Sunday, November 20, 2016

Famous Chewy Oatmeal Cookies



Famous Chewy Oatmeal Cookies

1 cup shortening
1/2 cup butter or margarine
2 cups brown sugar
1 cup white sugar
2 eggs
1/2 c water
2 teaspoons vanilla
6 cups oatmeal
2 cups flour
1 teaspoon salt
1 teaspoon baking soda

Cream shortening, sugars, egg, water, and vanilla.

Add dry ingredients and mix well.

Add assorted baking chips (milk chocolate and butterscotch shown above) and/or raisins.

Bake at 350° for 10-12 minutes.

I was surprised that this recipe wasn't on the blog yet, maybe because we'd rather have regular chocolate chip cookies than oatmeal chocolate chip cookies. However, I had some butterscotch chips that need to be used up, and I remembered we liked the oatmeal cookie in the Cub Scout book, so here you go.

Saturday, November 12, 2016

Lamb Curry

It's time to use up the leftover Easter lamb that's been sitting in the freezer for a while. Usually we have Lamb Curry, and I'm fine with that, but I decided to look for a different recipe. I found this one, and since I also have mushrooms, spinach and coconut milk available, that's what I'm going to try. However, I don't have korma paste; I didn't even know what korma paste was! However, now I know; it's an Indian cooking sauce. (I was also reminded that Shepherd's Pie is an excellent recipe for using leftover lamb.)
Patak's Korma Curry Simmer Sauce, 15 oz (Pack of 6)
Unfortunately, I'm not going to go to the store today. Fortunately, the internet came through with do-it-yourself instructions. We'll see if I decide to follow all of those instructions, or just create my own variation!
Well, I didn't really make the paste, but I combined almond flour with a bunch of spices - cumin, coriander, turmeric, garlic, ginger, garam masala, and salt. I sauteed some lamb, onion and mushrooms, stirred in the coconut milk, chicken and these spices, then added the spinach. I assumed the almond flour with help thicken it, but it didn't, so it was a pretty soupy mixture that we served over rice for dinner. It was still good, particularly garnished with coconut and chutney.


The leftovers were great served as a soup with a little rice added.

Southern Sweet Potato Pie


Although South Florida isn't really the Deep South, I figured we'd lived here long enough without trying Sweet Potato Pie that it was time to remedy the situation. I looked at the recipe for Aunt Ruby's pie along with Ruth's pie and came up with my own variation, mainly because I had neither 2 nor 3 but 2 1/2 cups of sweet potatoes to use. 

Southern Sweet Potato Pie

1/3 cup butter
1/2 cup light brown sugar
1/4 cup light corn syrup
2 eggs, beaten
1 cup evaporated milk
2 1/2 cups cooked, mashed sweet potatoes
1 1/2 teaspoons vanilla
1/4 teaspoon salt
1 unbaked 9-inch pie crust

Cream the butter and sugar well. Mix in remaining ingredients (except pie crust) until well incorporated. Pour mixture into pie crust and bake at 375 degrees for 40-50 minutes.
Top: before baking; Bottom: after
Notes: I went with this recipe because the posts I read said "real" Sweet Potato Pie isn't supposed to taste like Pumpkin Pie. Wayne's comment was, "Where's the cinnamon? And sugar? This tastes like a vegetable side dish, not dessert." I guess we'll give sweet potato pie one more chance, using a spicier, sweeter filling.


Turkey Divan

This is a recipe that's been in the meal rotation for over 30 years, so I figured it was time to write the post. Often we have it "separated" - see here - but today I made the original recipe, which comes from a well-loved cookbook given to me as a teenager.
It's a pretty simple recipe, but does take a few different bowls/pans. Layer cooked turkey or chicken and cooked broccoli in a baking dish, then top with a mixture of unsweetened whipped cream (the secret ingredient) and a chicken gravy. Finally sprinkle with some Parmesan cheese and heat through.
Since I didn't really feel like typing up the recipe, I took a picture. Here you go!