Saturday, October 16, 2010

Baked Apple Doughnuts

 It is another beautiful autumn day!  The perfect day for baking something with apples!  When you were in high school at GBN I found a recipe that was perfect for a Saturday mornings like today.  You might have had a friend or two sleep over, and you almost certainly slept late.  That gave me time to bake a yummy breakfast treat.  I've been told that Grandma Warnygora made wonderful doughnuts from scratch.  Unfortunately, that is not one of my skills.  But these muffins have the wonderful flavor of apple doughnuts without all the fat from being cooked in oil.  Ty and Luke especially loved them, so if Luke was hanging out, these were a guaranteed hit! Have fun making and eating these "doughnuts"!

Baked Apple Doughnuts

1 1/2 cups flour
3/4 teaspoon salt or 1 1/2 teaspoons kosher salt
1 teaspoon baking soda
1 cup shortening (I use butter)
1 1/2 cups sugar
2 eggs
1/2 cup buttermilk
1 1/2 cups finely chopped, unpeeled apples
1/2 cup sugar 
1 teaspoon ground cinnamon

Grease 24 muffin cups well; set aside. Preheat oven to 350 degrees.  In a medium bowl, stir together flour, salt, and baking soda; set aside.

In a large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds.  Gradually add the 1 1/2 cups sugar, about 1/4 cup at a time, beating on medium speed until well combined, scraping sides of bowl often.  Beat on medium speed for 2 minutes more.  Add eggs, 1 at a time, beating after each addition.  Alternately add flour mixture and buttermilk to shortening mixture, beating on low speed after each addition, just until combined.  Fold in apples.

Spoon batter into prepared muffin cups, filling each 2/3 full.  Bake for 18 to 20 minutes or until dark golden brown and a wooden toothpick inserted in centers comes out clean.  Doughnuts will dip in the middle.  Cool in muffin pans on a wire rack for 15 minutes.  Loosen edges of the doughnuts with a thin spatula.  

Meanwhile, in a small bowl, combine the 1/2 cup sugar and cinnamon.  Carefully remove doughnuts from muffin cups; doughnuts will be tender.  While still warm, roll doughnuts in the sugar mixture.  Serve warm.  Makes 24 doughnuts. 

Wednesday, October 13, 2010

Macaroni and cheese

 Our family went to Wauconda Farms on a beautiful fall day.  You both had fun climbing on this huge pile of pumpkins.  This year we have been enjoying a beautiful fall as well.  But today it is a cool and rainy fall day in Chicagoland.  I've just gotten home from a nice walk with Kim.  We walked to Starbucks, which is a very pleasant routine we got into over the summer.   Since I don't have to be to work until 11:00 we are able to start walking at 7:00, enjoy a nice long chat over coffee, walk home and still have time to do a few things at home before work.  This has become our guilty pleasure 3 days a week, if we are lucky!

Today we had walked about halfway to the Bucks when we noticed the sky seemed kinda dark.  And then we heard thunder.  We walked faster.  Luckily, we were seated at our cozy table with our steaming cups in our hands when the rain came pouring down!  By the time we finished our chat and our lovely beverages, the rain was letting up, although the sky was still dark.  We walked home at a brisk pace with thunder reminding us to hurry along.

Now, I'm snuggled under a blanket watching CNN as the Chilean miners are being rescued.  It's amazing to watch and I'm wishing I could stay right here all day.  Wow!  They have been trapped since before Ty's birthday!  I can't imagine being trapped underground for 69 or 70 days, with my claustrophobia I would have driven everyone crazy.  It is wonderful to see the men reunited with their families.  Even though I don't know any of these people, I find my eyes filling with tears each time another miner climbs out of the rescue capsule.  (Okay, I'm sure it is no surprise to either of you that your mother is crying about drama on TV!)

All this to say that this is the kind of day that makes me think of "comfort food".  That phrase means different things to different people.  For me it makes me think of foods I grew up with, like mashed potatoes or meatloaf.  Or maybe pizza, my all time favorite food.  But today my taste buds are wishing for macaroni and cheese.  And not the stuff from the blue box!  I'm talking about homemade.  A few years ago I found a good recipe that is easy to make and has the cheesy goodness you expect from a classic mac-n-cheese!

Macaroni and Cheese with Buttery Crumbs

3 tablespoons butter
3 tablespoons flour
2 1/2 cups half and half or whole milk*
1 pound cheddar cheese, cut into 1/2 inch pieces
1/2 pound Colby cheese, cut into 1/2 inch pieces
1 tablespoon Dijon mustard*
pinch of nutmeg
pinch of cayenne pepper
salt and pepper
1 pound macaroni
2 tablespoons butter
3/4 cup plain dry bread crumbs
Preheat the oven to 350 degrees.  Grease a shallow 2 quart baking dish.  Begin cooking macaroni in a large pot, according to package directions.  Melt 3 tablespoons butter in a large saucepan.  Add the flour and cook over low heat for 2 minutes stirring constantly.  Add the milk and cook over medium heat, whisking constantly until thickened, about 3 minutes.  Add half of the cheddar and Colby cheeses and cook over low heat, stirring, until melted.  Stir in the  mustard, nutmeg and cayenne; season with the salt and pepper.  

Drain the cooked macaroni and return to the pot.  Add the cheese sauce and the remaining cheese and stir until combined.  Spread the macaroni in the prepared baking dish.

In a small glass bowl, melt the remaining 2 tablespoons of butter in a microwave.  Add the bread crumbs, season with salt and pepper and stir until evenly moistened.  Sprinkle the buttered crumbs over the macaroni and bake for 45 minutes, or until bubbling and golden on top.  Let stand for 15 minutes before serving.  Serves 6.

*I use skim milk.
*I use 1/2 tablespoon of Dijon mustard.

This is a great dish to bring to a potluck and the leftovers are great!  I wonder what the rescued miners will be choosing for their first hot meal?  I'm praying that they are enjoying good food, family and peace in their hearts tonight.


Thursday, September 23, 2010

First Day of Fall!- My Favorite Apple Crisp

It's the first day of fall!  I have mixed feelings about fall.  I enjoy the beauty of autumn, but it is such a short season and seems to be just an opening act before freezing cold winter.   I'm not a fan of winter,  which will be here all too soon. On the bright side; at least the skunks will hibernate in winter! So, I will enjoy the high 80 degree temps today and try not to waste to much time worrying about winter's chill. We have some great fall memories, here is a photo of the two of you enjoying Ty's first fall!
A partial list of some of the things I like about fall:
* colorful trees (so beautiful)
* crunchy leaves (like music for walking)
* pumpkins (ready to be carved or baked up)
* apple picking (and eating, yummy)
* hayrides (a farm/childhood memory)
* squirrels hiding nuts (wonder how they find them again?)
* a big orange harvest moon (looks so amazing, thanks God!)
* apple cider (tangy)
* Halloween (little kids dressed in costumes & all that candy)
* corduroy (love the feel, so bumpy)
* chai tea (a cozy drink on a cool day)
* acorns falling from trees (don't let them hit you on the head)
* bonfires with s'mores (warm + toasty = sticky goodness)
* honking geese flying south (glad to see them go!)
* apple crisp (an autumn favorite!)

My Favorite Apple Crisp

I believe an apple crisp is a little better with several types of apples, don't be afraid to mix it up.  If you have 2 or 3 varieties of baking apples to mix together you will create a delicious crisp.  Only one type on hand?  No problem!  Granny Smith and McIntosh are both great for baking!

3 (or 4) large apples, peeled, cored and sliced
1/2 cup white sugar
cinnamon
1/2 cup butter, softened
3/4 cup flour
1/2 cup oatmeal
1/2 cup brown sugar

Preheat oven to 350 degrees.  Grease an 8" or 9" baking dish and fill with sliced apples, you can add more if your dish has room.  Sprinkle with white sugar and cinnamon.  
In a mixing bowl, cut butter into the flour, mix in the oatmeal and brown sugar.  Crumble this mixture over the apples and bake for 45 minutes.  

This recipe doubles easily. 
Sometimes I make extra topping because it is so yummy.  
I enjoy eating this apple crisp warm, Ty seems to like it cold, and Dad and Em just like it!

Tuesday, September 14, 2010

Wacky Cake

My friend Kim, who is always full of good ideas, told me about something she is doing with her mother-in-law.  Kim came across a booklet with  a "life inventory", which is a list of questions often used by hospice workers to help people look back on their life.  Kim is using it as a way to get to know her mother in law better.  They live far apart so Kim sends one question in an email and Alan's mom thinks about it and sends back her response.

I thought this would be a great way to learn more about my own father and your Grandmother, Fern.  So I am emailing them questions and they are emailing back their answers.  I am printing out the emails and keeping them in a binder, as a record of our "conversations".  We are only on the 2nd question, it's going to be a slow process, but very interesting for me!

The first question I asked them was "What is your earliest memory as a young child?"  I used my own answer to that question in my post about Grandma Renshaw.  I thought from time to time I might use the questions in my blog to tell you more about me.  The second question asks to "describe your family, brothers, sisters, etc."  This could take a long time to answer!  However, I thought it might be fun to give you a quick look back at my sibs as I recall them from our childhood.


Our family had 4 children; Charles Lee, Janice Elaine, Shirley Marie & me, Lori Beth.  I have always thought of our family as 2 separate families because Chuck and Janice are separated from Shirley and me by six years.

Chuck is 10 years older than me.  The only boy in a house with 3 sisters and one bathroom!  I remember the stories he told me, designed to keep me from using the bathroom too long:
*the strange mark in the bottom of our bathtub was left by Grandpa  Renshaw's foot after he stayed in the tub too long and his foot started to attach to the tub!
*the water from the bathroom taps is "witches water", don't drink it, it will make you sick!
*if you sit on the toilet too long the devil will reach up and pull you in!
It's amazing I ever went into the bathroom!
We lived in a big old farmhouse, Shirley and I would get sent to bed first at night since we were the youngest.  I would lie in bed and listen to the sounds of the house, the TV downstairs, quiet voices talking, the occasional creak of an old house. Chuck would come up the stairs to use the bathroom snapping his fingers and clapping his hands in a rhythmic way, or taking the stairs 2 at time, then going back down the steps in 1 big jump.  Sometimes we would hear a creaking noise and lie in bed terrified, was it just the house or was Chuck sneaking up to scare us?  Suddenly in our doorway was what looked like a huge gorilla! It was Chuck with the back of his shirt pulled up over his head, arms swinging, knuckles dragging, jumping about, making ape noises.  Shirley and I would scream in fright and pull the covers up over our heads!!!
Chuck graduated from high school when I was 8 years old, in 1968.

Janice is 8 years older than me.  She was the "perfect" older sister.  Perfect hair, great clothes, pretty nails.  She had a watch, a manicure set, read teenage magazines, etc, etc, etc.  She had a shower cap, set her hair on big plastic rollers and used a hairdryer with a hose, so grown up!  She had her own perfect room and we weren't allowed in very often. She had a boyfriend.  She got good grades, had the coolest notebooks and really neat-o handwriting. She did things we were to young to do.  I wanted to be grown up like her!

But...... could she crack a whip! Shirley and I hated it when Mom put Janice in charge of cleaning up after meals.  She watched to make sure every dish was clean and dry, or back in the sink it would go until we "little girls" got it right.  Shirley and I would try to get out of helping when Janice was in charge by going to the bathroom.  Whoever got there first, stayed until the dishes were done, which left the other one to deal with Janice on their own!
Janice graduated from high school when I was 10 years old, in 1970.
Janice and Chuck both got married in the summer of 1972 when I was 12.

Shirley is 2 years older than me.  Since we lived on a farm with no other kids nearby, Shirley and I were everyday playmates and best friends. We did most everything together.  We helped Mom together in the house. No electric washer for us, Mom had a ringer washing machine! Plus, Mom grew her own vegetables and canned everything, including chickens! At least we didn't have to churn our own butter! We helped Dad with the chores, gathering eggs, feeding the cattle, and slopping the hogs. We worked pretty hard for little girls!
But we had plenty of time to play and very active imaginations. In the summer we played house in the grove of trees around our farm.  In the fall we raked leaves into elaborate floor plans on the lawn and continued playing house.  In the winter we played outside in the snow till our fingers and toes were numb!  When the weather was bad we spent hours cutting out paper dolls from the enormous Sears catalog.  I'm so glad I had a big sister who loved to play!
Shirley graduated from high school when I was 16 years old, in 1976.
Mom died later that same year.
I graduated from high school in 1978.  Dad and I got married in 1982.
Shirley got married in February of 1988, when Emily was 1 year old.

Wacky Cake

This is a simple cake that Mom often asked us to make. Even little girls couldn't mess it up! 

3 cups flour
2 cups sugar
2 tablespoon cocoa
2 teaspoon soda
1 teaspoon salt
2 teaspoon vanilla
2 tablespoon vinegar
3/4 cup oil
2 cups water
 
Preheat oven to 350 degrees.  Sift dry ingredients into a greased 9X13 cake pan.  Make 3 depressions.  In one put the vanilla, another the vinegar and in the last one the oil.  Pour water over all.  Mix well with a fork.  Bake for 30 minutes.

Wednesday, September 8, 2010

We interrupt this blog for the Twins baseball season!

As you know the Minnesota Twins are enjoying a great season!  Your father is enjoying it too!  Since he has access to games on MLB.com, he is online most evenings cheering for the home team.  Which means, now that school is back in session, I have limited time to work on my blog.  I will try to sneak a few posts in during the season but until the end of the World Series my time will be limited!  Meanwhile, grab a hotdog, tune in to the game and "cheer for the Minnesota Twins today!" Go Twins!!!

Sunday, August 22, 2010

The Birthday Girls of August- Tater Tot Hotdish and Nacho Dip

This past week, on August 19th, was the birth day of two of our favorite ladies, Grandma Warnygora and Auntie Lou.  I was off on a toot with my sisters so I apologize for not getting this post up sooner.  But rest assured I was thinking about both of them on that special day!  They have touched our lives in many ways.  Even though Grandma is no longer with us, I know that they both have a hold on our hearts!  This mother and daughter duo have taught us so much by example about kindness, generosity and love.  I, for one, am so grateful God brought them into our lives!

Since this post honors 2 great girls, I'll be giving you 2 great recipes!  It's a two-fer!!!  The first recipe is from Grandma.  She never wrote it down for me, so I'll be telling you as she told it to me.  This is one of Emily's all time favorite recipes.  You guessed it:

Tater Tot Hotdish!

1 1/2 - 2 lbs of ground beef, browned and drained
2 cans cream of chicken soup (or 1 can cream of chik and 1 can cream of celery soup)
1 can milk
salt and pepper to taste
1 bag frozen peas
1 bag frozen tater tots

Preheat oven to 350 degrees.  Grease a large casserole dish and set aside.  Combine the soups, milk and salt and pepper with the ground beef in frying pan, add more milk if mixture seems too thick.  Transfer to the prepared casserole dish and spread evenly over bottom of pan.  Top with a layer of frozen peas. (Now this is controversial at our house:  Neil & Em like the peas, Ty and I do not!  So I only put peas on one side on the dish.  At this point, Ty and I like to add a layer of shredded cheddar cheese.  Emily is not a fan! So again, I just put the cheese on one side.)  Next dump the entire bag of tots over the meat and peas, piling evenly. (Grandma placed them all in nice even rows, traditional Minnesota style!)  I like to sprinkle a bit salt over the tots.  Then it's ready for the oven, so bake it for 1 hour or until the juices are bubbling up and the taters are nicely browned.

*I looked up this recipe online.  Oh My Goodness!  There are soooo many variations and most of them are just plain wrong!  Stick with Grandma's recipe and you will be happy every time!



And now for part two, the recipe from Auntie Lou!  This recipe became a favorite of ours the first time we tried it.  Not only that, but all our friends love it too!  I'm reminded of Lauren Christiansen eating it until she was "dip sick".  And it's jumped family lines, I hear the Stude boys have even adapted it to their own tastes!  Grab a bag of chips and get ready to enjoy!


Largent Nacho Dip
1 pkg cream cheese, softened
1 can nacho cheese soup
1 can chili with no beans

In a microwavable bowl, stir the cream cheese until smooth.  Blend in the cheese soup, followed by the chili.  Cover and microwave until heated, stirring often.  Serve immediately with chips or fresh veggies.  Pour in another container to serve if desired.

* Nacho cheese soup has gotten hard to find.  I substitute regular cheese soup.  Sometimes I add a bit of taco seasoning or salsa to give it a bit more zip!

Enjoy these recipes and think of Grandma & Auntie Lou every time you serve them, with love!



Tuesday, August 10, 2010

Happy Birthday Ty! Our little boy is 21!


Yesterday we celebrated your 21st birthday Tyler!  I enjoyed being with you for the day.  But I have really enjoyed being with you for your life!  You have had a good one!

Of course, you've heard the stories.  You were born at North Memorial Hospital on 8-9-89 (cool birth date!).  Emily had gone to the Albinson's in the wee hours of the morning and Dad and I spent the day awaiting your arrival.   You were born at 3:33pm and I guess you could say you took my breath away (they had to put me on oxygen shortly before you were born =).  We named you Tyler Eugene, for your Grandpa Warnygora.  Emily fed you your first bottle and you gave her a brand new baby doll.  You were friends right from the start! 

As a tiny baby you displayed some characteristics that have followed you throughout your life.  You were good natured, such a happy baby!  You were patient, willing to wait while we got your bottle prepared.  You were relaxed, not a fussy baby, you didn't demand unneeded attention.  You were flexible, always willing to go along with whatever our family was doing.  Those traits have grown with you and we love the man you have become!

I have been trying to soak in every moment with you this summer, realizing that it may be the last time you live at home.  We don't know what the future holds for you, but God does!  For 21 years we have been praying for His guidance for you.  We are looking forward to seeing what God has planned for you.  Enjoy your senior year at North Park, listen to God, drink in all the opportunities that come your way, make the most of this year with God!  

For this birthday you asked for rhubarb meringue dessert instead of birthday cake.  Rhubarb seems to be a new discovery for you this year.  I have enjoyed it's tart goodness since I was a little girl growing up on the farm.  Grandma mentioned in her birthday letter to you that you were just one month old when they had the auction at the farm.  Since you have no memories of Grandpa's farm, maybe that's why it took you so long to discover rhubarb!
Rhubarb Meringue Dessert
Crust
1 cup cold butter
2 cups flour
2 tablespoons sugar
Preheat oven to 350 degrees.  Using a mixer, combine the  flour, sugar and cut in the butter until crumbly.  Press into a greased 9X13 baking dish.  Bake for 20 minutes, then cool on a wire rack while preparing the filling.

Filling
2 cups sugar
1/3 cup flour
1 teaspoon salt
6 egg yolks, beaten
1 cup whipping cream
5 cups sliced fresh or frozen rhubarb
Separate the 6 egg yolks from the whites, refrigerate the whites until to make the meringue.  In a bowl combine the sugar, flour and salt.  Stir in the egg yolks and cream.  Add the rhubarb.  Pour over the crust and return it to the 350 oven to bake for 50 to 60 minutes or until set.

Meringue
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
1 teaspoon vanilla
In a mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.  Gradually beat in sugar, a tablespoon at a time, until stiff peaks form.  Beat in vanilla.  Spread over hot filling.  Bake for 12-15 minutes or until golden brown.  Cool on a wire rack.  Refrigerate for 1-2 hours before serving. Refrigerate leftovers. Happy Birthday Ty! We love you!