored, in thin slices

Cinnamon topping: 2 Tblsp. granulated sugar and 1 tsp. cinnamon, mixed together

Preheat oven to 350 degrees F

In medium bowl, whisk together the sour cream, milk, oil, sugar and lemon peel. Mix together the salt, flour, baking powder and baking soda, and gradually stir into sour cream mixture. Place batter in greased 8 or 9-inch pan. The dough will be stiff and somewhat sticky. Dampen your hands with water and then press the dough into the pan.

Arrange the peach slices over the top of the cake.

Bake @ 350 degrees F for 20 minutes. Sprinkle cinnamon topping over top of cake and continue baking for 5 more minutes.

Place on wire rack to cool for 5 minutes before cutting.

Best when eaten warm from the oven.

Also served: Corn on the cob and  open-faced tuna sandwiches with fresh tomato and cheese – broiled to a golden brown. First posted in 2009: https://lillianscupboard.wordpress.com/2009/11/06/tuna-melt-and-butterscotch-kahlua-mousse/

Any kind of good, substantial bread would be fine, but I happened to have some Cracked Wheat bread I just made this week and this worked very well. From 2013: https://lillianscupboard.wordpress.com/2013/03/14/cracked-wheat-yeast-bread/