Category Archives: Food

Christmas Treat from Wales-Bara Brith

My fellow blogger and good friend Carol Cork gave me this recipe for a delicious fruit bread.  She blogs at http://rakesandrascals.wordpress.com  Carol resides in and blogs from Wales. This is Carol at a recent Historical Romance retreat.

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This recipe turns out a truly scrumptious holiday treat but it will be on my table throughout the year. ENJOY!

Bara Brith  (oven 350 degrees)

1 1/2 cups mixed dried fruit, Your choice, (I used dried pineapple & dried cranberries because that’s what I had on hand)

1 cup hot strong tea

2 cups self-rising flour

1 tsp mixed spices (I used pumpkin pie spice)

1 ounce butter

8 Tablespoons brown sugar 

1 egg slightly beaten

1. pour the hot tea over the dried fruit and let it sit overnight.

2. Grease a 2# loaf pan and line with parchment paper or wax paper.

3. Sift flour, spices together (I added 1/4 tsp salt) then cut in butter until it resembles bread crumbs. Stir in sugar, then fruit mix and egg. (at this point I added 1/3 cup chopped pecans cause I like them). Stir well.

4. spread in loaf pan flattening the top.  Bake I hour. Turn out on wire rack to cool.

Eat slices slathered with butter and enjoy.

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Deet’s Glorious Adventure (Part 2)

The second day of the Historical Romance Retreat in Spokane, Washington was a morning to late night affair. (For some photos of day one scroll down the blog to Monday’s post.) Day two started with Author Chats/Presentations I sat in on a panel consisting of Julia London, Katherine Bone, Valerie Bowman, Tessa Dare, Rose Lerner, Darcy Burke, Wendy LaCapra, Karen Hawkins and Jenn LeBlanc. I also played a game of Regency Charades with Karen Hawkins and Victoria Alexander. But the high light of the afternoon was  the High Tea held in the Marie Antoinette Ballroom. As you can see below the tea tables were exquisite and I can relate, delicious. The little favor boxes contained a gift from Delilah Marvelle which I’ll show you later. In the photo of me I’m wearing my take on a 1930’s outfit.

After the Tea there was free time until the 8 pm Historical Gaming Night where we played various gambling games from history.  Carol and I played Bone-Off (yes, I know that name would conjure lascivious thoughts but it was quite tame) and I did win eight or ten raffle prize entries.  Alas, I didn’t win a prize.

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The evening wound down (or revved up depending on your take) with the Absinthe and Abigail  Party, where we imbibed the drink and then along with the green fairies found our rooms for the night. Here is a photo of the gifts from Delilah Marvelle, a beautiful brooch that was in that cute favor box at Tea, and from Renee Bernard a lovely mirror compact in the shape of a rose.  The charm bracelet was in my registration goodie bag. Stay with me for the Grand Ball will blow you away in a future post.

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Deet’s Eats- Roasted Potato and Smoked Sausage

It’s been awhile since I’ve treated you to a yummy recipe.  This one qualifies as delicious.

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Roasted Potato & Smoked Sausage (serves 3-4)

1 pound smoked sausage cut into 1 ½” pieces or use small smoked sausage links

1 ½ pounds red potatoes cut into 1-2” chunks

3-4 carrots cut into 1” pieces or 8oz. baby carrots

2 medium onions cut into wedges

1 large garlic clove minced

2 T olive oil

Spice Mix:

½ tsp. salt

¼ tsp. pepper

½ tsp. Cajun or Creole seasoning

½ tsp dried thyme or Herbs De Provence

  1. Preheat oven to 425 degrees. Spray a 3-qt baking dish with cooking spray.
  2. Add all cut up veggies & garlic to the baking dish. Sprinkle on spice mix. Drizzle with olive oil and toss together.
  3. Roast in oven for 50-60 minutes stirring every 20 minutes.

Serve with tossed salad and crusty rolls or bread.

(photo is before baking. I forgot to get one when it came out of the oven. Sorry! But trust me it was browned and delicious.)

Deet’s Note: leftovers make a delicious breakfast.  About 1/3-1/2 cup of leftovers ( Chop up a bit smaller), warm them in a small fry pan sprayed with cooking spray.  When warm top with an egg, cook until almost set and flip to cook through. Season egg with a bit of S&P. Serve with toast. Serves one person.

 

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Deet’s Eats Revisited- Easy Cinnamon Buns

(This is a recipe that I posted in 2012 but it deserves a re-post.  I make these often and they are very well received.)

I like to cook, not so much do I like to bake.  So I take short cuts when I bake.  I doctor up cake mixes and brownie mixes, I buy the refrigerated chocolate chip cookies and press walnuts on top, and for this recipe, frozen bread dough.  These buns are so yummy no one will ever guess that they started out as a loaf of frozen bread dough…..I promise!  This makes two pans of buns and I suggest you make the recipe as written.  You can always freeze the second pan or better still become the favorite neighbor by giving away a pan.

Deet’s Glazed Cinnamon Raisin Buns

(makes 24 small buns)

2- 14 oz. loaves frozen bread dough, thawed*(Bridgeford and Rhodes are brands I’ve used)

3-4 Tablespoons soft butter

1 Tablespoon Cinnamon

½ cup brown sugar

Raisins

Walnuts or Pecans chopped

Glaze:   1 cup Confectioners sugar

1 tsp. Vanilla extract

add enough milk to  the sugar and vanilla to make a drizzly glaze

  1. Grease two 9” round cake pans.
  2. Roll out each thawed bread dough to a rectangle of 12”x8”
  3. Spread 2 tablespoons of the butter on each rectangle of dough.
  4. Mix the sugar and cinnamon in a small bowl. Sprinkle on sugar mixture, raisins and nuts (as many as you like) dividing between rectangles
  5. Roll up each from the long side and pinch dough to seal
  6. Cut into 1” sections with a sharp knife and place cut side down in the pans.  Cover and let rise for 30 minutes.
  7. Preheat oven to 375 degrees, Bake rolls for 20-25 minutes.  Turn out immediately onto plates.
  8. Drizzle glaze over top of buns while they are warm.
  • To thaw bread dough: grease a pan and place the loaves in the pan and cover with plastic wrap.  Place in the refrigerator overnight. 

     

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Happy St. Patrick’s Day

 

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At my house we pretend to be Irish every March 17th.  This is how we pretended this year. YUM!

I started early in the afternoon making Irish Soda Bread.

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Bubble, bubble certainly no trouble. Corned Beef, cabbage, red potatoes, carrots.

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Tender and lean sliced like a dream.

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All the preparation came to a close at dinner time.

 

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Deet’s Eats- Deet’s Stuffed Peppers YUM!

This post should probably be titled “Deet’s Everything-but-the-kitchen sink Peppers”. That’s because I save up bits of leftover veggies (corn, green beans, peas, lima beans, etc.) and rice and when I have enough (about 1 ½ cups of Veggies and about the same amount of rice) I make stuffed green peppers. Now I’ve also gone to the trouble of making this by using frozen mixed veggies and some rice that I cooked up just for this, but let’s face it that is more trouble than just keeping 2 plastic containers in the freezer and tossing veggies in one and rice in the other. Here is the actual recipe.

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Deet’s Stuffed Green Peppers

1 ½ cups mixed veggies cooked or frozen defrosted

1 ½ cups cooked rice

¾-1# ground beef

1 large diced onion (divided, half for the filling and half for the sauce)

1 15oz. can diced tomatoes

1 tsp dried Basil

1 Tblsp. sugar

1 Tblsp flour combined with ¼ cup water

3 large green peppers cut in half lengthwise, seeded and ribs cut out

Shredded sharp cheddar or slices of American cheese to melt on top (whatever you have on hand)

Oven: 350 F     Serves: 2 with leftovers, maybe, or 3 not so hungry people

  1. Spray oil a shallow casserole that will hold the 6 pepper halves comfortably but not crowded. I think the one in the photo is a 2 ½ qt. dish. Place pepper halves in the dish.
  2. In a 1 quart saucepan, combine tomatoes, half of the diced onion, the sugar, and Basil. Bring to a boil and simmer for 10 minutes. Then add flour/water mix and cook just until thick.
  3. While the sauce is cooking, brown the ground beef and onions. Add S & P, garlic powder, Worcestershire sauce to taste. (I’m usually pretty generous with the spices since I like a lot of flavor) Then add the veggies and rice. Mix well and fill the green pepper shells with the mixture.
  4. Spoon the sauce onto each filled pepper half. Cover the casserole with foil that you gave a light spray of oil (so it doesn’t stick to the peppers).
  5. Bake for 45 min., uncover the casserole, top each pepper half with cheese and put back in the oven, uncovered, until cheese is melted.
  6. Let sit for 10 minutes before serving so you don’t burn your mouth.

Note: this recipe doubles, or even triples, easily for a crowd or buffet. Make ahead to #4 and refrigerate up to 24 hours before baking.

Round out the menu with salad and lots of crusty bread, a bottle of Pinot Grigio goes nice too.

 

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Deet’s Eats- Pineapple Upside Down Cake (slightly tweaked)

I was in the mood to play Suzie Homemaker today and since all the ingredients for this dessert were in my pantry I decided to go for it.   I had gathered these ingredients because a neighbor had made the cake for a pot luck and told me it was on the Duncan Hines Cake Mix box.  Only I made one error with the ingredients.  Instead of vanilla instant pudding I bought Coconut Cream instant pudding.  This means I have a Pina Colada Upside Down cake. If only I had some rum…..  Oh well, here is the recipe from Duncan Hines plus my coconut tweak

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Pina Colada Upside Down Cake

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Preheat oven to 350 degrees

Topping:

1/2 cup butter or margarine

1 cup firmly packed dark brown sugar

1- 20 oz. can pineapple slices packed in juice(drained but juice reserved)

Maraschino Cherries

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Cake:

1 pkg. Duncan Hines Pineapple Supreme Cake Mix

1 pkg. (3.4oz.) Jello brand vanilla or Coconut cream instant pudding

4 large eggs

1 cup water or half water and half juice from pineapple can

1/2 cup vegetable oil (I used Canola oil)

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Directions for the topping:

Melt the butter over low heat in a 12″ oven safe skillet.  Remove from heat, stir in the brown sugar and spread overt the bottom of the skillet.  Arrange Pineapple slices and cherries.  set aside.

Directions for the cake:

Combine all the cake ingredients in a large mixing bowl and beat for two minutes with an electric mixer.  Pour the batter evenly over the fruit in the skillet.

Bake: at 350 degrees for 50-60 minutes until a toothpick inserted in center comes out clean.  Invert immediately onto a a serving platter.  (or if you don’t have one big enough invert onto an old cookie sheet like Deet did.

Serving: Cool, cut in wedges and top with whipped cream (this is truly the best) or, if you are like Deet and lack the heavy cream to whip , top with Cool Whip.

An apology to my international followers who may not have access to the brand names used in this recipe.  I encourage you to improvise and let me know how it turned out. Please someone add the rum!!!!

 

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Recipe Deet’s Eats-Deet’s Homemade Pizza

Deet's pizza

This recipe uses a food processor but it can be done by hand, just knead the dough for a few minutes.

Deet’s Eats- Homemade Pizza

1 recipe Easy-Peasey Crust

1 jar of Pizza sauce(use only half of jar, freeze the rest)

1 package of sliced pepperoni (use only half of package)

8 oz. shredded mozzarella

1 onion diced

Oregano, garlic powder

(optional: toppings of your choice)

Easy-Peasey Crust

Preheat oven to 425  grease a baking sheet or pizza pan

¼ c very warm water(not hot)

1pkg. yeast

1 teaspoon sugar

Combine above and let sit for 5 min.

2 cups all purpose flour

½ teaspoon salt

1 Tablespoon olive or veg. oil

Place flour, salt and oil in a food processor. Pulse to combine.  Drizzle in while the processor is running, the yeast mixture.  Then drizzle add up to ½ cup water just until dough comes together.  Continue to process dough for 25 full turns around the bowl.  Place dough on the baking sheet, cover with plastic wrap and let sit for 10 minutes.  Spread out the dough on the sheet using your fingers, top with pizza sauce, herbs and onion.  Bake for 10 min. then top with mozzarella and pepperoni.  Bake for another 10 minutes.

Serves 2 as a meal with a tossed salad and ice cold beer.

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Deet’s Eats Quick Potato Wedges and Cajun Spice Mix

Deet’s Eats Quick Potato Wedges and Cajun Spice Mix

Serves 2

2 Russet or Idaho Potatoes cut in half lengthwise then each half into 3 wedges (total of 12 wedges for 2 potatoes) Arrange spoke fashion on a microwave safe plate. Brush Wedges with 1-2 T melted Butter.

Potato wedges 1

 

 

 

 

 

 

Cajun Spice mix( store bought or make your own mix. Recipe follows.)sprinkle over the potato wedges.

potato wedges 2

 

 

 

 

 

 

Cover with wax paper and microwave on High, on a turntable, for about 8 minutes.  Remove from microwave oven and sprinkle on the following.

Shredded Sharp Cheddar Cheese only about 2 or 3 ounces.

potato wedges 3

 

 

 

 

 

 

Return to microwave, uncovered, and cook for 30 seconds to a minute to melt cheese.  Serve immediately.

Cajun Spice Mix

1 T Paprika

2 ½  tsp. salt

1 tsp. onion powder

1 tsp. garlic powder

½-1 tsp. ground red pepper

1 tsp. black pepper

½ tsp. dried Thyme

½ tsp dried oregano

Mix all together and store in a jar.  Use on the potato wedges or on chicken, fish, beef or pork for Cajun flavor.

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Deet’s Eats Recipe- Veggie Alfredo Lasagna

Deet’s Veggie-Alfredo Lasagna

3 plum tomatoes, seeds squeezed out & diced

1 lb. zucchini-cut in ¼” thick rounds

¼ cup Fresh basil cut up

1 cup (8 oz.) whole Milk Ricotta (only whole milk kind)

½  tsp. garlic powder

1 cup shredded mozzarella

8 no-boil lasagna noodles (Barilla)

1 (15 oz.) jar Alfredo Sauce

8oz. baby bella mushrooms sliced

1 medium onion diced

1-2 cloves garlic diced

1 T olive oil

Oven 425 degrees,   Spray oil an 8”or 9” sq. pan

Chop up everything. Heat oil in frypan and add mushrooms, cook for about 3-4 min, add onion cook another few minutes just until translucent, add chopped garlic and cook for another minute. Set aside.

While mushroom mixture cooks, Combine Ricotta, garlic powder, basil and ¼ tsp pepper. Set aside.

Spread ¼ cup Alfredo sauce in pan, lay in 2 noodles side by side, don’t overlap, top with 1/3 each ricotta mix, tomatoes, zucchini, mushroom mixture & pinch of S&P, mozzarella. Repeat x2. Top with remaining 2 noodles and rest of Alfredo.  Cover with foil (spray foil with oil spray so it doesn’t stick), put on baking sheet, bake 45-50 min, let rest 10 min. Chop basil for garnish if you want it to look pretty,  if you just want to get it on the table skip this step. Serves 4

I serve this with a green salad and Italian bread and of course red wine, usually a Shiraz or Merlot from Walmart because I am not a wine connoisseur. (But Walmart’s Oak Leaf brand is rather good)

Yes, it takes a bit of chopping but after that it goes together quick.

Veggie lasagna ingred.

Layering on the goodies

Veggie lasagna layering

Ready to bake, it’s okay to be above the pan, put a baking sheet under it in the oven.

Veggie lasagna ready for oven

Veggie lasagna foiled

Finished

Veggie lasagna done

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